Canning and Preserving Guide including Recipes (Boxed Set)

Sustainable Production Technology in Food

Objective Food Science & Technology, 3rd Ed.

The Third Plate: Field Notes on the Future of Food

Production of Traditional Mediterranean Meat Products

Food Microbiology: Edition 4

Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds

The Art of Flavour: Practices and Principles for Creating Delicious Food

Methods to Assess the Quality of Meat Products

Spirulina in Human Nutrition and Health

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products

Cooked: A Natural History of Transformation

Natural Antioxidants to Enhance the Shelf-Life of Food

The Craft and Science of Coffee

Application of Emerging Technologies and Strategies to Extract Bioactive Compounds

Brewing – A Practical Approach

Sustainable Aquafeeds: Technological Innovation and Novel Ingredients

The Working Garde Manger

Food Proteomics: Technological Advances, Current Applications and Future Perspectives