Flavor of Meat and Meat Products

Canning and Preserving Guide including Recipes (Boxed Set)

Handbook of Antioxidants for Food Preservation

Objective Food Science & Technology, 3rd Ed.

Nutraceutical and Specialty Lipids and their Co-Products

The Third Plate: Field Notes on the Future of Food

Food Microbiology: Edition 4

Seafoods: Chemistry, Processing Technology and Quality

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

Seafood Quality and Safety: Advances in the New Millennium

Spirulina in Human Nutrition and Health

Bioactive Compounds from Plant Origin: Extraction, Applications, and Potential Health Benefits

Cooked: A Natural History of Transformation

Tree Nuts: Composition, Phytochemicals, and Health Effects

The Craft and Science of Coffee

Olives and Olive Oil as Functional Foods: Bioactivity, Chemistry and Processing

Brewing – A Practical Approach

Flavor Chemistry of Ethnic Foods

The Working Garde Manger

Biochemistry of Foods: Edition 3