Enzymes in Food Technology: Improvements and Innovations

Canning and Preserving Guide including Recipes (Boxed Set)

Microbial Extremozymes: Novel Sources and Industrial Applications

Objective Food Science & Technology, 3rd Ed.

The Third Plate: Field Notes on the Future of Food

Bioplastics for Sustainable Development

Food Microbiology: Edition 4

Value-Addition in Agri-Food Industry Waste Through Enzyme Technology

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

Microbial Vitamins and Carotenoids in Food Biotechnology: Novel Source and Potential Applications

Spirulina in Human Nutrition and Health

Value-Addition in Beverages through Enzyme Technology

Cooked: A Natural History of Transformation

The Craft and Science of Coffee

Food Waste Conversion

Brewing – A Practical Approach

The Working Garde Manger

Microbial Pigments: Applications in Food and Beverage Industry

A HANDBOOK ON OIL AND FAT TECHNOLOGY

Pond Aquaculture Water Quality Management