Mass Spectrometry Imaging in Food Analysis

Canning and Preserving Guide including Recipes (Boxed Set)

Objective Food Science & Technology, 3rd Ed.

The Third Plate: Field Notes on the Future of Food

Analysis of Naturally Occurring Food Toxins of Plant Origin

Food Microbiology: Edition 4

Food Aroma Evolution: During Food Processing, Cooking, and Aging

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

Spirulina in Human Nutrition and Health

Bioactive Compounds from Food: Benefits and Analysis

Cooked: A Natural History of Transformation

The Craft and Science of Coffee

Handbook of Pesticides: Methods of Pesticide Residues Analysis

Brewing – A Practical Approach

Chromatographic Analysis of the Environment: Mass Spectrometry Based Approaches, Fourth Edition, Edition 4

The Working Garde Manger

Bioactive Compounds of Edible Fruits and Berries: Health Benefits, Nutritional Importance, and Analysis

A HANDBOOK ON OIL AND FAT TECHNOLOGY

Pond Aquaculture Water Quality Management

Radionuclide Concentrations in Food and the Environment