Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications

Canning and Preserving Guide including Recipes (Boxed Set)

Methods to Assess the Quality of Meat Products

Objective Food Science & Technology, 3rd Ed.

Production of Traditional Mediterranean Meat Products

The Third Plate: Field Notes on the Future of Food

Food Microbiology: Edition 4

Natural Antioxidants to Enhance the Shelf-Life of Food

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

Sustainable Production Technology in Food

Spirulina in Human Nutrition and Health

Food Lipids: Sources, Health Implications, and Future Trends

Cooked: A Natural History of Transformation

The Craft and Science of Coffee

Brewing – A Practical Approach

The Working Garde Manger

A HANDBOOK ON OIL AND FAT TECHNOLOGY

Pond Aquaculture Water Quality Management

Understanding and Controlling the Microstructure of Complex Foods

The Technology of Cake Making: Edition 6