Food Processing: Principles and Applications

Canning and Preserving Guide including Recipes (Boxed Set)

Advances in Food Rheology and Its Applications

Objective Food Science & Technology, 3rd Ed.

Handbook of Food Process Design

The Third Plate: Field Notes on the Future of Food

Food Microbiology: Edition 4

Glass Transition and Phase Transitions in Food and Biological Materials

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

Radio-Frequency Heating in Food Processing: Principles and Applications

Modern Biopolymer Science: Bridging the Divide between Fundamental Treatise and Industrial Application

Spirulina in Human Nutrition and Health

Processing Fruits: Science and Technology, Second Edition, Edition 2

Cooked: A Natural History of Transformation

Handbook of Banana Production, Postharvest Science, Processing Technology, and Nutrition

The Craft and Science of Coffee

Lentils: Production, Processing Technologies, Products, and Nutritional Profile

Brewing – A Practical Approach

The Working Garde Manger

Microwave Processing of Foods: Challenges, Advances and Prospects: Microwaves and Food