Foods of Non-Animal Origin: Chemistry, Technology, Inspection Procedures

Canning and Preserving Guide including Recipes (Boxed Set)

Nutrition, Chemistry, and Health Effects of Sugar, Salt, and Milkfat

Objective Food Science & Technology, 3rd Ed.

The Third Plate: Field Notes on the Future of Food

The Influence of Chemistry on New Foods and Traditional Products

Food Microbiology: Edition 4

Chemistry of Maillard Reactions in Processed Foods

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

Toxins and Contaminants in Indian Food Products

Spirulina in Human Nutrition and Health

Dietary Patterns, Food Chemistry and Human Health

Cooked: A Natural History of Transformation

The Chemistry of Thermal Food Processing Procedures

The Craft and Science of Coffee

Chemistry of the Mediterranean Diet

Brewing – A Practical Approach

The Importance of Packaging Design for the Chemistry of Food Products

The Working Garde Manger

Chemistry and Food Safety in the EU: The Rapid Alert System for Food and Feed (RASFF)