Pesticide Residue in Foods: Sources, Management, and Control

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Handbook of Food Process Design

The Disappearing Spoon: And Other True Tales of Madness, Love, and the History of the World from the Periodic Table of the Elements

Minimally Processed Foods: Technologies for Safety, Quality, and Convenience

Chemistry for Degree Students B.Sc. First Year

Traditional Foods: History, Preparation, Processing and Safety

Controlled-Potential Analysis: International Series of Monographs on Analytical Chemistry

Glass Transition and Phase Transitions in Food and Biological Materials

Trace Quantitative Analysis by Mass Spectrometry

Chemistry for Degree Students B.Sc. Second Year

Reaction Mechanism in Organic Chemistry

Chemistry for Degree Students B.Sc. Semester - I (As per CBCS)

Chemistry for Degree Students B.Sc. Third Year

Chemistry II For Dummies

Kitchen Mysteries: Revealing the Science of Cooking