Probiotic Foods and Beverages: Technologies and Protocols

Canning and Preserving Guide including Recipes (Boxed Set)

Sensory Analysis in the Development and Consumer Perception of Dairy Products

Objective Food Science & Technology, 3rd Ed.

The Third Plate: Field Notes on the Future of Food

Food Microbiology: Edition 4

Bioaccessibility of Compounds in Foods and Byproducts

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

Functional Meat Products

Spirulina in Human Nutrition and Health

Evaluating Oral Probiotics and Prebiotics

Cooked: A Natural History of Transformation

Dairy Foods: Processing, Quality, and Analytical Techniques

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