Aquaculture Microbiology and Biotechnology, Volume Two

Canning and Preserving Guide including Recipes (Boxed Set)

Fermented Foods, Part I: Biochemistry and Biotechnology

Objective Food Science & Technology, 3rd Ed.

Food Traceability and Authenticity: Analytical Techniques

The Third Plate: Field Notes on the Future of Food

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

Microbial Biotechnology in Food and Health

Froth!: The Science of Beer

Mycotoxins in Food and Beverages: Innovations and Advances Part I

Spirulina in Human Nutrition and Health

Lactic Acid Bacteria as Cell Factories: Synthetic Biology and Metabolic Engineering

Cooked: A Natural History of Transformation

Sustainable Biofuels: Opportunities and Challenges

The Craft and Science of Coffee

Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects

Brewing – A Practical Approach

Fruits and Vegetable Wastes: Valorization to Bioproducts and Platform Chemicals

The Working Garde Manger

Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers