Food Engineering Handbook: Food Engineering Fundamentals

Objective Food Science & Technology, 3rd Ed.

Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes

Canning and Preserving Guide including Recipes (Boxed Set)

Food Engineering Handbook, Two Volume Set

The Third Plate: Field Notes on the Future of Food

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

Extraction Optimization in Food Engineering

Froth!: The Science of Beer

Chemometrics and Authenticity of Foods of Plant Origin

Spirulina in Human Nutrition and Health

Sweeteners: Nutritional Aspects, Applications, and Production Technology

Cooked: A Natural History of Transformation

The Craft and Science of Coffee

Portable Biosensing of Food Toxicants and Environmental Pollutants

Brewing – A Practical Approach

The Working Garde Manger

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

Pond Aquaculture Water Quality Management

Understanding and Controlling the Microstructure of Complex Foods