Innovative Technologies for Meat Processing

Objective Food Science & Technology, 3rd Ed.

Dietary, Sensory and Gastronomic Applications: Exploring Unconventional Food Sources Volume 2

Canning and Preserving Guide including Recipes (Boxed Set)

The Third Plate: Field Notes on the Future of Food

Phytoceuticals in Food for Health and Wellness: Harnessing Plant Therapeutics

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

Unleashing the Power of Functional Foods and Novel Bioactives

Froth!: The Science of Beer

Nanofuel: The Future of Sports Nutrition: Boosting Performance with Nanotech Nutrients

Spirulina in Human Nutrition and Health

Food Waste Valorization: Green Techniques in Sustainable Management

Cooked: A Natural History of Transformation

Fortified Foods

The Craft and Science of Coffee

Brewing – A Practical Approach

Sports Nutrition Methods

The Working Garde Manger

Bioactive Extraction and Application in Food and Nutraceutical Industries

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