Food Processing: Principles and Applications

Canning and Preserving Guide including Recipes (Boxed Set)

Advances in Food Rheology and Its Applications

Objective Food Science & Technology, 3rd Ed.

Handbook of Food Process Design

The Third Plate: Field Notes on the Future of Food

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

Glass Transition and Phase Transitions in Food and Biological Materials

Froth!: The Science of Beer

Modern Biopolymer Science: Bridging the Divide between Fundamental Treatise and Industrial Application

Handbook of Banana Production, Postharvest Science, Processing Technology, and Nutrition

Spirulina in Human Nutrition and Health

Lentils: Production, Processing Technologies, Products, and Nutritional Profile

Cooked: A Natural History of Transformation

Processing Fruits: Science and Technology, Second Edition, Edition 2

The Craft and Science of Coffee

Radio-Frequency Heating in Food Processing: Principles and Applications

Brewing – A Practical Approach

The Working Garde Manger

Ohmic Heating in Food Processing