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Showing 181 - 240 out of 2,000+ books
Physical Chemistry of Foods
Pieter Walstra
2002
Ultrafiltration and Microfiltration Handbook
Munir Cheryan
1998
Dry Beans and Pulses
2021
Algae and Sustainable Technologies
Atul Kumar Upadhyay, D.P. Singh
2020
Handbook of Food Preservation
Mohammad Shafiur Rahman
2020
Salt, Fat and Sugar Reduction
Maurice O'Sullivan
2020
Introduction to the Chemistry of Food
Michael Zeece
2020
Breakfast Cereals and How They Are Made
2020
Nutraceuticals and Natural Product Pharmaceuticals
2019
Innovations in Traditional Foods
2019
The Regulation of Dietary Supplements
Stephen J. Pintauro
2018
Food Lipids
Casimir C. Akoh
2017
Foodborne Diseases
2017
Nutrition and Functional Foods for Healthy Aging
Ronald Ross Watson
2017
FSMA and Food Safety Systems
Jeffrey T. Barach
2016
Handbook of Food Science and Technology 3
Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brule
2016
Durum Wheat Chemistry and Technology
Michael Sissons
2016
Food, Media and Contemporary Culture
2016
Food Preservation and Biodeterioration
Gary S. Tucker
2016
RFID and Sensor Network Automation in the Food Industry
Selwyn Piramuthu, Weibiao Zhou
2016
Brewing
Ian Hornsey
2015
A Complete Course in Canning and Related Processes
2015
Foods and Dietary Supplements in the Prevention and Treatment of Disease in Older Adults
2015
Nutraceutical and Functional Food Processing Technology
Joyce I. Boye
2014
The Science of Fitness
Greg LeMond, Mark Hom
2014
Food and Agricultural Wastewater Utilization and Treatment
Sean X. Liu
2014
Food Processing
Stephanie Clark, Stephanie Jung, Buddhi Lamsal
2014
Principles of Food Toxicology
Tõnu Püssa
2013
Biochemistry of Foods
N.A. Michael Eskin, Fereidoon Shahidi
2012
Sensory Evaluation Practices
2012
The Seafood Industry
Linda Ankenman Granata, George J. Flick, Roy E. Martin
2012
Sensory Evaluation
Sarah E. Kemp, Tracey Hollowood, Joanne Hort
2011
Practical Food Rheology
Ian T. Norton, Fotios Spyropoulos, Philip Cox
2010
Carbohydrates: The Essential Molecules of Life
Robert V. Stick, Spencer Williams
2010
Developing New Food Products for a Changing Marketplace
Aaron L. Brody, John B. Lord
2007
Consumer-Led Food Product Development
2007
Tomatoland
Barry Estabrook
2011
Chemistry and Technology of Soft Drinks and Fruit Juices
Philip R. Ashurst
2016
Water Activity in Foods
Gustavo V. Barbosa-Cánovas, Anthony J. Fontana, Shelly J. Schmidt, Theodore P. Labuza
2020
Lifestyle Medicine, Third Edition
James M. Rippe
2019
Red Wine Technology
2018
The Science of Animal Growth and Meat Technology
Steven M. Lonergan, David G. Topel, Dennis N. Marple
2018
Enzymes in Food Biotechnology
2018
Spectroscopic Methods in Food Analysis
Adriana S. Franca, Leo M.L. Nollet
2017
Food Product Design
Ruguo Hu
2017
Advances in Meat Processing Technology
Alaa El-Din A. Bekhit
2017
Cold Plasma in Food and Agriculture
2016
Handbook of Food Processing
Theodoros Varzakas, Constantina Tzia
2015
Phase Transitions in Foods
Yrjo H Roos, Stephan Drusch
2015
Nutritional Intervention in Metabolic Syndrome
Isaias Dichi, Andrea Name Colado Simao
2015
Grapevine Breeding Programs for the Wine Industry
2015
Local Food Environments
2014
A Complete Guide to Quality in Small-Scale Wine Making
John Anthony Considine, Elizabeth Frankish
2013
Statistical Methods for Food Science
John A. Bower
2013
Handbook of Plant Food Phytochemicals
Brijesh K. Tiwari, Nigel P. Brunton, Charles Brennan
2013
Handbook of Plant-Based Fermented Food and Beverage Technology
Y. H. Hui, E. Özgül Evranuz
2012
Physical Properties of Foods
Ignacio Arana
2012
Handbook of Food Process Design
Jasim Ahmed, Mohammad Shafiur Rahman
2012
Chocolate
Louis E. Grivetti, Howard-Yana Shapiro
2009
Handbook of Probiotics and Prebiotics
Yuan Kun Lee, Seppo Salminen
2009
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