Thermobacteriology in Food Processing
C. R. (University of Massachusetts and 2 more
Hardback
Not Available
Sensory Evaluation of Food
Michael (University of California and 6 more
Omega-3 Fatty Acids in Health and Disease
Lees
Instrumental Methods for Quality Assurance in Foods
Fung
Acesulfame-k
D. Mayer
The Chemistry and Technology of Pectin
Reginald H. (Cornell University and 3 more
Cereals in Breadmaking
Ann-Charlotte Eliasson and 1 more
Enzymes in Food Processing
Tilak (Research and Development and 4 more
Principles of Enzymology for the Food Sciences
John R. (University of California and 4 more
Analyzing Food for Nutrition Labeling and Hazardous Contaminants
Ike (Kansas State University and 2 more
Handbook of Fruit Science and Technology
D. K. (Utah State University and 2 more
Handbook of Indigenous Fermented Foods, Revised and Expanded
Keith (Cornell University and 3 more
Milk and Dairy Product Technology
Edgar (Consultant and 2 more
Polysaccharide Association Structures in Food
Reginald H. Walter
Spice Science and Technology
Kenji Hirasa and 1 more
Coloring of Food, Drugs, and Cosmetics
Gisbert Otterstätter
Complex Carbohydrates in Foods
Susan Sungsoo (NutraSource Inc. and 3 more
International Food Safety Handbook
Vanderheijden
Handbook of Cereal Science and Technology, Revised and Expanded
Karel (Manhattan and 2 more
Green Tea
Yukihiko (Mitsui Norin Co. and 3 more
Handbook of Microwave Technology for Food Application
Ashim K. (Cornell University and 4 more
Applied Dairy Microbiology
Elmer H. (University of Wisconsin and 2 more
Food Additives
A. Larry (College of Agriculture and 3 more
Food Texture and Viscosity
Malcolm (Cornell University and 4 more
The Nutrition Transition
Benjamin and 3 more
Food Plant Sanitation
Y. H. (Science Technology System and 3 more
Extraction Optimization in Food Engineering
Constantina (National Technical University of Athens and 2 more
Food Emulsions
Stig Friberg
Vitamin E
Ronald R. (The University of Georgia and 4 more
Novel Food Processing Technologies
Gustavo V. (Washington State University and 2 more
Food Plant Design
Antonio (Universidad Politecnica de Cartagena and 3 more
Food Biotechnology
Anthony Pometto
Seafood Processing
Vazhiyil Venugopal
Ingredient Interactions
Anilkumar G. Gaonkar
Listeria, Listeriosis, and Food Safety
Elliot T. (Michigan State University and 2 more
Berry Fruit
Yanyun (Oregon State University and 2 more
Food Plant Economics
Zacharias B. (National Technical University of Athens and 2 more
Fatty Acids in Foods and their Health Implications
Ching Kuang (University of Kentucky and 2 more
Food Safety of Proteins in Agricultural Biotechnology
Bruce G. (Monsanto Company and 6 more
Waste Management for the Food Industries
Ioannis S. (Associate Professor of Food Quality Assurance and Safety & Food Technology and 1 more
Gluten-Free Cereal Products and Beverages
Elke (Dept of Food and Nutritional Sciences and 2 more
Practical Design, Construction and Operation of Food Facilities
J. Peter (Consultant to the Process Industries) Clark
Statistical Methods in Food and Consumer Research
Maximo C. (Gacula Associates Consulting and 7 more
Kinetic Modeling of Reactions In Foods
Martinus A.J.S. (Wageningen University and 1 more
Starch
James N. (Professor Emeritus of Food Science at Purdue University and 1 more
Sensory Evaluation Practices
Herbert (Sensory Consulting Services and 3 more
Risk Management for Food Allergy
Charlotte (National Food Institute and 3 more
Handbook of Vegetable Preservation and Processing
Y. H. Hui
Advanced Technologies for Meat Processing
Fidel (Inst de Agroquímica y Tecnología de Alimentos and 3 more
Handbook of Brewing
Graham G. Stewart
Food Process Engineering and Technology
Zeki (Technion and 2 more
Computerized Control Systems in the Food Industry
Mittal
Paperback
Techniques for Analyzing Food Aroma
Ray (Belvidere and 2 more
Seafood Enzymes
Norman F. Haard and 1 more
Freezing Effects on Food Quality
Jeremiah
Handbook of Nutrition and Diet
Babasaheb B. Desai
Food Proteins and Their Applications
Srinivasan (University of Wisconsin and 4 more
Clostridium Botulinum
Hauschild
Seafood
George M. Pigott and 1 more
Wine Science
Ronald S. and 2 more
Antimicrobials in Food
P. Michael (University of Tennessee and 2 more
The Produce Contamination Problem
Karl (Rutgers-The State University of New Jersey and 2 more
Introduction to Food Engineering
R. Paul (professor of food engineering at the University of California and 2 more
