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Compendium of food additive specifications

The science of ice cream

Food security and nutrition

Modern food microbiology

Animal welfare and meat production

Chocolate as Medicine : A Quest over the Centuries

Lawrie's meat science

Sensory evaluation : a practical handbook

Fundamentals and application of atomic force microscopy for food research

Berry bioactive compound by-products

Probability and statistics for cereals and grains : a guide to measurement and analysis

Marketing nutrition : soy, functional foods, biotechnology, and obesity

The vitamins : fundamental aspects in nutrition and health

Whisky and other spirits : technology, production and marketing

Future foods : global trends, opportunities and sustainability challenges

Probiotics in the prevention and management of human diseases : a scientific perspective

Agricultural Proteomics Volume 1 : Crops, Horticulture, Farm Animals, Food, Insect and Microorganisms

Composite materials for food packaging

Quinoa : chemistry and technology

Bioactive Compounds in Foods : Effects of Processing and Storage

Glycoscience: Chemistry and Chemical Biology I-III

Handbook of meat, poultry and seafood quality

Postharvest management of fresh produce : recent advances

Espresso Coffee : The Science of Quality

Biofuels, bioenergy and food security : technology, institutions and policies

Thiamine deficiency disease, dysautonomia, and high calorie malnutrition

Mechanism and Theory in Food Chemistry, Second Edition

The technology of wafers and waffles 1 : operational aspects

Children's food and drink : marketing and innovation

Microbiome, immunity, digestive health and nutrition : epidemiology, pathophysiology, prevention and treatment

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