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Transforming food environments

Chemical and Functional Properties of Food Components

Flavor development for functional foods and nutraceuticals

Food Safety in China : A Comprehensive Review

Methods in Food Analysis

Canola and rapeseed: production, processing, food quality, and nutrition

Chef's guide to charcuterie

Food plant engineering systems

Food analysis by HPLC.

Stevia : the genus stevia

Handbook of Culture of Abalone and Other Marine Gastropods

Non-thermal processing technologies for the dairy industry

Food processing : advances in thermal and non-thermal technologies

Pocket Dictionary of Food Safety

Food Irradiation : A Guidebook, Second Edition

Nutrient Interactions

Lactic acid bacteria : a functional approach

Metabolic structure and regulation : a neoclassical approach

Annual reviews in food and nutrition toxicity

Yogurt : roles in nutrition and impacts on health

Utilisation of bioactive compounds from agricultural and food waste

Food allergy : methods of detection and clinical studies

Dietary lipids for healthy brain function

Animal sourced foods for developing economies : preservation, nutrition, and safety

Postharvest extension and capacity building for the developing world

Applications of chitin and chitosan

CRC handbook of oligosaccharidesVolume II

Food Identity Preservation and Traceability : Safer Grains

Breaded Fried Foods

Operations in food refrigeration

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