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The Routledge handbook of diet and nutrition in the Roman world

Nano- and microencapsulation for foods

Milk Composition, Production and Biotechnology

The story of food in the human past : how what we ate made us who we are

Icons of American Cooking

Plant-based food consumption : products, consumers and strategies

Nutritional marine life

Children, Food and Identity in Everyday Life

Edible insects in sustainable food systems

Canadian culinary imaginations

Textural characteristics of world foods

Duty and the beast : should we eat meat in the name of animal

Edibility and in vitro meat : ethical considerations

Transforming food environments

Emerging Technologies in Food Science : Focus on the Developing World

Handbook of organic and fair trade marketing

Health-promoting properties of fruit and vegetables

Yeast Biotechnology

Amino Acid Composition and Biological Value of Cereal Proteins : Proceedings of the International Association for Cereal Chemistry Symposium on Amino Acid Composition and Biological Value of Cereal Pr

Food Safety Engineering

Mycotoxins in Animal Products : Milk and Milk Products, and Meat

GMOs : Implications for Biodiversity Conservation and Ecological Processes

GMOs : Implications for Biodiversity Conservation and Ecological Processes

Healthy Foods : Fact versus Fiction

Eating nature in modern Germany : food, agriculture and environment, c.1870 to 2000

Microbiological Testing in Food Safety Management

Ernahrungsalltag im Wandel : Chancen fur Nachhaltigkeit

Recent advances in electrochemical promotion of catalysis

Recent advances in electrochemical promotion of catalysis

Traditional Foods : History, Preparation, Processing and Safety

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