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Probiotic dairy products.

The science of meat quality

Dates: postharvest science, processing technology and health benefits

The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional

Textural characteristics of world foods

Cereals and pulses: nutraceutical properties and health benefits

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The Chemistry of Food Additives and Preservatives

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Barley for food and health: science, technology, and products

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The art of the chocolatier: from classic confections to sensational showpieces

Microstructure of dairy products

Cereals and Pulses: Nutraceutical Properties and Health Benefits

Butchery & sausage-making for dummies

Sensory profiling of dairy products

Coffee: Philosophy for Everyone : Grounds for Debate : 26

Cuisine and Culture: A History of Food and People

The Meat buyer's guide: beef, lamb, veal, pork, and poultry

Whey processing, functionality and health benefits

The Handbook of Organic and Fair Trade Food Marketing

God in a cup: the obsessive quest for the perfect coffee

Comfort food fix: feel-good favorites made healthy

Cuisine and Culture: A History of Food and People

Cuisine and Culture: A History of Food and People

The culinarian: a kitchen desk reference

The culinarian: a kitchen desk reference

Probiotic dairy products

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