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Procedures to investigate foodborne illness

Modern food microbiology

HACCP : a practical approach

Sensory evaluation of food : principles and practices

The Taste of Bread : A translation of Le Gout du Pain, comment le preserver, comment le retrouver

Food safety management : implementing a food safety program in a food retail business

Principles and Practices of Winemaking

Microbial Control and Food Preservation : Theory and Practice

Fermented Beverage Production

Sensory Evaluation of Food : Principles and Practices

HACCP : a practical approach

Wine Analysis and Production

Food safety : 30 proven techniques to enhance employee compliance

Ice cream

An introduction to the physical chemistry of food

Pests of stored foodstuffs and their control

Food allergens : methods and protocols

Production of traditional Mediterranean meat products

Production of traditional Mediterranean meat products

Mass spectrometry for food analysis

Mass spectrometry for food analysis

Emerging food processing technologies

Consumer research methods in food science

Detection and enumeration of bacteria, yeast, viruses, and protozoan in foods and freshwater

Basic methods and protocols on sourdough

Basic protocols in predictive food microbiology

Nutrition and Osteoporosis

Processed Apple Products

Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages

Microbial Control and Food Preservation : Theory and Practice

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