Recent Advances in Ready-to-Eat Food Technology

Canning and Preserving Guide including Recipes (Boxed Set)

Spice Bioactive Compounds: Properties, Applications, and Health Benefits

Objective Food Science & Technology, 3rd Ed.

Frying Technology: Recent Development, Challenges, and Prospects

The Third Plate: Field Notes on the Future of Food

Food Microbiology: Edition 4

Essential Fatty Acids: Sources, Processing Effects, and Health Benefits

The Art of Flavour: Practices and Principles for Creating Delicious Food

Biotechnology for Odor and Air Pollution Control

Spirulina in Human Nutrition and Health

Cooked: A Natural History of Transformation

The Craft and Science of Coffee

Faba Bean: Chemistry, Properties and Functionality

Brewing – A Practical Approach

Biotechnology for Environmental Management and Resource Recovery

The Working Garde Manger