Fundamentals of 3D Food Printing and Applications

Canning and Preserving Guide including Recipes (Boxed Set)

Dairy Fat Products and Functionality: Fundamental Science and Technology

Objective Food Science & Technology, 3rd Ed.

The Third Plate: Field Notes on the Future of Food

Non-Equilibrium States and Glass Transitions in Foods: Processing Effects and Product-Specific Implications

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

Handbook of Drying of Vegetables and Vegetable Products

Spirulina in Human Nutrition and Health

Fundamentals and Application of Atomic Force Microscopy for Food Research

Cooked: A Natural History of Transformation

Handbook of Food Powders: Processes and Properties

The Craft and Science of Coffee

Brewing – A Practical Approach

The Working Garde Manger

Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers

A HANDBOOK ON OIL AND FAT TECHNOLOGY

Pond Aquaculture Water Quality Management

Understanding and Controlling the Microstructure of Complex Foods

The Technology of Cake Making: Edition 6