Proteomics for Food Authentication

Canning and Preserving Guide including Recipes (Boxed Set)

Objective Food Science & Technology, 3rd Ed.

Marine Microorganisms: Extraction and Analysis of Bioactive Compounds

The Third Plate: Field Notes on the Future of Food

Mass Spectrometry Imaging in Food Analysis

Food Microbiology: Edition 4

Bioactive Compounds: Identification and Characterization of their Food and Pharmacological Potential

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

Advanced Technologies For Meat Processing

Spirulina in Human Nutrition and Health

Sensory Analysis of Foods of Animal Origin

Cooked: A Natural History of Transformation

Radionuclide Concentrations in Food and the Environment

The Craft and Science of Coffee

Spectroscopic Methods in Food Analysis

Brewing – A Practical Approach

Green Chemistry in Food Analysis

The Working Garde Manger

Pesticides: Evaluation of Environmental Pollution