Engineering Properties of Foods: Edition 4

Canning and Preserving Guide including Recipes (Boxed Set)

Objective Food Science & Technology, 3rd Ed.

Pulse Foods: Processing, Quality and Nutraceutical Applications

The Third Plate: Field Notes on the Future of Food

Seaweed Sustainability: Food and Non-Food Applications

Food Microbiology: Edition 4

Novel Food Fermentation Technologies

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

Food Formulation: Novel Ingredients and Processing Techniques

Spirulina in Human Nutrition and Health

Fruit Juices: Extraction, Composition, Quality and Analysis

Cooked: A Natural History of Transformation

Produce Degradation: Pathways and Prevention

The Craft and Science of Coffee

Advances in Food Rheology and Its Applications

Brewing – A Practical Approach

Handbook of Food Process Design

The Working Garde Manger

Glass Transition and Phase Transitions in Food and Biological Materials