Packaging for Food Preservation
Matteo Alessandro Del Nobile
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Rheology of Fluid, Semisolid, and Solid Foods : Principles and Applications
M. Anandha Rao
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Food Biofortification Technologies
Agnieszka Saeid
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Lawrie's Meat Science
Fidel (Research Professor, Instituto de Agroquimica y Tecnolog Toldra
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Modified Atmosphere and Active Packaging Technologies
Ioannis Arvanitoyannis
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Advances in Food Extrusion Technology
Medeni Maskan
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Engineering Aspects of Food Emulsification and Homogenization
Marilyn Rayner
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Fermented Milk and Dairy Products
Anil Kumar Puniya
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Bioactive Compounds in Fermented Foods : Health Aspects
Amit Kumar Rai
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Basic Protocols on Emotions, Senses, and Foods
Moustafa Bensafi
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Bioactive Extraction and Application in Food and Nutraceutical Industries
Tanmay Sarkar
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The (Not So) Secret Lives of Food Packaging
Anne (SOAS, University of London, UK) Murcott
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A History of Bread : Consumers, Bakers and Public Authorities since the 18th Century
Peter (Vrije Universiteit Brussel, Belgium) Scholliers
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Improving and Tailoring Enzymes for Food Quality and Functionality
Rickey Y. Yada
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Advances in Food and Nutrition Research : Volume 108
Fidel (Research Professor, Instituto de Agroquimica y Tecnolog Toldra
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£126.00
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Sustainable Food Procurement : Legal, Social and Organisational Challenges
Mark Stein
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Eating in US National Parks : Cosmopolitan Taste and Food Tourism
Kathleen LeBesco
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Paul B. Thompson's Philosophy of Agriculture : Fields, Farmers, Forks, and Food
Samantha Noll
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Vermicomposting for Sustainable Food Systems in Africa
Hupenyu Allan Mupambwa
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