Flavor of Meat and Meat Products

Canning and Preserving Guide including Recipes (Boxed Set)

Quality and Preservation of Fruits

Objective Food Science & Technology, 3rd Ed.

Nutraceutical and Specialty Lipids and their Co-Products

The Third Plate: Field Notes on the Future of Food

Handbook of Antioxidants for Food Preservation

Food Microbiology: Edition 4

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

Seafoods: Chemistry, Processing Technology and Quality

Spirulina in Human Nutrition and Health

Marine Nutraceuticals and Functional Foods

Cooked: A Natural History of Transformation

Bitterness: Perception, Chemistry and Food Processing

The Craft and Science of Coffee

Olives and Olive Oil as Functional Foods: Bioactivity, Chemistry and Processing

Brewing – A Practical Approach

Handbook of Functional Beverages and Human Health

The Working Garde Manger

Nutraceutical Proteins and Peptides in Health and Disease