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Advanced Techonologies and Applications in Dairy Engineering
by: Frédéric Daems, Gabriel-Danut Mocanu
Biofuels, Bioenergy and Food Security
by: Simla Tokgoz, Wei Zhang
Biopolymer Nanostructures for Food Encapsulation Purposes
by: Trepti Singh, Shruti Shukla
Breaded Fried Foods
by: Rashmi Das, Ramasamy Ravi
Canola and Rapeseed
by: Heitor Vasile
Dairy Processing Improving Quality
by: Frédéric Daems, Parmjit S. Panesar
Dietary Fiber and Health
by: Heitor Vasile
Drying of Vegetables and Vegetable Products
by: Saheeda Mujaffar, Singh Papu
Food Applications of Nanotechnology
by: Hyunjong Yu, Jun-Young Park
Food Biotechnology
by: Farkhanda Haroon, Mobeen Ghazanfar
Food Emulsification and Homogenization
by: Essam Hebishy, Zaki Tubesha
Food Microbiology
by: Qi Zhu, Ravi Gooneratne
Food Microbiology: An Introduction
by: Mayara Salgado Silva, Flora Valeria Romeo
Food Microstructure
by: Suzana Caetano da Silva Lannes, Mariusz Florek
Food Packaging Materials
by: Jari Vartiainen, Luis J. Bastarrachea
Food Plant Sanitation
by: Aslı Uçar, Sheela Mary M
Food Preservation : Principles and Practices
by: Samiran Chavan
Food Spoilage Microorganisms
by: Suzymeire Baroni, Iniekong P. Udoh
Fresh-Cut Fruits and Vegetables
by: Andrick Cuevas
Functional Food Carbohydrates
by: José C.E. Serrano, Maria Hayes
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