Chemical Engineering for the Food Industry
D. Leo Pyle
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Quality Management Systems for the Food Industry : A guide to ISO 9001/2
A. Bolton
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The Properties of Water in Foods ISOPOW 6
David Reid
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Food Hygiene Auditing
N. Chesworth
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Recreation for the Disabled Child
Donna Bernhardt Bainbridge
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Governing Food : Science, Safety and Trade Volume 63
Peter W.B. Phillips
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Sugar Processing : The development of a Third World technology
Raphael Kaplinsky
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Food Chemical Composition : Dietary Significance in Food Manufacturing
Tim (Campden and Chorleywood Food Research Association Group) Hutton
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Guide to Total Nutrient Admixtures : What You Should Know About This New Approach to TPN
Penelope Wells
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Melamine & Other Problematic Food Carcinogens
Viroj Wiwanitkit
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Applications of Natural Products in Food
Supayang Piyawan Voravuthikunchai
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Authentication of Virgin Olive Oil using NMR & Isotopic Fingerprinting
M Rosa Alonso-Salces
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Spray Drying of Acai (Euterpe Oleracea Mart) Juice : Effect of Process Variables & Type of Carrier Agent on Products Quality & Stability
Renata V Tonon
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Viscosity of Fruit Juices : Experimental & Modeling
I M Abdulagatov
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Developments in High-Pressure Food Processing
Carl J Schaschke
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Case Studies in Food Engineering : Learning from Experience
J. Peter Clark
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Crush : The Triumph of California Wine
John Briscoe
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Supercities On, Under, and Beyond the Earth : Housing, Feeding, Powering, and Transporting the Urban Crowds of the Future
Jeff Dondero
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Ingredients of Change : The History and Culture of Food in Modern Bulgaria
Mary C. Neuburger
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Critical Mapping for Sustainable Food Design : Food Security, Equity, and Justice
Audrey Grace
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Food Loss and Waste Policy : From Theory to Practice
Simone Busetti
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The Building Blocks of Life : A Nutrition Foundation for Healthcare Professionals
TC Callis
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The Shape of Wine : Its Packaging Evolution
Henry H. Work
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Food Policy and the Environmental Credit Crunch : From Soup to Nuts
Julie Hudson
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