Public Health Nutrition : From principles to practice
Mark Lawrence
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Foods of Non-Animal Origin : Chemistry, Technology, Inspection Procedures
Arpan Bhagat
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Chemistry and Hygiene of Food Gases
Pasqualina Lagana
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The Chemistry of Frozen Vegetables
Izabela Steinka
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Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
Caterina Barone
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Chemistry of Maillard Reactions in Processed Foods
Salvatore Parisi
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Nutrition Promotion : Theories and methods, systems and settings
Tony Worsley
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