Fish Quality Control by Computer Vision
L. F. Pau
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Acesulfame-k
D. Mayer
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Clostridium botulinum : Ecology and Control in Foods
Hauschild
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Cereals in Breadmaking : A Molecular Colloidal Approach
Ann-Charlotte Eliasson
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Rice Science and Technology
Wayne E Marshall
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Principles of Enzymology for the Food Sciences
John R. Whitaker
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Food Additives
A. Larry (College of Agriculture, University of Idaho, Moscow, Branen
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Safety of Irradiated Foods
J.F. Diehl
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Analyzing Food for Nutrition Labeling and Hazardous Contaminants
Ike (Kansas State University, Manhattan, USA) Jeon
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Freezing Effects on Food Quality
Jeremiah
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Handbook of Indigenous Fermented Foods, Revised and Expanded
Keith (Cornell University, Ithaca, New York, USA) Steinkraus
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International Food Safety Handbook : Science, International Regulation, and Control
Vanderheijden
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Handbook of Fruit Science and Technology : Production, Composition, Storage, and Processing
D. K. (Utah State University, Logan, USA) Salunkhe
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Computerized Control Systems in the Food Industry
Mittal
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Techniques for Analyzing Food Aroma
Ray (Belvidere, Illinois, USA) Marsili
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Food Proteins and Their Applications
Srinivasan Damodaran
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Food Safety of Proteins in Agricultural Biotechnology
Bruce G. (Monsanto Company, St. Louis, Missouri, USA Monsanto Hammond
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Food Plant Economics
Zacharias B. Maroulis
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Berry Fruit : Value-Added Products for Health Promotion
Yanyun (Oregon State University, Corvallis, USA) Zhao
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Handbook of Food Science, Technology, and Engineering - 4 Volume Set
Y. H. (Science Technology System, West Sacramento, California, US Hui
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Food Plant Design
Antonio (Universidad Politecnica de Cartagena, Spain) Lopez-Gomez
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Seafood Processing : Adding Value Through Quick Freezing, Retortable Packaging and Cook-Chilling
Vazhiyil Venugopal
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