Listeria, Listeriosis, and Food Safety
Elliot T. (Michigan State University, East Lansing, USA) Ryser
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Aspartame : Physiology and Biochemistry
Filer Stegink
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Sensory Evaluation of Food : Statistical Methods and Procedures
Michael (University of California, Davis, California, USA Fo O'Mahony
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Food Texture
Howard R. Moskowitz
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Trace Minerals in Foods
K. Smith
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Seafood : Effects of Technology on Nutrition
George M. Pigott
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Instrumental Methods for Quality Assurance in Foods
Fung
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Food Processing Operations and Scale-up
Kenneth J. Valentas
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Omega-3 Fatty Acids in Health and Disease
Lees
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Handbook of Cereal Science and Technology, Revised and Expanded
Karel Kulp
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Volatile Compounds in Foods and Beverages
Henk Maarse
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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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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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