Мукомольное производство
Statistics for Sensory and Consumer Science
Analytical Methods for Food and Dairy Powders
Biotechnology and Genetics in Fisheries and Aquaculture
Sensory and Consumer Research in Food Product Design and Development
Fish Cognition and Behavior
Purposely Profitable
Adhesion in Foods
The Food Industry Innovation School
Statistical Methods for Food Science
Tarpons
Food Carotenoids
Chemistry and Technology of Soft Drinks and Fruit Juices
Confectionery and Chocolate Engineering
From Milk By-Products to Milk Ingredients
Food and Agricultural Wastewater Utilization and Treatment
Sensory Discrimination Tests and Measurements
Symbiosis in Fishes
Electricity in Fish Research and Management
Nutraceutical and Functional Food Processing Technology
Dictionary of Flavors
Shelf Life
The Common Fisheries Policy
FSMA and Food Safety Systems
Global Food Security and Supply
Handbook of Seal Integrity in the Food Industry
Natural Food Flavors and Colorants
Biofilms in the Food Environment
The Perfect Meal
HACCP
Food Preservation and Biodeterioration
Chocolate Science and Technology
Food Carbohydrate Chemistry
Dietary Nutrients, Additives and Fish Health
Marine Bivalve Molluscs
Food Safety, Risk Intelligence and Benchmarking
Food Forensics and Toxicology
Drying and Storage of Cereal Grains
Managing Packaging Design for Sustainable Development
High Temperature Processing of Milk and Milk Products
Biotechnology in Flavor Production