Пищевая промышленность

Fish Pheromones and Related Cues

Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods

Mathematical and Statistical Methods in Food Science and Technology

Milk and Dairy Products in Human Nutrition

Emerging Technologies in Meat Processing

Bioactive Compounds from Marine Foods

Nutrigenomics and Proteomics in Health and Disease

Advances in Food Diagnostics

Probiotic Dairy Products

Bioactives in Fruit

Food Allergen Testing

Olives and Olive Oil as Functional Foods

Trait-Modified Oils in Foods

Food Authentication

Food Safety

Membrane Processing for Dairy Ingredient Separation

Innovative Technologies in Beverage Processing

New Polymers for Encapsulation of Nutraceutical Compounds

Carotenoids

Dry Beans and Pulses

Flavor, Satiety and Food Intake

Brown Trout

Measurement of Antioxidant Activity and Capacity

Handbook of Pineapple Technology

Bakery Products Science and Technology

Essential Oils in Food Processing: Chemistry, Safety and Applications

Handbook of Plant Food Phytochemicals

Biotechnology of Lactic Acid Bacteria

Beckett's Industrial Chocolate Manufacture and Use

Handbook of Mango Fruit

Guide to Foodborne Pathogens

Improving Import Food Safety

Formulation Engineering of Foods

Edible Oil Processing

Pseudocereals

Analysis of Food Toxins and Toxicants

Tilapia in Intensive Co-culture

Aquaculture Ecosystems

Global Cheesemaking Technology

Global Food Legislation