Number	Cover	TextBook for Food Science	Author	Edition
0		Ultrasound and Sonochemistry Ultrasonic Production of Nano-emulsions for Bioactive Delivery in Drug and Food	Thomas Seak Hou Leong,Sivakumar Manickam	1
1		Bioavailability and Analysis of Vitamins in Foods	G.F.M. Ball	1
2		Food Fortification and Supplementation Technological, Safety and Regulatory Aspects	Peter Berry Ottaway (Editor)	1
3		Foodborne Viruses and Prions and Their Significance for Public Health	Frans J.M. Smulders, Birgit Nørrung, Herbert Budka
4		Genomics of Foodborne Bacterial Pathogens	Martin Wiedmann, Wei Zhang
5		Prions Food and Drug Safety	T. Kitamoto
6		Vitamin E Food Chemistry, Composition, and Analysis	Ronald Eitenmiller, Junsoo Lee
7		Vitamins in foods analysis, bioavailability, and stability	George F.M. Ball	1
8		Human Milk Biochemistry and Infant Formula Manufacturing Technology	Mingruo Guo (Editor)	1
9		Infant Formula Evaluating the Safety of New Ingredients
10		Milk and Dairy Products in Human Nutrition Production, Composition and Health	Young W. Park, George F.W. Haenlein (Editor)	1
11		MILK ITS REMARKABLE CONTRIBUTION TO HUMAN HEALTH AND WELL-BEING	Stuart Patton	1
12		Milk, Modernity and the Making of the Human Purifying the Social	Richie Nimmo	1ed
13		Nanotechnology Applications in Energy, Drug and Food	Shafiquzzaman Siddiquee, Gan Jet Hong Melvin, Md. Mizanur Rahman (Editors)
14		Nutritional Toxicology. Volume 3	John Hathcock (Eds.)
15		Food-borne toxicants: formation, analysis, and toxicology	American Chemical Society. Division of Agricultural and Food Chemistry., Granvogl, Michael, MacMahon, Shaun
16		Threonine food sources, functions and health benefits Biochemistry research trends series	Jacob Coleman (Editor)
17		Bioactive compounds in wine recent advances and perspectives Biochemistry research trends series	Pedro A. Aredes-Fernández*, Gisselle R. Apud, María G. Stivala and María J. Rodríguez-Vaquero
18		Ferulic acid antioxidant properties, uses and potential health benefits Biochemistry research trends series	Bryce Warren (Editor)
19		Tannins biochemistry, food sources and nutritional properties Biochemistry research trends series	Cheryl Anne Combs (Editor)
20		Food Allergens Biochemistry and Molecular Nutrition Food Microbiology and Food Safety	Tanja Cirkovic Velickovic, Marija Gavrovic-Jankulovic (auth.)	1
21		Solanum lycopersicum production, biochemistry, and health benefits Food science and technology	Tadahisa Higashide (Editor)
22		Human milk biochemistry and infant formula manufacturing technology Woodhead Publishing in food science, technology, and nutrition, Number 261	Mingruo Guo (Editor)	1
23		Mycotoxins and phycotoxins: Advances in determination, toxicology and exposure management	Henry Njapau, Socrates Trujillo, Hans P. van Egmond, Douglas L. Park
24		Coffee: Botany, Biochemistry and Production of Beans and Beverage [1 ed.]	Reginald F. Smith (auth.), M. N. Clifford, K. C. Willson (eds.)	1
25		Handbook of Nutrition and Food, Third Edition	Carolyn D. Berdanier, Johanna T. Dwyer, David Heber	3
26		Krauses Food & the Nutrition Care Process	L. Kathleen Mahan, Janice L. Raymond, Sylvia Escott-Stump	13
27		Krause and Mahans Food & the Nutrition Care Process 15ed	Janice L. Raymond, Kelly Morrow	15
28		Handbook of Synthetic Antioxidants [1 ed.]	Lester Packer (Editor)	1st
29		Salmonella: A Practical Approach to the Organism and its Control in Foods [1 ed.]	Chris Bell, Alec Kyriakides
30		Lactose : evolutionary role, health effects, and applications	Marcel Paques, Cordula Lindner
31		Handbook of prebiotics and probiotics ingredients: health benefits and food applications	Finocchiaro, E. Terry;Sungsoo Cho, Susan
32		Mycotoxin Protocols (Methods in Molecular Biology Vol 157) [1st ed.]	Mary W. Trucksess, Albert E. Pohland	1
33		Real-Time PCR in Food Science Current Technology and Applications	David Rodríguez-Lazaro
34		Advances in Probiotics for Sustainable Food and Medicine	Gunjan Goel, Ashok Kumar (Editors)	1
35		Food forensics and toxicology [1 edition]	Msagati, Titus A. M	1
36		Masked mycotoxins in food : formation, occurrence and toxicological relevance [1 ed.]	Chiara Dall'Asta, Franz Berthiller (eds.)	1
37		Residue Reviews [1 ed.]	Francis A. Gunther, Jane Davies Gunther (auth.), Francis A. Gunther, Jane Davies Gunther (eds.)	1
38		Chemical, Biological, and Functional Aspects of Food Lipids [2 ed.]	Zdzislaw Z. E. Sikorski (Editor), Anna Kolakowska (Editor)	2
39		Nutritional Toxicology Volume 2	Hathcock, J.N.
40		Toxicants in Food Packaging and Household Plastics: Exposure and Health Risks to Consumers [1 ed.]	Suzanne M. Snedeker (eds.)	1
41		Hormone-Disruptive Chemical Contaminants in Food	Ingemar Pongratz, Linda Bergander
42		Indirect food additives and polymers : migration and toxicology [1st ed.]	Sheftel, Victor O	1
43		Food Hygiene and Toxicology in Ready-to-Eat Foods [1 ed.]	Parthena Kotzekidou	1
44		Toxicology of Plant and Fungal Compounds (Handbook of Natural Toxins, Vol 6) [1 ed.]	R. F. Keeler	1
45		Food Toxicology: Current Advances and Future Challenges [1 ed.]	Ashish Sachan, Suzanne Hendrich	1
46		Principles of Food Toxicology	Pussa, Tonu
47		Introduction to Food Toxicology [2nd ed.]	Sadras., Calderini	2
48		The Toxicology of Aflatoxins. Human Health, Veterinary, and Agricultural Significance [1 ed.]	David L. Eaton and John D. Groopman (Eds.)	1
49		Nutritional Toxicology, 2nd Edition [2 ed.]	Frank Kotsonis, Maureen Mackey	2
50		Introduction to Food Toxicology	Takayuki Shibamoto
51		Principles of food toxicology [2 edition]	Pussa, Tonu	2
52		Introduction to Food Toxicology (Food Science and Technology) [1 ed.]	Takayuki Shibamoto, Leonard F. Bjeldanes	1
53		Handbook of Food Toxicology (Food Science and Technology) [1 ed.]	S.S. Deshpande	1
54		Residue Reviews/Ruckstands-Berichte: Residues of Pesticides and Other Foreign Chemicals in Foods and Feeds [1 ed.]	C. Logothetis, W. E. Westlake (auth.), Francis A. Gunther (eds.)	1
55		Toxicological Aspects of Food Safety: Proceedings of the European Society of Toxicology. Meeting held in Copenhagen, June 19-22, 1977 [1 ed.]	R. B. Clampitt (auth.), Dr. B. J. Leonard (eds.)	1
56		Nutritional Toxicology. Volume 1	John Hathcock (Eds.)
57		Introduction to Toxicology and Food	Altug, Tomris
58		Crystallization of lipids : fundamentals and applications in food, cosmetics, and pharmaceuticals [First edition]	Satō, Kiyotaka
59		Food lipids : chemistry, nutrition, and biotechnology	edited by Casimir C. Akoh, David B. Min.
60		Antimicrobials in Food Science and Technology [1 ed.]	Arti Gupta, Ram Prasad	1
61		Basic Methods and Protocols on Sourdough (Methods and Protocols in Food Science) [1st ed.]	Marco Gobbetti (editor), Carlo Giuseppe Rizzello (editor)	1
62		Bioactive Extraction and Application in Food and Nutraceutical Industries (Methods and Protocols in Food Science)	Tanmay Sarkar (editor), Siddhartha Pati (editor)
63		Chemist Brewers: Insights from Chemists and Biologists in the Brewing Industry	Nick E. Flynn
64		Grocery Warning: How to Recognize and Avoid the Groceries that Cause Cancer, Diabetes, Heart Disease, High Cholesterol, High Blood Pressure, and Other Common Diseases	Mike Adams
65		Antioxidants in Fruits: Properties and Health Benefits	Gulzar Ahmad Nayik, Amir Gull
66		Antioxidants in Vegetables and Nuts - Properties and Health Benefits	Gulzar Ahmad Nayik, Amir Gull
67		Apples: Preharvest and Postharvest Technology	Rafiya Mushtaq, Gulzar Ahmad Nayik, Ab Raouf Malik
68		Cereal Grains: Composition, Nutritional Attributes, and Potential Applications	Gulzar Ahmad Nayik, Tabussam Tufail, Faqir Muhammad Anjum, Mohammad Javed Ansari
69		Certificate in Food and Nutrition (CFN)	IGNOU
70		Diploma in Dairy Technology (DDT)	IGNOU
71		Diploma in Fish Products Technology (DFPT)	IGNOU
72		Diploma in Meat Technology (DMT)	IGNOU
73		Diploma in Production of Value Added Products from Cereals, Pulses and Oilseeds (DPVCPO) Part - 1	IGNOU
74		Diploma in Production of Value Added Products from Cereals, Pulses and Oilseeds (DPVCPO) Part - 2	IGNOU
75		Diploma in Production of Value Added Products from Cereals, Pulses and Oilseeds (DPVCPO) Part - 3	IGNOU
76		Concentrated Milks	IGNOU
77		Diploma in Value Added Products from Fruits and Vegetables (DVAPFV)	IGNOU
78		Food Biotechnology, Second Edition	Anthony Pometto, Kalidas Shetty, Gopinadhan Paliyath, Robert E. Levin	2
79		Food Packing Materials: Testing & Quality Assurance	Preeti Singh, Ali Abas Wani, Horst-Christian Langowski
80		Functional Foods and Biotechnology	Kalidas Shetty (Editor), Gopinadhan Paliyath (Editor), Anthony Pometto (Editor), Robert E. Levin (Ed
81		Functional Foods, Nutraceuticals and Degenerative Disease Prevention	Gopinadhan Paliyath Ph.D., Marica Bakovic, Kalidas Shetty
82		Handbook of Oleoresins: Extraction, Characterization, and Applications	Gulzar Ahmad Nayik (editor), Amir Gull (editor), Tariq Ahmad Ganaie (editor)
83		Handbook of Plant and Animal Toxins in Food: Occurrence, Toxicity, and Prevention	Gulzar Ahmad Nayik, Jasmeet Kour
84		Korean Food Systems: Secrets of the K-Diet for Healthy Aging	Dong-Hwa Shin, Kalidas Shetty
85		PG Diploma in Food Safety and Quality Management (PGDFSQM)	IGNOU
86		Ultrasound and Microwave for Food Processing: Synergism for Preservation and Extraction	Gulzar Ahmad Nayik, Modassar Ranjha, Xin An Zeng, Shafeeqa Irfan, Syeda Mahvish Zahra
87		सुसंस्कृत मांस: हम पूरे मुर्गे के बजाय स्तन या पंख कैसे बढ़ा सकते हैं?	Fouad Sabry
88		Moveable Feasts: The History, Science, and Lore of Food	Gregory McNamee
89		Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent	Suni Mary Varghese, Salvatore Parisi, Rajeev K. Singla, A. S. Anitha Begum
90		Masala Lab: The Science of Indian Cooking	Krish Ashok
91		Mathematical and Statistical Applications in Food Engineering	India) Sevda, Surajbhan (Indian Institute of Technology Guwahati, India) Singh, Anoop (Department of Scientific and Industrial Research, New Delhi
92		Toxins and Contaminants in Indian Food Products	Ramesh Kumar Sharma, Salvatore Parisi (auth.)
93		Feeding Globalization: Madagascar and the Provisioning Trade, 1600–1800	Jane Hooper
94		Eating the Landscape: American Indian Stories of Food, Identity, and Resilience	Enrique Salmón
95		History of Soybeans and Soyfoods in South Asia / Indian Subcontinent (1656–2010): Extensively Annotated Bibliography and Sourcebook	William Shurtleff, Akiko Aoyagi
96		Probiotic Foods in Health and Disease [1 ed.]	G. B. Nair, Yoshifumi Takeda	1
97		An Introduction to Rice-Grain Technology	K R Bhattacharya, Syed Zakiuddin Ali
98		Biofortification of Food Crops	Ummed Singh, C S Praharaj, S S Singh, N P Singh (eds.)
99		Cultures of Milk: The Biology and Meaning of Dairy Products in the United States and India	Andrea S. Wiley
100		Ethnic Fermented Foods and Alcoholic Beverages of Asia	Jyoti Prakash Tamang (eds.)
101		Ethnic Fermented Foods and Beverages of India: Science History and Culture	Jyoti Prakash Tamang
102		Food Biotechnology	Bhatia, S.C
103		Food Culture Studies in India: Consumption, Representation and Mediation	Simi Malhotra, Kanika Sharma, Sakshi Dogra
104		Food Hygiene and Sanitation	S. Roday
105		Food Nutrition, Science and Technology	Neelam Singh, I. S. Singh
106		Handbook of Vegetables, Volume 1	PETER K. V. ET.AL
107		Image Processing for the Food Industry	E. R. Davies
108		Maize: Nutrition Dynamics and Novel Uses	D. P. Chaudhary, Sandeep Kumar, O. P. Yadav (auth.), Dharam Paul Chaudhary, Sandeep Kumar, Sapna Langyan (eds.)
109		Microbial Diversity and Biotechnology in Food Security	R.N. Kharwar, R.S. Upadhyay, N.K. Dubey, Richa Raghuwanshi (eds.)
110		Millets Value Chain for Nutritional Security: A Replicable Success Model from India	B. Dayakar Rao, N. G. Malleshi, George. A. Annor, J. V. Patil
111		Nutraceutical Values of Horticultural Crops and Products	Dhurendra Singh, P. N. Sivalingam, Pinaki Acharyya
112		Nutraceuticals in livestock and poultry	Bhattacharyya, Amitav, Roy, Debashis
113		Quality Milk Production & Processing Technology	D.K. Thompkinson, Latha Sabikhi
114		Recent Trends in Soft Beverages (Woodhead Publishing India)	L. Jagan Mohan Rao, K Ramalakshmi
115		Sacred Cows and Chicken Manchurian: The Everyday Politics of Eating Meat in India	James Staples
116		Scented rice (Oryza sativa L.) Cultivars of India: A Perspective on Quality and Diversity	Altafhusain Nadaf, Sarika Mathure, Narendra Jawali (auth.)
117		Sustainable Development and Communication in Global Food Networks: Lessons From India	Maria Touri
118		The Bloodless Revolution: Radical Vegetarians and the Discovery of India	Tristram Stuart
119		The Story of Our Food	Achaya, K T
120		Transforming Food Systems for a Rising India	Prabhu Pingali, Anaka Aiyar, Mathew Abraham, Andaleeb Rahman
121		Vegetarianism, Meat and Modernity in India	Johan Fischer
122		Environmental and Food Virology: Impacts and Challenges in One Health Approach	Gislaine Fongaro, David Rodríguez-Lázaro, Doris Sobral Marques-Souza
123		Applied Mycology for Agriculture and Foods: Industrial Applications	Sanjay K. Singh (editor), Deepak Kumar (editor), Md. Shamim (editor), Rohit Sharma (editor)
124		Food Mycology: A Multifaceted Approach to Fungi and Food (Mycology, Vol 25)	Jan Dijksterhuis, Robert A. Samson
125		Advances in Food Mycology	Jens C. Frisvad, Ulf Thrane, Robert A. Samson, John I. Pitt (auth.), A. D. Hocking, J. I. Pitt, Robert A. Samson, U. Thrane (eds.)
126		Agriculture and Food Production	George G. Khachatourians and Dilip K. Arora (Eds.)
127		Food and Beverage Mycology	Larry R. Beuchat
128		Listeria monocytogenes : incidence, growth behavior and control	Vicario, Tiffany
129		Listeria monocytogenes: Food Sources, Prevalence and Management Strategies	Edmund C. Hambrick
130		Alicyclobacillus spp. in the Fruit Juice Industry: History, Characteristics, and Current Isolation/Detection Procedures	Su-Sen Chang, Dong-Hyun Kang
131		Health Evaluation of Heavy Metals in Infant Formula and Junior Food	J. Müller, E. H. F. Schmidt (auth.), Dr. Eberhard H. F. Schmidt, Prof. Dr. med Alfred G. Hildebrandt (eds.)
132		Applications of Functional Foods and Nutraceuticals for Chronic Diseases, Volume I	Syam Mohan, Shima Abdollahi, Yashwant V. Pathak
133		Preserving food without freezing or canning: traditional techniques using salt, oil, sugar, alcohol, vinegar, drying, cold storage, and lactic fermentation	Coleman, Eliot,Madison, Deborah,Vivante, The Gardeners and Farmers of Centre Terre
134		Preserving Food Without Freezing Or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation [2 ed.]	Deborah Madison	2
135		The Alcohol Textbook [4th ed.]	K.A. Jacques, T.P. Lyons, D. R. Kelsall	4
136		Milk and Dairy Foods: Their Functionality in Human Health and Disease [1 ed.]	Ian Givens (editor)	1
137		Nuts and Seeds in Health and Disease Prevention [2 ed.]	Victor R. Preedy (editor), Ronald Ross Watson (editor)	2
138		Food Quality: Balancing Health and Disease	Alina Maria Holban, Alexandru Mihai Grumezescu (eds.)
139		Foodborne Disease Handbook vol II: Viruses, Parasites, Pathogens, and Haccp [Second edition, revised and expanded]	Hui, Yiu H., Murrell, K. Darwin, Nip, Wai-Kit, Sattar, Syed, Stanfield, Peggy
140		Foodborne Disease Handbook vol IV: Seafood and Environmental Toxins [2nd ed]	Hui, Y. H	2
141		Foodborne Disease Handbook: Volume I: Bacterial Pathogens [2nd ed]	Hui, Y. H	2
142		Ovine Meat Inspection - 2nd Edition: Anatomy, Physiology and Disease Conditions [Second edition]	A. Grist
143		Flour and breads and their fortification in health and disease prevention	Victor R Preedy, Ronald R Watson, Vinood B Patel
144		Olives and Olive Oil in Health and Disease Prevention [1 ed.]	Victor R. Preedy, Ronald Ross Watson	1
145		The Ninth Revolution: Transforming Food Systems for Good	Sayed Nader Azam-Ali
146		Foodborne Disease Outbreaks: Guidelines for Investigation and Control [1 ed.]	Bernan	1
147		Bovine Spongiform Encephalopathy (BSE, or Mad Cow Disease): Current and Proposed Safeguards [1 ed.]	Sarah A. Lister, Geoffrey S. Becker	1
148		Environmental Engineering: Prevention and Response to Water-, Food-, Soil-, and Air-borne Disease and Illness [6 ed.]	Nelson L. Nemerow, Franklin J. Agardy, Joseph A. Salvato	6
149		Food, Sex, and Salmonella: Why Our Food is Making Us Sick	Waltner-Toews, David
150		Foodborne Disease and Public Health: Summary of an Iranian-American Workshop [1 ed.]	Carol West Suitor, Maria Oria	1
151		Foodborne Diseases [1 ed.]	Shabbir Simjee, T.L. Poole	1
152		Postharvest Pathogens and Disease Management	P. Narayanasamy
153		Food Consumption and Disease Risk: Consumer-pathogen Interactions	Morris Potter
154		Food Safety and Foodborne Disease Surveillance Systems: Proceedings of an Iranian-American Workshop	Office for Central Europe and Eurasia, National Research Council, Iran Research Center for Gastroenterology and Liver Diseases Shaheed Beheshti University of Medical Sciences, World Health Organization, Food and Agriculture Organization
155		Nutraceutical proteins and peptides in health and disease	Yoshinori Mine, Fereidoon Shahidi
156		Foodborne Disease in Oecd Countries: Present State and Economic Costs	Organisation for Economic Co-Operation and Development
157		Food Factors in Health Promotion and Disease Prevention	Fereidoon Shahidi, Chi-Tang Ho, Shaw Watanabe, and Toshihiko Osawa (Eds.)
158		The Nutrition Transition: Diet and Disease in the Developing World (Food Science and Technology International) (Food Science and Technology) [1 ed.]	Benjamin Caballero	1
159		food borne disease handbook [Volume 2, 2nd ed.]	Y.H. Hui, Sayed A. Sattar, K. D. Murrell, Wai-Kit Nip	2
160		Foodborne Disease Handbook, Volume 3: Plant Toxicants 2nd Edition [2nd ed.]	Y. H. Hui, Roy Smith, David G. Spoerke	2
161		Foodborne Disease Handbook, Volume 1: Bacterial Pathogens [2 rev exp ed.]	Y. H. Hui, Merle D. Pierson	2
162		Functional Foods for Disease Prevention: Volume 2	Takayuki Shibamoto, Junji Terao, and Toshihiko Osawa (Eds.)
163		Functional Foods for Disease Prevention: Volume 2	Takayuki Shibamoto, Junji Terao, and Toshihiko Osawa (Eds.)
164		Mastering Brewing Science: Beer Production and Quality [First edition]	Farber, Matthew,Barth, Roger
165		Biochemistry of Beer Fermentation [1 ed.]	Eduardo Pires, Tomáš Brányik (auth.)	1
166		Mini farming guide to fermenting: Self-sufficiency from beer and cheese to wine and vinegar [1 ed.]	Brett L. Markham	1
167		The mini farming guide to fermenting : self-sufficiency from beer and cheese to wine and vinegar	Brett L Markham
168		The Chemistry of Beer The Science in the Suds	Roger Barth
169		Froth!: The Science of Beer	Mark Denny
170		Beer : quality, safety and nutritional aspects [1 ed.]	Paul S Hughes, E Denise Baxter, Ian S Hornsey	1
171		Beer and Wine Production. Analysis, Characterization, and Technological Advances	Barry H. Gump and David J. Pruett (Eds.)
172		Malting and brewing science. 2. Hopped wort and beer [2. ed]	James S Hough	2
173		Malting and Brewing Science: Volume II Hopped Wort and Beer [1 ed.]	J. S. Hough, D. E. Briggs, R. Stevens, T. W. Young (auth.)	1
174		A Handbook for Sensory and Consumer-Driven New Product Development: Innovative Technologies for the Food and Beverage Industry [1 ed.]	Maurice O’Sullivan	1
175		Advances in food and beverage labelling	Paul Berryman
176		Applications of ultrasound in the beverage industry	García Martín, Juan Francisco
177		Beverage impacts on health and nutrition [Second edition]	Temple, Norman J., Wilson, Ted	2
178		Beverage Industry Microfiltration [1 ed.]	Nathan Starbard	1
179		Beverage Quality and Safety [1 ed.]	Tammy Foster, Purnendu C. Vasavada	1
180		Beverage Sensory Modification [Illustrated]	Manuel Malfeito Ferreira (editor)
181		Biofilms in the food and beverage industries	Pina Fratamico
182		Biotechnological Progress and Beverage Consumption	Alexandru Grumezescu, Alina-Maria Holban
183		Biotechnology Applications in Beverage Production [1 ed.]	A. Vaughan Martini, A. Martini (auth.), C. Cantarelli, G. Lanzarini (eds.)	1
184		Cereal grains for the food and beverage industries	Elke K. Arendt, Emanuele Zannini
185		Citrus fruits: production, consumption and health benefits	Simmons, Daphne
186		Cleaning-in-Place: Dairy, Food and Beverage Operations, Third Edition [3 ed.]	Adnan Tamime	3
187		Coffee: production, consumption and health benefits	Massey, John L
188		Computer vision technology in the food and beverage industries	Da-Wen Sun
189		Engineering tools in the beverage industry. Volume 3, The science of beverages	Grumezescu, Alexandru Mihai, Holban, Alina Maria
190		Enzymes in food and beverage processing	Muthusamy Chandrasekaran
191		Enzymes in Food and Beverage Processing	Robert L. Ory and Allen J. St. Angelo (Eds.)
192		Fermented Beverage Production [1 ed.]	A. Paterson (auth.), A. G. H. Lea, J. R. Piggott (eds.)	1
193		Fermented Beverage Production [2 ed.]	A. Paterson, J. S. Swanston, J. R. Piggott (auth.), Dr. Andrew G. H. Lea PhD, Dr. John R. Piggott PhD (eds.)	2
194		Food & Beverage Packaging April 2011	Pan Demetrakakes
195		Food & Beverage Packaging August 2011	Rick Lingle
196		Food & Beverage Packaging January-February 2011	Pan Demetrakakes
197		Food & Beverage Packaging January-February 2012	Rick Lingle
198		Food & Beverage Packaging June - July 2011	Rick Lingle
199		Food & Beverage Packaging March 2011	Pan Demetrakakes
200		Food & Beverage Packaging May 2011	Pan Demetrakakes
201		Food & Beverage Packaging November - December 2011	Rick Lingle
202		Food & Beverage Packaging October 2011	Rick Lingle
203		Food & Beverage Packaging September 2011	Rick Lingle
204		Food and Beverage Packaging Technology [2 ed.]	Richard Coles, Mark J. Kirwan	2
205		Food and Beverage Stability and Shelf Life (Woodhead Publishing Series in Food Science, Technology and Nutrition)	Persis Subramaniam, David Kilcast
206		Food poisoning : outbreaks, bacterial sources and adverse health effects	Paresh C Ray
207		Fruit and pomace extracts : biological activity, potential applications and beneficial health effects	Owen, Jason P
208		Fruit Juices: Properties, Consumption and Nutrition (Food and Beverage Consumption and Health)	Pauline G. Scardina
209		Functional and Speciality Beverage Technology	P. Paquin
210		Green Tea and Health: Antioxidant Properties, Consumption and Role in Disease Prevention	Nicolas Powell (ed.)
211		Handbook of Fermented Food and Beverage Technology, Second Edition: Handbook of Animal-Based Fermented Food and Beverage Technology [2 ed.]	Y. H. Hui, E. Özgül Evranuz	2
212		Handbook of Food and Beverage Fermentation Technology [1 ed.]	Y. H. Hui, Lisbeth Meunier-Goddik, Ase Slovejg Hansen, Jytte Josephsen, Wai-Kit Nip, Peggy S. Stanfield, Fidel Toldra	1
213		Handbook of Food and Beverage Stability	Peter J. Bechtel (Eds.)
214		Handbook of Green Tea and Health Research (Food and Beverage Consumption and Health) [1 ed.]	Helen Mckinley, Mark Jamieson	1
215		Handbook of plant-based fermented food and beverage technology [2nd ed]	edited by Y. H. Hui, E. Özgül Evranuz.	2
216		Honey: Current Research and Clinical Applications : Current Research and Clinical Applications [1 ed.]	Juraj Majtan	1
217		Impact of Nano-Engineering in Beverage Industry : the Science of Beverages	Grumezescu, Alexandru, Holban, Alina Maria
218		Innovations in Technologies for Fermented Food and Beverage Industries [1st ed.]	Sandeep Kumar Panda, Prathapkumar Halady Shetty	1
219		Innovative Technologies in Beverage Processing [1 ed.]	Ingrid Aguilo-Aguayo, Lucia Plaza	1
220		Instrumental Methods in Food and Beverage Analysis	David L. B. Wetzel, George Charalambous
221		Leaf sweeteners : resources, processing and health effects	Wenbiao Wu
222		Membrane Processing: Dairy and Beverage Applications
223		Milk Consumption and Health (Food and Beverage Consumption and Health) [1 ed.]	Ebbe Lange, Felix Vogel	1
224		Nanoengineering in the beverage industry	Grumezescu, Alexandru Mihai, Holban, Alina Maria
225		Nanotechnology in the Food, Beverage and Nutraceutical Industries	Qingrong Huang
226		Nuts : properties, consumption and nutrition	Isabella M Davis
227		Peppers : harvesting methods, antioxidant properties and health effects	Dawson, Beatrice
228		Pisum Sativum: Cultivation, Functional Properties and Health Benefits	Shannell Becket
229		Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation (Woodhead Publishing Series in Food Science, Technology and Nutrition)	Christophe Lacroix
230		Quality Control in the Beverage Industry	Alexandru Grumezescu, Alina Maria Holban
231		Safety Issues in Beverage Production	Alexandru Grumezescu, Alina-Maria Holban
232		Sensory Analysis for Food and Beverage Quality Control: A Practical Guide (Woodhead Publishing Series in Food Science, Technology and Nutrition)	David Kilcast
233		Sensory Profile and Stability of a New Ready-to-Drink Passion Fruit Juice Beverage with Different Sweetener Systems	R. De Marchi, N.D. Montes-Villanueva, M.R. McDaniel, H.M.A. Bolini
234		Spectroscopic Techniques & Artificial Intelligence for Food and Beverage Analysis [1st ed.]	Ashutosh Kumar Shukla	1
235		Trends in Beverage Packaging	Alexandru Grumezescu, Alina Maria Holban
236		Tropical Fruits: From Cultivation to Consumption and Health Benefits	Stewart Bogsan, Cristina, Todorov, Svetoslav Dimitrov
237		Yeasts in Food and Beverage	Amparo Querol, Graham Fleet
238		BREWING SCIENCE a multidisciplinary approach. [2 ed.]	MICHAEL MOSHER	2
239		Brewing Science: A Multidisciplinary Approach	Michael Mosher, Kenneth Trantham
240		Brewing Microbiology Current Research, Omics and Microbial Ecology	Nicholas A Bokulich, Charles W Bamforth
241		Brewing and Distilling Yeasts [1 ed.]	Graham G. Stewart (auth.)	1
242		Brewing Justice: Fair Trade Coffee, Sustainability, and Survival	Daniel Jaffee
243		Essays in Brewing Science	Bamforth, Charles W
244		Brewing: Science and Practice [Reprint ed.]	Dennis Briggs, Peter Brookes, Roger Stevens, Chris Boulton
245		Handbook of Brewing, Second Edition (Food Science and Technology 157) [2 ed.]	Fergus G. Priest, Graham G. Stewart, Editors	2
246		Technology brewing and malting	Wolfgang Kunze
247		Brewing Microbiology [3 ed.]	Iain Campbell (auth.), Fergus G. Priest, Iain Campbell (eds.)	3
248		Brewing Yeast Fermentation Performance [2 ed.]	Katherine Smart	2
249		Brewing [2 ed.]	Michael J. Lewis PhD, FIBrew, Tom W. Young PhD, FIBrew, ILTM (auth.)	2
250		Standards of brewing : a practical approach to consistency and excellence	Bamforth, Charles W
251		Brewing yeast and fermentation [1 ed.]	Chris Boulton, David Quain	1
252		Principles of brewing science : a study of serious brewing issues [2nd ed]	Fix, George J	2
253		Brewing (RSC Paperbacks) [1 ed.]	Ian S. Hornsey	1
254		Brewing Microbiology 2nd edition	I. Campbell (auth.), F. G. Priest, I. Campbell (eds.)	2
255		Handbook of Brewing (Food Science and Technology)	William Hardwick
256		Tasting Coffee: An Inquiry Into Objectivity	Kenneth Liberman
257		Mycotoxins in Plants and Plant Products: Cocoa, Coffee, Fruits and Fruit Products, Medicinal Plants, Nuts, Spices, Wine [1st ed.]	Martin Weidenbörner	1
258		Coffee: The Culture. The Business. Your Health.	The Editors of TIME
259		Handbook of coffee processing by-products : sustainable applications [1 ed.]	Galanakis, Charis Michel	1
260		Cocoa and Coffee Fermentations	Rosane F. Schwan, Graham H. Fleet
261		Teas, Cocoa and Coffee: Plant Secondary Metabolites and Health [1 ed.]	Alan Crozier, Hiroshi Ashihara, Francisco Tomas-Barbéran	1
262		The Various Flavors of Coffee	Anthony Capella
263		Espresso coffee: the science of quality [2nd ed.]	Andrea Illy, Rinantonio Viani	2
264		Coffee Flavor Chemistry [1 ed.]	Ivon Flament	1
265		Coffee: Volume 2: Technology [1 ed.]	J-C. Vincent (auth.), R. J. Clarke, R. Macrae (eds.)	1
266		Coffee: Volume 1: Chemistry [1 ed.]	A. W. Smith (auth.), R. J. Clarke, R. Macrae (eds.)	1
267		Coffee Technology	Michael Sivetz, Norman W. Desrosier
268		A STUDY OF THE NON-CAFFEINE NITROGENOUS COMPOUNDS OF COFFEE	UNDERWOOD, GERALD EMERSON
269		Nutraceuticals, Glycemic Health and Type 2 Diabetes (Institute of Food Technologists Series)	Vijai K. Pasupuleti, James W. Anderson
270		Fast Liquid Chromatography-Mass Spectrometry Methods in Food and Environmental Analysis	Oscar Nunez, Hector Gallart-Ayala, Claudia P B Martins, Paolo Lucci, Oscar Nunez, Hector Gallart-Ayala, Claudia P B Martins, Paolo Lucci
271		Food Allergens : Methods and Protocols [2217, 1 ed.]	Beatriz Cabanillas	1
272		Food Packaging Materials: Current Protocols (Methods and Protocols in Food Science)	Caio Otoni (editor)
273		Standardized Procedures and Protocols for Starch [1 ed.]	Sneh Punia Bangar	1
274		Consumer Research Methods in Food Science	Carlos Gómez-Corona, Heber Rodrigues
275		Basic Protocols in Enology and Winemaking	Maurício Bonatto Machado de Castilhos
276		Probiotic Foods and Beverages: Technologies and Protocols	Adriano Gomes da Cruz, Marcia Cristina Silva, Tatiana Colombo Pimentel, Erick Almeida Esmerino, Silvani Verruck
277		Food Waste Conversion (Methods and Protocols in Food Science) [1st ed. 2023]	Cristobal N. Aguilar Gonzalez (editor), Ricardo Gómez-García (editor), Mohammed Kuddus (editor)	1
278		Basic Protocols in Predictive Food Microbiology (Methods and Protocols in Food Science) [1st ed. 2023]	Verônica Ortiz Alvarenga (editor)	1
279		Functional Meat Products (Methods and Protocols in Food Science)	Silvani Verruck (editor), Eliane Teixeira Marsico (editor)
280		Postbiotics (Methods and Protocols in Food Science)	Dhanasekaran Dharumadurai (editor)
281		Biosafety Assessment of Probiotic Potential	Mitesh Kumar Dwivedi, Natarajan Amaresan, A. Sankaranarayanan, Rasheedunnisa Begum
282		Production of Traditional Mediterranean Meat Products (Methods and Protocols in Food Science) [1st ed. 2022]	José Manuel Lorenzo (editor), Rubén Domínguez (editor), Mirian Pateiro (editor), Paulo E.S. Munekata (editor)	1
283		Mass Spectrometry for Food Analysis (Methods and Protocols in Food Science) [1st ed. 2022]	Hector Koolen (editor)	1
284		Basic Protocols in Foods and Nutrition (Methods and Protocols in Food Science) [1st ed. 2022]	Cinthia Baú Betim Cazarin (editor)	1
285		Emerging Food Processing Technologies (Methods and Protocols in Food Science)	Mohsen Gavahian (editor)
286		Detection and Enumeration of Bacteria, Yeast, Viruses, and Protozoan in Foods and Freshwater	Marciane Magnani
287		Basic Protocols in Encapsulation of Food Ingredients	Andrea Gomez-Zavaglia
288		Plant and Food Carotenoids: Methods and Protocols [1st ed. 2020]	Manuel Rodríguez-Concepción, Ralf Welsch	1
289		Lactic Acid Bacteria: Methods and Protocols [1st ed.]	Makoto Kanauchi	1
290		Rice Grain Quality: Methods and Protocols [1st ed.]	Nese Sreenivasulu	1
291		Foodborne Bacterial Pathogens: Methods and Protocols [1st ed.]	Arnaud Bridier	1
292		Mycotoxigenic Fungi: Methods and Protocols [1 ed.]	Antonio Moretti, Antonia Susca (eds.)	1
293		Food Allergens: Methods and Protocols [1 ed.]	Jing Lin, Marcos Alcocer (eds.)	1
294		Salmonella: Methods and Protocols [2 ed.]	Heide Schatten, Abraham Eisenstark (eds.)	2
295		Diet Quality: An Evidence-Based Approach, Volume 2 [1 ed.]	Haya Aljadani, Amanda Patterson, David Sibbritt, Clare Collins (auth.), Victor R. Preedy, Lan-Anh Hunter, Vinood B. Patel (eds.)	1
296		Diet Quality: An Evidence-Based Approach, Volume 1 [1 ed.]	Najeeba F. Alamir, Victor R. Preedy (auth.), Victor R. Preedy, Lan-Anh Hunter, Vinood B. Patel (eds.)	1
297		Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 2 [1 ed.]	Niva Shapira, Ossie Sharon (auth.), Victor R. Preedy, Rajaventhan Srirajaskanthan, Vinood B. Patel (eds.)	1
298		Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 1 [1 ed.]	Sarah Zimmerman, Robert J. Baldwin, Robert J. Baldwin (auth.), Victor R. Preedy, Rajaventhan Srirajaskanthan, Vinood B. Patel (eds.)	1
299		Mass Spectrometry in Food Safety: Methods and Protocols [1 ed.]	Peter Fürst (auth.), Jerry Zweigenbaum (eds.)	1
300		Salmonella: Methods and Protocols [1 ed.]	Sherry A. Dunbar, James W. Jacobson (auth.), Heide Schatten, Abraham Eisenstark (eds.)	1
301		Food-Borne Pathogens: Methods and Protocols [1 ed.]	Rosabel Falcón, Tatiana d’Albuquerque, Maria das Graças de Luna (auth.), Catherine C. Adley (eds.)	1
302		Beverages in Nutrition and Health [1 ed.]	Louis E. Grivetti, Ted Wilson (auth.), Ted Wilson PhD, Norman J. Temple PhD (eds.)	1
303		Food Microbiology Protocols (Methods in Biotechnology, 14)	John F. T. Spencer (editor), Alicia L. Ragout de Spencer (editor)
304		Methods to Assess the Quality of Meat Products	José Manuel Lorenzo, Ruben Dominguez, Mirian Pateiro, Paulo E.S. Munekata
305		Science and sustainable food security : selected papers of M S Swaminathan [1 ed.]	Monkombu Sambasivan Swaminathan, Norman E Borlaug	1
306		Agri-food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health [1 ed.]	Francisco J. Barba (editor), Predrag Putnik (editor), Danijela Bursac Kovacevic (editor)	1
307		Characterization of Nanoencapsulated Food Ingredients: Volume 4 [1 ed.]	Seid Mahdi Jafari (editor)	1
308		Functional and Preservative Properties of Phytochemicals [1 ed.]	Bhanu Prakash (editor)	1
309		Biscuit, Cookie and Cracker Process and Recipes [1 ed.]	Glyn Barry Sykes, Iain Davidson	1
310		Wine Science: Principles and Applications [5 ed.]	Ronald S. Jackson	5
311		The Interaction of Food Industry and Environment [1 ed.]	Charis M. Galanakis (editor)	1
312		Glucosinolates: Properties, Recovery, and Applications [1 ed.]	Charis M. Galanakis (editor)	1
313		Nanomycotoxicology: Treating Mycotoxins in the Nano Way [1 ed.]	Mahendra Rai (editor), Kamel Ahmed Abd-elsalam (editor)	1
314		Exotic Fruits Reference Guide [1 ed.]	Sueli Rodrigues, Ebenezer de Oliveira Silva, Edy Sousa de Brito	1
315		Sustainable Food Systems from Agriculture to Industry: Improving Production and Processing [1 ed.]	Charis Michel Galanakis	1
316		Effects of Forage Feeding on Milk: Biaoctive Compounds and Flavor [1 ed.]	Pavel Kalač	1
317		Starch-Based Materials in Food Packaging: Processing, Characterization and Applications [1 ed.]	Silvia Elena Barbosa, Maria Alejandra García, Luciana Castillo, Olívia Valeria Lopez, Marcelo Vilar	1
318		Incorporating Cultures' Role in the Food and Agricultural Sciences [1 ed.]	Florence V. Dunkel	1
319		Electronic Noses and Tongues in Food Science [1 ed.]	Maria Luz Rodriguez Mendez, Victor R. Preedy	1
320		Food Safety and Quality Systems in Developing Countries Volume One: Export Challenges and Implementation Strategies
321		Viruses in Food: Scientific Advice to Support Risk Management Activities	World Health Organization
322		Reports on Food Safety 2005: Food Monitoring [1 ed.]	Peter Brandt (auth.), Peter Brandt (eds.)	1
323		Carotenoids: Handbook [1 ed.]	Dr. George Britton, Professor Dr. Dr. h.c. Synnøve Liaaen-Jensen (auth.), Dr. George Britton, Professor Dr. Dr. h.c. Synnøve Liaaen-Jensen, Prof. Dr. Hanspeter Pfander (eds.)	1
324		Nutritional Adequacy, Nutrient Availability and Needs: Nestlé Nutrition Research Symposium, Vevey, September 14–15, 1982 [1 ed.]	Professor Jean Mauron (auth.), Prof. J. Mauron (eds.)	1
325		Non-Thermal Processing of Foods	Chauhan, O. P
326		Consumer Perception of Food Attributes : Consumer Perception of Food Attributes	Matsumoto, Shigeru, Otsuki, Tsunehiro
327		Acquired Tastes : Why Families Eat the Way They Do	Brenda L. Beagan, Gwen E. Chapman, Josée Johnston, Deborah McPhail, Elaine M. Power, Helen Vallianatos
328		Encyclopedia Of Food And Color Additives, Volume 2, F-O	George A. Burdock, Burdock Burdock
329		Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients [Har/Cdr ed.]	Shmuel Yannai
330		The Nutrition Handbook for Food Processors	C. J. K. Henry &, C. Chapman	1
331		Citrus processing : a complete guide [2nd ed]	Dan A Kimball	2
332		Food hygiene, microbiology and HACCP [3. ed]	P R Hayes, S J Forsythe	3
333		Principles of food processing	Dennis R Heldman, Richard W Hartel
334		Food Technology	Janet Inglis, Sue Plews, Eileen Chapman
335		Dictionary of food ingredients [3rd ed]	by Robert S. Igoe &, Y.H. Hui.	3
336		Biochemistry of Food Proteins [2 ed.]	B. J. F. Hudson	2
337		Ice Cream	Robert T. Marshall, W.S. Arbuckle
338		Essentials of food sanitation [1st ed.]	Norman G. Marriott	1
339		Food oils and fats : technology, utilization, and nutrition	Harry W Lawson
340		Wine Analysis and Productions	Zoecklein B.W.
341		Handbook of Indigenous Fermented Foods, Revised and Expanded [2nd edition]	Steinkraus, Keith	2
342		Milk and milk products : technology, chemistry, and microbiology [1st ed]	A H Varnam, Jane P Sutherland	1
343		Principles of Food Sanitation [3 ed.]	Norman G. Marriott	3
344		Chocolate, Cocoa and Confectionery: Science and Technology [3, reprint, revised]	Minifie, B.W.	3
345		Sausage and Processed Meat Formulations	Herbert W. Ockerman
346		Uncertain Harvest: The Future of Food on a Warming Planet (Digestions, 2)	Ian Mosby, Sarah Rotz, Evan D.G. Fraser
347		Advances in Food and Nutrition Research: Volume 47	R Eric Miller, Murray E Fowler
348		Meat hygiene [10 ed.]	J. F. Gracey, D. S. Collins, Robert J. Huey	10
349		Sensory Evaluation Practices	Herbert Stone, Joel L. Sidel
350		Natural Flavours, Fragrances, and Perfumes: Chemistry, Production, and Sensory Approach	Gopi S., Sukumaran N.P., Jacob J., Thomas S. (ed.)
351		Ullmann's Food and Feed, 3 Volume Set [1 ed.]	WILEY-VCH	1
352		Nanotechnology in Agriculture and Food Science (Applications of Nanotechnology) [1 ed.]	Monique A. V. Axelos (editor), Marcel Van de Voorde (editor)	1
353		Food Processing Handbook, 2 Volume Set	James G. Brennan, Alistair S. Grandison	2
354		Extrusion-Cooking Techniques: Applications, Theory and Sustainability [1 ed.]	Leszek Moscicki	1
355		Nanotechnology in the Agri-Food Sector: Implications for the Future [1 ed.]	Lynn J. Frewer, Willem Norde, Arnout Fischer, Frans Kampers	1
356		Risk Assessment of Phytochemicals in Food: Novel Approaches (Forschungsberichte (DFG)) [1 ed.]	Deutsche Forschungsgemeinschaft (DFG), G. Eisenbrand	1
357		Modern Drying Technology, Product Quality and Formulation, Volume 3 [Volume 3 ed.]	Evangelos Tsotsas, Arun S. Mujumdar	3
358		Plasma Technology for Hyperfunctional Surfaces: Food, Biomedical, and Textile Applications [1 ed.]	Hubert Rauscher, Massimo Perucca, Guy Buyle	1
359		Membrane Technology: Volume 3: Membranes for Food Applications [1 ed.]	Klaus-Viktor Peinemann, Suzana Pereira Nunes, Lidietta Giorno	1
360		What's Cooking in Chemistry: How Leading Chemists Succeed in the Kitchen [2 ed.]	Hubertus P. Bell, Tim Feuerstein, Carlos E. Güntner, Sören Hölsken, Jan Klaas Lohmann	2
361		Plastic Packaging: Interactions with Food and Pharmaceuticals [2 ed.]	Otto G. Piringer, A. L. Baner	2
362		Hygienische Produktionstechnologie	Dr. Gerhard Hauser(auth.)
363		Gelatine Handbook: Theory and Industrial Practice [1 ed.]	Reinhard Schrieber, Herbert Gareis	1
364		Food processing handbook	J G Brennan
365		Flavourings. Production, Composition, Applications, Regulations [2 ed.]	H. Ziegler	2
366		Radioaktivität in Lebensmitteln	Prof. Dr. Johannes Friedrich Diehl(auth.)
367		Food and Environmental Analysis by Capillary Gas Chromatography: Hints for Practical Use
368		Handbook of Food Analysis - Two Volume Set	Helmut Günzler, Alex Williams	1
369		Gentechnik und Lebensmittel/Genetic Engineering and Food: Mitteilung 3/Report 3
370		Potentially Harmful Organisms and Substances in Feedstuffs and Animal Faeces: Report No. 5
371		Plastic Food Packaging Materials: Barrier Function, Mass Transport, Quality Assurance, Legislation [1st ed.]	Otto G. Piringer, A. L. Baner	1
372		Carcinogenic and Anticarcinogenic Factors in Food: Symposium (Forschungsberichte (DFG))	G. Eisenbrand, Anthony David Dayan, Peter Stefan Elias, Werner Grunow, Josef Schlatter
373		Freeze-Drying	Georg-Wilhelm Oetjen
374		Flavourings: Production, Composition, Applications, Regulations (1998)	Erich Ziegler, Herta Ziegler
375		Biotechnology, 2E, Vol. 9, Enzymes, Biomass, Food and Feed [2 ed.]	Gerald Reed, T. W. Nagodawithana	2
376		Principles of Aseptic Processing and Packaging [3 ed.]	Philip E. Nelson	3
377		Food Alert!: The Ultimate Sourcebook for Food Safety [2 ed.]	Morton Satin	2
378		Food chemistry	David E. Newton
379		Edible Plants and Animals Unusual Foods from Aardvark to Zambia [1 ed.]	A. D. Livingston, Helen Livingston	1
380		Food and the Self: Consumption, Production and Material Culture	Isabelle de Solier
381		Dictionary of Food Science and Nutrition (Food Science) [1 ed.]	A &, C Black Publishers	1
382		Communication practices in engineering, manufacturing, and research for food and water safety [1 ed.]	David Wright, Traci Nathans-Kelly	1
383		Refined Tastes: Sugar, Confectionery, and Consumers in Nineteenth-Century America	Wendy A. Woloson
384		Fast Food: Roadside Restaurants in the Automobile Age	Keith A. Sculle, John A. Jakle
385		Steeped: The Chemistry of Tea [1 ed.]	Michelle Francl	1
386		Biopolymers in Nutraceuticals and Functional Foods [36]	Gopi S., Balakrishnan P., Bračič M. (ed.)	36
387		Development of Trans-free Lipid Systems and their Use in Food Products	Jorge F. Toro-Vazquez
388		Advanced Spectroscopic Techniques for Food Quality (Food Chemistry, Function and Analysis) [1 ed.]	Ashutosh Kumar Shukla (editor)	1
389		Foodomics: Omic Strategies and Applications in Food Science	Jorge Barros-Velázquez
390		Handbook of Antioxidant Methodology: Approaches to Activity Determination [1 ed.]	Paul D. Prenzler (editor), Danielle Ryan (editor), Kevin Robards (editor)	1
391		DNA Techniques to Verify Food Authenticity : Applications in Food Fraud.	Burns, Malcolm, Emons, Hendrik, Moore, Victoria, Nixon, Gavin, Payne, Nigel, Pecoraro, Sven, Primrose, Sandy, Roosens, Nancy, Walker, Michael, Wilkes, Timothy
392		Handbook of food structure development	Lazidis, Aris, Norton, Ian T., Spyropoulos, Fotios
393		Mitigating contamination from food processing	Birch, Catherine S., Bonwick, Graham A
394		The Chemistry and Bioactive Components of Turmeric	Sreeraj Gopi, Bharat B. Aggarwal, Ajaikumar B. Kunnumakkara, Augustine Amalraj, Sabu Thomas
395		Carotenoid esters in foods: physical, chemical and biological properties	Mercadante, Adriana Z
396		Eggs as functional foods and nutraceuticals for human health	Wu, Jianping
397		Food contact materials analysis: mass spectrometry techniques	Suman, Michele
398		Steviol glycosides: cultivation, processing, analysis and applications in food	Woelwer-Rieck, Ursula
399		Tomato chemistry, industrial processing and product development	Porretta, Sebastiano
400		Advanced Gas Chromatography in Food Analysis (Food Chemistry, Function and Analysis): Volume 17	Peter Q. Tranchida
401		Food irradiation technologies : concepts, applications and outcomes [1 ed.]	Isabel C F R Ferreira, Amilcar L Antonio, Amilcar L Antonio, Sandra Cabo Verde, Sandra Cabo Verde, Steve Sugden, R B Miller, Isabel Ferreira, Emily Craven, Alain Strasser, Jongsoon Kim, Daniel Galaviz, Peter Roberts, Urszula Gryczka, Michele Mangiacotti, Paula Rodrigues, Amit Jaiswal, Ronald Eustice, Philippe Dethier, Ioan Valentin Moise, Monique Lacroix, Ignacio Carreño	1
402		Food chemistry, function and analysis. Volume 6, Cereal grain-based functional foods : carbohydrate and phytochemical components	Beta, Trust, Camire, Mary Ellen
403		Sensing Techniques for Food Safety and Quality Control [Gld ed.]	Xiaonan Lu, Xiaonan Lu, Xian Huang, Zhong Zhang, Russ Algar, Jie Xu, Shuo Wang, Yiwei Tang, Maria DeRosa, Wei Xue, Xian Zhang, Jane Ru Choi
404		Gums and stabilisers for the food industry. 18 : Hydrocolloid functionality for affordable and sustainable global food solutions [Gld ed.]	Phillips, Glyn O., Williams, Peter A
405		Garlic and Other Alliums: The Lore and The Science	Block, Eric
406		Magnetic resonance in food science : defining food by magnetic resonance	Francesco Capozzi, Luca Lagh
407		Chocolate and health : chemistry, nutrition and therapy [1 ed.]	Philip K Wilson, W Jeffrey Hurst (eds.)	1
408		Food Microbiology [4 ed.]	Martin R Adams, Maurice O Moss, Peter McClure	4
409		Gums and stabilisers for the food industry. 17, The changing face of food manufacture: The role of hydrocolloids	Peter Williams, Glyn Phillips.
410		Conjugated Linoleic Acids and Conjugated Vegetable Oils: RSC	Bert Sels, An Philippaerts, James Spivey, Kevin Shingfield, Johan Buyse, Yeonhwa Park, Jun Ogawa, Rafael Quirino, Khaled Belkacemi, John Kramer
411		NMR spectroscopy in food analysis	Apostolos Spyros and Photis Dais.
412		Essential Guide to Food Additives [Fourth Edition,New edition]	Mike Saltmarsh, Sue Barlow, Vanessa Richardson, Anne-Laure Robin, David Jukes
413		Magnetic Resonance in Food Science: From Food to Thought	John van Duynhoven, Peter S Belton, G A Webb, Henk van As
414		Nutrition, Functional and Sensory Properties of Foods	ACS Food Chemistry Division, Chi-Tang Ho, Cynthia Mussinan, Fereidoon Shahidi, Ellene Tratras Contis, Hirotoshi Tamura
415		Natural product extraction : principles and applications	Mauricio A Rostagno, Juliana M Prado
416		The Economic Utilisation of Food Co-Products	Abbas Kazmi, Peter Shuttleworth, James H Clark, George A Kraus, Andrzej Stankiewicz, Lucy Nattrass, Vitaliy Budarin, Enzo Montoneri, Lorenzo Herrero-Davila, Antoine Rouilly
417		Fish and Fish Products: Third supplement to the fifth edition of McCance and Widdowson's The composition of foods	B. Holland, J. Brown, and D.H. Buss.
418		Dietary Sugars: Chemistry, Analysis, Function and Effects [1 ed.]	Victor R Preedy, J R Alonso-Fernandez, D J Timson, A Szilagyi, Ralph Louis Obendorf, M F Abdelmalek, Mitch McGrath, Laid BoukraO, M D Gastrich, Anna Haukioja, Jorgen Jensen, M Erkkola, K A Amin, M F Varela, Fabio Vieira dos Santos, L M Moreira, Lee Hansen, Marybeth B Hall, Tomomi Fujisawa, D S Millington, E Denova-Gutierrez, Mohammed Benaissa, D Centonze, Dirk A L Aarts, J J Gagliardino, M. L Sanz, Leon A Terry, A Abdul-Aziz, M M. F. Choi, E. M. S. M Gaspar, J L. Todoli, K Sugimoto, W Surareungchai, Jeanette N Keith, N Silanikove, David S Newburg, Odilia I Bermudez, Andrea L Deierlein, K McCowen, M J Rodriguez-Yoldi, John Griffith Jones, C A Pinkert, N Tamaki Tamaki, S Navarro, C Cheeseman, M Soupioni, Jose Manuel Pingarron, Luca Valgimigli	1
419		Gums and stabilisers for the food industry 16 : [the proceedings of the 16th Gums and Stabilisers for the Food Industry Conference held on 28 June - 1 July 2011 in Wageningen, The Netherlands]	ed. by Peter A. Williams, Glynn O. Phillips	162812011
420		Isoflavones: Chemistry, Analysis, Function and Effects [1 ed.]	Victor R Preedy, K Nara, Dongmin Liu, P Kachlicki, Rita C Alves, R Baber, F Bucar, B H Chen, J Park, R Bolanos, R Priefer, M A. G. Koffas, Kristina Wahala, Y Vodovotz, Murray Mitchell, B T Akingbemi, Francesco Squadrito, Yves Jacquot, K Ishii, Dorin Boldor, Wahajuddin, Zhong Li, A Zafra-Gomez, Lei Wan, Dra M Teresa Blay, Daniel Scherman, S Sehmisch, Sue K Park, Craige C Wrenn, J A Bomser, Joesph M Wu, Edwin L Lephart, R Huang, Paul B Tchouwou, Giulia Corona, Brian Stephens	1
421		The Food Safety Hazard Guidebook [Second Edition,New edition]	Richard Lawley, Laurie Curtis, Judy Davis
422		Stability of Complex Carbohydrate Structures: Biofuels, Foods, Vaccines and Shipwrecks	Stephen E Harding
423		The Science of Food: An Introduction to Food Science, Nutrition and Microbiology	Williamson, G. etal (eds)	2
424		Food & Function. Vol 02, No 01, January 2011 [2]	Williamson, G etal (eds)	2
425		Magnetic Resonance in Food Science: An Exciting Future [1 ed.]	J-P Renou, Peter S Belton, G A Webb	1
426		Food & Function, Vol 02, No. 11, November 2011 [11 ed.]	Williamson, G. etal (eds)	11
427		Food & Function. Vol 01, No 01, October 2010 [1]	Williamson, G etal (eds)	1
428		Food & Function, Vol 01, No 02, November 2010 [1]	Williamson, G. etal (eds)	1
429		Food & Function. Vol 01, No 03, December 2010 [1]	Williamson, G. etal (eds)	1
430		Nanotechnologies in Food (RSC Nanoscience & Nanotechnology) [1st Edition.]	Qasim Chaudhry, Laurence Castle, Richard Watkins, Paul O'Brien, Harold G. Craighead, Harry Kroto, Fisher Arnout, Lynn J. Frewer, David Bennett, Vic Morris	1
431		Alternatives to Conventional Food Processing (RSC Green Chemistry) [1st Edition.]	Andrew Proctor, James H Clark, George A Kraus, Michael Roberts, Emilie H Leibovitch	1
432		HACCP: A Toolkit for Implementation [2nd Edition.]	Peter Wareing	2
433		Micro-facts: The Working Companion for Food Microbiologists [Seventh Edition,New edition]	Peter Wareing, Rhea Fernandes, Leatherhead Food International	7
434		Gums and stabilisers for the food industry 15 : The proceedings of the 15th Gums and Stabilisers for the Food Industry conference held on 22nd - 26th June at Glyndwr University, Wrexham, UK	Peter A Williams
435		Recent advances in food and flavor chemistry
436		Magnetic Resonance in Food Science Challenges in a Changing World	María Guðjónsdóttir, Peter S. Belton, Graham A. Webb
437		Microbiology Handbook - Dairy Products Leatherhead [3rd Revised edition]	Rhea Fernandes	3
438		Microbiology Handbook: Meat Products [2nd Revised edition]	Rhea Fernandes	2
439		Microbiology Handbook: Fish and Seafood [Revised]	Rhea Fernandes
440		Microbiology Handbook: Fish and Seafood [Second Edition,New edition]	Rhea Fernandes
441		Total Food: Sustainability of the Agri-Food Chain [1 ed.]	Keith W. Waldron, Graham K. Moates, Craig B. Faulds	1
442		Analyses for Hormonal Substances in Food Producing Animals (RSC Food Analysis Monographs) [1st Edition.]	Jack F Kay, P S Belton, Gerry Downey, Len Levy, Matthew Sharman	1
443		Food : the chemistry of its components	T P Coultate
444		Food: The Chemistry of its Components [5 ed.]	Tom Coultate	5
445		Food chain allergen management	Victoria Emerton
446		Gums and Stabilisers for the Food Industry 14 (Special Publications) [1 ed.]	Peter A. Williams, Glyn O. Phillips	1
447		The Science of Chocolate [2° ed.]	Stephen T. Beckett	2
448		Food Safety Hazard Guidebook [1 ed.]	Richard Lawley, Laurie Curtis, Judy Davis	1
449		The Chemistry and Biology of Winemaking [1 ed.]	Ian Hornsey	1
450		The Science of Bakery Products (Royal Society of Chemistry Paperbacks) [1 ed.]	William P. Edwards	1
451		Magnetic Resonance in Food Science: From Molecules to Man (Special Publications) [1 ed.]	I. A. Farhat, P. S. Belton, Graham A. Webb	1
452		Food Colloids:: Self-Assembly and Material Science (Special Publications) [1 ed.]	Eric Dickinson, Martin E. Leser	1
453		Micro-facts The Working Companion for Food Microbiologists	Peter Wareing, Rhea Fernandes, Aynsley Halligan, Leatherhead International Limited	6
454		Gums and Stabilisers for the Food Industry [1 ed.]	Peter A Williams, Glyn O Phillips	1
455		Trace Element Analysis of Food and Diet (RSC Food Analysis Monographs) [1 ed.]	N K Aras, O Y Ataman	1
456		The Maillard reaction: chemistry, biochemistry, and implications [1 ed.]	H E Nursten	1
457		Extraction of organic analytes from foods: a manual of methods [1 ed.]	R Self	1
458		The science of ice cream [1 ed.]	C Clarke	1
459		Magnetic Resonance in Food Science: The Multivariate Challenge	Peter S Belton
460		Magnetic resonance in food science : the multivariate challenge	P S Belton, S B Engelsen, H J Jakobsen, Royal Society of Chemistry (Gran Bretanya)
461		The Gluten Proteins (Special Publication) [1 ed.]	D. Lafiandra, C. Masci, R. D'Ovidio	1
462		Gums and Stabilisers for the Food Industry 12 (Special Publication) [1 ed.]	Glyn O Phillips, Peter A Williams	1
463		Fundamentals of Food Reaction Technology [1 ed.]	R.L. Earle, M.D. Earle	1
464		Food Colloids, Biopolymers and Materials
465		Food: The chemistry of its components [4th ed.]	T.P. Coultate	4
466		Advances in Flavours and Fragrances: From the Sensation to the Synthesis [1 ed.]	K.A.D. Swift	1
467		Plant Biopolymer Science: Food and Non-Food Applications (Special Publication) [1 ed.]	D. Renard, Della Valle, Y. Popineau	1
468		Starch: advances in structure and function [1 ed.]	T.L. Barsby, A.M. Donald, P.J. Frazier	1
469		Gums and Stabilisers for the Food Industry 11 [1st ed.]	P.A. Williams, G.O. Phillips	1
470		Case Studies in Food Microbiology for Food Safety and Quality [1 ed.]	R.K. Pawsey	1
471		The Maillard Reaction (RSC Food Analysis Monographs) [1 ed.]	S.E. Fayle, J.A. Gerrard	1
472		McCance and Widdowson's The Composition of Foods	Food Standards Agency	6
473		Amorphous Food and Pharmaceutical Systems	Harry Levine, Churchill College
474		Food Allergy and Intolerance : Current Issues and Concerns	Victoria Emerton
475		Rapid detection assays for food and water [1 ed.]	S. Clark, K.C. Thompson, C.W. Keevil, M. Smith	1
476		Food Colloids Fundamentals of Formulation [1 ed.]	Eric Dickinson, Richard Miller	1
477		Trace element speciation for environment, food, and health [1 ed.]	L. Ebdon, L. Pitts, R. Cornelis, H. Crews	1
478		Wheat gluten: [the proceedings of the 7th International Workshop Gluten 2000 held at the University of Bristol on 2-6 April 2000] [1st ed.]	A. Tatham	1
479		Food Flavors and Chemistry Advances of the New Millennium
480		The science of sugar confectionery [1 ed.]	W.P. Edwards	1
481		The Science of Chocolate [1 ed.]	S. Beckett	1
482		Food Microbiology [2nd ed]	M.R. Adams, M.O. Moss	2
483		Dietary Anticarcinogens and Antimutagens: Chemical and Biological Aspects (Special Publication - Volume 255) [1 ed.]	G.R. Fenwick, I.T. Johnson	1
484		Gums and Stabilisers for the Food Industry 10 [1 ed.]	P.A. Williams, G.O. Phillips	1
485		Capillary Electrophoresis for Food Analysis Method Development	Richard A Frazier, Jennifer M Ames, H E Nursten
486		Mass spectrometry of natural substances in food	Fred Mellon, Ron Self, James R Startin
487		Chromatography and Capillary Electrophoresis in Food Analysis (RSC Food Analysis Monographs) [1 ed.]	Hilmer Sorensen, Susanne Sorensen, Charlotte Bjergegaard, Soren Michaelsen	1
488		Lipids in Health and Nutrition (Special Publications) [1 ed.]	J.H.P. Tyman	1
489		Advances in Magnetic Resonance in Food Science (Special Publications)	P. BELTON, B. HILLS, G. WEBB
490		Agri-food Quality II: Quality Management of Fruits and Vegetables	M HAGG, R AHVENAINEN, A EVERS, K TIILIKKALA	1
491		Quality in the Food Analysis Laboratory [1 ed.]	R. Wood, H Wallin	1
492		High Pressure Food Science, Bioscience and Chemistry (Special Publication) [1 ed.]	ISACCS	1
493		Food flavours: biology and chemistry [1 ed.]	C FISHER, T SCOTT, Carolyn Fisher, T. Scott	1
494		Meat Products and Dishes: Sixth Supplement to the Fifth Edition of McCance and Widdowson's The Composition of Foods [illustrated]	Chan, W. and Royal Society of Chemistry (Great Britain) and Great Britain. Ministry of Agriculture, Fisheries and Food
495		MEAT, POULTRY AND GAME [1 ed.]	W CHAN, J BROWN, S LEE, D BUSS	1
496		Food: The Definitive Guide [1 ed.]	Tom Coultate, Jill Davies	1
497		Miscellaneous foods : fourth supplement to the fifth edition of McCance and Widdowson's the composition of foods [1 ed.]	W. Chan, J. Brown and D.H. Buss.	1
498		Fruit and Nuts: 1st supplement: Supplement to the Composition of Foods: Fruit and Nuts Supplement to 5r.e. [1 ed.]	HOLLAND, UNWIN, BUSS	1
499		Vegetables, Herbs and Spices - Supplement to The Composition of Foods [1 ed.]	B Holland, Ian Unwin, David Buss	1
500		Food : the chemistry of its components [2nd ed.]	T P Coultate, Royal Society of Chemistry (Great Britain)	2
501		Chemistry and Physics of Baking: Materials, Processes, and Products	J. M. V. Blanshard, P. J. Frazier, T. Galliard
502		Dictionary of Food Compounds with CD-ROM, Second Edition		2
503		Biological Controls for Preventing Food Deterioration Strategies for Pre- and Postharvest Management	Sharma, Neeta
504		Food Additives Data Book [2 ed.]	Jim Smith (editor), Lily Hong-Shum (editor)	2
505		Kosher food production [2nd ed]	Zushe Yosef Blech	2
506		Color atlas of postharvest quality of fruits and vegetables	Maria Cecilia do Nascimento Nunes
507		Advances in Food Diagnostics [1st ed]	QuangNguyen	1
508		Handbook of Fermented Meat and Poultry [1st ed]	Fidel Toldrá	1
509		Handbook of meat, poultry and seafood quality [1st ed]	Leo M.L. Nollet PhD, Terri Boylston, Feng Chen, Patti C. Coggins, Maria Beatriz Gloria, Grethe Hyldig, Chris R. Kerth, Lisa H. McKee, Y.H. Hui	1
510		Structure of Dairy Products	Adnan Tamime
511		Food Biochemistry And Food Processing [1st ed]	Y.H. Hui, Wai-Kit Nip, Leo M.L. Nollet PhD, Gopinadhan Paliyath Ph.D., Benjamin K. Simpson	1
512		Handbook of Fruits and Fruit Processing [1st ed]	Y.H. Hui, József Barta, M. Pilar Cano, Todd W. Gusek, Jiwan S. Sidhu Ph.D., Nirmal K. Sinha Ph.D	1
513		Manufacturing Yogurt and Fermented Milks [1st ed]	Ramesh C. Chandan, Charles H. White, Arun Kilara, Y.H. Hui	1
514		Sweeteners and Sugar Alternatives in Food Technology [1 ed.]	Helen Mitchell	1
515		Dietary Supplements and Functional Foods [1 ed.]	Geoffrey P. Webb	1
516		Plant secondary metabolites : occurrence, structure, and role in the human diet	Alan Crozier, M N Clifford, Hiroshi Ashihara
517		Baked products : science, technology and practice	Stanley P Cauvain, Linda S Young
518		Flavor Perception [illustrated edition]	Andrew J. Taylor, Deborah D. Roberts
519		Kosher food production [1st ed]	Zushe Yosef Blech	1
520		GMO food : a reference handbook	David E Newton
521		GMO Food: A Reference Handbook	Newton, David
522		Food Safety [2 ed.]	Nina E. Redman	2
523		Food Labels: Your Questions Answered	Barbara A Brehm
524		Food Safety Assessment of Pesticide Residues	Arpad Ambrus, Denis Hamilton
525		Food Safety Management in China: A Perspective from Food Quality Control System	Jiehong Zhou, Shaosheng Jin
526		Introduction to Food Science and Food Systems [2 ed.]	Rick Parker, Miriah Pace	2
527		Understanding Food: Principles and Preparation	Amy Christine Brown	4
528		Food and culture [6th Edition]	Kittler, Pamela Goyan,Sucher, Kathryn,Nahikian-Nelms, Marcia	6
529		Introduction to Food Science [1 ed.]	Rick Parker	1
530		Bitter Greens: Essays on Food, Politics, and Ethnicity from the Imperial Kitchen	Anthony Di Renzo
531		Eat, Cook, Grow: Mixing Human-Computer Interactions with Human-Food Interactions	Jaz Hee-jeong Choi, Marcus Foth, Greg Hearn
532		Mycotoxins in food and beverages : innovations and advances. Part I	Ramesh C. Ray, Didier Montet, Catherine Brabet, Sabine Galindo (editors)
533		Volatile Compounds Formation in Specialty Beverages	Felipe Richter Reis, Caroline Mongruel Eleutério dos Santos
534		Nanoscience and nanotechnology in foods and beverages	Chelladurai, Vellaichamy, Jayas, Digvir S
535		Preservatives and preservation approaches in beverages. Volume 15, The science of beverages	Grumezescu, Alexandru Mihai, Holban, Alina Maria
536		Milk-Based Beverages: Volume 9: The Science of Beverages	Grumezescu, Alexandru(Editor),Holban, Alina Maria(Editor)
537		Fermented beverages	Alexandru Grumezescu (Editor), Alina Maria Holban (Editor)
538		Alcoholic Beverages: Volume 7: The Science of Beverages	Grumezescu, Alexandru(Editor),Holban, Alina Maria(Editor)
539		Natural Beverages: Volume 13: The Science of Beverages	Alexandru Mihai Grumezescu and Alina Maria Holban
540		Non-alcoholic beverages	Grumezescu, Alexandru Mihai, Holban, Alina Maria
541		Processing and Sustainability of Beverages: Volume 2: The Science of Beverages	Grumezescu, Alexandru(Editor),Holban, Alina Maria(Editor)
542		Feeding the Other: Whiteness, Privilege, and Neoliberal Stigma in Food Pantries [Paperback ed.]	Rebecca T de Souza, Robert Gottlieb
543		Food Freezing: Today and Tomorrow [1 ed.]	P. S. Belton (auth.), W. B. Bald (eds.)	1
544		Functional Foods and Beverages: In Vitro Assessment of Nutritional, Sensory, and Safety Properties [1st ed.]	Nicolas Bordenave, Mario Ferruzzi (eds.)	1
545		Production and Management of Beverages: Volume 1. the Science of Beverages	Grumezescu, Alexandru(Editor),Holban, Alina Maria(Editor)
546		Sensory and Instrumental Evaluation of Alcoholic Beverages [1 ed.]	Hildegarde Heymann, Susan E. Ebeler	1
547		Volatile Compounds in Foods and Beverages [First edition]	Maarse, Henk
548		Indigenous fermented foods of South Asia	Joshi, V. K
549		Integrating the Packaging and Product Experience in Food and Beverages: A Road-Map to Consumer Satisfaction (Woodhead Publishing Series in Food Science, Technology and Nutrition) [1 ed.]	Peter Burgess (editor)	1
550		Fermented Milk and Dairy Products	Anil Kumar Puniya
551		Processing and Impact on Antioxidants in Beverages	Victor R. Preedy
552		Handbook of Indigenous Foods Involving Alkaline Fermentation [1 ed.]	Prabir K. Sarkar, M.J. Robert Nout	1
553		Japan’s Dietary Transition and Its Impacts	Vaclav Smil, Kazuhiko Kobayashi
554		Radionuclides in the Food Chain [1 ed.]	M. Zifferero (auth.), John H. Harley Ph.D., Gail D. Schmidt M.Sc., Giovanni Silini Ph.D. (eds.)	1
555		The Anticipation of Converging Industries: A Concept Applied to Nutraceuticals and Functional Foods [1 ed.]	Clive-Steven Curran (auth.)	1
556		Beverages Additionally Added Ingredients and Enrichment of Beverages: the Science of Beverages	Grumezescu, Alexandru, Holban, Alina Maria
557		Chemistry of Korean foods and beverages	Do, Choon H., Rimando, Agnes M
558		Advances in Fermented Foods and Beverages : Improving Quality, Technologies and Health Benefits [1 ed.]	Wilhelm Holzapfel	1
559		Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG): Markets, materials and technologies	Neil Farmer
560		Differential Scanning Calorimetry: Applications in Fat and Oil Technology	Emma Chiavaro
561		Real-Time, in-situ Detection of Pathogenic Bacteria on Food Surfaces Using a Surface-Scanning ...
562		Recovering bioactive compounds from agricultural wastes	Nguyen, Van Tang
563		A Handbook on High value fermentation products. Volume 2, Human welfare	Babu, Vikash, Chuabey, Asha, Saran, Saurabh
564		Adhesion in foods : fundamental principles and applications	Nussinovitch, A
565		Advances in Dairy Products [1 ed.]	Francesco Conto, Matteo A. Del Nobile, Michele Faccia, Angelo V. Zambrini, Amalia Conte	1
566		Advances in food diagnostics [2e ed.]	Nollet, Leo M. L., Toldrá, Fidel	2
567		Analysis of food toxins and toxicants	Lewis, Richard J., Wong, Yiu-chung
568		Baking Technology and Nutrition: Towards a Healthier World	Stanley P. Cauvain
569		Bioactive Compounds in Foods [1 ed.]	John Gilbert, Hamide Şenyuva	1
570		Biofilms in the dairy industry	Brooks, John, Flint, Steve, Knight, Geoff, Teh, Koon Hoong
571		Biotechnology in Flavor Production, 2nd Edition	Daphna Havkin-Frenkel, Nativ Dudai
572		Chemesthesis : chemical touch in food and eating	Bolliet, David, Hayes, John E., McDonald, Shane Thomas
573		Chocolate science and technology [Second edition]	Afoakwa, Emmanuel Ohene
574		Composites materials for food packaging	Cirillo, Giuseppe, Kozłowski, Marek, Spizzirri, Umile Gianfranco
575		Textural characteristics of world foods [First edition]	Nishinari, Katsuyoshi
576		Culinology: The Intersection of Culinary Art and Food Science	Research Chefs Association
577		Edible and medicinal mushrooms : technology and applications	Diego Cunha Zied, Arturo Pardo-Giménez
578		Electromagnetic Technologies in Food Science	Vicente M. Gómez-López, Rajeev Bhat
579		Emerging natural hydrocolloids: rheology and functions	Razavi, Seyed Mohammad Ali
580		Emulsifiers in food technology [Second edition]	Viggo Norn	2
581		Encapsulation and controlled release technologies in food systems [Second edition]	Dr Jamileh M. Lakkis
582		A Handbook of Food Packaging [2 ed.]	Frank A. Paine B.Sc., C.Chem., F.R.S.C., F.I.F.S.T., F.Inst.Pkg., F.Inst.D., Heather Y. Paine B.Sc., M.Sc., F.I.F.S.T., M.I.P.R. (auth.)	2
583		Flavour: from food to perception	Elisabeth Guichard, Christian Salles, Martine Morzel, Anne-Marie Le Bon
584		Food chemical hazard detection : development and application of new technologies	Shuo Wang.
585		Food Frying: Chemistry, Biochemistry, and Safety	Alam Zeb
586		Food safety : innovative analytical tools for safety assessment	Cirillo, Giuseppe, Spizzirri, Umile Gianfranco
587		Food safety and food security	Voeller, John G.
588		Food Safety in China	Jen, Joseph Jwu-Shan
589		Food Safety in China: Science, Technology, Management and Regulation [1 ed.]	Joseph Jwu-Shan Jen, Junshi Chen	1
590		Food safety in the seafood industry : a practical guide for ISO 22000 and FSSC 22000 implementation	Martins, Cristina, Soares, Nuno, Vicente, António A
591		Food Safety The Science of Keeping Food Safe [1., Auflage]	Shaw, Ian C	1
592		Food Safety The Science of Keeping Food Safe [2. Auflage]	Ian C. Shaw	2
593		Food safety, risk intelligence and benchmarking	Charlebois, Sylvain
594		Food wastes and by-products : nutraceutical and health potential [First edition]	Campos Vega, Rocío, Oomah, B. Dave, Vergara-Castañeda, Haydé Azeneth
595		Food, Fermentation, and Micro-organisms [Second edition]	Charles W. Bamforth, David J. Cook
596		Fortified Foods with Vitamins: Analytical Concepts to Assure Better and Safer Products [1 ed.]	Michael Rychlik	1
597		Frozen desserts	Migoya, Francisco J
598		Fruit and vegetable phytochemicals chemistry and human health [2nd edition]	Elhadi M. Yahia	2
599		FSMA and food safety systems : understanding and implementing the rules	Barach, Jeffrey T
600		Functional Foods and Beverages In vitro Assessment of Nutritional, Sensory, and Safety Properties [1. Auflage]	Bordenave, Nicolas, Ferruzzi, Mario G	1
601		Functional polymers in food science : from technology to biology. Volume 1, Food packaging [1 ed.]	Giuseppe Cirillo, Umile Gianfranco Spizzirri, Francesca Iemma	1
602		Functional polymers in food science : from technology to biology. Volume 2, Food processing [1 ed.]	Giuseppe Cirillo, Umile Gianfranco Spizzirri, Francesca Iemma	1
603		Fundamentals of food biotechnology	Byong H Lee
604		Fundamentals of Menu Planning [3rd ed]	Paul J. McVety, Bradley J. Ware, Claudette Lévesque Ware	3
605		HACCP [2nd edition.]	Mortimore, Sara, Wallace, Carol	2
606		Handbook of Food Science and Technology 2: Food Process Engineering and Pac	Jeantet, Romain,Croguennec, Thomas,Schuck, Pierre,Thomas Croguennec,Pierre Schuck,Gérard Brulé
607		Handbook of Mango Fruit	SIDDIQ, MUHAMMAD
608		Handbook of milk of non-bovine mammals [Second edition]	Young W. Park, George F. W. Haenlein, William L. Wendorff
609		Handbook of mineral elements in food	Garrigues, Salvador, Guardia, Miguel de la
610		How baking works : exploring the fundamentals of baking science [3 ed.]	Paula Figoni	3
611		Hydrocolloids in Food Processing [1 ed.]	Thomas R. Laaman	1
612		Hyphenated Techniques in Grape and Wine Chemistry	Riccardo Flamini
613		Innovative Food Processing Technologies: Advances in Multiphysics Simulation [1 ed.]	Kai Knoerzer, Pablo Juliano, Peter Roupas	1
614		Membrane processes for dairy ingredient separation	Dickson, James, Hu, Kang
615		Microbial functional foods and nutraceuticals	Gupta, Vijai Kumar, Oliveira, Luiz Antonio de, Shapaval, Volha, Treichel, Helen, Tuohy, Maria G
616		Microbial sensing in fermentation	Brar, Satinder Kaur, Das, Ratul Kumar, Sarma, Saurabh Jyoti
617		Microbiologically safe foods	Jose Santos Garcia, Norma L. Heredia, Irene V. Wesley
618		Microbiology in dairy processing : challenges and opportunities	Poltronieri, Palmiro
619		Molecular techniques in food biology : safety, biotechnology, authenticity and traceability [First edition]	El Sheikha, Aly F., Levin, Robert E., Xu, Jianping
620		Mycotoxin Reduction in Grain Chains [1 ed.]	John F. Leslie, Antonio Logrieco	1
621		Nanotechnology and Functional Foods	Yada, R. Y.,Chen, Hongda,Sabliov, Cristina,Hongda Chen,Rickey Y. Yada
622		Nanotechnology and functional foods : effective delivery of bioactive ingredients	Chen, Hongda, Sabliov, Cristina, Yada, Rickey Yoshio
623		Nanotechnology-Enhanced Food Packaging	Jyotishkumar Parameswaranpillai, Radhakrishnan E. K., Aswathy Jayakumar, Sanjay Mavinkere Rangappa, Suchart Siengchin
624		Natural food flavors and colorants [Second edition]	Mathew Attokaran PhD
625		New polymers for encapsulation of nutraceutical compounds [1 ed.]	Jorge Carlos Ruiz Ruiz, Maira Rubi Segura Campos	1
626		Active Food Packaging [1 ed.]	M. L. Rooney (auth.), M. L. Rooney (eds.)	1
627		Packaging Research in Food Product Design and Development [1 ed.]	Howard R. Moskowitz PhD, Michele Reisner, John Benedict Lawlor, Rosires Deliza	1
628		Polyphenols: Food, Nutraceutical, and Nanotherapeutic Applications	Rudrapal M. (ed.)
629		Processed Cheeses and Analogues [1 ed.]	Adnan Tamime	1
630		Resistant starch : sources, applications and health benefits	Maningat, Clodualdo C., Shi, Yong-Cheng
631		Seafood chilling, refrigeration and freezing : science and technology [1 ed.]	Gökoğlu, Nalan, Yerlikaya, Pınar	1
632		Should We Eat Meat?: Evolution and Consequences of Modern Carnivory	Smil, Vaclav
633		Starter cultures in food production	Barbara Speranza, Antonio Bevilacqua, Maria Rosaria Corbo, Milena Sinigaglia
634		Statistical Methods for Food Science: Introductory procedures for the food practitioner	John A. Bower(auth.)
635		Statistical Methods for Food Science: Introductory Procedures for the Food Practitioner, Second Edition [2nd Edition]	John A. Bower(auth.)	2
636		Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor	Chartier, François
637		Advances in Baking Technology [1 ed.]	W. Bushuk, M. G. Scanlon (auth.), Basil S. Kamel, Clyde E. Stauffer (eds.)	1
638		Whole Grains and their Bioactives: Composition and Health	Jodee Johnson, Taylor C. Wallace
639		Wild plants, mushrooms and nuts: functional food properties and applications	Lillian Barros, Isabel C. F. R. Ferreira, Patricia Morales Gómez
640		Wine: Flavour Chemistry	Jokie Bakker, Ronald J. Clarke
641		Advanced Dairy Chemistry Volume 2 Lipids [3 ed.]	A. K. H. MacGibbon, M. W. Taylor (auth.), P. F. Fox, P. L. H. McSweeney (eds.)	3
642		Advanced Dairy Chemistry Volume 3: Lactose, water, salts and vitamins	V. H. Holsinger (auth.), P. F. Fox (eds.)
643		Advanced Dairy Chemistry: Volume 1A: Proteins: Basic Aspects, 4th Edition	O. T. Oftedal (auth.), Paul L. H. McSweeney, Patrick F. Fox (eds.)	4
644		Advanced Dairy Chemistry—1 Proteins: Part A / Part B	P. F. Fox (auth.), P. F. Fox, P. L. H. McSweeney (eds.)
645		Adverse Effects of Foods [1 ed.]	Derrick B. Jelliffe, E. F. Patrice Jelliffe (auth.), E. F. Patrice Jelliffe, Derrick B. Jelliffe (eds.)	1
646		Dehydration of Foods [1 ed.]	Gustavo V. Barbosa-Cánovas, Humberto Vega-Mercado (auth.)	1
647		Analytical Chemistry of Foods [1 ed.]	C. S. James (auth.)	1
648		Analytical Tools for Assessing the Chemical Safety of Meat and Poultry [1 ed.]	Fidel Toldrá, Milagro Reig (auth.)	1
649		Aseptic Processing and Packaging of Particulate Foods [1 ed.]	N. Buchner (auth.), Dr Edward M. A. Willhoft (eds.)	1
650		Automatic Control of Food Manufacturing Processes [2 ed.]	I. McFarlane (auth.)	2
651		Automation in the Food Industry [1 ed.]	Tom Greeves (auth.), C. A. Moore B.Sc., C.Eng., FIEE (eds.)	1
652		Autoxidation in Food and Biological Systems [1 ed.]	William A. Pryor, Donald G. Prier, John W. Lightsey, Daniel F. Church (auth.), Michael G. Simic, Marcus Karel (eds.)	1
653		Bacterial Communication in Foods	Marco Gobbetti, Raffaella Di Cagno (auth.)	1
654		Basic Food Microbiology [2 ed.]	George J. Banwart (auth.)	2
655		Becoming a Food Scientist: To Graduate School and Beyond [1 ed.]	Robert L. Shewfelt (auth.)	1
656		Biochemistry of Food Proteins [1 ed.]	Marilynn I. Schnepf (auth.), B. J. F. Hudson (eds.)	1
657		Bio-Farms for Nutraceuticals: Functional Food and Safety Control by Biosensors [1 ed.]	Giuseppina Rea, Amina Antonacci, Maya Lambreva (auth.), Maria Teresa Giardi PhD, Giuseppina Rea PhD, Bruno Berra PhD (eds.)	1
658		Biotechnology of aroma compounds : with 44 tables / [...] XD-US	Ralph G Berger, Jan A M de Bont
659		Canola and Rapeseed: Production, Chemistry, Nutrition and Processing Technology	Fereidoon Shahidi (auth.), Fereidoon Shahidi (eds.)	1
660		Carbohydrate Sourcebook	P. M. Collins (auth.), P. M. Collins (eds.)
661		Case Studies in Food Safety and Environmental Health [1 ed.]	Semih Otles (auth.), Peter Ho, Maria Margarida Cortez Vieira (eds.)	1
662		Cereals: Novel Uses and Processes [1 ed.]	Jim Coombs, Katy Hall (auth.), Grant M. Campbell, Colin Webb, Stephen L. McKee (eds.)	1
663		Cheese: Chemistry, Physics and Microbiology: Volume 1 General Aspects [2 ed.]	P. F. Fox (auth.), P. F. Fox (eds.)	2
664		Cheese: Chemistry, Physics and Microbiology: Volume 2 Major Cheese Groups	R. C. Lawrence, J. Gilles, L. K. Creamer (auth.), P. F. Fox (eds.)	2
665		Cheesemaking practice [3 ed.]	R. Scott, R. K. Robinson, R. A. Wilbey (auth.)	3
666		Chemical Changes in Food during Processing	O. Fennema (auth.), Thomas Richardson, John W. Finley (eds.)
667		Chemical Engineering for the Food Industry [1 ed.]	D. L. Pyle (auth.), P. J. Fryer, D. L. Pyle, C. D. Rielly (eds.)	1
668		Chemistry and Safety of Acrylamide in Food [1 ed.]	Margareta Törnqvist (auth.), Mendel Friedman, Don Mottram (eds.)	1
669		Chemistry of Structure-Function Relationships in Cheese [1 ed.]	V. H. Holsinger, Philip W. Smith, Michael H. Tunick (auth.), Edyth L. Malin, Michael H. Tunick (eds.)	1
670		Children’s Food: Marketing and innovation [1 ed.]	P. Stratton (auth.), Glen Smith (eds.)	1
671		Cold and Chilled Storage Technology [2 ed.]	M. Young (auth.), Clive V. J. Dellino (eds.)	2
672		Listeria: A practical approach to the organism and its control in foods [1 ed.]	Chris Bell, Alec Kyriakides (auth.)	1
673		Computerized Food Processing Operations [1 ed.]	Arthur A. Teixeira, Charles F. Shoemaker (auth.)	1
674		Demanding Clean Food and Water: The Fight for a Basic Human Right	Joan Goldstein (auth.)	1
675		Developments in Food Engineering: Proceedings of the 6th International Congress on Engineering and Food [1 ed.]	Toshimasa Yano (auth.), Professor Toshimasa Yano, Professor Ryuichi Matsuno, Professor Kozo Nakamura (eds.)	1
676		Developments in Oils and Fats [1 ed.]	M. Enser (auth.), R. J. Hamilton (eds.)	1
677		Dictionary of Food and Ingredients [3 ed.]	Robert S. Igoe, Y. H. Hui (auth.)	3
678		Dictionary of Food Ingredients [1 ed.]	Robert S. Igoe, Y. H. Hui (auth.)	1
679		Dictionary of Food Ingredients [5 ed.]	Robert S. Igoe (auth.)	5
680		Dimensions of Food	Vickie A. Vaclavik Ph.D., R.D., Marcia H. Pimentel M.S., Marjorie M. Devine Ph.D. (auth.)
681		Dough Rheology and Baked Product Texture [1 ed.]	Juan A. Menjivar (auth.), Hamed Faridi Ph.D., Jon M. Faubion Ph.D. (eds.)	1
682		Electronic Irradiation of Foods: An Introduction to the Technology [1 ed.]	R. B. Miller (auth.)	1
683		Elementary Food Science	Ernest R. Vieira (auth.)
684		Enzymes in Food Processing [2 ed.]	G. A. Tucker (auth.), G. A. Tucker, L. F. J. Woods (eds.)	2
685		Essentials of Food Science	Vickie A. Vaclavik Ph.D., R.D., Elizabeth W. Christian Ph.D. (auth.)
686		Essentials of Food Science	Vickie A. Vaclavik Ph.D., R.D., Elizabeth W. Christian Ph.D. (auth.)	2
687		Evaluation of Quality of Fruits and Vegetables	Harold E. Pattee (eds.)
688		Experiments in Unit Operations and Processing of Foods [1 ed.]	Mustafa Bayram, Fahrettin Göğüş (auth.), Margarida Vieira, Peter Ho (eds.)	1
689		Fat Production and Consumption: Technologies and Nutritional Implications [1 ed.]	Ralph T. Holman (auth.), C. Galli, E. Fedeli (eds.)	1
690		Fats in food products [1 ed.]	R. E. Timms (auth.), D. P. J. Moran, K. K. Rajah (eds.)	1
691		Fatty acid and lipid chemistry [1 ed.]	F. D. Gunstone (auth.)	1
692		Fatty Acids and Glycerides [1 ed.]	Arnis Kuksis (auth.), Arnis Kuksis (eds.)	1
693		Fermented Meats [1 ed.]	R. Lawrie (auth.), G. Campbell-Platt, P. E. Cook (eds.)	1
694		Fish Processing Technology	G M Hall
695		Fish Processing Technology [2 ed.]	R. M. Love (auth.), G. M. Hall (eds.)	2
696		Fisheries Processing: Biotechnological applications [1 ed.]	D. R. Ward (auth.), A. M. Martin (eds.)	1
697		Flat bread technology [1 ed.]	Jalal Qarooni (auth.)	1
698		Flavor Chemistry of Ethnic Foods [1 ed.]	F. Shahidi, C.-T. Ho (auth.), Fereidoon Shahidi, Chi-Tang Ho (eds.)	1
699		Flavor Chemistry: Thirty Years of Progress [1 ed.]	Roy Teranishi, Emily L. Wick, Irwin Hornstein (auth.), Roy Teranishi, Emily L. Wick, Irwin Hornstein (eds.)	1
700		Flavor of Meat and Meat Products [1 ed.]	F. Shahidi (auth.), Fereidoon Shahidi (eds.)	1
701		Flexible Food Packaging: Questions and Answers	Arthur Hirsch Ph. D., FAIC (auth.)	1
702		Food Additive User’s Handbook [1 ed.]	D. F. Buck (auth.), Jim Smith (eds.)	1
703		Food Additives and Hyperactive Children [1 ed.]	C. Keith Conners (auth.)	1
704		Food Analysis [4 ed.]	S. Suzanne Nielsen (auth.), S. Suzanne Nielsen (eds.)	4
705		Food Analysis Laboratory Manual	Dr Lloyd E. Metzger (auth.), S. Suzanne Nielsen (eds.)
706		Food Analysis Laboratory Manual [2 ed.]	S. Suzanne Nielsen (auth.)	2
707		Food Analysis: Theory and Practice	Yeshajahu Pomeranz, Clifton E. Meloan (auth.)
708		Food and Feed from Legumes and Oilseeds [1 ed.]	E. Nwokolo (auth.), E. Nwokolo, J. Smartt (eds.)	1
709		Food and Free Radicals [1 ed.]	Etsuo Niki (auth.), Midori Hiramatsu, Toshikazu Yoshikawa, Masayasu Inoue (eds.)	1
710		Food Authentication [1 ed.]	P. R. Ashurst, M. J. Dennis (auth.), P. R. Ashurst, M. J. Dennis (eds.)	1
711		Food Biochemistry [1 ed.]	C. Alais, G. Linden (auth.)	1
712		Food Chemical Risk Analysis [1 ed.]	D. R. Tennant (auth.), David R. Tennant (eds.)	1
713		Food choice, acceptance and consumption [1 ed.]	Armand V. Cardello (auth.), H. L. Meiselman, H. J. H. MacFie (eds.)	1
714		Food colour and appearance [1 ed.]	John B. Hutchings (auth.)	1
715		Food Composition Data: Production, Management and Use [1 ed.]	H. Greenfield, D. A. T. Southgate (auth.)	1
716		Food Emulsifiers and Their Applications	Gerard L. Hasenhuettl (auth.), Gerard L. Hasenhuettl, Richard W. Hartel (eds.)
717		Food Enzymes: Structure and Mechanism [1 ed.]	Dominic W. S. Wong (auth.)	1
718		Food Flavorings [1 ed.]	D. R. Page (auth.), P. R. Ashurst (eds.)	1
719		Food Flavourings [2 ed.]	E. Cowley, J. Knights (auth.), Dr P. R. Ashurst (eds.)	2
720		Food Hydrocolloids: Structures, Properties, and Functions [1 ed.]	Akira Misaki (auth.), Katsuyoshi Nishinari, Etsushiro Doi (eds.)	1
721		Food Hygiene Auditing [1 ed.]	P. N. Wright (auth.), N. Chesworth (eds.)	1
722		Food Hygiene, Microbiology and HACCP [1 ed.]	S. J. Forsythe, P. R. Hayes (auth.)	1
723		Food Industries Manual	M. D. Ranken, R. C. Kill, C. Baker (auth.), M. D. Ranken, R. C. Kill, C. Baker (eds.)
724		Food Microbiology and Hygiene [2 ed.]	P. R. Hayes (auth.), P. R. Hayes (eds.)	2
725		Food Packaging and Preservation [1 ed.]	B. Jasse, A. M. Seuvre, M. Mathlouthi (auth.), M. Mathlouthi (eds.)	1
726		Food Powders: Physical Properties, Processing, and Functionality [1 ed.]	Gustavo V. Barbosa-Cánovas, Enrique Ortega-Rivas, Pablo Juliano, Hong Yan (auth.)	1
727		Food Preservatives [2 ed.]	G. W. Gould, N. J. Russell (auth.), N. J. Russell, Grahame W. Gould (eds.)	2
728		Food Process Monitoring Systems [1 ed.]	G. Godfrey (auth.), A. C. Pinder, G. Godfrey (eds.)	1
729		Food Proteins and Lipids [1 ed.]	S. Utsumi, T. Katsube, T. Ishige, F. Takaiwa (auth.), Srinivasan Damodaran (eds.)	1
730		Food Safety: A Practical and Case Study Approach	Tsvetko Prokopov, Stoyan Tanchev (auth.), Anna McElhatton, Richard J. Marshall (eds.)	1
731		Food Science: Fifth Edition [5 ed.]	Norman N. Potter, Joseph H. Hotchkiss (auth.)	5
732		Food Taints and Off-flavours [2 ed.]	D. Kilcast (auth.), Dr M. J. Saxby (eds.)	2
733		Foods and Food Production Encyclopedia	Douglas M. Considine P.E., Glenn D. Considine (auth.), Douglas M. Considine P.E., Glenn D. Considine (eds.)	1
734		Foods of Plant Origin: Production, Technology, and Human Nutrition [1 ed.]	D. K. Salunkhe, S. S. Deshpande (auth.), D. K. Salunkhe Ph.D., S. S. Deshpande Ph.D. (eds.)	1
735		Fourier Transform Infrared Spectroscopy in Food Microbiology [1 ed.]	Avelino Alvarez-Ordóñez, Miguel Prieto (auth.)	1
736		Fruit Manufacturing: Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance [1 ed.]	Dr Jorge E. Lozano (auth.)	1
737		Fruit Processing [1 ed.]	R. B. Taylor (auth.), D. Arthey, P. R. Ashurst (eds.)	1
738		Fumonisins in Food [1 ed.]	Walter F. O. Marasas (auth.), Lauren S. Jackson, Jonathan W. DeVries, Lloyd B. Bullerman (eds.)	1
739		Functional Foods: Designer Foods, Pharmafoods, Nutraceuticals [1 ed.]	Israel Goldberg (auth.), Israel Goldberg (eds.)	1
740		Functional Properties of Traditional Foods [1 ed.]	Kristberg Kristbergsson, Semih Ötles (eds.)	1
741		Functionality of Food Phytochemicals [1 ed.]	Eric Block, Elizabeth M. Calvey, Charles W. Gillies (auth.), Timothy Johns, John T. Romeo (eds.)	1
742		Fundamentals of Cheese Science [2 ed.]	Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney (auth.)	2
743		Fundamentals of Dairy Chemistry [3 ed.]	Robert Jenness (auth.), Noble P. Wong, Robert Jenness, Mark Keeney, Elmer H. Marth (eds.)	3
744		Fundamentals of Food Process Engineering	Romeo T. Toledo (auth.)
745		Fundamentals of Food Process Engineering [3 ed.]	Romeo T. Toledo (auth.)	3
746		Genetic Modification in the Food Industry: A Strategy for Food Quality Improvement	Sibel Roller, Susan Harlander (auth.), Sibel Roller, Susan Harlander (eds.)	1
747		Guide to Quality Management Systems for the Food Industry [1 ed.]	Ralph Early (auth.)	1
748		Guidelines for sensory analysis in food product development and quality control [1 ed.]	David H. Lyon, Mariko A. Francombe (auth.), David H. Lyon, Mariko A. Francombe, Terry A. Hasdell, Ken Lawson (eds.)	1
749		Guidelines for Sensory Analysis in Food Product Development and Quality Control [2 ed.]	Mr. Roland P. Carpenter, Mr. David H. Lyon, Mr. Terry A. Hasdell (auth.)	2
750		HACCP in Meat, Poultry, and Fish Processing [1 ed.]	H. E. Bauman (auth.), A. M. Pearson, T. R. Dutson (eds.)	1
751		HACCP: A Practical Approach	Sara Mortimore, Carol Wallace (auth.)
752		HACCP: A Practical Approach [3 ed.]	Sara Mortimore, Carol Wallace (auth.)	3
753		HACCP: A Practical Approach	Mortimore, Sara,Wallace, Carol
754		HACCP: Principles and Applications [1 ed.]	Howard E. Bauman (auth.), Merle D. Pierson, Dr. Donald A. Corlett Jr. (eds.)	1
755		Handbook of Breadmaking Technology	Charles A. Stear (auth.)
756		Handbook of Food Processing Equipment [1 ed.]	George D. Saravacos, Athanasios E. Kostaropoulos (auth.)	1
757		Handbook of Industrial Seasonings [1 ed.]	E. W. Underriner (auth.), E. W. Underriner, I. R. Hume (eds.)	1
758		Handbook of Starch Hydrolysis Products and their Derivatives [1 ed.]	S. Z. Dziedzic, M. W. Kearsley (auth.), M. W. Kearsley, S. Z. Dziedzic (eds.)	1
759		Handbook of Sweeteners [1 ed.]	M. T. Conner (auth.), S. Marie, J. R. Piggott (eds.)	1
760		Handbook on Sourdough Biotechnology	Stefan Cappelle, Lacaze Guylaine, M. Gänzle (auth.), Marco Gobbetti, Michael Gänzle (eds.)	1
761		Headspace Analysis of Foods and Flavors: Theory and Practice [1 ed.]	Russell Rouseff, Keith Cadwallader (auth.), Russell L. Rouseff, Keith R. Cadwallader (eds.)	1
762		Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality [1 ed.]	Lothar Leistner, Grahame W. Gould (auth.)	1
763		Hydrocolloid Applications: Gum technology in the food and other industries [1 ed.]	A. Nussinovitch (auth.)	1
764		Ice Cream [4 ed.]	W. S. Arbuckle (auth.)	4
765		Ice Cream [7 ed.]	H. Douglas Goff, Richard W Hartel (auth.)	7
766		Immobilized Enzymes in Food and Microbial Processes [1 ed.]	E. Kendall Pye (auth.), Alfred C. Olson, Charles L. Cooney (eds.)	1
767		Immunoassays for Food-poisoning Bacteria and Bacterial Toxins [1 ed.]	G. M. Wyatt (auth.)	1
768		Impact of Processing on Food Safety [1 ed.]	Christine M. Bruhn (auth.), Lauren S. Jackson, Mark G. Knize, Jeffrey N. Morgan (eds.)	1
769		Industrial Chocolate Manufacture and Use [1 ed.]	S. T. Beckett (auth.), S. T. Beckett (eds.)	1
770		Industrial Oil and Fat Products	Daniel Swern. Ed.
771		Instructor’s Manual for Essentials of Food Science	Vickie A. Vaclavik Phd, RD, Elizabeth W. Christian Phd (auth.)
772		Instructor’s Manual for Food Analysis: Answers to Study Questions	S. Suzanne Nielsen (auth.), S. Suzanne Nielsen (eds.)
773		Instructor’s Manual for Jay’s Modern Food Microbiology	Peter S. Murano PhD, Elsa A. Murano PhD (auth.)
774		Introduction to Food Process Engineering [2 ed.]	P. G. Smith (auth.)	2
775		Laboratory Exercises for Sensory Evaluation	Harry T. Lawless (auth.)	1
776		Low-calorie Foods and Food Ingredients [1 ed.]	J. E. Blundell, C. de Graaf (auth.), Riaz Khan (eds.)	1
777		Milk Quality [1 ed.]	F. Harding (auth.), F. Harding (eds.)	1
778		Magnetic Resonance Imaging In Foods [1 ed.]	Michael J. McCarthy (auth.)	1
779		Measurement of Food Preferences [1 ed.]	H. L. Meiselman (auth.), H. J. H. MacFie, D. M. H. Thomson (eds.)	1
780		Methods for the Mycological Examination of Food [1 ed.]	B. Jarvis, N. Shapton, L. M. Lenovich (auth.), A. D. King Jr., J. I. Pitt, L. R. Beuchat, Janet E. L. Corry (eds.)	1
781		Microarray Detection and Characterization of Bacterial Foodborne Pathogens [1 ed.]	Guillermo López-Campos, Joaquín V. Martínez-Suárez, Mónica Aguado-Urda, Victoria López-Alonso (auth.)	1
782		Microbial Toxins in Foods and Feeds : Cellular and Molecular Modes of Action	Albert E Pohland, Vulus R Dowell, J L Richard, Richard J Cole, Milven W Eklund, All authors
783		Microbiological testing in food safety management [1 ed.]		1
784		Microbiology of Fermented Foods [2 ed.]	M. R. Adams (auth.), Brian J. B. Wood (eds.)	2
785		Microbiology of Marine Food Products	Brian K. Mayer, Donn R. Ward (auth.), Donn R. Ward, Cameron Hackney (eds.)	1
786		Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product Acceptance [1 ed.]	International Commission on Microbiological Specifications for Foods (auth.)	1
787		Micro-Organisms in Foods: Microbial Ecology of Food Commodities [1st ed]	ICMSF	1
788		Migration from food contact materials [1 ed.]	L. L. Katan (auth.), L. L. Katan (eds.)	1
789		Minimally Processed Refrigerated Fruits & Vegetables [1 ed.]	Robert C. Wiley (auth.), Robert C. Wiley (eds.)	1
790		Minimally Processed Refrigerated Fruits and Vegetables [2 ed.]	Fatih Yildiz, Robert C. Wiley (eds.)	2
791		Modern Dairy Technology: Volume 2 Advances in Milk Products [2 ed.]	R. K. Robinson, A. Y. Tamime (auth.), R. K. Robinson (eds.)	2
792		Modern Food Microbiology	James M. Jay (auth.), James M. Jay (eds.)
793		Modern Processing, Packaging and Distribution Systems for Food [1 ed.]	Roger C. Griffin (auth.), Frank A. Paine B.Sc., C.Chem., F.R.S.C., F.I.F.S.T., F.Inst. Pkg (eds.)	1
794		Modernization of Traditional Food Processes and Products [1 ed.]	Anna McElhatton, Mustapha Missbah El Idrissi (eds.)	1
795		Modified Atmosphere Packaging Of Food	B. Ooraikul, M. E. Stiles (auth.), B. Ooraikul Dip.Agr.,B.Food Tech.,M.Tech.,Ph.D, M. E. Stiles B.Sc.,M.Sc.,Ph.D. (eds.)
796		Molecular Approaches to Improving Food Quality and Safety [1 ed.]	JaeHo Kim, Selim Cetiner, Jesse M. Jaynes (auth.), Deepak Bhatnagar, Thomas E. Cleveland (eds.)	1
797		Muscle Foods: Meat Poultry and Seafood Technology [1 ed.]	Donald M. Kinsman (auth.), Dr. Donald M. Kinsman, Dr. Anthony W. Kotula, Dr. Burdette C. Breidenstein (eds.)	1
798		Mycotoxins and Food Safety [1 ed.]	J. David Miller (auth.), Jonathan W. DeVries, Mary W. Trucksess, Lauren S. Jackson (eds.)	1
799		Mycotoxins in Foodstuffs [2 ed.]	Martin Weidenbörner (auth.)	2
800		Natural food colorants [2 ed.]	G. A. F. Hendry (auth.), G. A. F. Hendry, J. D. Houghton (eds.)	2
801		New and developing sources of food proteins [1 ed.]	D. M. Mulvihill, P. F. Fox (auth.), B. J. F. Hudson (eds.)	1
802		New Developments in Dietary Fiber: Physiological, Physicochemical, and Analytical Aspects	David Kritchevsky (auth.), Ivan Furda, Charles J. Brine (eds.)	1
803		New methods of food preservation [1 ed.]	L. Leistner (auth.), G. W. Gould (eds.)	1
804		New Techniques in the Analysis of Foods [1 ed.]	Michael H. Tunick, Peter H. Cooke, Edyth L. Malin, Philip W. Smith, V. H. Holsinger (auth.), Michael H. Tunick, Samuel A. Palumbo, Pina M. Fratamico (eds.)	1
805		Non-thermal Food Engineering Operations [1 ed.]	Enrique Ortega-Rivas (auth.)	1
806		Nutritional and Toxicological Aspects of Food Safety [1 ed.]	Hans F. Stich, Miriam P. Rosin (auth.), Mendel Friedman (eds.)	1
807		Nutritional and Toxicological Consequences of Food Processing [1 ed.]	E. Quattrucci, R. Walker (auth.), Mendel Friedman (eds.)	1
808		Nutritional and Toxicological Significance of Enzyme Inhibitors in Foods [1 ed.]	Michael Laskowski Jr. (auth.), Mendel Friedman (eds.)	1
809		Nutritional Improvement of Food and Feed Proteins [1 ed.]	R. P. Abernathy, S. J. Ritchey (auth.), Mendel Friedman (eds.)	1
810		Odors in the Food Industry [1 ed.]	Elefteria Psillakis, Vassilis Gekas (auth.), Xavier Nicolay (eds.)	1
811		PCR Methods in Foods [1 ed.]	Amanda Fairchild M.S., Margie D. Lee DVM, Ph.D. (auth.), Dr. John Maurer (eds.)	1
812		Physical Techniques for the Study of Food Biopolymers [1 ed.]	Simon B. Ross-Murphy (auth.), Simon B. Ross-Murphy (eds.)	1
813		Physico-Chemical Aspects of Food Processing [1 ed.]	T. M. Herrington, F. C. Vernier (auth.), S. T. Beckett (eds.)	1
814		Pigments in Vegetables: Chlorophylls and Carotenoids	Jeana Gross (auth.)	1
815		Plant Cell and Tissue Culture for the Production of Food Ingredients [1 ed.]	Tong-Jen Fu, Gurmeet Singh, Wayne R. Curtis (auth.), Tong-Jen Fu, Gurmeet Singh, Wayne R. Curtis (eds.)	1
816		Principles and Applications of Gas Chromatography in Food Analysis	Michael H. Gordon (auth.), Michael H. Gordon (eds.)	1
817		Principles and Applications of Modified Atmosphere Packaging of Foods [1 ed.]	R. T. Parry (auth.), R. T. Parry (eds.)	1
818		Principles and Applications of Modified Atmosphere Packaging of Foods [2 ed.]	B. A. Blakistone (auth.), B. A. Blakistone (eds.)	2
819		Principles and Practices of Winemaking [1 ed.]	Roger B. Boulton, Vernon L. Singleton, Linda F. Bisson, Ralph E. Kunkee (auth.)	1
820		Principles of food chemistry [3 ed.]	John M. deMan (auth.)	3
821		Principles of Food Sanitation [1 ed.]	Norman G. Marriott (auth.)	1
822		Procedures to Investigate Foodborne Illness [6 ed.]	Ewen C. D. Todd PhD (auth.)	6
823		Processed Apple Products [1 ed.]	Roger D. Way, Mark R. McLellan (auth.), Donald L. Downing Ph.D. (eds.)	1
824		Processed Meats [1 ed.]	A. M. Pearson, T. A. Gillett (auth.)	1
825		Process-Induced Chemical Changes in Food [1 ed.]	Fereidoon Shahidi, Chi-Tang Ho (auth.), Fereidoon Shahidi, Chi-Tang Ho, Nguyen van Chuyen (eds.)	1
826		Processing of Poultry [1 ed.]	B. Erdtsieck (auth.), G. C. Mead (eds.)	1
827		Production and Processing of Healthy Meat, Poultry and Fish Products [1 ed.]	D. A. T. Southgate (auth.), A. M. Pearson, T. R. Dutson (eds.)	1
828		Wine Analysis and Production	Bruce W. Zoecklein, Kenneth C. Fugelsang M.A., Barry H. Gump Ph.D., Fred S. Nury Ph.D. (auth.)	1
829		Products and Process Innovation in the Food Industry [1 ed.]	Klaus G. Grunert, Hanne Harmsen (auth.), Bruce Traill, Klaus G. Grunert (eds.)	1
830		Progress in Food Contaminant Analysis [1 ed.]	Neil T. Crosby (auth.), J. Gilbert (eds.)	1
831		Protein Structure-function Relationships in Foods [1 ed.]	J. E. Kinsella, D. J. Rector, L. G. Phillips (auth.), R. Y. Yada, R. L. Jackman, J. L. Smith (eds.)	1
832		Proteomics in Foods: Principles and Applications	Emøke Bendixen (auth.), Fidel Toldrá, Leo M. L. Nollet (eds.)	1
833		Pulsed Electric Fields Technology for the Food Industry: Fundamentals and Applications [1 ed.]	Gustavo V. Barbosa-Cánovas, Bilge Altunakar (auth.), Javier Raso, Volker Heinz (eds.)	1
834		Quality Assurance in Seafood Processing: A Practical Guide [1 ed.]	A. D. Bonnell (auth.)	1
835		Quality Attributes and their Measurement in Meat, Poultry and Fish Products [1 ed.]	(auth.), A. M. Pearson, T. R. Dutson (eds.)	1
836		Quality Attributes of Muscle Foods [1 ed.]	Youling L. Xiong, Chi-Tang Ho, Fereidoon Shahidi (auth.), Youling L. Xiong, Ho Chi-Tang, Fereidoon Shahidi (eds.)	1
837		Quality in Frozen Food [1 ed.]	R. Martin George (auth.), Marilyn C. Erickson, Yen-Con Hung (eds.)	1
838		Quality of Fresh and Processed Foods [1 ed.]	Morse B. Solomon (auth.), Fereidoon Shahidi, Arthur M. Spanier, Chi-Tang Ho, Terry Braggins (eds.)	1
839		Rapid Analysis Techniques in Food Microbiology [1 ed.]	D. A. A. Mossel, C. M. L. Marengo (auth.), P. D. Patel (eds.)	1
840		Recent Developments in High Pressure Processing of Foods [1 ed.]	Navin K Rastogi (auth.)	1
841		Red Beet Biotechnology: Food and Pharmaceutical Applications [1 ed.]	Bhagyalakshmi Neelwarne, Sowbhagya B. Halagur (auth.), Bhagyalakshmi Neelwarne (eds.)	1
842		Residue Reviews / Ruckstands-Berichte: Residues of Pesticides and Other Foreign Chemicals in Foods and Feeds / Ruckstande von Pesticiden und anderen Fremdstoffen in Nahrungs- und Futtermitteln	D. L. Lindgren, W. B. Sinclair, L. E. Vincent (auth.), Francis A. Gunther (eds.)
843		Rheology of Fluid and Semisolid Foods: Principles and Applications	M. Anandha Rao (auth.)
844		Rheology of Fluid, Semisolid, and Solid Foods: Principles and Applications [3 ed.]	M. Anandha Rao (auth.)	3
845		Rice: Volume I. Production/Volume II. Utilization [2 ed.]	Te-Tzu Chang, Bor S. Luh (auth.), Bor S. Luh Ph.D. (eds.)	2
846		Robinson: Modern Dairy Technology: Volume 1 Advances in Milk Processing [1 ed.]	M. J. Lewis (auth.), R. K. Robinson (eds.)	1
847		Seafood Proteins [1 ed.]	Zdzisław E. Sikorski, Bonnie Sun Pan (auth.), Zdzisław E. Sikorski Ph.D., D.Sc.,, Bonnie Sun Pan Ph.D., Fereidoon Shahidi Ph.D. (eds.)	1
848		Seafoods: Chemistry, Processing Technology and Quality [1 ed.]	F. Shahidi (auth.), Fereidoon Shahidi, J. Richard Botta (eds.)	1
849		Sensory Evaluation in Quality Control [1 ed.]	Alejandra M. Muñoz, Gail Vance Civille, B. Thomas Carr (auth.)	1
850		Sensory Evaluation of Food: Principles and Practices	Harry T. Lawless, Hildegarde Heymann (auth.)
851		Shelf Life Evaluation of Foods	R. P. Singh (auth.), C. M. D. Man, A. A. Jones (eds.)
852		Snack Food [1 ed.]	R. G. Booth (auth.), R. Gordon Booth BSc, PhD, CChem, FRSC, FIFST, MIBiol, FRSM (eds.)	1
853		Source Book of Flavors	Dr. Gary Reineccius (auth.), Dr. Gary Reineccius (eds.)
854		Soybeans: Chemistry, Technology, and Utilization [1 ed.]	KeShun Liu (auth.)	1
855		Standards for fats & oils [1 ed.]	Harry W. Lawson (auth.)	1
856		Sterilization Of Food In Retort Pouches [1 ed.]	A.G. Abdul-Ghani Al-Baali, Mohammed M. Farid (auth.)	1
857		Sucrose: Properties and Applications [1 ed.]	A. J. Vlitos (auth.), Professor M. Mathlouthi, Mr P. Reiser (eds.)	1
858		Sugar Confectionery and Chocolate Manufacture [1 ed.]	R. Lees, E. B. Jackson (auth.)	1
859		Taste Chemistry [1 ed.]	Robert S. Shallenberger (auth.)	1
860		Technological Advances in Improved and Alternative Sources of Lipids [1 ed.]	V. K. S. Shukla (auth.), B. S. Kamel, Y. Kakuda (eds.)	1
861		Technology of Breadmaking	Stanley P. Cauvain, Linda S. Young (auth.)
862		Technology of Reduced-additive Foods [1 ed.]	G. Mogensen (auth.), Jim Smith (eds.)	1
863		The Canning of Fish and Meat [1 ed.]	P. Harris (auth.), R. J. Footitt, A. S. Lewis (eds.)	1
864		The HACCP Training Resource Pack Trainer’s Manual	Sara Mortimore, Carol Wallace (auth.), Sara Mortimore, Carol Wallace (eds.)
865		The Properties of Water in Foods ISOPOW 6 [6 ed.]	Anne-Marie Hermansson (auth.), David S. Reid (eds.)	6
866		The Quest for Food: A Natural History of Eating [1 ed.]	Dr. Harald Brüssow (auth.)	1
867		The Seafood Industry: Species, Products, Processing, and Safety	Roy E. Martin (auth.), Roy E. Martin, George J. Flick (eds.)	1
868		The Taste of Bread: A translation of Le Goût du Pain, comment le préserver, comment le retrouver [1 ed.]	Raymond Calvel (auth.)	1
869		The Technology of Extrusion Cooking [1 ed.]	N. D. Frame (auth.), N. D. Frame (eds.)	1
870		The Technology of Vitamins in Food [1 ed.]	J. Marks (auth.), P. Berry Ottaway (eds.)	1
871		The Vulnerable Brain and Environmental Risks: Volume 2 Toxins in Food [1 ed.]	Michael Aschner, Judy L. Aschner, Harold K. Kimelberg (auth.), Robert L. Isaacson, Karl F. Jensen (eds.)	1
872		Thermal Processing of Packaged Foods	Donald Holdsworth, Ricardo Simpson (auth.)	2
873		Thickening and Gelling Agents for Food	R. Armisen (auth.), Alan P. Imeson (eds.)	2
874		Thickening and Gelling Agents for Food [1 ed.]	E. Onsøyen (auth.), Alan Imeson (eds.)	1
875		Toxic Hazards in Food [1 ed.]	David M. Conning MB, A. B. G. Lansdown BSc, PhD (auth.)	1
876		Traditional Foods: General and Consumer Aspects [1 ed.]	Kristberg Kristbergsson, Jorge Oliveira (eds.)	1
877		Ultra High Pressure Treatments of Foods [1 ed.]	Grahame W. Gould (auth.), Marc E. G. Hendrickx Dr. ir., Dietrich Knorr Dr. Dipl.-Ing., Linda Ludikhuyze Dr. ir., Ann Van Loey Dr. ir., Volker Heinz Dr.-Ing. (eds.)	1
878		Ultra-High-Temperature Processing of Milk and Milk Products [1 ed.]	H. Burton (auth.)	1
879		Understanding Natural Flavors [1 ed.]	H. G. Schutz (auth.), J. R. Piggott, A. Paterson (eds.)	1
880		Utilization of By-Products and Treatment of Waste in the Food Industry [1 ed.]	Winfried Russ, Markus Schnappinger (auth.), Vasso Oreopoulou, Winfried Russ (eds.)	1
881		Viruses in Foods [1 ed.]	Charles P. Gerba (auth.), Sagar M. Goyal (eds.)	1
882		Water A Comprehensive Treatise: Aqueous Solutions of Amphiphiles and Macromolecules [1 ed.]	F. Franks (auth.), Felix Franks (eds.)	1
883		Water Relationships in Foods: Advances in the 1980s and Trends for the 1990s [1 ed.]	Felix Franks (auth.), Harry Levine, Louise Slade (eds.)	1
884		World Vegetables: Principles, Production, and Nutritive Values [2 ed.]	Vincent E. Rubatzky, Mas Yamaguchi (auth.)	2
885		Microbial ecology of food commodities	International Commission on Microbiological Specifications for Foods
886		Ice cream [6th ed]	Robert T Marshall, H Douglas Goff, Richard W Hartel	6
887		Instructor's manual for Food analysis, third edition : answers to study questions	S Suzanne Nielsen
888		Flavor Fragance and Odor Analysis Marsili	Marsili R
889		Spectra for the identification of additives in food packaging	Commission of the european communities. Standards measurement and testing program., et al
890		Expanding the production and use of cool season food legumes	Fred J Muehlbauer, W J Kaiser
891		Violent Appetites: Hunger in the Early Northeast	Carla Cevasco
892		Why Food Matters	Paul Freedman
893		Food in Chinese Culture: Antropological and Historical Perspectives	K. C. Chang
894		Food in Chinese Culture	K.C. Chang (ed)
895		Quand la faim ne justifie plus les moyens
896		Food, Feminisms, Rhetorics
897		AUTOMATION for FOOD ENGINEERING: Food Quality Quantization and Process Control	Yanbo Huang et al.
898		Eating Asian America	Robert Ji-Song Ku &amp, Martin F. Manalansan IV &amp, Anita Mannur
899		Interdisciplinary Food Safety Research	Arslan, Orhan
900		Food Lipids. Chemistry, Flavor, and Texture	Fereidoon Shahidi and Hugo Weenen (Eds.)
901		L'agroterrorisme dans nos assiettes	Tarrier, Michel
902		Laits animaux et végétaux	Levy-Dutel, Laurence
903		Notas de cocina de Leonardo da Vinci	Da Vinci, Leonardo
904		A Treatise on Adulterations of Food, and Culinary Poisons	Fredrick Accum
905		The Production of Vinegar from Honey	Gerard W Bancks
906		The All New Ball Book of Canning and Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes	Brands., Jarden Home
907		Advances tn Food and Nutrition Research Vol 62	Steve L. Taylor (Eds.)
908		Proteins in Food Processing, Second Edition [2 ed.]	Yada, Rickey Yoshio	2
909		Technology of cereals: an introduction for students of food science and agriculture [4th edition]	Norman Leslie Kent, A. D. Evers	4
910		Science in the Kitchen	Mrs. E. E. Kellogg
911		Regulating Safety of Traditional and Ethnic Foods [1 ed.]	Astley, Siân, Braun, Susanne, Keener, Larry, Lelieveld, Huub, Martín-Belloso, Olga, McMahon, Helena, Prakash, Vishweshwaraiah	1
912		Recent Frontiers of Phytochemicals: Applications in Food, Pharmacy, Cosmetics and Biotechnology	Pati S., Sarkar T., Lahiri D. (ed.)
913		Rheology of Foods	R.P. Borwankar and C.F. Shoemaker (Eds.)
914		Seafood authenticity and traceability: a DNA-based pespective [1 ed.]	Hanner, Robert, Naaum, Amanda	1
915		Starch. Chemistry and Technology [3 ed.]	BeMiller J. N. &, Whistler R. L.	3
916		Starch : Chemistry and Technology	Roy L Whistler, James N BeMiller, Eugene F Paschall
917		KitchenWise	Shirley O. Corriher
918		Intelligent And Active Packaging For Fruits And Vegetables
919		La ciencia de los alimentos en la practica	Salvador Badui Dergal
920		Hooked: Food, Free Will, and How the Food Giants Exploit Our Addictions	Michael Moss
921		Cazabacterias en la cocina	Mariana Koppmann &amp, María Claudia Degrossi &amp, Roxana Furman
922		Woodhead Publishing Series in Food Science, Technology and Nutrition, 206-209 [1-4/1, 1 ed.]	Elhadi M. Yahia (editor)	1
923		Mi dieta cojea: Los mitos sobre nutrición que te han hecho creer	García, Aitor Sánchez
924		100 Things To Know About Food	Usborne Publishing, Limited
925		Advances in meat, poultry and seafood packaging	Joseph P. Kerry
926		Advances in Microbial Food Safety [2, 1 ed.]	J Sofos (ed.)	1
927		Analytical Methods for Food Additives	Lucy Foster, Andrew Damant, Roger Wood
928		Case Studies in Food Product Development	M. Earle, R.L. Earle
929		Case Studies in Novel Food Processing Technologies: Innovations in Processing, Packaging, and Predictive Modelling	Christopher J. Doona, Kenneth Kustin and Florence E. Feeherry (eds.)
930		Case Studies on the Business of Nutraceuticals, Functional and Super Foods	Cristina Santini, Stefania Supino, Lucia Irene Bailetti
931		The Dorito Effect: The Surprising New Truth About Food and Flavor	Schatzker, Mark
932		Chemical Contaminants and Residues in Food, Second Edition [2ND EDITION]	D Schrenk, Alexander Cartus	2
933		Chilled Foods: A Comprehensive Guide [3rd Revised edition]	M. Brown	3
934		How to Preserve Eggs: Freezing, Pickling, Dehydrating, Larding, Water Glassing, & More	Tate, Leigh
935		Current Good Manufacturing Practices/food Plant Sanitation [Second Edition]	W.A. Gould (Auth.)
936		Emerging food packaging technologies: Principles and practice	Kit L. Yam
937		Environmental assessment and management in the food industry : life cycle assessment and related approaches [1 ed.]	Berlin, J., Sonesson, U., Ziegler, F	1
938		Fats in Animal Nutrition	J. Wiseman (Auth.)
939		Feedstuff Evaluation	Julian Wiseman and D.J.A. Cole (Eds.)
940		Fibre-rich and Wholegrain Foods Improving Quality.
941		Flavours and Fragrances (Woodhead Publishing Series in Food Science, Technology and Nutrition)	A.D. Swift
942		Flavour Science: Recent Developments	A.J. Taylor, D.S. Mottram
943		Food Chemical Safety, Volume 1 - Contaminants	Watson, D.H. (Eds.)
944		Food Authenticity and Traceability (Woodhead Publishing in Food Science and Technology)	Michele Lees
945		Food Product Development. Maximising Success [1 ed.]	M. Earle, R. Earle and A. Anderson (Auth.)	1
946		Food process modelling	L M M Tijskens,M L A T M Hertog,B M Nicolai
947		Food Machinery: For the Production of Cereal Foods, Snack Foods and Confectionery	L.M. Cheng
948		Food Emulsions and Foams (Woodhead Publishing Series in Food Science, Technology and Nutrition)	E Dickinson
949		Food enrichment with omega-3 fatty acids	Charlotte Jacobsen, Nina Skall Nielsen, Anna Frisenfeldt Horn, Ann-Dorit Moltke Sorensen
950		Food Structure. Creation and Evaluation [1 ed.]	J.R. Mitchell and J.M.V. Blanshard (Eds.)	1
951		Food for the Aging Population [2nd ed.]	Monique Raats, Lisette De Groot, Dieneke van Asselt	2
952		Food Preservation Techniques (Woodhead Publishing in Food Science and Technology) [illustrated edition]	P. Zeuthen
953		Food Safety Control in the Poultry Industry (Woodhead Publishing in Food Science and Technology)	G. C. Mead
954		Foodborne Parasites in the Food Supply Web: Occurrence and Control [1 ed.]	Alvin A Gajadhar	1
955		Foodborne Pathogens: Hazards, Risk Analysis and Control	Clive De W. Blackburn
956		Foodborne Pathogens - Hazards, Risk Analysis and Control [1 ed.]	C. W. Blackburn, Clive de W. Blackburn, Peter McClure, P. J. Mcclure	1
957		Maximising the Value of Marine By-products	Fereidoon Shahidi
958		Foods, Nutrients and Food Ingredients with Authorised EU Health Claims: Volume 3 [1 ed.]	Michele Sadler	1
959		Meals in Science and Practice: Interdisciplinary Research and Business Applications (Woodhead Publishing Series in Food Science, Technology and Nutrition) [1 ed.]	H. L. Meiselman	1
960		Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions	Herbert L Meiselman, Jose Manuel Lorenzo Rodriguez
961		Meat Culture	Annie Potts (editor)
962		Meat Culture [1 ed.]	Annie Potts (ed.)	1
963		Meat processing: improving quality [1 ed.]	Joseph Kerry, J. Kerry, David Ledward	1
964		Meat Products Handbook: Practical Science and Technology (Woodhead Publishing in Food Science, Technology and Nutrition) [1 ed.]	G. Feiner	1
965		Meat!: A Transnational Analysis	Sushmita Chatterjee (editor), Banu Subramaniam (editor)
966		Meat!: A Transnational Analysis (ANIMA: Critical Race Studies Otherwise)	Sushmita Chatterjee (editor), Banu Subramaniam (editor)
967		Foodborne Pathogens - Hazards, Risk Analysis and Control [2nd Edition]	Blackburn, Clive de W., McClure, Peter J. (Eds.)	2
968		Modifying Food Texture: Volume 1: Novel Ingredients and Processing Techniques [1 ed.]	Jianshe Chen, Andrew Rosenthal	1
969		Modifying Food Texture: Volume 2: Sensory Analysis, Consumer Requirements and Preferences [1 ed.]	Jianshe Chen, Andrew Rosenthal	1
970		Modifying lipids for use in food	F D Gunstone
971		Food Chemistry: Amazon Acai: Chemistry and biological activities	Klenicy Kazumy de Lima Yamaguchi, Luiz Felipe Ravazi Pereira, Carlos Victor Lamarão, Emerson Silva Lima, Valdir Florêncio da Veiga-Junior	1
972		Advances in food and nutrition research : marine carbohydrates
973		Advances in Food and Nutrition Research, Vol. 45 [1st ed.]	Steve Taylor	1
974		Advances in food authenticity testing [1 ed.]	Gerard Downey	1
975		Advances in Food and Nutrition Research	Fidel Toldra
976		Food Lipids: Chemistry, Nutrition, and Biotechnology, Second Edition [2nd ed.]	Casimir C. Akoh, David B. Min	2
977		Adapting high hydrostatic pressure for food processing operations	Tatiana Koutchma
978		Advanced Mass Spectrometry for Food Safety and Quality, Volume 68 [1 ed.]	Yolanda Picó	1
979		Advances in food security and sustainability. Volume 1 [First edition]	Barling, David
980		Advances in Food and Nutrition Research, Vol. 42 [1st ed.]	Steve L. Taylor (ed.)	1
981		Advances in Food Rheology and Its Applications: Development in Food Rheology [2 ed.]	Jasim Ahmed (editor), Santanu Basu (editor)	2
982		Advances in Food and Nutrition Research 51 [1st ed.]	Steve L. Taylor (ed.)	1
983		Advanced Mass Spectrometry for Food Safety and Quality [1st Edition]	Yolanda Picó (Eds.)	1
984		Acrylamide in food : analysis, content and potential health effects [1 ed.]	Gökmen, Vural	1
985		Adapting high hydrostatic pressure (HPP) for food processing operations [1 ed.]	Tatiana Koutchma	1
986		Advanced Mass Spectrometry for Food Safety and Quality [1 ed.]	Yolanda Picó (Eds.)	1
987		Advances in Food and Nutrition Research, Vol. 50 [1st ed.]	Steve L. Taylor (Ed.)	1
988		Advances in Food and Nutrition Research, Vol. 48 [1st ed.]	Steve Taylor	1
989		Multifunctional and Nanoreinforced Polymers for Food Packaging (Woodhead Publishing in Materials)	Jose M. Lagaron
990		Alternative Food Geographies: Representation and Practice [1 ed.]	Damian Maye	1
991		Analytical Methods for Food Safety by Mass Spectrometry: Volume I Pesticides	Guo-fang Pang
992		Animal Products in Human Nutrition	Donald Beitz
993		Antimicrobial resistance and food safety : methods and techniques [1 ed.]	Chin-Yi Chen, Xianghe Yan, Charlene R Jackson	1
994		Anthocyanins As Food Colors	Pericles Markakis
995		Applications in High Resolution Mass Spectrometry: Food Safety and Pesticide Residue Analysis [1 ed.]	ROMERO-GONZ LEZ, ROBERTO	1
996		Analytical Methods for Food Safety by Mass Spectrometry: Volume II Veterinary Drugs	Guo-fang Pang
997		Antimicrobial Food Packaging [1 ed.]	Barros-Velazquez, Jorge	1
998		Mycotoxins in Food: Detection and Control	N Magan, N Magan and M Olsen
999		Bakery technology: packaging, nutrition, product development, quality assurance	Samuel A. Matz
1000		Bioactive seaweeds for food applications : natural ingredients for healthy diets [1 ed.]	Yimin Qin	1
1001		Bioactive Seaweeds for Food Applications: Natural Ingredients for Healthy Diets [1 ed.]	Yimin Qin	1
1002		Biochemical Aspects of New Protein Food. Symposium A3	Jens Adler-Nissen, etc
1003		Bio-Based Nanoemulsions for Agri-Food Applications	Kamel A. Abd-Elsalam, Kasi Murugan
1004		Biotechnology and Food Safety. Proceedings of the Second International Symposium	Shain-Dow Kung
1005		Biotechnology and Nutrition. Proceedings of the Third International Symposium	Donald Bills and Shain-dow Kung (Auth.)
1006		Biopolymer Membranes and Films: Health, Food, Environment, and Energy Applications [1 ed.]	Mariana Agostini De Moraes (editor), Classius Ferreira Da Silva (editor), Rodrigo Silveria Vieira (editor)	1
1007		Biopolymer Nanostructures for Food Encapsulation Purposes	Seid Mahdi Jafari
1008		Biotechnological Innovations in Food Processing [1 ed.]	B. C. Currell and R. C. E. Dam-Mieras (Auth.)	1
1009		Biopolymer-based Formulations: Biomedical and Food Applications [1 ed.]	Kunal Pal (editor), Indranil Banerjee (editor), Preetam Sarkar (editor), Doman Kim (editor), Win-ping Deng (editor)	1
1010		Phytochemical Functional Foods (Woodhead Publishing in Food Science and Technology) [illustrated edition]	I. T. Johnson
1011		Phytonutrients in food: from traditional to rational usage	Nabavi, Seyed Mohammad(Editor),Suntar, Ipek(Editor),Barreca, Davide(Editor),Khan, Haroon(Editor)
1012		Biscuit Baking Technology, Second Edition: Processing and Engineering Manual [Second edition]	Davidson, Iain
1013		Biscuit baking technology : processing and engineering manual [Second edition]	Davidson, Iain
1014		Carbohydrate chemistry for food scientists [Third edtion]	BeMiller, James N
1015		Canola. Chemistry, Production, Processing, and Utilization [1 ed.]	James K. Daun, N A Michael Eskin, Dave Hickling	1
1016		Canned Citrus Processing : Techniques, Equipment, and Food Safety [1 ed.]	Shan, Yang	1
1017		Case studies in the traditional food sector: a volume in the consumer science and strategic marketing series	Cavicchi, Alessio(Editor),Santini, Cristina(Editor)
1018		Chemical Analysis of Food: Techniques and Applications [1st ed]	Picó, Yolanda	1
1019		Characterization of food: emerging methods [1 ed.]	A.G. Gaonkar	1
1020		Cheese, Fourth Edition: Chemistry, Physics and Microbiology [4 ed.]	Paul L. H. McSweeney, Patrick F. Fox, Paul D. Cotter, David W Everett	4
1021		Chemical Analysis of Food: Techniques and Applications	Y Pico
1022		Characterization of food. Emering methods	Gaonkar A.G. (ed.)
1023		Cheese 1, General aspects [3rd ed]	Patrick F Fox, et al	3
1024		Chemometrics in Food Chemistry	Federico Marini (Eds.)
1025		Citrus Fruit Processing	Zeki Berk
1026		Citrus Fruit: Biology, Technology, and Evaluation [2 ed.]	Milind Ladaniya	2
1027		Cold plasma in food and agriculture: fundamentals and applications [1 ed.]	Cullen, Patrick J., Misra, N N., Schlüter, Oliver	1
1028		Computer Vision Technology for Food Quality Evaluation, Second Edition [2nd revised edition]	Sun, Da-Wen	2
1029		Current Developments in Biotechnology and Bioengineering. Crop Modification, Nutrition, and Food Production [1 ed.]	Suresh Kumar Dubey, Ashok Pandey, Rajender Singh Sangwan	1
1030		Culture Media for Food Microbiology [1 ed.]	Janet E.L. Corry, G.D.W. Curtis and Rosamund M. Baird (Eds.)	1
1031		Dimensional analysis of food processes [1 ed.]	Delaplace, Guillaume, Ducept, Fabrice, Jeantet, Romain, Loubière, Karine	1
1032		Easy Statistics for Food Science with R	Abdulraheem Alqaraghuli, Wasin Abdul Kareem, Al-Karkhi, Abbas F. Mubarek
1033		Edible mushrooms : chemical composition and nutritional value [1 ed.]	Kalač, Pavel	1
1034		Electron Spin Resonance in Food Science [1 ed.]	Shukla, Ashutosh Kumar	1
1035		Encyclopedia of Food Grains, Second Edition [2 ed.]	Colin W Wrigley, Harold Corke, Koushik Seetharaman, Jonathan Faubion	2
1036		Encyclopedia of Food Chemistry	Peter Varelis (editor), Laurence Melton (editor), Fereidoon Shahidi (editor)
1037		Food waste recovery : processing technologies and industrial techniques	Galanakis, Charis Michael
1038		Food Science and Human Nutrition [1 ed.]	G. Charalambous	1
1039		Food Engineering. Principals And Selected Applications	Marcel Loncin (Auth.)
1040		Encyclopedia of Food Chemistry [1] vol 1	Peter Varelis, Laurence Melton, Fereidoon Shahidi	1
1041		Food Processing Technology: Principles and Practice [5 ed.]	P.J. Fellows	5
1042		Encyclopedia of Dairy Sciences, Second Edition [2 ed.]	John W. Fuquay, Patrick F. Fox, Paul L. H. McSweeney	2
1043		Food protection and security: preventing and mitigating contamination during food processing and production [1 ed.]	Kennedy, Shaun	1
1044		Flavour Science	Vicente Ferreira,Ricardo Lopez
1045		Food Fortification in a Globalized World	M G Venkatesh Mannar, Richard F Hurrell (eds.)
1046		Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications [2 ed.]	Charis M. Galanakis	2
1047		Food Safety and Human Health	Ram Lakhan Singh, Sukanta Mondal
1048		Food Preservation Process Design [1 ed.]	Dennis R. Heldman	1
1049		Food Biotechnology [1 ed.]	S., Ed. Bielecki, J. Polak, J. Tramper, S. Bielecki	1
1050		Emerging nanotechnologies in food science [1 ed.]	Busquets, Rosa	1
1051		Food Fraud [1 ed.]	John M. Ryan	1
1052		Flavor: From Food to Behaviors, Wellbeing and Health	Elisabeth Guichard, Christian Salles	2
1053		Food Quality and Shelf Life	Charis M. Galanakis
1054		Foodborne Infections and Intoxications [4th edition]	Potter, Morris E.,Morris, J. Glenn	4
1055		Emerging technologies for food processing [2 ed.]	Da-Wen Sun	2
1056		Food Safety Past, Present, and Predictions	Detwiler, Darin
1057		Food protected designation of origin: methodologies and applications	Miguel de la Guardia, Ana Gonzálvez
1058		Food Antioxidants [1 ed.]	M. H. Gordon (auth.), B. J. F. Hudson (eds.)	1
1059		Food control : an official scientific journal of the European Federation of Food Science and Technology (EFFoST) and the International Union of Food Science and Technology (IUFoST)		2
1060		Essential Oils in Food Preservation, Flavor and Safety [1 ed.]	Preedy, Victor R	1
1061		Fish As Food. Nutrition, Sanitation, and Utilization	Georg Borgstrom (Eds.)
1062		Food safety and quality systems in developing countries. Volume two, Case studies of effective implementation [1 ed.]	Gordon, André	1
1063		Foods, Nutrients and Food Ingredients with Authorised EU Health Claims VOL 3	Sadler, Michele
1064		Foods, Nutrients and Food Ingredients with Authorised EU Health Claims vol 1	Sadler, Michele Jeanne
1065		Food Contaminants and Residue Analysis [1 ed.] vol 51	Yolanda Picó	1
1066		Food Texture and Viscosity [First ed.]	Malcolm C. Bourne (Auth.)
1067		Food Processing Technology: Principles and practice	P. J. Fellows	4
1068		Food Biotechnology, Proceedings of an International Symposium organized by the Institute of Technical Biochemistry, Technical University of Lodz, Poland, under the auspices of the Committee of Biotechnology, Polish Academy of Sciences (PAS), Committee of Food Chemistry and Technology, PAS, Working Party on Applied Biocatalysis and Task Group on Public Perception of Biotechnology of the European Federation of Biotechnology, Biotechnology Section of the Polish Biochemical Society	Stanislaw Bielecki, Johannes Tramper and Jacek Polak (Eds.)
1069		Food safety : emerging issues, technologies, and systems [1 ed.]	Donaldson, Janet R., Phillips, Carol A., Ricke, Steven C	1
1070		Food Safety and Preservation: Modern Biological Approaches to Improving Consumer Health [First edition]	Alexandru Mihai Grumezescu, Alina Maria Holban
1071		Food Medical and Environmental Applications of Nanomaterials	Pal K., Sarkar A., Sarkar P., Bandara N., Jegatheesan V. (ed.)
1072		Food Processing: Recent Developments [1st ed.]	A.G. Gaonkar	1
1073		Research and development guidelines for the food industries	Wilbur A. Gould
1074		Food Toxicants Analysis: Techniques, Strategies and Developments	Yolanda Picó
1075		Genetically modified food sources: safety assessment and control	V A Tutelyan
1076		Fruit Juices: Extraction, Composition, Quality and Analysis	Gaurav Rajauria, Brijesh K. Tiwari
1077		Fresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control	Mohammed Wasim Siddiqui
1078		Food Science and the Culinary Arts [1 ed.]	Mark Gibson	1
1079		Food Gels [1 ed.]	Tetsujiro Matsuhashi (auth.), Peter Harris (eds.)	1
1080		Food process engineering and technology	Berk, Zeki
1081		Food Safety Management	Yasmine Motarjemi,Huub Lelieveld
1082		Flavour Science: Recent Advances and Trends [1 ed.]	Wender L.P. Bredie and Mikael Agerlin Petersen (Eds.)	1
1083		Food security in the developing world [1 ed.]	Ashley, John Michael	1
1084		Foodborne Infections and Intoxications [3rd ed]	Dean O. Cliver, Hans P. Riemann	3
1085		Food Flavors: Generation, Analysis and Process Influence [1 ed.]	George Charalambous	1
1086		Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium [1 ed.]	E.T. Contis, C.-T. Ho, C.J. Mussinan, T.H. Parliment, F. Shahidi and A.M. Spanier (Eds.)	1
1087		Food Processing and Nutrition
1088		Foods, nutrients and food ingredients with authorised EU health claims vol 2	Sadler, Michèle J
1089		Green Extraction Techniques: Principles, Advances and Applications	Elena Ibáñez, Alejandro Cifuentes
1090		Handbook of Antioxidants for Food Preservation	Shahidi, Fereidoon
1091		Handbook of Culture Media for Food Microbiology	Janet E.L. Corry, G.D.W. Curtis and Rosamund M. Baird (Eds.)
1092		Handbook of Grape Processing By-Products: Sustainable Solutions [1 ed.]	GALANAKIS, CHARIS MICHAEL	1
1093		Handbook of natural antimicrobials for food safety and quality [1 ed.]	T M Taylor	1
1094		High throughput screening for food safety assessment : biosensor technologies, hyperspectral imaging and practical applications [1 ed.]	Arun K Bhunia, Moon S Kim, Chris A Rowe Taitt	1
1095		Heat Transfer in the Chemical, Food and Pharmaceutical Industries [1 ed.]	Jean-Paul Duroudier	1
1096		Innovation strategies in the food industry [1 ed.]	Galanakis, Charis Michael	1
1097		Instrumental Methods in Food Analysis [1 ed.]	J.R.J. Paré and J.M.R. Bélanger (Eds.)	1
1098		Introduction To Food Engineering	Paul Singh
1099		Inulin and Inulin-containing Crops	A. Fuchs (Eds.)
1100		Irradiation for quality improvement, microbial safety and phytosanitation of fresh produce [1 ed.]	Rivka Barkai-Golan, Peter A Follett	1
1101		Functional Food Ingredients from Plants	Isabel C. F. R. Ferreira, Lillian Barros
1102		Functional dietary lipids : food formulation, consumer issues and innovation for health [1 ed.]	Sanders, Thomas	1
1103		Fundamentals of 3D food printing and applications	Godoi, Fernanda C
1104		Handbook of Food Isotherms	Hector Iglesias
1105		Handbook of Food Allergen Detection and Control [1 ed.]	Flanagan, S	1
1106		Handbook of Food Isotherms: Water Sorption Parameters for Food and Food Components	Hector Iglesias (Auth.)
1107		Handbook of food allergen detection and control	Simon Flanagan
1108		Lipid-Based Nanostructures for Food Encapsulation Purposes	SEID MAHDI JAFARI
1109		Lawrie's Meat Science [8th ed]	Toldra, Fidel	8
1110		Instrumental analysis of food, Volume 1 Recent progress	George Charalambous
1111		The Stability and Shelf Life of Food [2 ed.]	Persis Subramaniam, Peter Wareing	2
1112		The Stability and Shelf-life of Food [1 ed.]	David Kilcast, Persis Subramaniam	1
1113		Low Temperature Biology of Foodstuffs. Recent Advances in Food Science	John Hawthorn and E. J. Rolfe (Eds.)
1114		Making Safe Food: a Management Guide for Microbiological Quality
1115		Maize: Recent Progress in chemistry and Technology	George Inglett
1116		Meat Freezing: A Source Book	B.W. Berry, K.F. Leddy, G. Charalambous
1117		Microencapsulation in the food industry : a practical implementation guide [1 ed.]	Anilkumar G Gaonkar, Niraj Vasisht, Atul R Khare, Robert Sobel	1
1118		Microbial Production of Food Ingredients and Additives [1 ed.]	Alexandru Mihai Grumezescu, Alina Maria Holban	1
1119		Microencapsulation in the food industry : a practical implementation
1120		Milk proteins : from expression to food [2 ed.]		2
1121		Minerals in Animal and Human Nutrition, 2nd Edition [2 ed.]	L. R. McDowell	2
1122		Minerals in Animal and Human Nutrition [2nd ed.]	L.R. McDowell	2
1123		Molecular microbial diagnostic methods : pathways to implementation for the food and water industries [1 ed.]	Cook, Nigel, D'Agostino, Martin, Thompson, Kenneth Clive	1
1124		Nanomaterials for food applications	Amparo, Lopez Rubio, Gómez-Mascaraque, Laura Gómez, Rovira, Maria José, Sanz, Marta Matínez
1125		Nanotechnology Applications in Food: Flavor, Stability, Nutrition and Safety [1 ed.]	Alexandru Grumezescu, Alexandra Elena Oprea	1
1126		Nanoencapsulation of Food Bioactive Ingredients: Principles and Applications [1 ed.]	JAFARI, SEID MAHDI	1
1127		Novel approaches of nanotechnology in food [1 ed.]	Grumezescu, Alexandru Mihai	1
1128		Peanuts : genetics, processing, and utilization [1 ed.]	Stalker, Harold Thomas, Wilson, Richard F	1
1129		Pectins and Pectinases [1 ed.]	A. G. J. Voragen, A. G. J. Voragen, J. Visser	1
1130		Physical-chemical properties of foods : new tools for prediction [1 ed.]	Lebert, André, Melas, Malik, Ndob, Aïchatou Musavu	1
1131		Practical Guide to Vegetable Oil Processing [2 ed.]	Monoj K. Gupta	2
1132		Polyphenols in plants : isolation, purification and extract preparation [Second edition.]	Watson, Ronald Ross
1133		Producing safe eggs: microbial ecology of salmonella [1 ed.]	Steven C Ricke, Richard K Gast	1
1134		Processing and impact on active components in food [First edition]	Preedy, Victor R
1135		Processing and Impact on Active Components in Food	Victor R Preedy
1136		Proteomics in Food Science: from farm to fork [1 ed.]	Michelle Lisa Colgrave	1
1137		Quality Control in the Food Industry Volume 2	Herschdoerfer, S.
1138		Mineral Composition and Radioactivity of Edible Mushrooms	Kalac, Pavel,
1139		Rapid Detection of Food Adulterants and Contaminants: Theory and Practice [1 ed.]	Jha, Shyam Narayan	1
1140		Rapid Sensory Profiling Techniques	J Delarue
1141		Raw milk : balance between hazards and benefits	Carvalho, Antonio Fernandes de., Nero, Augusto Luís
1142		Rice Bran and Rice Bran Oil: Chemistry, Processing and Utilization	Ling-Zhi Cheong, Xuebing Xu
1143		Roselle (Hibiscus Sabdariffa): Chemistry, Production, Products, and Utilization	Abdalbasit Adam Mariod, Haroon Elrasheid Tahir, Gustav Komla Mahunu
1144		Saving Food : Production, Supply Chain, Food Waste, and Food Consumption	Galanakis, Charis M
1145		Science and technology of fruit wine production [1 ed.]	Maria R. Kosseva, V.K. Joshi, P.S. Panesar	1
1146		Snack Foods: Processing and Technology [1 ed.]	Suvendu Bhattacharya	1
1147		Statistics for food scientists : making sense of the numbers [1 ed.]	Mirtchev, Victor, Rossi, Frank	1
1148		Sustainable food supply chains : planning, design, and control through interdisciplinary methodologies	Accorsi, Riccardo, Manzini, Riccardo
1149		Sustainable protein sources [1 ed.]	Sudarshan R. Nadathur, Janitha Wanasundara P.D., Laurie Scanlin	1
1150		Sweet potato : chemistry, processing and nutrition	Mu, Tai-Hua, Singh, Jaspreet
1151		The official method for olive oil sensory evaluation: An expository revision of certain sections of the method and a viable means for confirming the attribute intensities	Mauro Aurelio
1152		The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness	Charis M. Galanakis
1153		TOF-MS within food and environmental analysis [1st ed]	Amadeo Rodríguez Fernández-Alba	1
1154		Ultra-high-temperature processing of milk and milk products [illustrated]	Burton, H.
1155		Validating Preventive Food Safety and Quality Controls: An Organizational Approach to System Design and Implementation [1 ed.]	RYAN, JOHN M	1
1156		Vibrational Spectroscopy Applications in Biomedical, Pharmaceutical and Food Sciences [1 ed.]	Andrei A. Bunaciu, Hassan Y. Aboul-Enein, Vu Dang Hoang	1
1157		Valorization of fruit processing by-products	Charis M. Galanakis
1158		Water Relations of Foods. Proceedings of an International Symposium held in Glasgow, September 1974	R. Duckworth (Eds.)
1159		Warmed-over Flavor of Meat	Allen J. St. Angelo (Eds.)
1160		White Wine Technology	Morata, Antonio,
1161		Whisky : technology, production and marketing [2 ed.]	Inge Russell, Graham Stewart	2
1162		Chemical and Functional Properties of Food Lipids (Chemical & Functional Properties of Food Components) [1 ed.]	Zdzislaw E. Sikorski, Anna Kolakowska	1
1163		Batch : over 200 recipes, tips and techniques for a well-preserved kitchen	MacCharles, Joel, Harrison, Dana
1164		Bromatología en casa®: Cómo comprar, manipular alimentos y mantener tu hogar limpio y seguro.	Mariana Al, Erica Pitaro Hoffman, Daniela Crimer
1165		Cook’s Science: How to Unlock Flavor in 50 of Our Favorite Ingredients	The Editors at Cook’s Illustrated
1166		Sin, Sushi & Survival	Erla-Mari Diedericks
1167		A Complete Course in Canning and Related Processes, Volume 3: Fundamental Information on Canning [13 ed.]	D L Downing	13
1168		A Complete Course in Canning and Related Processes, Fourteenth Edition: Volume 3 Processing Procedures for Canned Food Products [14 ed.]	Featherstone, Susan	14
1169		A Complete Course in Canning and Related Processes, Volume 2: Microbiology, Packaging, HACCP and Ingredients [13 ed.]	D L Downing	13
1170		A Complete Course in Canning and Related Processes, Fourteenth Edition: Volume 2 Microbiology, Packaging, HACCP and Ingredients [14 ed.]	Susan Featherstone	14
1171		A Complete Course in Canning and Related Processes, Volume 1: Fundamental Information on Canning [Thirteenth Edition]	D.L. Downing
1172		A Complete Course in Canning and Related Processes, Fourteenth Edition: Volume 1 Fundemental Information on Canning [14 ed.]	Susan Featherstone	14
1173		A Complete Course in Canning and Related Processes - 3 Volume set [13 ed.]	Donald L. Downing	13
1174		A Complete Course in Canning and Related Processes. Processing Procedures for Canned Food Products [1 ed.]	D.L. Downing (Auth.)	1
1175		A complete course in canning and related processes. Volume 1, Fundamental information on canning [Fourteenth edition.]	Featherstone, Susan
1176		A Complete Course in Canning and Related Processes. Microbiology, Packaging, HACCP and Ingredients [1 ed.]	D.L. Downing (Auth.)	1
1177		Acrylamide and other hazardous compounds in heat-treated foods	Kerstin Skog
1178		Advances in Microbial Food Safety: Volume 2 [1 ed.]	J Sofos	1
1179		Advances in microbial food safety: Volume 1	John N Sofos
1180		Agri-Food Quality II. Quality Management of Fruit and Vegetables [1 ed.]	M. Hagg, R. Ahvenainen, A.M. Evers and K. Tiilikkala (Auth.)	1
1181		Animal feed contamination: Effects on livestock and food safety [1 ed.]	Johanna Fink-Gremmels	1
1182		Antioxidants in food and biology: Facts and fiction [Reprint ed.]	Edwin Frankel
1183		Antioxidants in food: practical applications	J. Pokorny, N. Yanishlieva, M. Gordon
1184		Auditing in the food industry: From safety and quality to environmental and other audits: From Safety and Quality to Environmental and Other Audits	M Dillon, Mike Dillon
1185		Beyond the Superficial: Making Sense of Food in a Globalized World [1 ed.]	Swetha Anthony, Elizabeth M. Schmidt	1
1186		Biosensors for Food Analysis	A. O. Scott
1187		Biscuit, Cookie and Cracker Manufacturing Manuals. Manual 3: Biscuit Dough Piece Forming [1 ed.]	D. Manley (Auth.)	1
1188		Biscuit, Cookie and Cracker Manufacturing Manuals. Manual 1: Ingredients [1 ed.]	D. Manley (Auth.)	1
1189		Biscuit, Cookie and Cracker Manufacturing Manuals. Manual 4: Baking and Cooling of Biscuits [1 ed.]	D. Manley (Auth.)	1
1190		Biotechnology and Food Quality. Proceedings of the First International Symposium [1 ed.]	Shain-dow Kung, Donald D. Bills and Ralph Quatrano (Eds.)	1
1191		Biscuit, Cookie and Cracker Manufacturing Manuals. Manual 5: Secondary Processing in Biscuit Manufacturing [1 ed.]	D. Manley (Auth.)	1
1192		Biscuit, Cookie and Cracker Manufacturing Manuals. Manual 6: Biscuit Packaging and Storage [1 ed.]	D. Manley (Auth.)	1
1193		Brewing: Science and Practice (Woodhead Publishing in Food Science and Technology) [1 ed.]	Dennis E. Briggs, Chris A. Boulton, Peter A. Brookes, Roger Stevens	1
1194		Career As a Food Chemist: Using Science and Technology to Make Food Safe, Healthful and Delicious	Institute For Career Research
1195		Case studies in food safety and authenticity: Lessons from real-life situations [1 ed.]	Jeffrey Hoorfar	1
1196		Cereal Grains, Second Edition: Assessing and Managing Quality [2 ed.]	Colin Wrigley, Ian Batey, Diane Miskelly	2
1197		Cereals Processing Technology (Woodhead Publishing in Food Science and Technology) [1 ed.]	Gavin Owens	1
1198		Cereals processing technology [1 ed.]	Gavin Owens	1
1199		Cereal grains: assessing and managing quality	C. W. Wrigley and I. L. Batey (eds.)
1200		Chemical contaminants and residues in food	Dieter Schrenk
1201		Chemical Deterioration and Physical Instability of Food and Beverages	Skibsted, Leif H., Risbo, Jens , Andersen, Mogens L. (Eds.)
1202		Cheese Problems Solved	P. McSweeny
1203		Chilled Foods: A Comprehensive Guide, Second Edition (Woodhead Publishing in Food Science and Technology) [2 ed.]	Mike Stringer, Colin Dennis	2
1204		Elements of Taste: Understanding What We Like and Why	Benjamin Errett
1205		Confectionery fats handbook: Properties, production and application [1 ed.]	Ralph Timms	1
1206		Corn: Chemistry and Technology (Third Edition)	Serna-Saldivar, Sergio O(Editor)
1207		Dairy-Derived Ingredients. Food and Nutraceutical Uses [1 ed.]	M. Corredig (Eds.)	1
1208		Evaluation of Certain Veterinary Drug Residues in Food: Fifty-Fourth Report of the Joint Fao Who Expert Committee on Food Additvives (Who Technical Report Series)	World Health Organization
1209		Delivery and controlled release of bioactives in foods and nutraceuticals	Nissim Garti
1210		Designing functional foods: Measuring and controlling food structure breakdown and nutrient absorption	David Julian McClements
1211		Developing Food Products for Consumers with Specific Dietary Needs [1 ed.]	Steve Osborn, Wayne Morley	1
1212		Detecting Pathogens in Food [1 ed.]	T.A. McMeekin (Eds.)	1
1213		Detecting Foreign Bodies in Food [1 ed.]	M. Edwards (Eds.)	1
1214		Determination of Veterinary Residues in Food (Woodhead Publishing Series in Food Science, Technology and Nutrition)	N.T. Crosby
1215		Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed (Woodhead Publishing Series in Food Science, Technology and Nutrition)	Sarah De Saegar
1216		Developing Children's Food Products (Woodhead Publishing Series in Food Science, Technology and Nutrition - Volume 204)	David Kilcast, Fiona Angus
1217		Dictionary of Nutrition and Food Technology [5th ed.]	Arnold E. Bender (Auth.)	5
1218		Dietary Fibre: Chemical and Biological Aspects (Woodhead Publishing Series in Food Science, Technology and Nutrition)	D.A.T. Southgate, K.W. Waldron, I.T. Johnson, G.R. Fenwick
1219		Discrimination Testing in Sensory Science: A Practical Handbook	Lauren Rogers
1220		Education and Training in Food Science	I.D. Morton and J Lenges (Eds.)
1221		Electron beam pasteurization and complementary food processing technologies	Suresh D Pillai, Shima Shayanfa
1222		Emerging Foodborne Pathogens	Motarjemi Y., Adams M. (eds.)
1223		Encapsulation and Controlled Release (Woodhead Publishing Series in Food Science, Technology and Nutrition)	D.R. Karsa, R.A. Stephenson
1224		Encapsulation technologies and delivery systems for food ingredients and nutraceuticals	Nissim Garti, D. Julian McClements
1225		Endocrine Disrupting Chemicals in Food (Woodhead Publishing Series in Food Science, Technology and Nutrition) [1 ed.]	I. Shaw	1
1226		Environmental Assessment and Management in the Food Industry: Life Cycle Assessment and Related Approaches (Woodhead Publishing Series in Food Science, Technology and Nutrition)	Ulf Sonesson, Johanna Berlin, Friederike Ziegler
1227		Environmentally Compatible Food Packaging [1 ed.]	E. Chiellini (Eds.)	1
1228		Environmentally Friendly Food Processing (Woodhead Publishing in Food Science and Technology) [1 ed.]	Berit Mattsson and Ulf Sonesson	1
1229		Evaluation technologies for food quality	Wang, Xichang, Zhong, Jian
1230		Extrusion problems solved: Food, pet food and feed	Mian N. Riaz
1231		Extrusion Cooking: Cereal Grains Processing [2 ed.]	Girish M. Ganjyal (editor)	2
1232		FLAVOUR IN FOOD	P. ETIEVANT (EDITOR) A. VOILLEY (EDITOR)
1233		Flavor. From Food to Behaviors, Wellbeing and Health [1 ed.]	Patrick Etiévant, Elisabeth Guichard, Christian Salles, Andrée Voilley	1
1234		Food Chemical Safety, Volume 2 - Additives	Watson, D.H. (Eds.)
1235		Food Chain Integrity: A Holistic Approach to Food Traceability, Safety, Quality, and Authenticity	J Hoorfar, K Jordan, Teagasc, F Butler, R Prugger
1236		Food and Cancer Prevention: Chemical and Biological Aspects (Woodhead Publishing Series in Food Science, Technology and Nutrition)	K.W. Waldron, I.T. Johnson, G.R. Fenwick
1237		Food fight: GMOs and the future of the American diet [First trade paperback edition]	Jenkins, McKay
1238		Food Processing Technology: Principles and Practice (Woodhead Publishing in Food Science and Technology) [2 ed.]	Peter J. Fellows	2
1239		Food Processing Technology. Principles and Practice [3 ed.]	P.J. Fellows (Auth.)	3
1240		Food Microstructures. Microscopy, Measurement and Modelling [1 ed.]	V.J. Morris and K. Groves (Eds.)	1
1241		Food Polymers, Gels and Colloids	E Dickinson
1242		Food Safety in the International Hospitality Industry [1st ed.]	Tim Knowles	1
1243		Food Contaminants: Sources and Surveillance	C Creaser, R Purchase
1244		Food Intolerance and the Food Industry (Woodhead Publishing in Food Science and Technology) [1 ed.]	Taraneh Dean	1
1245		Food Policy Trends in Europe. Nutrition, Technology, Analysis and Safety	H. Deelstra, M. Fondu, W. Ooghe and R. Van Havere (Eds.)
1246		Food, diet and obesity (Woodhead Publishing in Food Science and Technology) [1 ed.]	David J. Mela	1
1247		Food Colloids: Proteins, Lipids and Polysaccharides (Woodhead Publishing Series in Food Science, Technology and Nutrition)	E Dickinson, B Bergenstahl
1248		Food for the ageing population	Monique Raats
1249		Food safety assurance and veterinary public health: Food safety assurance in the pre-harvest phase	Frans J.M. Smulders, John D. Collins
1250		Food Chemical Safety, Volume I: Contaminants (Woodhead Publishing in Food Science and Technology) [1 ed.]	David H. Watson	1
1251		Food Microstructure and Its Relationship with Quality and Stability [1 ed.]	Sakamon Devahastin	1
1252		Food safety assurance and veterinary public health: Risk management strategies: monitoring and surveillance	Frans J. M. Smulders, John D. Collins
1253		Food science reviews: Food Hygiene and Safety [Volume 1]	David Watson	1
1254		Food safety assurance and veterinary public health: Safety assurance during food processing	Frans J.M. Smulders, John D. Collins
1255		Food Structure: Its Creation and Evaluation (Easter schools in agricultural science)	J. M. V. Blanshard, J. R. Mitchell
1256		Food safety assurance and veterinary public health: Towards a risk-based chain control	Frans J.M. Smulders
1257		Food irradiation : a reference guide	V M Wilkinson, G W Gould
1258		Food Neophobia: Behavioral and Biological Influences [1 ed.]	Steve Reilly	1
1259		Food Dehydration: A Dictionary and Guide	J. G. Brennan
1260		Food Colloids and Polymers: Stability and Mechanical Properties	E Dickinson, P Walstra
1261		Food Preservation by Pulsed Electric Fields. From Research to Application [1 ed.]	H.L.M. Lelieveld, S. Notermans and S.W.H. De Haan (Eds.)	1
1262		Foods, nutrients and food ingredients with authorised EU health claims VOL 3	Sadler, Michele J(Editor)
1263		Foods, nutrients and food ingredients with authorised EU health claims vol 2	Sadler, Michèle J
1264		Freeze-drying of pharmaceutical and food products	Tse-Chao Hua
1265		Fruit and Vegetable Biotechnology [1 ed.]	Victoriano Valpuesta	1
1266		Fruit and Vegetable Flavour: Recent Advances and Future Prospects (Woodhead Publishing Series in Food Science, Technology and Nutrition)	Bernhard Bruckner, S.G. Wyllie
1267		Fruit and Vegetable Processing: Improving Quality (Woodhead Publishing in Food Science and Technology) [1 ed.]	Wim Jongen	1
1268		Fundamentals of Food Processing and Technology [1 ed.]	W.A. Gould (Auth.)	1
1269		Functional Foods. Principles and Technology [1 ed.]	Mingro Guo (Auth.)	1
1270		Functional Foods: Concept to Product (Woodhead Publishing Series in Food Science, Technology and Nutrition) [2nd edition]	Maria Saarela	2
1271		Frying - Improving Quality (Woodhead Publishing in Food Science and Technology) [1 ed.]	J. B. Rossell	1
1272		Functional Foods: Concept to Product, Second edition [2nd edition]	Maria Saarela (editor)	2
1273		Functional dairy products	Tiina Mattila-Sandholm, Maria Saarela
1274		Functional ingredients from algae for foods and nutraceuticals	Herminia Dominguez
1275		Functional Dairy Products. Volume 1 [1 ed.]	T. Mattila-Sandholm and M. Saarela (Eds.)	1
1276		Functional Foods: Concept to Product (Woodhead Publishing in Food Science and Technology) [1 ed.]	Glenn R. Gibson, Christine M Williams	1
1277		Functional Foods: Principles and Technology (Woodhead Publishing Series in Food Science, Technology and Nutrition)	Mingruo Guo
1278		Global Legislation for Food Contact Materials [1 ed.]	J S Baughan	1
1279		Global safety of fresh produce: A handbook of best-practice examples, innovative commercial solutions and case studies	Jeffrey Hoorfar
1280		Glossary for the food industries [Second Edition]	Wilbur A Gould
1281		Glossary for the Food Industries [1 ed.]	W.A. Gould (Auth.)	1
1282		Gluten-Free Baked Products. A volume in American Associate of Cereal Chemists International [1st Edition]	Jeffrey L. Casper and William A. Atwell (Auth.)	1
1283		Handbook of herbs and spices: Volume 1, Second Edition [Second Edition]	K V Peter
1284		Handbook of Herbs and Spices. Vol. 1 [2nd ed]	Peter, K V(Editor)	2
1285		Handbook of herbs and spices: Volume 2, Second Edition [Second Edition]	K V Peter
1286		Gums and Stabilisers for the Food Industry 9 (Pt. 9)	Peter A Williams, Glyn O Phillips
1287		HACCP in the Meat Industry (Woodhead Publishing Series in Food Science and Technology.) [1 ed.]	Martyn Brown	1
1288		Handbook of Antioxidants for Food Preservation	Fereidoon Shahidi
1289		Handbook of Antioxidants for Food Preservation [1 ed.]	Fereidoon Shahidi	1
1290		Handbook of Food Proteins (Woodhead Publishing Series in Food Science, Technology and Nutrition)	G O Phillips, P A Williams
1291		Handbook of Food Powders. Processes and Properties [1 ed.]	B. Bhandari, N. Bansal, M. Zhang and P. Schuck (Eds.)	1
1292		Handbook of Herbs and Spices. Volume 3 [1 ed.]	K.V. Peter (Eds.)	1
1293		handbook of hygiene control in the food industry [1 ed.]	H.L.M. Lelieveld, M.A. Mostert, J. Holah	1
1294		Handbook of herbs and spices. Vol. 1 [Reprinted]	Peter, K. V
1295		Handbook of Herbs and Spices: Volume 2 [2nd Revised edition]	K. V. Peter	2
1296		Handbook of Herbs and Spices. Volume 1 [1 ed.]	K.V. Peter (Eds.)	1
1297		Handbook of Indices of Food Quality and Authenticity (Woodhead Publishing Series in Food Science, Technology and Nutrition) [1 ed.]	Rekha Singhal	1
1298		Handbook of Hygiene Control in the Food Industry (Woodhead Publishing in Food Science and Technology) [1 ed.]	H.L.M. Lelieveld, M.A. Mostert, J. Holah	1
1299		Handbook of Hygiene Control in the Food Industry [2 ed.]	H. L. M. Lelieveld, John Holah, Domagoj Gabric	2
1300		Handbook of Herbs and Spices, Volume 2 [2nd ed]	Peter, K V(Editor)	2
1301		Handbook of Hydrocolloids [2nd Revised edition]	G. O. Phillips, P.A. Williams	2
1302		Handbook of Herbs and Spices. Volume 2 [1 ed.]	K.V. Peter (Eds.)	1
1303		Handbook of herbs and spices: Volume 3	K V Peter
1304		Handbook of waste management and co-product recovery in food processing [Volume 1]	Keith W. Waldron	1
1305		Handbook of waste management and co-product recovery in food processing [Volume 2]	Keith W. Waldron	2
1306		High Pressure Food Science, Bioscience and Chemistry [1 ed.]	N.S. Isaacs (Auth.)	1
1307		Hygiene in food processing : principles and practice	H L M Lelieveld, J T Holah, D Napper
1308		Hygiene in food processing [1 ed.]	H.L.M. Lelieveld, M.A. Mostert, J. Holah, Beverley White	1
1309		Hygiene in Food Processing. Principles and Practice [2 ed.]	H.L.M. Lelieveld, J. Holah and D. Napper (Eds.)	2
1310		Improving the Safety of Fresh Fruit and Vegetables (Woodhead Publishing in Food Science and Technology)	W. M. F. Jongen
1311		Improving the Safety and Quality of Milk: Volume 2, Improving Quality in Milk Products (Woodhead Publishing Series in Food Science, Technology and Nutrition) [1 ed.]	M. Griffiths	1
1312		Improving the safety and quality of nuts	Linda Harris
1313		Improving Traceability in Food Processing	I. Smith, A. Furness
1314		Improving the Sensory and Nutritional Quality of Fresh Meat: New Technologies (Woodhead Publishing in Food Science, Technology and Nutrition) [1 ed.]	Joseph Kerry, D.A. Ledward	1
1315		Improving the Safety and Quality of Milk, Volume 2 - Improving Quality in Milk Products	Griffiths, Mansel W. (Eds.)
1316		Improving the Safety and Quality of Milk. Milk Production and Processing [1 ed.]	M. Griffiths (Eds.)	1
1317		Improving and Tailoring Enzymes for Food Quality and Functionality [1 ed.]	Yada, Rickey Yoshio	1
1318		Improving Farmed Fish Quality and Safety [1 ed.]	Ø. Lie (Eds.)	1
1319		Improving the Safety and Quality of Eggs and Egg Products: Volume 2: Egg safety and nutritional quality	Maureen Bain, Yves Nys, Filip Van Immerseel
1320		Improving the Safety and Quality of Eggs and Egg Products: Volume 1: Egg chemistry, production and consumption (Food Science, Technology and Nutrition)	Y Nys, M Bain, F Van Immerseel
1321		Innovations in food labelling	Janice Albert
1322		Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies [1st ed.]	Craig Leanly (ed.)	1
1323		Innovative Food Processing Technologies. Extraction, Separation, Component Modification and Process Intensification [1 ed.]	Kai Knoerzer, Pablo Juliano, Geoffrey W Smithers	1
1324		Insatiable Appetite: Food as Cultural Signifier in the Middle East and Beyond	Kirill Dmitriev, Julia Hauser, Bilal Orfali (eds.)
1325		Innovations in traditional foods	Galanakis, Charis M
1326		Instrumental assessment of food sensory quality: A practical guide	David Kilcast
1327		Instrumentation and sensors for the food industry [2nd ed]	Erika Kress-Rogers, Christopher J B Brimelow	2
1328		Intimate Eating: Racialized Spaces and Radical Futures	Anita Mannur
1329		Kent’s Technology of Cereals, Fifth Edition: An Introduction for Students of Food Science and Agriculture [5 ed.]	Kurt A. Rosentrater, Anthony D Evers	5
1330		Lawrie's meat science, Seventh Edition (Woodhead Publishing in Food Science, Technology and Nutrition) [7 ed.]	R. A. Lawrie, David Ledward	7
1331		Lawrie's Meat Science	Lawrie, R.A.
1332		Lawrie’s Meat Science [8th ed.]	Fidel Toldrá (Editor)	8
1333		Lipids for functional foods and nutraceuticals [1 ed.]	Frank Gunstone	1
1334		Lifetime Nutritional Influences on Cognition, Behaviour and Psychiatric Illness (Woodhead Publishing Series in Food Science, Technology and Nutrition)	David Benton
1335		Lipid oxidation [Second Edition]	Edwin Frankel
1336		Lokale: Alltagskulturelle Esspraktiken in der diversen Stadt	Mila Brill
1337		Low-Temperature Processing of Food Products [1 ed.]	Seid Mahdi Jafari (Editor), Hadis Rostamabadi (Editor)	1
1338		Maillard Reactions in Chemistry, Food and Health (Woodhead Publishing Series in Food Science, Technology and Nutrition)	T.P. Labuza, V Monnier, J Baynes, J O'Brien
1339		Making the Most of HACCP. Learning from Others' Experience [1 ed.]	T. Mayes and S. Mortimore (Eds.)	1
1340		Managing frozen foods	Chris Kennedy
1341		Manley’s technology of biscuits, crackers and cookies [4th ed.]	Duncan Manley	4
1342		How to Dry Foods: The Most Complete Guide to Drying Foods at Home [Home books rev. ed]	Ellis, Arthur, DeLong, Deanna
1343		Metabolomics in food and nutrition	Bart C. Weimer, Carolyn Slupsky
1344		Methods in Consumer Research, Volume 2: Alternative Approaches and Special Applications (Woodhead Publishing Series in Food Science, Technology and Nutrition) [1 ed.]	Gaston Ares (editor), Paula Varela (editor)	1
1345		Microbial decontamination in the food industry: Novel methods and applications [1 ed.]	Ali Demirci, Michael O. Ngadi	1
1346		Microbial Production of Food Ingredients, Enzymes and Nutraceuticals [1 ed.]	B. McNeil, D. Archer, I. Giavasis and L. Harvey (Eds.)	1
1347		Microbiological Risk Assessment in Food Processing (Woodhead Publishing in Food Science and Technology) [1 ed.]	Martyn Brown	1
1348		Minimal processing technologies in the food industries	Thomas Ohlsson
1349		Modeling Food Processing Operations [1 ed.]	Serafim Bakalis, Kai Knoerzer, Peter J Fryer	1
1350		Modelling microorganisms in food	Stanley Brul
1351		More Baking Problems Solved (Woodhead Publishing in Food Science, Technology and Nutrition) [1 ed.]	Stanley P Cauvain	1
1352		Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace [1 ed.]	Betina Piqueras-Fiszman, Charles Spence	1
1353		Natural Antimicrobials for the Minimal Processing of Foods [illustrated edition]	Sibel Roller
1354		Natural antioxidants and food quality in atherosclerosis and cancer prevention	Jorma T. Kumpulainen
1355		Natural Baking	Strothe, Carolin,Keitelk, Sebastian
1356		Natural food additives, ingredients and flavourings	David Baines, Richard Seal
1357		New analytical approaches for verifying the origin of food	Paul Brereton
1358		New Aspects of Cheap Food. With a Table of Foods in Alphabetic Order Showing in a Single Figure the Comparative Value in Nutritive Units of Potato	Rudolph Keller (Auth.)
1359		New Aspects of Meat Quality: From Genes to Ethics	Peter P. Purslow BSc PhD
1360		Nitrates and nitrites in food and water	Michael Hill
1361		Non-Equilibrium States and Glass Transitions in Foods: Processing Effects and Product-Specific Implications [1 ed.]	Bhesh Bhandari, Yrjö H. Roos	1
1362		Odysseys of Plates and Palates: Food, Society and Sociality	Simeon S. Magliveras, Catherine Gallin
1363		Performance Functional Foods	David Watson
1364		Persistent organic pollutants and toxic metals in foods [1 ed.]	Martin Rose, Alwyn Fernandes	1
1365		Pesticide Chemistry and Bioscience: The Food-Environment Challenge	Gerald T. Brooks, Terry R. Roberts
1366		Pesticide, veterinary and other residues in food	Watson, David H(Editor)
1367		Integrated Food Safety and Veterinary Public Health [First ed.]	S. Buncic
1368		Physical Properties of Foods and Food Processing Systems	Lewis M.J.
1369		Pizza and Pizza Chefs in Japan: A Case of Culinary Globalization [1st ed]	Rossella Ceccarini	1
1370		Polyphenols: Properties, Recovery, and Applications [1 ed.]	Charis Michel Galanakis	1
1371		Polysaccharides in Food	J.M.V. Blanshard and J.R. Mitchell (Auth.)
1372		Postharvest and Postmortem Processing of Raw Food Materials: Unit Operations and Processing Equipment in the Food Industry (Unit Operations and Processing Equipment in the Food Industry, 2) [1 ed.]	Seid Mahdi Jafari (editor)	1
1373		Postharvest Biology and Technology of Tropical and Subtropical Fruits: Volume 1: Fundamental Issues (Woodhead Publishing Series in Food Science, Technology and Nutrition)	Elhadi M Yahia
1374		Postharvest Biology and Technology of Tropical and Subtropical Fruits: Volume 2: Acai to Citrus (Woodhead Publishing Series in Food Science, Technology and Nutrition)	Elhadi M Yahia
1375		Postharvest Biology and Technology of Tropical and Subtropical Fruits: Volume 3: Cocona to Mango (Woodhead Publishing Series in Food Science, Technology and Nutrition)	Elhadi M Yahia
1376		Postharvest biology and technology of tropical and subtropical fruits: Volume 4: Mangosteen to white sapote	Elhadi M Yahia
1377		Potato Production, Processing and Technology [1 ed.]	W.A. Gould (Auth.)	1
1378		Poultry Quality Evaluation: Quality Attributes and Consumer Values	Massimiliano Petracci, Cecile Berri
1379		Practical Dehydration [2 ed.]	M. Greensmith (Auth.)	2
1380		Principles and practices for the safe processing of foods	David A. Shapton
1381		Processed Meats: Improving Safety, Nutrition and Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)	Joseph P. Kerry, John F. Kerry
1382		Proteins As Human Food. Proceedings of the Sixteenth Easter School in Agricultural Science, University of Nottingham, 1969	R. A. Lawrie (Eds.)
1383		Rapid and on-line instrumentation for food quality assurance [illustrated edition]	Ibtisam E. Tothill
1384		Real Pigs: Shifting Values in the Field of Local Pork	Brad Weiss
1385		Reducing Salt in Foods [2 ed.]	Cindy Beeren, Kathy Groves, Pretima M. Titoria (editors)	2
1386		Reducing saturated fats in foods	Talbot, Geoff
1387		Reducing Saturated Fats in Foods (Woodhead Publishing Series in Food Science, Technology and Nutrition)	Geoff Talbot
1388		Rice chemistry and technology [Fourth edition]	Bao, Jinsong(Editor)
1389		Rice Quality: A guide to rice properties and analysis (Woodhead Publishing Series in Food Science, Technology and Nutrition)	Kshirod R. Bhattacharya
1390		Robotics and automation in the food industry: Current and future technologies	Darwin G. Caldwell
1391		SAFFRON : science, technology and health	Alireza Koocheki&,Mohammad Khajeh-Hosseini
1392		Saffron: Science, Technology and Health [1 ed.]	Alireza Koocheki (editor), Mohammad Khajeh-Hosseini (editor)	1
1393		The Microwave Processing of Foods	H. Schubert
1394		Satiation, satiety and the control of food intake: Theory and practice	John Blundell, France Bellisle
1395		Sausage Manufacture. Principles and Practice [1 ed.]	E. Essien (Eds.)	1
1396		Separation Processes in the Food and Biotechnology Industries - Prins and Applns	A. Grandison, M. Lewis
1397		Shellfish safety and quality	Sandra E. Shumway
1398		Soft drink and fruit juice problems solved [Second edition]	Ashurst, P. R., Hargitt, Robert, Palmer, Fiona
1399		Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes	Taylor, John(Editor)
1400		Spice: Understand the Science of Spice, Create Exciting New Blends, and Revolutionize [Hardcover ed.]	Stuart Farrimond
1401		Sprouted Grains: Nutritional Value, Production, and Applications	Hao Feng, Boris Nemzer, Jonathan W DeVries
1402		Starch in Food, Second Edition: Structure, Function and Applications [2 ed.]	Malin Sjöö, Lars Nilsson	2
1403		Starch in Food. Structure, Function and Applications [1 ed.]	A-C. Eliasson (Eds.)	1
1404		Steamed Breads. Ingredients, Process and Quality [1 ed.]	Sidi Huang, Diane Miskelly	1
1405		Sustainable Recovery and Reutilization of Cereal Processing By-Products	Charis Michel Galanakis
1406		Taints and Off-flavours in Food (Woodhead Publishing in Food Science and Technology)	Brian Baigrie
1407		Tamime and Robinson's Yoghurt: Science and Technology [3Rev Ed]	A.Y. Tamime, R.K. Robinson	3
1408		Texture in Food: Volume 1: Semi-Solid Foods (Woodhead Publishing in Food Science and Technology) [1 ed.]	Brian M. McKenna	1
1409		The Farinograph Handbook: Advances in Technology, Science, and Applications (Woodhead Publishing Series in Food Science, Technology and Nutrition)	Jayne E. Bock (editor), Clyde Don (editor)
1410		The Farinograph Handbook: Advances in Technology, Science, and Applications [4 ed.]	Jayne E. Bock, Clyde Don	4
1411		The Maillard Reaction in Foods and Medicine (Woodhead Publishing Series in Food Science, Technology and Nutrition)	J O'Brien, H.E. Nursten, M.J. Crabbe, J.M. Ames
1412		The Microbiological Quality of Food: Foodborne Spoilers [1 ed.]	Antonio Bevilacqua (Editor), Maria Rosaria Corbo (Editor), Milena Sinigaglia (Editor)	1
1413		The Mouth that Begs: Hunger, Cannibalism, and the Politics of Eating in Modern China	Gang Yue
1414		Yeasts in Food: Beneficial and Detrimental Aspects (Woodhead Publishing Series in Food Science, Technology and Nutrition) [illustrated edition]	T. Boekhout, V. Robert	illustrated edition
1415		Tomato production, processing and technology [Third Edition]	Wilbur A Gould
1416		Transporting Operations of Food Materials within Food Factories	Seid Mahdi Jafari, Narges Malekjani
1417		Understanding and controlling the microstructure of complex foods	David Julian McClements
1418		Understanding and Measuring the Shelf-Life of Food [1 ed.]	R. Steele (Eds.)	1
1419		Unit operations for the food industries	Wilbur A Gould
1420		Upgrading Waste for Feeds and Food. Proceedings of Previous Easter Schools in Agricultural Science	D. A. Ledward, A. J. Taylor and R. A. Lawrie (Auth.)
1421		Using Cereal Science and Technology for the Benefit of Consumers	Cauvain, S. P
1422		Wheat structure: Biochemistry and functionality	J. David Schofield
1423		Winemaking Problems Solved (Woodhead Publishing Series in Food Science, Technology and Nutrition)	C. Butzke
1424		Yeasts in Food [1 ed.]	T Boekhout, V Robert	1
1425		Yoghurt: Science and Technology [2 ed.]	A.Y. Tamime, R.K. Robinson	2
1426		Putting Food By	Janet Greene, Ruth Hertzberg, Beatrice Vaughan
1427		Food Forensics	Mike Adams
1428		The Complete Idiot's Guide to Preserving Food	Karen K. Brees
1429		The Poison Squad: One Chemist’s Single-Minded Crusade for Food Safety at the Turn of the Twentieth Century [Hardcover ed.]	Deborah Blum
1430		The poison squad: one chemist's single-minded crusade for food safety at the turn of the twentieth century	Blum, Deborah,Wiley, Harvey Washington
1431		Food lipids and health [1 ed.]	Richard E. McDonald, David B. Min	1
1432		Lipids in cereal technology	P J Barnes
1433		Bioaccessibility and Digestibility of Lipids from Food [1st ed. 2021]	Myriam M.-L. Grundy (editor), Peter J. Wilde (editor)	1
1434		Food Lipids: Chemistry, Nutrition, and Biotechnology [4 ed.]	Akoh, Casimir C	4
1435		Food Lipids: Sources, Health Implications, and Future Trends	Jose M. Lorenzo (editor), Paulo Eduardo Sichetti Munekata (editor), Mirian Pateiro (editor), Francisco J. Barba (editor), Rubén Domínguez (editor)
1436		Food Lipids: Chemistry, Nutrition, and Biotechnology [3 ed.]		3
1437		Lipids in Food Flavors	Chi-Tang Ho and Thomas G. Hartman (Eds.)
1438		Twinkie, Deconstructed	Steve Ettlinger
1439		Veterinary Drug Residues. Food Safety	William A. Moats and Marjorie B. Medina (Eds.)
1440		Edible Films and Coatings for Food Applications	Milda E. Embuscado, Kerry C. Huber
1441		Tracing Pathogens in The Food Chain (Woodhead Publishing Series in Food Science, Technology and Nutrition)	Stanley Brul, Pina Fratamico, Thomas McMeekin
1442		Biosensors for Sustainable Food - New Opportunities and Technical Challenges [1 ed.]	Viviana Scognamiglio, Giuseppina Rea, Fabiana Arduini and Giuseppe Palleschi (Eds.)	1
1443		Lawrie’s meat science	R. A. Lawrie	7
1444		Lawrie's Meat Science [9 ed.]	Fidel Toldra	9
1445		Improving Seafood Products for the Consumer	Torger Borresen
1446		Improving seafood products for the consumer Volume 54 ||	Børresen, Torger
1447		Substituting Ingredients	CEastwood
1448		Sight Smell Touch Taste Sound: A New Way to Cook	Sybil Kapoor
1449		Structure des aliments et effets nutritionnels	Fardet, A.
1450		Rice talks: food and community in a Vietnamese town	Nir Avieli
1451		Metal Contamination of Food: Its Significance for Food Quality and Human Health [3 ed.]	Conor Reilly	3
1452		Cooking for Geeks: Real Science, Great Cooks, and Good Food [2 ed.]	Jeff Potter	2
1453		Food, Science and Society: Exploring the Gap Between Expert Advice and Individual Behaviour [Softcover reprint of hardcover 1st ed. 2003]	P.S. Belton, P.S. Belton, Teresa Belton, T. Belton, T. Beta, D. Burke, L. Frewer, A. Murcott, J. Reilly, G.M. Seddon	1
1454		Selling local: why local food movements matter	Farmer, James Robert,Robinson, Jennifer Meta
1455		Feeding China’s Little Emperors: Food, Children, and Social Change	Jun Jing (editor)
1456		Food in Cuba: The Pursuit of a Decent Meal	Hanna Garth
1457		Genetically Modified Organisms in Food: Production, Safety, Regulation and Public Health [1 ed.]	Ronald Ross Watson, Victor R. Preedy	1
1458		Diploma in Production of Value Added Products from Cereals, Pulses and Oilseeds (DPVCPO) Part - 4	IGNOU
1459		Anthropocene Ecologies of Food: Notes from the Global South	Simon C. Estok, S. Susan Deborah, Rayson K. Alex
1460		Dietary Supplements	Chi-Tang Ho, James E. Simon, Fereidoon Shahidi, and Yu Shao (Eds.)
1461		Culinary reactions: the everyday chemistry of cooking	Field, Simon Quellen
1462		Food, Power, and Agency	Jürgen Martschukat, Bryant Simon
1463		The poisons in your food	Longgood, William Frank
1464		On food and cooking: the science and lore of the kitchen	Harold McGee
1465		Poisoned: The True Story of the Deadly E. Coli Outbreak That Changed the Way Americans Eat	Jeff Benedict
1466		Taste, Politics, and Identities in Mexican Food [Hardcover ed.]	Steffan Igor Ayora-Diaz
1467		The Handbook of Food Research	Anne Murcott (editor), Warren Belasco (editor), Peter Jackson (editor)
1468		Food Values in Europe	Valeria Siniscalchi, Valeria Siniscalchi
1469		(Not So) Secret Lives of Food Packaging, The [online version ed.]	Anne Murcott
1470		The Sexual Politics of Meat: A Feminist Vegetarian Critical Theory [25th anniversary edition]	Carol J. Adams	25
1471		Garlic and Oil: Politics and Food in Italy	Carol Helstosky
1472		The ethnic restaurateur	Ray, Krishnendu
1473		Food and Identity in England, 1540–1640: Eating to Impress	Paul S. Lloyd
1474		Making Milk: The Past, Present, and Future of Our Primary Food	Mathilde Cohen, Yoriko Otomo (editors)
1475		Making Dinner: How American Home Cooks Produce and Make Meaning Out of the Evening Meal	Roblyn Rawlins, David Livert
1476		Food Justice and Narrative Ethics: Reading Stories for Ethical Awareness and Activism	Beth A. Dixon
1477		Digital Food: From Paddock to Platform	Tania Lewis
1478		The Cultural Politics of Food, Taste, and Identity: A Global Perspective	Steffan Igor Ayora-Diaz (editor)
1479		Food Between the Country and the City: Ethnographies of a Changing Global Foodscape	Nuno Domingos, José Manuel Sobral, Harry G. West (editors)
1480		The Bloomsbury Handbook of Food and Popular Culture	Kathleen LeBesco, Peter Naccarato
1481		The Emergence of National Food: The Dynamics of Food and Nationalism	Atsuko Ichijo, Venetia Johannes, Ronald Ranta (editors)
1482		Food, Masculinities, and Home: Interdisciplinary Perspectives	Michelle Szabo, Shelley Koch (editors)
1483		Food Waste: Home Consumption, Material Culture and Everyday Life	David Evans
1484		Meat: A Love Story	Susan Bourette
1485		Food Studies: A Hands-On Guide	Willa Zhen
1486		Celebrity Chefs, Food Media and the Politics of Eating	Joanne Hollows
1487		Food and Urbanism: The Convivial City and a Sustainable Future	Susan Parham
1488		Balut: Fertilized Eggs and the Making of Culinary Capital in the Filipino Diaspora	Margaret Magat
1489		Food Information, Communication and Education: Eating Knowledge	Simona De Iulio, Susan Kovacs (editors)
1490		Veganism: Politics, Practice, and Theory	Eva Haifa Giraud
1491		Food Studies: An Introduction to Research Methods	Jeff Miller, Jonathan Deutsch
1492		The Agency of Eating : Mediation, Food and the Body	Emma-Jayne Abbots
1493		A Philosophy of Recipes: Making, Experiencing, and Valuing	Andrea Borghini, Patrik Engisch (editor)
1494		Food and Animal Welfare	Henry Buller, Emma Roe
1495		Making Taste Public: Ethnographies of Food and the Senses	Carole Counihan, Susanne Højlund
1496		Italian Food Activism in Urban Sardinia: Place, Taste, and Community	Carole Counihan
1497		Food, drink and identity: cooking, eating and drinking in Europe since the Middle Ages	Scholliers, Peter(Editor)
1498		The Never-Ending Feast: The Anthropology and Archaeology of Feasting	Kaori O’Connor
1499		Commensality: From Everyday Food to Feast	Susanne Kerner, Cynthia Chou, Morten Warmind (editors)
1500		Food and Museums	Nina Levent, Irina D. Mihalache (editors)
1501		The Bloomsbury Handbook of Food and Material Cultures	Irina D. Mihalache, Elizabeth Zanoni
1502		Critical Approaches to Superfoods	Emma McDonell, Richard Wilk (editors)
1503		The Handbook of Food and Anthropology	Jakob A. Klein, James L. Watson
1504		Food and Identity in the Caribbean	Hanna Garth (editor)
1505		A Cultural History of Food in the Age of Empire Volume 5	Martin Bruegel (editor)
1506		Sex on the Kitchen Table: The Romance of Plants and Your Food	Norman C. Ellstrand
1507		Texture Measurements of Foods: Psychophysical Fundamentals; Sensory, Mechanical, and Chemical Procedures, and Their Interrelationships	Kramer, A. and Szczesniak, A.S.
1508		Building Nature's Market: The Business and Politics of Natural Foods	Laura J. Miller
1509		Pure Adulteration: Cheating on Nature in the Age of Manufactured Food	Benjamin R. Cohen
1510		Eating the Enlightenment: Food and the Sciences in Paris, 1670-1760	E. C. Spary
1511		Fear of Food: A History of Why We Worry about What We Eat	Harvey Levenstein
1512		Smart Casual: The Transformation of Gourmet Restaurant Style in America	Alison Pearlman
1513		Statistical quality control for the food industry	Merton R Hubbard
1514		A Rainbow Palate: How Chemical Dyes Changed the West’s Relationship with Food	Carolyn Cobbold
1515		Outbreak: Foodborne Illness and the Struggle for Food Safety	Timothy D. Lytton
1516		Food and Drink - Good Manufacturing Practice : a Guide to Its Responsible Management (GMP6) [6th ed.]	Manning, Louise, Technology, Institute of Food Science and	6
1517		Eat, Drink, and Be Wary: How Unsafe Is Our Food? [1 ed.]	Charles M. Duncan	1
1518		COOKING WITH SCRAPS: turn your peels, cores, rinds, stems, and other odds and ends into 80 ... scrumptious, surprising recipes	Hard, Lindsay-Jean
1519		Food, risk and politics: Scare, scandal and crisis - insights into the risk politics of food safety	Ed Randall
1520		The Carrot Purple and Other Curious Stories of the Food We Eat (Rowman & Littlefield Studies in Food and Gastronomy)	Joel S. Denker
1521		Qualities of food	Mark Harvey, Andrew McMeekin, Alan Warde (editors)
1522		Eating Dangerously: Why the Government Can't Keep Your Food Safe ... and How You Can [1 ed.]	Booth, Michael, Brown, Jennifer	1
1523		Religion, regulation, consumption: Globalising kosher and halal markets [1 ed.]	John Lever, Johan Fischer	1
1524		The Ethics of Food: A Reader for the Twenty-First Century	Gregory E. Pence (editor)
1525		The social significance of dining out: A study of continuity and change	Alan Warde, Jessica Paddock, Jennifer Whillans
1526		Foodborne diseases : case studies of outbreaks in the agri-food industries	Manning, Louise, Soon, Jan Mei, Wallace, Carol Anne
1527		Food, Health, and Culture in Latino Los Angeles	Sarah Portnoy
1528		Food and Drink - Good Manufacturing Practice: A Guide to Its Responsible Management (Gmp7) [7th ed.]	Louise Manning	7
1529		Advances in Meat Research: Meat and Poultry Microbiology	A. M. Pearson, T. R. Dutson (eds.)
1530		The Safe Food Handbook: How to Make Smart Choices About Risky Food	Heli Perrett
1531		Food Geographies: Social, Political, and Ecological Connections (Exploring Geography)	Pascale Joassart-Marcelli
1532		The Aesthetics Of Food: The Philosophical Debate About What We Eat And Drink	Kevin W. Sweeney
1533		Fat, Stressed, and Sick : MSG, Processed Food, and America's Health Crisis	Katherine Reid, Barbara Price
1534		Food leadership: leadership and adult learning for global food systems transformation	Etmanski, Catherine
1535		Corn meets maize food movements and markets in Mexico	Baker, Lauren E
1536		Food & Drink - Good Manufacturing Practice: A Guide to its Responsible Management	Manning(auth.)
1537		The Tastes and Politics of Inter-Cultural Food in Australia	Dr. Sukhmani Khorana
1538		Science & Cooking: A Companion to the Harvard Course	Brenner, Michael P, Sörensen, Pia M, Weitz, David A
1539		Proteomics Applied to Foods [2024 ed.]	Pasquale Ferranti	2024
1540		Food Microbiology Protocols [1 ed.]	Anavella Gaitán Herrera (auth.), John F. T. Spencer, Alicia L. de Ragout Spencer (eds.)	1
1541		Food Science [2nd Revised]	Helen Charley	2
1542		CSIRO Protein Plus	Jane Bowen, Grant Brinkworth, Genevieve James-Martin
1543		Food Festivals and Local Development in Italy: A Viewpoint from Economic Anthropology [1st ed.]	Michele Filippo Fontefrancesco	1
1544		Microbial food safety in animal agriculture: current topics [1st ed]	Mary E. Torrence, Richard E. Isaacson	1
1545		The Moral Geographies of Children, Young People and Food: Beyond Jamie’s School Dinners [1 ed.]	Jo Pike, Peter Kelly (auth.)	1
1546		Beyond Global Food Supply Chains: Crisis, Disruption, Regeneration [1st ed. 2022]	Victoria Stead (editor), Melinda Hinkson (editor)	1
1547		A Place-Based Perspective of Food in Society	Kevin M. Fitzpatrick, Don Willis (eds.)
1548		Veg(etari)an Arguments in Culture, History, and Practice: The V Word	Cristina Hanganu-Bresch, Kristin Kondrlik
1549		From the Plate to Gastro-Politics: Unravelling the Boom of Peruvian Cuisine (Food and Identity in a Globalising World)	Raúl Matta
1550		Food and Sustainability in the Twenty-First Century: Cross-Disciplinary Perspectives	Paul Collinson (editor), Iain Young (editor), Lucy Antal (editor), Helen Macbeth (editor)
1551		Food, Social Change and Identity (Consumption and Public Life)	Cynthia Chou (editor), Susanne Kerner (editor)
1552		The Regulatory Regime of Food Safety in China: Governance and Segmentation [1 ed.]	Guanqi Zhou (auth.)	1
1553		Re-Orienting Cuisine: East Asian Foodways in the Twenty-First Century	Kim Kwang Ok
1554		Educational Dimensions of School Lunch: Critical Perspectives [1 ed.]	Suzanne Rice,A.G. Rud (eds.)	1
1555		Women's Food Matters: Stirring the Pot [1 ed.]	Vicki A. Swinbank	1
1556		Plants vs. Meats: The Health, History, and Ethics of What We Eat	Meredith Sayles Hughes
1557		Ladie Borlase's receiptes booke [1 ed.]	Ladie Borlase, David E. Schoonover, Jessica Renaud	1
1558		The Psychology of Food and Eating: A Fresh Approach to Theory and Method	John L. Smith
1559		Eating in Israel: Nationhood, Gender and Food Culture (Food and Identity in a Globalising World)	Claudia Prieto Piastro
1560		Food and Identity in Nineteenth and Twentieth Century Ghana: Food, Fights, and Regionalism (Food and Identity in a Globalising World)	Brandi Simpson Miller
1561		Changing Families, Changing Food	Peter Jackson (eds.)
1562		Changing Families, Changing Food (Palgrave Macmillan Studies in Family and Intimate Life)	Peter Jackson
1563		Alternative Food Networks: An Interdisciplinary Assessment [1st ed.]	Alessandro Corsi, Filippo Barbera, Egidio Dansero, Cristiana Peano	1
1564		Working in Jamie's Kitchen: Salvation, Passion and Young Workers [First Edition]	Peter Kelly, Lyn Harrisson
1565		Trust in Food: A Comparative and Institutional Analysis	Unni Kjærnes, Mark Harvey, Alan Warde (auth.)
1566		‘Going Native?': Settler Colonialism and Food (Food and Identity in a Globalising World)	Ronald Ranta (editor), Alejandro Colás (editor), Daniel Monterescu (editor)
1567		Food, National Identity and Nationalism: From Everyday to Global Politics [2 ed.]	Ronald Ranta, Atsuko Ichijo	2
1568		Algal Metabolites: Biotechnological, Commercial, and Industrial Applications	Jeyabalan Sangeetha, Devarajan Thangadurai, Saher Islam, Ravichandra Hospet
1569		Novel and Alternative Methods in Food Processing: Biotechnological, Physicochemical, and Mathematical Approaches	N. Veena, Megh R. Goyal, Ritesh B. Watharkar
1570		Hygienic Design of Food Factories [1 ed.]	J. Holah, H. L. M. Lelieveld	1
1571		Food Science & Nutrition [1 ed.]	Sunetra Roday	1
1572		Modeling in food microbiology : from predictive microbiology to exposure assessment [1 ed.]	Membré, Jeanne-Marie, Valdramidis, Vasilis P	1
1573		Devouring Japan: Global Perspectives on Japanese Culinary Identity	Nancy K. Stalker
1574		Halal Food: A History	Febe Armanios, Boğaç Ergene
1575		Molecules, Microbes, and Meals: The Surprising Science of Food	Alan Kelly
1576		Food and Nutrition : What Everyone Needs to Know	P. K. Newby
1577		The Science and Craft of Artisanal Food	Michael H. Tunick, Andrew L Waterhouse
1578		Epidemiologic Principles and Food Safety [1 ed.]	Tamar Lasky	1
1579		Tomorrow's Table: Organic Farming, Genetics, and the Future of Food	Pamela C. Ronald, R. W. Adamchak
1580		Chop Suey: A Cultural History of Chinese Food in the United States [1 ed.]	Andrew Coe	1
1581		OUTLINES OF DAIRY TECHNOLOGY	De Sukumar
1582		Outlines of Dairy Technology [1st edition (38th impression)]	Sukumar De	1
1583		The New Oxford Book of Food Plants, Second Edition [2 ed.]	John Vaughan, Catherine Geissler	2
1584		Pandora's Picnic Basket: The Potential and Hazards of Genetically Modified Foods [1 ed.]	Alan McHughen	1
1585		Food and Culture in the Works of Ford Madox Ford, Gertrude Stein, and Virginia Woolf : Culinary Civilizations	Nanette OBrien,
1586		Critical Perspectives in Food Studies [3 ed.]	Mustafa Koc, Jennifer Sumner, Anthony Winson	3
1587		Worlds of Food: Place, Power, and Provenance in the Food Chain (Oxford Geographical and Environmental Studies Series)	Kevin Morgan, Terry Marsden, Jonathan Murdoch
1588		Food, Ethics, and Society: An Introductory Text with Readings [1 ed.]	Anne Barnhill, Mark Budolfson, Tyler Doggett	1
1589		The Oxford companion to cheese [1 ed.]	Donnelly, Catherine W	1
1590		The Oxford Companion to Cheese
1591		The Oxford Handbook of Food Ethics	Anne Barnhill, Mark Budolfson, Tyler Doggett
1592		The Oxford Companion to Cheese	Kehler, Mateo(Contributor),Donnelly, Catherine(Contributor)
1593		Agricultural and Food Controversies: What Everyone Needs to Know	F. Bailey Norwood, Pascal A. Oltenacu, Michelle S. Calvo-Lorenzo, Sarah Lancaster
1594		Worlds of Food: Place, Power, and Provenance in the Food Chain [Reprint ed.]	Kevin Morgan, Terry Marsden, Jonathan Murdoch
1595		The Science of Cheese	Michael H. Tunick
1596		The United States of Excess: Gluttony and the Dark Side of American Exceptionalism [1 ed.]	Robert Paarlberg	1
1597		Color Quality of Fresh and Processed Foods	Catherine A Culver, Ronald E Wrolstad
1598		Sweetness and Sweeteners: Biology, Chemistry and Psychophysics (Acs Symposium Series) [1 ed.]	Deepthi K. Weerasinghe, Grant DuBois	1
1599		Black Hunger: Food and the Politics of U.S. Identity [1 ed.]	Doris Witt	1
1600		Advances in Food Research 29	C.O. Chichester, E.M. Mrak and B.S. Schweigert (Eds.)
1601		Advances in Food Research 24	C.O. Chichester (Eds.)
1602		Advances in Food Research 4	E.M. Mrak and G.F. Stewart (Eds.)
1603		Advances in Food and Nutrition Research 38	John E. Kinsella and Steve L. Taylor (Eds.)
1604		Advances in Food Research 1	E.M. Mrak and George F. Stewart (Eds.)
1605		Advances in Food Research 10	C.O. Chichester and E.M. Mrak (Eds.)
1606		Advances in Food Research 32	C.O. Chichester and B.S. Schweigert (Eds.)
1607		Advances in Food Research 9	C.O. Chichester, E.M. Mrak and G.F. Stewart (Eds.)
1608		Advances in Food and Nutrition Research 39	Steve L. Taylor (Eds.)
1609		Advances in Food and Nutrition Research 33	John E. Kinsella (Eds.)
1610		A Research Agenda for Food Systems	Sage, Colin
1611		Advances in Food and Nutrition Research 49	Steve Taylor	1
1612		Advances in Food and Nutrition Research Volume 76	Henry, C. J. K	1
1613		Advances in Food and Nutrition Research 53	Steve L. Taylor (Eds.)	1
1614		Analyzing food for nutrition labeling and hazardous contaminants	Ikins, William G., Jeon, Ike J
1615		Analysis of antibiotic/drug residues in food products of animal origin	Vipin K Agarwal, American Chemical Society. Division of Agricultural and Food Chemistry
1616		Antimicrobial food packaging [1 ed.]	Jorge Barros-Velazquez	1
1617		Applied Dairy Microbiology (Food Science and Technology)	Elmer H. Marth, James L. Steele
1618		Applied Dairy Microbiology [2nd ed., rev. and expanded]	Elmer H. Marth, James Steele	2
1619		Artisan preserving: a complete collection of classic and contemporary ideas	Macdonald, Emma,Tee, Susanna
1620		Barley. Chemistry and Technology. A volume in American Associate of Cereal Chemists International	Peter R. Shewry and Steven E. Ullrich (Eds.)
1621		Biopolymers in Nutraceuticals and Functional Foods	Sreerag Gopi, Preetha Balakrishnan, Matej Brai
1622		Bioseparation Processes in Foods (I F T Basic Symposium Series 10) [1 ed.]	Rakesh K. Singh, Syed S.H. Rizvi	1
1623		Chemical Analysis of Antibiotic Residues in Food	Wang J., MacNeil J.D., Kay J.F.
1624		Chemical Analysis of Antibiotic Residues in Food (Wiley - Interscience Series on Mass Spectrometry) [1 ed.]	Jian Wang, James D. MacNeil, Jack F. Kay	1
1625		Clostridium botulinum: ecology and control in foods	Dodds, Karen L., Hauschild, Andreas H. W
1626		Complex Carbohydrates in Foods [1 ed.]	Susan Sungsoo Cho	1
1627		Consumer Driven Cereal Innovation: Where Science Meets Industry	Weegels, Peter
1628		Consumption Challenged: Food in Medialised Everyday Lives [1 ed.]	Bente Halkier	1
1629		Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking [Illustrated]	Guy Crosby Ph.D
1630		Control of Foodborne Microorganisms (Food Science and Technology) [1st ed.]	Vijay K. Juneja, John Nikolaos Sofos	1
1631		Dairy technology : principles of milk properties and processes	Pieter Walstra, et al
1632		Databook of Preservatives [1 ed.]	Wypych, Anna, Wypych, George	1
1633		DNA techniques to verify food authenticity applications in food fraud	Burns, Malcolm, Foster, Lucy, Walker, Michael
1634		Doing Nutrition Differently: Critical Approaches to Diet and Dietary Intervention	Allison Hayes-Conroy, Jessica Hayes-Conroy
1635		Drug residues in foods : pharmacology, food safety, and analysis	Nikolaos A Botsoglou, Dimitrios J Fletouris
1636		Embodied Food Politics	Michael S. Carolan
1637		Extraction of Organic Analytes from Foods - A Manual of Methods	Self, Ron
1638		Extraction Optimization in Food Engineering [1 ed.]	Constantina Tzia, George Liadakis	1
1639		Fats and Oils Handbook (Nahrungsfette und ŠOle) [1 ed.]	Bockisch, Michael	1
1640		Flour and Breads and Their Fortification in Health and Disease Prevention	Victor R. Preedy, Ronald Ross Watson, Vinood Patel
1641		Flavor, Fragance, and Odor Analysis (Ray Marsili) (Marcel Dekker, by polyto
1642		Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference	George Charalambous (Eds.)
1643		Food process design	Zacharias B Maroulis, George D Saravacos
1644		Food processing operations modeling : design and analysis	Joseph Irudayaraj
1645		Food Emulsions [4 ed.]	Casimir C. Akoh, David B. Min	4
1646		Food protein analysis: quantitative effects on processing [1 ed.]	R. K. Owusu-Apenten	1
1647		Food Additives [2nd ed., rev. and expanded]	A. Larry Branen, P. Michael Davidson, Seppo Salminen, John Thorngate	2
1648		Food: The Chemistry of its Components [7 ed.]	Tom P Coultate	7
1649		Food Biosensor Analysis	Wagner G., Guilbault G.G.
1650		Food Microbiological Analysis: New Technologies	Mary Lou Tortorello, Steven M. Gendel
1651		Food Polymers, Gels, and Colloids - Proceedings of an International Symposium organized by the Food Chemistry Group of The Royal Society of Chemistry at Norwich from 28th-30th March 1990	Dickinson, Eric
1652		Food Chemistry [3 ed.]	Owen R. Fennema	3
1653		Food safety : the implications of change from producerism to consumerism [1 ed.]	James J Sheridan, Ph.D., Michael O'Keeffe, Ph. D., Mark Rogers, Ph.D., Wiley InterScience (Online service)	1
1654		Food packaging: principles and practice [1 ed.]	Gordon L. Robertson	1
1655		Food antioxidants: technological, toxicological, and health perspectives [1 ed.]	D. L. Madhavi, S. S. Deshpande, D. K. Salunkhe	1
1656		Food Chemistry [3ed]	Fennema O.R.	3
1657		Food Proteins and Their Applications (Food Science and Technology (Marcel Dekker, Inc.), 80.) [1 ed.]	Damodaran	1
1658		Food safety handbook [1st ed.]	Ronald H. Schmidt, Gary E. Rodrick	1
1659		Food Science: An Ecological Approach [2 ed.]	Sari Edelstein (editor)	2
1660		Freezing Effects on Food Quality [1st ed.]	Jeremiah	1
1661		Geographies of Race and Food: Fields, Bodies, Markets	Rachel Slocum, Arun Saldanha (eds.)
1662		Gums and stabilisers for the food industry 14	Peter A Williams, Glyn O Phillips
1663		Gums and Stabilisers for the Food Industry 18	Phillips, Glyn, Williams, Peter A
1664		Gums and Stabilisers for the Food Industry The Changing Face of Food Manufacture: the Role of Hydrocolloids	Williams, Peter, Phillips, Glyn
1665		Handbook of Flavor Characterization : Sensory, Chemical and Physiological Techniques	Kathryn Deibler, Jeannine Delwiche
1666		Handbook of Cereal Science and Technology [2 ed.]	Karel Kulp, Joseph G. Ponte, Jr.	2
1667		Handbook of Food Enzymology [1 ed.]	John R. Whitaker, Alphons G. J. Voragen, Dominic W.S. Wong	1
1668		Handbook of food process design [2 vols]	Shafiur Rahman, Wiley InterScience (Online service)	2
1669		Handbook of Dietary Fiber (Food Science and Technology) [1 ed.]	Sungsoo Cho, Mark L. Dreher	1
1670		Handbook of Dough Fermentations (Food Science and Technology) [1 ed.]	Karel Kulp, Klaus Lorenz	1
1671		Handbook of Flavor Characterization (Food Science and Technology) [1 ed.]	Kathryn Deibler, Jeannine Delwiche	1
1672		Handbook of flavor chracterization [1 ed.]	Kathryn Deibler, Jeannine Delwiche	1
1673		Handbook of food preservation [2nd ed]	Rahman, Shafiur	2
1674		Handbook of frozen foods [1 ed.]	Y. H. Hui, Isabel Guerrero Legarretta, Miang Hoong Lim, K.D. Murrell, Wai-Kit Nip	1
1675		Handbook of Food Security and Society	Martin Caraher (editor), John Coveney (editor), Mickey Chopra (editor)
1676		Handbook of indigenous fermented foods [2 nd ed.]	Keith H. Steinkraus	2
1677		Handbook of food products manufacturing	Nirmal Sinha Ph.D., Y.H. Hui, Ramesh C. Chandan, Stephanie Clark, Nanna A. Cross, Joannie C. Dobbs, W. Jeffrey Hurst, Leo M.L. Nollet PhD, Eyal Shimoni, Erika B. Smith, Somjit Surapat, Fidel Toldrá, Alan Titchenal
1678		Handbook of Vegetable Preservation and Processing (Food Science and Technology) [1 ed.]	Y. H. Hui, Sue Ghazala, Dee M. Graham, K.D. Murrell, Wai-Kit Nip	1
1679		How Fermented Foods Feed a Healthy Gut Microbiota: A Nutrition Continuum [1st ed. 2019]	M. Andrea Azcarate-Peril, Roland R. Arnold, José M. Bruno-Bárcena	1
1680		Industrialization of indigenous fermented foods [2nd ed.]	Keith H Steinkraus	2
1681		Industrial Proteins in Perspective	W.Y. Aalbersberg, R.J. Hamer, P. Jasperse, H.H.J. de Jongh, C.G. de Kruif, P. Walstra and F.A. de Wolf (Eds.)
1682		Industrial Oil and Fat Products [vol 1-6, 6 ed.]	Fereidoon Shahidi	6
1683		Ingredient interactions: effects on food quality [1 ed.]	Anilkumar G. Gaonkar	1
1684		Instrumental Methods in Food and Beverage Analysis	David Louis Bente Wetzel and George Charalambous (Eds.)
1685		International Handbook of Foodborne Pathogens [1 ed.]	Marianne D. Miliotis, Jeffrey W. Bier	1
1686		It's True! You Eat Poison Every Day	Peter Macinnis
1687		Kitchen Mysteries: Revealing the Science of Cooking	Hervé This
1688		Kitchen mysteries: revealing the science of cooking = Les secrets de la casserole	Hervé This,Jody Gladding
1689		Magnetic Resonance Imaging in Food Science	Brian Hills
1690		Meat Science and Applications [1 ed.]	Y.H. Hui, Wai-Kit Nip, Robert W. Rogers, Owen A. Young (editors)	1
1691		Meat Freezing	George Charalambous, BRAD W. BERRY and KATHLEEN F. LEDDY (Eds.)
1692		Microbial Hazard Identification in Fresh Fruits and Vegetables [1 ed.]	Jennylynd James	1
1693		Molecular Gastronomy Exploring the Science of Flavor	DeBevoise, Malcolm,This, Hervé
1694		Molecular Gastronomy. Exploring the Science of Flavor	Hervé This, Malcolm DeBevoise
1695		More Efficient Utilization of Fish and Fisheries Products: Proceedings of the International Symposium on the occasion of the 70th anniversary of the Japanese Society of Fisheries Science, held in Kyoto, Japan, 7-10 October 2001	M. Sakaguchi (Eds.)
1696		Mouthfeel: How Texture Makes Taste	Ole G. Mouritsen and Klavs Styrbæk
1697		Multiphysics simulation of emerging food processing technologies	Kai Knoerzer, Wiley InterScience (Online service), et al
1698		Mushrooms as Functional Foods [1 ed.]	Peter C. Cheung	1
1699		Naming Food After Places: Food Relocalisation and Knowledge Dynamics in Rural Development	Dr Apostolos G Papadopoulos, Dr Maria Fonte
1700		Nanotechnology in the Agri-Food Industry: Food Packaging [1 ed.]	Alexandru Grumezescu	1
1701		Nanomaterials for Food Applications	Lopez Rubio Amparo &, Maria José Fabra Rovira &, Marta martínez Sanz &, Laura Gómez Gómez-Mascaraque
1702		Near-infrared spectroscopy in food science and technology	Yukihiro Ozaki, W. Fred McClure, Alfred A. Christy
1703		Near-Infrared Spectroscopy in Food Science and Technology [1 ed.]	Yukihiro Ozaki, W. Fred McClure, Alfred A. Christy	1
1704		Neurogastronomy: How the Brain Creates Flavor and Why It Matters	Gordon Shepherd
1705		Nondestructive food evaluation : techniques to analyze properties and quality	Sudaram Gunasekaran
1706		Note-by-Note Cooking: The Future of Food [Tra ed.]	Hervé This, Malcolm DeBevoise
1707		Novel Macromolecules in Food Systems	G. Doxastakis and V. Kiosseoglou (Eds.)
1708		Note-by-Note Cooking: The Future of Food	This, Hervé(Translation),DeBevoise, Malcolm(Translation)
1709		Off-Flavors in Foods and Beverages	GEORGE CHARALAMBOUS (Eds.)
1710		Physical Chemistry of Foods [1 ed.]	Pieter Walstra	1
1711		Physical Chemistry of Foods [1 ed.]	D. J. Tritton	1
1712		Phytochemistry and Nutritional Composition of Significant Wild Medicinal and Edible Mushrooms: Traditional Uses and Pharmacology	Sharma A., Bhardwaj G., Nayik G.A. (ed.)
1713		Plant biopolymer science: food and non-food applications [1 ed.]	D. Renard, Della Valle, Y. Popineau	1
1714		Protein functionality in food systems [1 ed.]	Navam S. Hettiarachchy	1
1715		Recent Advances in Food and Flavor Chemistry - Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods	Ho, C-T., Mussinan, C.J., Shahidi, F., Tratras Contis, E. EDITOR
1716		Rice science and technology	Marshall, Wayne E., Wadsworth, James I
1717		Safety of irradiated foods [2 ed.]	Johannes Friedrich Diehl	2
1718		Salt: Grain of Life [1st ed.]	Pierre Laszlo	1
1719		Science of Ice Cream [2nd Edition]	Clarke, Chris	2
1720		Seaweed in Health and Disease Prevention [1 ed.]	Fleurence, Joël, Levine, Ira	1
1721		Spice Science and Technology (Food Science & Technology) [1 ed.]	Kenji Hirasa, Mitsuo Takemasa	1
1722		Spoiled: The Myth of Milk as Superfood	Anne Mendelson
1723		Stored-grain ecosystems [1 ed.]	Digvir S. Jayas	1
1724		Taste as Experience: The Philosophy and Aesthetics of Food	Nicola Perullo, Massimo Montanari
1725		Taste as Experience: The Philosophy and Aesthetics of Food [1 ed.]	Nicola Perullo, Massimo Montanari	1
1726		Taste as experience: the philosophy and aesthetics of food [American edition]	Perullo, Nicola
1727		Techniques for Analyzing Food Aroma [1 ed.]	Ray Marsili	1
1728		The Craft and Science of Coffee	Folmer, Britta
1729		The Determination of Chemical Elements in Food: Applications for Atomic and Mass Spectrometry [1 ed.]	Sergio Caroli	1
1730		The Food Industries of Europe in the Nineteenth and Twentieth Centuries	Alain Drouard, Derek J. Oddy
1731		The Kitchen as Laboratory: Reflections on the Science of Food and Cooking	César Vega (editor), Job Ubbink (editor), Erik van der Linden (editor)
1732		The science of bakery products [1 ed.]	William P Edwards	1
1733		The Science of the Oven	Herve This
1734		The Science of the Oven	This, Hervé
1735		The Science of the Oven (Arts and Traditions of the Table: Perspectives on Culinary History)	Hervé This
1736		The Science of the Oven	Hervé This, Jody Gladding
1737		The science of the oven [1st ed.]	Hervé This, Jody Gladding	1
1738		The Terroir of Whiskey: A Distiller's Journey Into the Flavor of Place [1 ed.]	Rob Arnold	1
1739		Transport Properties of Foods	George D. Saravacos
1740		Umami: Unlocking the Secrets of the Fifth Taste	Ole Mouritsen, Klavs Styrbæk, Mariela Johansen, Jonas Drotner Mouritsen
1741		Understanding the Science of Food: From Molecules to Mouthfeel	Sharon Croxford, Emma Stirling
1742		Unit Operations in Cane Sugar Production
1743		Vitamin E: Food Chemistry, Composition, and Analysis [1 ed.]	Ronald R. Eitenmiller, Junsoo Lee	1
1744		Wheat Antioxidants [1 ed.]	Liangli L. Yu	1
1745		Handbook Of Analysis And Quality Control For Fruit And Vegetable Products [2 ed.]	Ranganna S	2
1746		The Social Archaeology of Food - Thinking about Eating from Prehistory to the Present	Christine Hastorf
1747		Seeking the Right to Food: Food Activism in South Africa	Bright Nkrumah
1748		Global Appetites: American Power and the Literature of Food	Allison Carruth
1749		Global appetites: American power and the literature of food [First paperback edition]	Carruth, Allison,Cather, Willa,Morrison, Toni,Ozeki, Ruth L
1750		The role of biotechnology in a sustainable food supply	Popp, Jennie
1751		The Gut: A Black Atlantic Alimentary Tract (Elements in Magic)	Elizabeth Pérez
1752		Food in Ancient China	Yitzchak Jaffe
1753		The Potato in the Human Diet	Jennifer A. Woolfe
1754		The chemical composition of foods	Robert Alexander McCance, Elsie May Widdowson
1755		The Meaning of Human Nutrition	Mina Marie Lamb
1756		Preservation of Foods MD0703 [100 ed.]	US Army medical department	100
1757		Food Deterioration MD0723 [100 ed.]	US Army medical department	100
1758		Ensuring Safe Foods and Medical Products Through Stronger Regulatory Systems Abroad	Committee on Strengthening Core Elements of Regulatory Systems in Developing Countries, Board on Global Health, Board on Health Sciences Policy, Institute of Medicine, Jim E. Riviere, Gillian J. Buckley
1759		Handbook of Cheese in Health: Production, nutrition and medical sciences [1 ed.]	Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel	1
1760		Microbial Cultures and Enzymes in Dairy Technology [Hardcover ed.]	Sebnem Ozturkoglu Budak
1761		The science of cookery and the art of eating well: philosophical and historical reflections on food and dining in culture	Verene, Donald Phillip
1762		Food Safety Policy, Science and Risk Assessment: Strengthening the Connection: Workshop Proceedings	Food Forum Staff, Institute of Medicine Staff, Food and Nutrition Board Staff
1763		Confocal LaserMicroscopy: Principles and Applications in Medicine, Biology, and the Food Sciences	Lagali N. (Ed.)
1764		Cattle Inspection [1 ed.]	Institute of Medicine, Food and Nutrition Board, National Research Council,	1
1765		Seafood Safety [1 ed.]	Institute of Medicine, Food and Nutrition Board, Committee on Evaluation of the Safety of Fishery Products	1
1766		Opportunities in the Nutrition and Food Sciences : Research Challenges and the Next Generation of Investigators [1 ed.]	Institute of Medicine, Committee on Opportunities in the Nutrition and Food Sciences, Robert Earl, Paul R. Thomas	1
1767		Ensuring Safe Food: From Production to Consumption [1 ed.]	Committee to Ensure Safe Food from Production to Consumption, Institute of Medicine and National Res	1
1768		Escherichia Coli 0157:H7 in Ground Beef: Review of a Draft Risk Assessment	Institute of Medicine
1769		Food Chemicals Codex: Second Supplement to the Fourth Edition [4 Reprint ed.]	Institute of Medicine	4
1770		Dioxins and dioxin-like compounds in the food supply: strategies to decrease exposure	Institute of Medicine (U.S.). Committee on the Implications of Dioxin in the Food Supply, National Academy of Sciences (U.S.)
1771		Escherichia coli O157:H7 in ground beef: review of a draft risk assessment	Institute of Medicine (U.S.). Committee on the Review of the USDA E coli O157:H7 Farm-to-Table Process Risk Assessment
1772		Handbook of Elemental Speciation II Species in the Environment Food Medicine and Occupational H	Rita Cornelis, Joe Caruso, Helen Crews, Klaus G. Heumann
1773		Safety of Genetically Engineered Foods: Approaches to Assessing Unintended Health Effects	Committee on Identifying and Assessing Unintended Effects of Genetically Engineered Foods on Human Health, Food and Nutrition Board, Institute of Medicine, Board on Agriculture and Natural Resources, Board on Life Sciences, Division on Earth and Life Studies, National Research Council
1774		Handbook of Elemental Speciation II: Species in the Environment, Food, Medicine and Occupational Health	Rita Cornelis, Joe Caruso, Helen Crews, Klaus G. Heumann
1775		Chemistry and safety of acrylamide in food	Friedman, Mendel,Mottram, Donald S
1776		Nanotechnology in Food Products: Workshop Summary	Food Forum, Institute of Medicine, Leslie Pray, Ann Yaktine
1777		Edible Polysaccharide Films and Coatings [1 ed.]	Pau Talens, María José Fabra, Amparo Chiralt	1
1778		Providing Healthy and Safe Foods As We Age: Workshop Summary [1 ed.]	Leslie Pray, Food Forum, Institute of Medicine	1
1779		The homesteading handbook: a back to basics guide to growing your own food, canning, keeping chickens, generating your own energy, crafting, herbal medicine, and more	Gehring, Abigail R(Editor)
1780		Starch Science Progress [1 ed.]	Luybov A. Wasserman, Gennady E. Zaikov, Piotr Tomasik	1
1781		Bamboo Shoot: Superfood for Nutrition, Health and Medicine	Nirmala Chongtham, Madho Singh Bisht
1782		Whey proteins: from milk to medicine	Bansal, Nidhi, Deeth, Hilton
1783		Sustainable Diets, Food, and Nutrition: Proceedings of a Workshop [1 ed.]	and Medicine Engineering National Academies of Sciences, Health and Medicine Division, Food and Nutrition Board, Food Forum, Leslie Pray	1
1784		Reducing Impacts of Food Loss and Waste: Proceedings of a Workshop [1 ed.]	and Medicine Engineering National Academies of Sciences, Policy and Global Affairs, Science and Technology for Sustainability Program, Committee on Reducing Food Loss and Waste: A Workshop on Impacts, Paula Tarnapol Whitacre, Emi Kameyama, Franklin Carrero-Mart?nez	1
1785		Whey proteins: from milk to medicine	Deeth, Hilton C(Editor),Bansal, Nidhi(Editor)
1786		Traditional Chinese Concepts of Food and Medicine in Singapore	David Y.H. Wu
1787		Frontiers in Food Biotechnology	Chetan Sharma, Anil K. Sharma, K. R. Aneja
1788		Food Literacy: How Do Communications and Marketing Impact Consumer Knowledge, Skills, and Behavior? Workshop Summary [1 ed.]	and Medicine Engineering National Academies of Sciences, Health and Medicine Division, Food and Nutrition Board, Food Forum, Leslie Pray	1
1789		Novel Plant Bioresources: Applications in Food, Medicine and Cosmetics [1 ed.]	Ameenah Gurib-Fakim	1
1790		Confocal Laser Microscopy - Principles and Applications in Medicine, Biology, and the Food Sciences	Neil Lagali (ed.)
1791		Improving Food Safety Through a One Health Approach: Workshop Summary	Forum on Microbial Threats, Board on Global Health, Institute of Medicine, Eileen R. Choffnes, David A. Relman, LeighAnne Olsen, Rebekah Hutton, Alison Mack
1792		Artificial Intelligence and Advanced Analytics for Food Security	Chandrasekar Vuppalapati
1793		Food Quality Analysis: Applications of Analytical Methods Coupled With Artificial Intelligence	Ashutosh Kumar Shukla
1794		Advanced Human Nutrition [1 ed.]	Robert E.C. Wildman (Author), Denis M. Medeiros (Author)	1
1795		Animal Agriculture-Research To Meet Human Needs In The 21st Century [1 ed.]	Wilson G. Pond (Author)	1
1796		Technology for Wine and Beer Production from Ipomoea batatas [1 ed.]	Sandeep Kumar Panda (Author)	1
1797		Drying and Roasting of Cocoa and Coffee [1 ed.]	Ching Lik Hii (Editor), Flávio Meira Borém (Editor)	1
1798		Solid state fermentation for foods and beverages	Jian Chen, (Chemist), Yang Zhu
1799		Chemical deterioration and physical instability of food and beverages	Leif H Skibsted, Jens Risbo, Mogens L Andersen
1800		Wine Microbiology-Science and Technology [1 ed.]	Claudio Delfini (Author), Joseph V. Formica (Author)	1
1801		Enzymes in Food and Beverage Processing [1 ed.]	Muthusamy Chandrasekaran (Editor)	1
1802		Handbook of Fermented Food and Beverage Technology Two Volume Set [2 ed.]	Y. H. Hui (Editor), E. Özgül Evranuz (Editor)	2
1803		The Science and Technology of Chapatti and Other Indian Flatbreads [1 ed.]	Anamika Banerji (Author), Laxmi Ananthanarayan (Author), Smita S. Lele (Author)	1
1804		Food Science and You [2 ed.]	Kay Yockey Mehas, Sharon Lesley Rodgers	2
1805		What is Food? A re-framing of human nutrition	Catherine Calogeropoulos
1806		CULINARY ESSENTIALS [1ST ed.]	JOHNSON &, WALES UNIVERSITY	1
1807		Catching Fire: How Cooking Made Us Human	Richard W. Wrangham
1808		Bioactive Compounds from Multifarious Natural Foods for Human Health: Foods and Medicinal Plants	Hafiz Ansar Rasul Suleria, Megh R. Goyal, Huma Bader Ul Ain
1809		Bioactive Food Proteins and Peptides: Applications in Human Health [1 ed.]	Hettiarachchy N.S., et al. (eds.)	1
1810		Colonization Control of Human Bacterial Enteropathologens in Poultry	Leroy Blankenship (Eds.)
1811		Colonization control of human bacterial enteropathogens in poultry	Leroy C Blankenship
1812		Compact Regs Parts 110 and 111 : code of Federal Regulations 21, Parts 110 and 111, cGMP in Manufacturing, Packing, or Holding Human Food ; cGMP for Dietary Supplements
1813		De. Human Use of Insects as a Food Resource	Foliart Gene R.
1814		Development and processing of vegetable oils for human nutrition [1 ed.]	Roman Przybylski, Bruce Eugene McDonald	1
1815		CRC handbook of dietary fiber in human nutrition [3ed]	Spiller G. (ed.)	3
1816		Dietary Patterns, Food Chemistry and Human Health [1st ed.]	Suresh D. Sharma, Michele Barone	1
1817		Cross-Continental Agro-Food Chains Structures, Actors and Dynamics in the Global Food System (Routledge Studies in Human Geography)	Neils Fold
1818		Delicious: The Evolution of Flavor and How It Made Us Human	Rob Dunn, Monica Sanchez
1819		Encyclopedia of Human Nutrition, Third Edition [3 ed.]	Lindsay H Allen, Andrew Prentice, Benjamin Caballero	3
1820		Encyclopedia of Human Nutrition: v.set [2 ed.]	Benjamin Caballero (editor), Lindsay Allen (editor), Andrew Prentice (editor)	2
1821		Food and evolution: toward a theory of human food habits	Harris, Marvin,Ross, Eric B
1822		Food Bioactives-Functionality and Applications in Human Health [1 ed.]	Sankar Chandra Deka (Editor), Dibyakanta Seth (Editor), Nishant Rachayya Swami Hulle (Editor)	1
1823		Food, Science, and the Human Body	Alyssa Crittenden
1824		Foods of Plane Origin - Production, Technology and Human Nutrition
1825		Food Process Engineering and Technology: Safety, Packaging, Nanotechnologies and Human Health	Junaid Ahmad Malik (editor), Megh R. Goyal (editor), Anu Kumari (editor)
1826		Freedom From Want: The Human Right To Adequate Food [illustrated edition]	George Kent, Jean Ziegler
1827		Functional Food and Human Health [1st ed.]	Vibha Rani, Umesh C. S. Yadav	1
1828		Hazard Analysis and Risk-Based Preventive Controls: Improving Food Safety in Human Food Manufacturing for Food Businesses [1 ed.]	Hal King, Wendy Bedale	1
1829		High value fermentation products Volume 1: Human health	Babu, Vikash, Chuabey, Asha, Saran, Saurabh
1830		Fruit and vegetable phytochemicals: chemistry and human health [Second edition]	Obst,Yahia, Elhadi M
1831		Handbook of Nutritive Value of Processed Food: Volume 1: Food for Human Use [1 ed.]	Miloslav Rechcigl (Editor)	1
1832		Human Health Benefits of Plant Bioactive Compounds: Potentials and Prospects [1 ed.]	Megh R. Goyal (Editor), Hafiz Ansar Rasul Suleria (Editor)	1
1833		Insects as Human Food: A Chapter of the Ecology of Man [1 ed.]	F. S. Bodenheimer (auth.)	1
1834		Low-fat meats: design strategies and human implications	Harold D Hafs, Robert G Zimbelman
1835		Microplastics in Human Consumption	E. V. Ramasamy, Ajay Kumar Harit
1836		More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet [1st ed.]	José Manuel Lorenzo, Paulo E. S. Munekata, Francisco J. Barba, Fidel Toldrá	1
1837		Medicinal Plants and their Bioactive Compounds in Human Health: Volume 1	Mohammad Azam Ansari, Shoaib Shoaib, Najmul Islam (Eds.)
1838		Natural Products: Essential Resources for Human Survival [1 ed.]	Yi-Zhun Zhu, Benny K. H. Tan, Boon-huat Bay, Chang-Hong Liu	1
1839		One Health: The Human-Animal-Environment Interfaces in Emerging Infectious Diseases: Food Safety and Security, and International and National Plans for Implementation of One Health Activities [1 ed.]	Peter R. Wielinga, Jørgen Schlundt (auth.), John S. Mackenzie, Martyn Jeggo, Peter Daszak, Juergen A. Richt (eds.)	1
1840		Pesticide Residues in Food and Drinking Water: Human Exposure and Risks	Denis Hamilton, Stephen Crossley
1841		Philosophers at Table: On Food and Being Human	Raymond D. Boisvert and Lisa Heldke
1842		Probiotics in food safety and human health	Goktepe I., Juneja V., Ahmedna M.
1843		Safety of Genetically Engineered Foods Approaches to Assessing Unintended Health Effects	Committee on Identifying and Assessing Unintended Effects of Genetically Engineered Foods on Human Health, National Research Council
1844		Socio-Metabolic Perspectives on the Sustainability of Local Food Systems: Insights for Science, Policy and Practice [1 ed.]	Eva Fraňková,Willi Haas,Simron J. Singh (eds.)	1
1845		Soy Protein and Human Nutrition	Harold Wilcke
1846		Soybean oil : uses, properties and role in human health	Henderson, Carol G
1847		Single-Cell Protein Safety for Animal and Human Feeding. Proceedings of the Protein-Calorie Advisory Group of the United Nations System Symposium Investigations on Single-Cell Protein Held at the Istituto di Ricerche Farmacologiche 'Mario Negri', Milan, Italy, March 31–April 1, 1977 [1st ed.]	Silvio Garattini, Silvio Paglialunga and Nevin S. Scrimshaw (Eds.)	1
1848		Sweetness	Gordon G. Birch (auth.), John Dobbing DSc, FRCP, FRCPath (eds.)
1849		Starch and Starchy Food Products: Improving Human Health	Luis Bello-Pérez, José Alvarez-Ramírez, Sushil Dhital
1850		State-of-the-art technologies in food science: human health, emerging issues, and specialty topics	Meghwal, Murlidhar
1851		The Story of Food in the Human Past: How What We Ate Made Us Who We Are	Robyn E. Cutright
1852		The Story of Food in the Human Past: How What We Ate Made Us Who We Are	Cutright, Robyn E.
1853		Viral Zoonoses and Food of Animal Origin: A Re-Evaluation of Possible Hazards for Human Health [1 ed.]	Dr. D. Baxby, M. Bennett (auth.), Prof. Dr. Oskar-Rüger Kaaden, Dr. Claus-Peter Czerny, Dr. Werner Eichhorn (eds.)	1
1854		Ultra-processed foods and human health: from epidemiological evidence to mechanistic insights	Bernard Srour, Melissa C Kordahi, Erica Bonazzi, Mélanie Deschasaux-Tanguy, Mathilde Touvier, Benoit Chassaing
1855		Wheat Quality For Improving Processing And Human Health	Gilberto Igrejas, Tatsuya M. Ikeda, Carlos Guzmán
1856		Wine Safety, Consumer Preference, and Human Health [1 ed.]	M. Victoria Moreno-Arribas, Begoña Bartolomé Suáldea (eds.)	1
1857		Wine Safety, Consumer Preference, and Human Health [1st ed. 2016]	M. Victoria Moreno-Arribas, Begoña Bartolomé Suáldea	1
1858		How to read a french fry: and other stories of intriguing kitchen science [1st Houghton Mifflin pbk. ed]	Parsons, Russ	1
1859		How to Read a French Fry: And Other Stories of Intriguing Kitchen Science [First Edition]	Russ Parsons
1860		How to Read a French Fry: And Other Stories of Intriguing Kitchen Science [1 ed.]	Russ Parsons	1
1861		The Food Book: The Stories, Science, and History of What We Eat, New Edition	DK
1862		Food Justice in American Cities: Stories of Health and Resilience [1 ed.]	Sabine O’Hara	1
1863		Gastropolitics and the Specter of Race: Stories of Capital, Culture, and Coloniality in Peru	Maria Elena García
1864		Emerging Technologies for Food Processing	Da-Wen Sun
1865		Handbook of Frozen Food Processing and Packaging	Da-Wen Sun (ed.)
1866		Handbook of Frozen Food Processing and Packaging [1 ed.]	Da-Wen Sun	1
1867		The food system: a guide	Geoff Tansey, Tony Worsley
1868		Thermal Food Processing New Technologies and Quality Issues [1 ed.]	Da-Wen Sun	1
1869		European Agricultural Research in the 21st Century: Which Innovations Will Contribute Most to the Quality of Life, Food and Agriculture? [1998 ed.]	Guy Paillotin	1998
1870		Sweet Potato Processing Technology [1 ed.]	Cheng Wang, Hongnan Sun, Miao Zhang, Taihua Mu	1
1871		Space Food and Nutrition
1872		Computer Vision Technology for Food Quality Evaluation (Food Science and Technology)	Da-Wen Sun
1873		Understanding Food Science and Technology [1]	Peter S. Murano	1
1874		Food Scientist	Barbara A. Somervill
1875		Lab Manual for Brown's UNDERSTANDING FOOD Principles and Preparation [2 ed.]	Brown	2
1876		Empty pleasures: the story of artificial sweeteners from saccharin to Splenda	Carolyn Thomas de la Peña
1877		Genetically Modified Foods	Vicky Franchino
1878		Handbook of Frozen Food Processing and Packaging, Second Edition [2 ed.]	Da-Wen Sun	2
1879		Handbook of Frozen Food Processing and Packaging [2nd Edition]	Sun, D.W.	2
1880		Modern Techniques for Food Authentication [2 ed.]	Da-Wen Sun (editor)	2
1881		Thermal Food Processing: New Technologies and Quality Issues, Second Edition [2 ed.]	Da-Wen Sun	2
1882		Rice Science and Technology [1 ed.]	Wayne E Marshall (Author), James I. Wadsworth (Author)	1
1883		Handbook of Frozen Food Processing and Packaging (Contemporary Food Engineering) [1 ed.]	Da-Wen Sun	1
1884		Infrared Spectroscopy for Food Quality Analysis and Control [1 ed.]	Da-Wen Sun	1
1885		Thermal Food Processing: New Technologies and Quality Issues (Contemporary Food Engineering) [1 ed.]	Da-Wen Sun	1
1886		Food in the 21st Century: From Science to Sustainable Agriculture	M. M. Shah, Maurice F. Strong
1887		GMO Myths and Truths: A Citizen's Guide to the Evidence on the Safety and Efficacy of Genetically Modified Crops and Foods [3 ed.]	Claire Robinson, Michael Antoniou, John Fagan	3
1888		Food Safety for the 21st Century: Managing HACCP and Food Safety throughout the Global Supply Chain	Carol A. Wallace, William H. Sperber, Sara E. Mortimore(auth.)
1889		An Evaluation of the Food Safety Requirements of the Federal Purchase Ground Beef Program [1 ed.]	National Research Council, Division on Earth and Life Studies, Board on Agriculture and Natural Resources, Committee on an Evaluation of the Food Safety Requirements of the Federal Purchase Ground Beef Program	1
1890		Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century [1 ed.]	Wilson G. Pond, Buford L. Nichols, Dan L. Brown	1
1891		Postharvest Pathology: Next Generation Solutions to Reducing Losses and Enhancing Safety [1st ed.]	Davide Spadaro, Samir Droby, Maria Lodovica Gullino	1
1892		The Sociology of Food and Agriculture	Michael Carolan
1893		Modern Techniques for Food Authentication	Da-Wen Sun
1894		Linking Research and Marketing Opportunities for Pulses in the 21st Century: Proceedings of the Third International Food Legumes Research Conference [1 ed.]	T. G. Kelley, P. Parthasarathy Rao, H. Grisko-Kelley (auth.), R. Knight (eds.)	1
1895		Food Safety in the 21st Century. Public Health Perspective [1 ed.]	Puja Dudeja, Rajul K Gupta, Amarjeet Singh Minhas	1
1896		The Potential Consequences of Public Release of Food Safety and Inspection Service Establishment-Specific Data [1 ed.]	National Research Council, Division on Earth and Life Studies, Board on Agriculture and Natural Resources, Committee on a Study of Food Safety and Other Consequences of Publishing Establishment-Specific Data	1
1897		Genetic modification and food quality : a down to earth analysis	Blair, Robert, Regenstein, Joe M
1898		Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation	Liangli Yu, Shuo Wang, Baoguo Sun
1899		The History of a Crime Against the Food Law: The Amazing Story of the National Food and Drug Law Intended to Protect the Health of the People, Perverted to Protect Adulteration of Foods and Drugs [Reprint Edition]	Harvey W. Wiley
1900		The role of plant pathology in food safety and food security	Richard N Strange, M Lodovica Gullino
1901		Poisoned: The True Story of the Deadly E. Coli Outbreak That Changed the Way Americans Eat	Benedict, Jeff
1902		Beef: The Untold Story of How Milk, Meat, and Muscle Shaped the World [First Edition]	Andrew Rimas, Evan Fraser
1903		The Role of Plant Pathology in Food Safety and Food Security [1 ed.]	R. S. Zeigler, S. Savary (auth.), R.N. Strange, Maria Lodovica Gullino (eds.)	1
1904		Computational fluid dynamics in food processing [Second edition]	Sun, Da-Wen(Editor)
1905		Thermal Food Processing: New Technologies And Quality Issues (Food Science And Technology)	Da-Wen Sun(Editor)
1906		Modified Atmosphere Packaging of Foods: Principles and Applications (Institute of Food Technologists Series) [1 ed.]	Dong Sun Lee	1
1907		Understanding food: principles and preparation [3 ed.]	Amy Christine Brown	3
1908		The Beginner's Guide to Making and Using Dried Foods: Preserve Fresh Fruits, Vegetables, Herbs, and Meat with a Dehydrator, a Kitchen Oven, or the Sun	Teresa Marrone
1909		Da-Wen Sun Handbook of Frozen Food Processing and Packaging (Food Science and Technology)
1910		Energy Use in Global Food Production: Considerations for Sustainable Food Security in the 21st Century [1 ed.]	Meera Verma (auth.)	1
1911		Patterns in Food	Rebecca Felix
1912		Pathogens in poultry products : USDA protection efforts	Rosemarie Chambers
1913		Pesticide residues in food : data and federal oversight	Morrison, Kathleen
1914		The Incredible Story of Cooking	Benoist Simmat and Stephane Douay
1915		Understanding Food Principles and Preparation	Amy Christine Brown
1916		Spurring Innovation in Food and Agriculture: A Review of the USDA Agriculture and Food Research Initiative Program [1 ed.]	National Research Council, Division on Earth and Life Studies, Board on Agriculture and Natural Resources, Committee on a Review of the USDA Agriculture and Food Research Initiative	1
1917		Public History and the Food Movement: Adding the Missing Ingredient	Michelle Moon, Cathy Stanton
1918		Nutritional sciences from fundamentals to food [3rd ed]	Beerman, Kathy A., McGuire, Michelle	3
1919		Modified Atmosphere Packaging of Foods: Principles and Applications	Dong Sun Lee
1920		Engineering and food for the 21st century [1 ed.]	Jorge Welti-Chanes, Jose Miguel Aguilera	1
1921		Rewilding Food and the Self: Critical Conversations From Europe	Tristan Fournier, Sébastien Dalgalarrondo
1922		Potato Staple Food Processing Technology [1 ed.]	Taihua Mu, Hongnan Sun, Xingli Liu (auth.)	1
1923		Food Safety for the 21st Century: Managing Haccp and Food Safety Throughout the Global Supply Chain	Mortimore, Sara, Sperber, William H., Wallace, Carol Anne
1924		The feeding of nations : re-defining food security for the 21st century	Mark Gibson
1925		The Solar Food Dryer: How to Make and Use Your Own High-Performance, Sun-Powered Food Dehydrator	Eben Fodor
1926		Bioactive Factors and Processing Technology for Cereal Foods [1st ed.]	Jing Wang, Baoguo Sun, RongTsao Cao	1
1927		Pearl Millet in the 21st Century: Food-Nutrition-Climate resilience-Improved livelihoods	Vilas A Tonapi (editor), Nepolean Thirunavukkarasu (editor), SK Gupta (editor), Prakash I Gangashetty (editor), OP Yadav (editor)
1928		Introductory Food Chemistry	John W. Brady
1929		Advances in Potato Chemistry and Technology, Second Edition [Second edition]	Kaur, Lovedeep, Singh, Jaspreet
1930		Nutrition and Functional Foods in Boosting Digestion, Metabolism and Immune Health	Debasis Bagchi, Sunny Ohia
1931		Chemistry and Biochemistry of Food (De Gruyter Textbook)	Jose Perez-Castineira
1932		Margarine	William Clayton
1933		Understanding Wine Chemistry [1. Auflage]	Andrew L. Waterhouse,Gavin L. Sacks,David W. Jeffery	1
1934		Handbook of Flavor Characterization: Sensory Analysis, Chemistry, and Physiology [1 ed.]	Deibler, Kathryn D.	1
1935		Cinnamon: Botany, Agronomy, Chemistry and Industrial Applications	Ranjith Senaratne, Ranjith Pathirana
1936		High Throughput Analysis for Food Safety [1 ed.]	Perry G. Wang, Mark F. Vitha, Jack F. Kay	1
1937		Bitterness : perception, chemistry and food processing	Aliani, Michel, Eskin, Neason Akivah Michael
1938		Sicilian Street Foods and Chemistry: The Palermo Case Study [1st ed.]	Michele Barone, Alessandra Pellerito	1
1939		Chemistry and technology of wines and liquors [2d ed]	by Karl M. Herstein and Morris B. Jacobs.	2
1940		Introductory Food Chemistry [Illustrated]	John Brady
1941		Combating Micronutrient Deficiencies: Food-Based Approaches [First ed.]	Brian Thompson, Leslie Amoroso
1942		Handbook of Food Analytical Chemistry, Pigments, Colorants, Flavors, Texture, and Bioactive Food Components [1 ed.]	Ronald E. Wrolstad, Terry E. Acree, Eric A. Decker, Michael H. Penner, David S. Reid, Steven J. Schw	1
1943		Olives and olive oil as functional foods : bioactivity, chemistry and processing	Apostolos Konstantinoy Kiritsakis, Fereidoon Shahidi
1944		Emulsifiers : properties, functions, and applications	Fitzgerald, Adrienne
1945		New trends in sample preparation techniques for food analysis	Lucci, Paolo, Núñez Burcio, Oscar
1946		Intellectual Property Rights and Food Security [First ed.]	Michael Blakeney
1947		Polysaccharide Dispersions: Chemistry and Technology in Food (Food Science and Technology) [1 ed.]	Reginald H. Walter	1
1948		Flavor Chemistry. Industrial and Academic Research	Sara J. Risch and Chi-Tang Ho (Eds.)
1949		Vegetable oil: properties, uses, and benefits	Holt, Brittany
1950		Natural Flavours, Fragrances, and Perfumes: Chemistry, Production, and Sensory Approach	Sreeraj Gopi, Nimisha Pulikkal Sukumaran, Joby Jacob, Sabu Thomas
1951		Food Freedom	Robin Greenfield
1952		Advances in Microbial Food Safety	Vijay K. Juneja, John P. Cherry, and Michael H. Tunick (Eds.)
1953		Olives	Ioannis Nikolaos Therios
1954		Introduction to the physical chemistry of foods	Christos Ritzoulis, Jonathan Rhoades
1955		The Chemical Physics of Food [1 ed.]	Peter Belton	1
1956		Hispanic Foods: Chemistry and Bioactive Compounds	Michael H. Tunick and Elvira González de Mejía (Eds.)
1957		The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists [2nd ed.]	Connie M. Weaver, James R. Daniel	2
1958		Quinoa: Chemistry and Technology	Fan Zhu
1959		Handbook of Food Chemistry	Peter Chi Keung Cheung (eds.)
1960		Use of Sugars and Other Carbohydrates in the Food Industry (Advances in Chemistry Series 012)	Sydney M. Cantor
1961		The Top 100 Zone Foods: The Zone Food Science Ranking System	Barry Sears
1962		The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking [1 ed.]	Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, Mark A. Wallert	1
1963		Developments in Dairy Chemistry—2: Lipids [1 ed.]	William W. Christie (auth.), P. F. Fox (eds.)	1
1964		Lipid Oxidation in Food and Biological Systems: A Physical Chemistry Perspective	Carlos Bravo-Diaz (editor)
1965		Mediterranean Fruits Bio-wastes: Chemistry, Functionality and Technological Applications [1st ed. 2022]	Mohamed Fawzy Ramadan (editor), Mohamed A. Farag (editor)	1
1966		The Chemistry of Oils and Fats	Frank D. Gunstone
1967		Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition (Food Science & Technology) [3 ed.]	Casimir C. Akoh, David B. Min	3
1968		Zoonotic Pathogens in the Food Chain [First ed.]	Denis Krause, Stephen Hendrick
1969		Microbial Safety of Minimally Processed Foods [1 ed.]	Vijay K. Juneja (Editor), John S. Novak (Editor), Gerald M. Sapers (Editor)	1
1970		Mushrooms: Agaricus Bisporus	Youssef Najib Sassine (editor)
1971		Flavor Technology. Physical Chemistry, Modification, and Process	Chi-Tang Ho, Chee-Teck Tan, and Chao-Hsiang Tong (Eds.)
1972		The Psychology of Food Choice [First ed.]	Richard Shepherd, Monique Raats
1973		Microbial Stress Adaptation and Food Safety [1 ed.]	Ahmed E. Yousef (Editor), Vijay K. Juneja (Editor)	1
1974		Food Chemistry and Nutrition: A Comprehensive Treatise	S. Sumathi
1975		Mechanism and Theory in Food Chemistry [2nd Edition]	Wong, Dominic W. S	2
1976		Advanced Dairy Chemistry: Lipids [volume 2, 3rd ed.]	Paul McSweeney (Editor) Patrick F. Fox (Editor)	3
1977		Chemistry and Technology of Soft Drinks and Fruit Juices [3 ed.]	Philip R. Ashurst	3
1978		Faba Bean: Chemistry, Properties and Functionality	Sneh Punia Bangar, Sanju Bala Dhull
1979		Chemistry and food safety in the EU: the Rapid Alert System for Food and Feed (RASFF) [1st ed. 2016]	Barone, Caterina, Parisi, Salvatore, Sharma, Ramesh Kumar	1
1980		Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B [3rd ed.]	Patrick F. Fox, Paul L. H. McSweeney	3
1981		Modelling microbial responses in foods [1 ed.]	Robin C. McKellar, Xuewen Lu	1
1982		The Chemistry of Milk and Milk Products	Megh R. Goyal, Suvartan Ranvir, Junaid Ahmad Malik
1983		Investigation of Microbial Association of Traditionally Fermented Sausages	Kozacinski L.at all.
1984		Spices. Flavor Chemistry and Antioxidant Properties	Sara J. Risch and Chi-Tang Ho (Eds.)
1985		Food Safety Economics: Incentives for a Safer Food Supply [1st ed.]	Tanya Roberts	1
1986		Molekularbiologische Methoden in der Lebensmittelanalytik: Grundlegende Methoden und Anwendungen [1 ed.]	Ulrich Busch (auth.), Ulrich Busch (eds.)	1
1987		Recent Advances in Edible Fats and Oils Technology: Processing, Health Implications, Economic and Environmental Impact	Yee-­Ying Lee (editor), Teck-Kim Tang (editor), Eng-Tong Phuah (editor), Oi-Ming Lai (editor)
1988		Dairy Chemistry and Biochemistry [2 ed.]	P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O'Mahony (auth.)	2
1989		The Chemistry of Thermal Food Processing Procedures	Maria Micali, Marco Fiorino, Salvatore Parisi
1990		Advances in Food Protection: Focus on Food Safety and Defense [1 ed.]	Hami Alpas, Madeleine Smith (auth.), Magdy Hefnawy (eds.)	1
1991		Ready-to-eat foods : microbial concerns and control measures	Andy Hwang, Lihan Huang
1992		Use of Sugars and Other Carbohydrates in the Food Industry	Gould R.F. (ed.)
1993		Flavor and Lipid Chemistry of Seafoods	Fereidoon Shahidi and Keith R. Cadwallader (Eds.)
1994		Mycotoxins: detection methods, management, public health, and agricultural trade [First ed.]	J Leslie, R Bandyopadhyay, A Visconti
1995		Microbial Hazard Identification in Fresh Fruit and Vegetables	James J. (Ed.)
1996		Food Proteins. Improvement through Chemical and Enzymatic Modification	Feeney R.E., Whitaker J.R. (eds.)
1997		Sequencing Technologies in Microbial Food Safety and Quality [1 ed.]	Devarajan Thangardurai (editor), Leo M.L. Nollet (editor), Saher Islam (editor), Jeyabalan Sangeetha (editor)	1
1998		Tea and tea products: chemistry and health-promoting properties	Ho, Chi-Tang,Lin, Jen-Kun,Shahidi, Fereidoon
1999		Food Chemistry (Food Science and Technology) [3 ed.]	Owen R. Fennema	3
2000		Poultry Science: The Many Faces of Chemistry in Poultry Production and Processing	Katarzyna Stadnicka (editor), Aleksandra Dunisławska (editor), Bartosz Tylkowski (editor)
2001		Foodinformatics: Applications of Chemical Information to Food Chemistry [1 ed.]	Karina Martinez-Mayorga, José Luis Medina-Franco (eds.)	1
2002		Major Cheese Groups [2nd ed]	Patrick F. Fox, Paul L.H. McSweeney, Timothy M. Cogan and Timothy P. Guinee (Eds.)	2
2003		Single Cell Oils: Microbial and Algal Oils [2 ed.]	Zvi Cohen, Colin Ratledge	2
2004		Food physics: physical properties - measurement and application	Ludger Figura, Arthur A. Teixeira
2005		Food chemistry: with 634 tables [4., rev. and extended ed]	Schieberle, Peter,Belitz, Hans-Dieter,Grosch, Werner	4
2006		The Chemistry of Food	Carla Mooney, Traci Van Wagoner (illustrator)
2007		Chemistry and Technology of Soft Drinks and Fruit Juices [2 ed.]	Dr. Philip R. Ashurst	2
2008		Ready-to-Eat Foods: Microbial Concerns and Control Measures	Andy Hwang, Lihan Huang
2009		Sweetness and Sweeteners. Biology, Chemistry, and Psychophysics	Deepthi K. Weerasinghe and Grant E. DuBois (Eds.)
2010		Microbrewing Science	Christopher Brown
2011		Food carotenoids: chemistry, biology and technology	Rodriguez-Amaya, Delia B
2012		The Maillard Reaction in Food Chemistry: Current Technology and Applications [1st ed.]	Dongliang Ruan, Hui Wang, Faliang Cheng	1
2013		Food carbohydrate chemistry	Wrolstad, Ronald E
2014		Modeling Microbial Responses in Food (Contemporary Food Science) [1 ed.]	Robin C. McKellar, Xuewen Lu	1
2015		Current Protocols in Food Analytical Chemistry	Wrolstad, Ronald E. Wrolstad
2016		Advanced dairy chemistry. Volume 1B, Proteins : applied aspects [Fourth edition]	McSweeney, P. L. H., O'Mahony, James A
2017		Wheat: chemistry and technology [4th ed]	Khan, Khalil(Editor),Shewry, Peter R(Editor)	4
2018		Microbial toxins in dairy products
2019		Starch: Chemistry and Technology [2 ed.]	Bemiller, James N(Editor)	2
2020		Food Physics: Physical Properties — Measurement and Applications [1 ed.]	Professor Dr. Ludger O. Figura, Professor Arthur A. Teixeira Ph.D.,P.E. (auth.)	1
2021		Amaranth Biology, Chemistry, and Technology [1 ed.]	Octavio Paredes-Lopez	1
2022		From Betty Crocker to Feminist Food Studies: Critical Perspectives on Women And Food	Arlene Voski Avakian, Barbara Haber
2023		Fundamentals of Dairy Chemistry [3rd ed.]	Robert Jenness, Elmer H. Marth, Noble P. Wong, Mark Keeney	3
2024		Chemistry and Technology of Soft Drinks and Fruit Juices [2nd ed]	Ashurst, Philip	2
2025		Physical functions of hydrocolloids : a collection of papers comprising the Symposium on Physical Functions of Hydrocolloids, presented before the Divisions of Agricultural and Food Chemistry and Colloid Chemistry at the 130th national meeting, Atlantic City, N.J., September, 1956	edited by the staff of the ACS Applied Publications.
2026		Fruit and Cereal Bioactives: Sources, Chemistry, and Applications [1 ed.]	Özlem Tokuolu, Clifford A Hall III	1
2027		Microbial Food Contamination, Second Edition [2 ed.]	Ph.D., Charles L. Wilson	2
2028		Olives [First ed.]	Ioannis Therios
2029		Bananas and plantains	J C Robinson, Víctor Galán Saúco
2030		Tropical Tuber Starches: Structural and Functional Characteristics	S. N. Moorthy, M. S. Sajeev, R. P. K. Ambrose, R. J. Anish
2031		Food Carotenoids: Chemistry, Biology and Technology [1 ed.]	Delia B. Rodriguez-Amaya	1
2032		Techniques to Measure Food Safety and Quality: Microbial, Chemical, and Sensory [1st ed. 2021]	Mohidus Samad Khan, Mohammad Shafiur Rahman	1
2033		Novel Food Preservation and Microbial Assessment Techniques	Ioannis S. Boziaris
2034		Chemical food safety	Leon Brimer
2035		Food Chemistry: A Laboratory Manual [2 ed.]	Dennis D. Miller, C. K. Yeung	2
2036		Potatoes postharvest	Pringle, B., Bishop, C., Clayton, R. (Eds.)
2037		Wheat-Chemistry and Utilization [1 ed.]	Hugh Cornell (Author), Albert W. Hoveling (Author)	1
2038		Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis [1 ed.]	Alam Zeb	1
2039		Food : the chemistry of its components [5th ed.]	T P Coultate, Royal Society of Chemistry (Great Britain)	5
2040		Wheat: chemistry and utilization	Cornell, Hugh J., Hoveling, Albert W
2041		Fennema's food chemistry [Fifth edition]	Damodaran, Srinivasan, Parkin, Kirk Lindsay
2042		Food Chemistry [1 ed.]	Dongfeng Wang, Hong Lin, Jianqian Kan, Linwei Liu, Xiaoxing Zeng	1
2043		Chemistry and Biochemistry of Food	Jose R. Perez-Castineira
2044		OCR Food and Nutrition for GCSE: Home Economics	Anita Tull, Lyndsey Jackson, Jan Shally
2045		Enzymes in Fruit and Vegetable Processing: Chemistry and Engineering Applications	Alev Bayindirli
2046		Advanced Spectroscopic Techniques for Food Quality	Ashutosh Kumar Shukla
2047		Food Fraud: A Global Threat with Public Health and Economic Consequences [1 ed.]	Rosalee S. Hellberg (editor), Karen Everstine (editor), Steven A. Sklare (editor)	1
2048		The Arts of the Microbial World: Fermentation Science in Twentieth-Century Japan (Synthesis) [1 ed.]	Victoria Lee	1
2049		Physics in Food Manufacturing: Case studies in fundamental and applied research	Megan J. Povey, Melvin J. Holmes, Sameera Rafiq, Elena Simone, Michael Rappolt, Mat Francis
2050		Chemistry and Function of Pectins	Marshall L. Fishman and Joseph J. Jen (Eds.)
2051		Food colloids : fundamentals of formulation ; [proceedings of the Conference Food Colloids 2000: Fundamentals of Formulation organized by the Food Chemistry Group of the RSC held on 3-6 April 2000 in Potsdam, Germany]	Eric Dickinson, Reinhard Miller	2000362000
2052		Chemistry of wine flavor	Andrew Leo Waterhouse, Susan E Ebeler, American Chemical Society. Division of Agricultural and Food Chemistry., American Chemical Society. Meeting
2053		Developments in Dairy Chemistry—2: Lipids [vol 2, 1 ed.]	William W. Christie (auth.), P. F. Fox (eds.)	1
2054		Cheese: Chemistry, Physics & Microbiology [Vol.2, 3 ed.]	Patrick F. Fox, Paul L.H. McSweeney, Timothy M. Cogan, Timothy P. Guinee	3
2055		The Chemistry and Technology of Edible Oils and Fats and their High Fat Products	G. Hoffmann and Steve L Taylor (Auth.)
2056		Chemistry and Technology of Flavors and Fragrances
2057		Molecular Techniques in the Microbial Ecology of Fermented Foods (Food Microbiology and Food Safety) [1 ed.]	Luca Cocolin, Danilo Ercolini	1
2058		Pseudocereals: Chemistry and Technology	Haros, Claudia Monika,Schönlechner, Regine, Regine Schoenlechner
2059		Food regulation and trade : toward a safe and open global food system	Josling, Tim, Orden, David, Roberts, Donna H
2060		Understanding Wine Chemistry, 2e [2 ed.]	Andrew L. Waterhouse, Gavin L. Sacks, David W. Jeffery	2
2061		Plant Proteins: Applications, Biological Effects, and Chemistry	Robert L. Ory (Eds.)
2062		Wine: Flavour Chemistry [1 ed.]	R. J. Clarke, J. Bakker	1
2063		Health-promoting properties of fruit and vegetables	Leon Alexander Terry
2064		The Coconut. Botany, production and uses [1 ed.]	Stephen William Adkins, Julianne Maree Biddle, Amirhossein Bazrafshan, Sundaravelpandian Kalaipandian (editors)	1
2065		Risk Regulation in Non-Animal Food Imports: The European Union Approach [1 ed.]	Francesco Montanari, Veronika Jezsó, Carlo Donati (auth.)	1
2066		Microbial diversity and biotechnology in food security [1 ed.]	R.N. Kharwar, R.S. Upadhyay, N.K. Dubey, Richa Raghuwanshi (eds.)	1
2067		Improving diets and nutrition: food-based approaches	Thompson, B., Amoroso, L. (Auth.)
2068		Foodborne Microbial Pathogens: Mechanisms and Pathogenesis (Food Science Texts Series) [1 ed.]	Arun K. Bhunia	1
2069		Cheese: Chemistry, Physics & Microbiology, Two-Volume Set, Volume 1-2, Third Edition [Vol.1, 3 ed.]	Patrick F. Fox, Paul L.H. McSweeney, Timothy M. Cogan, Timothy P. Guinee	3
2070		Camel meat and meat products	I T Kadim
2071		Chemistry of the Mediterranean Diet [1 ed.]	Amélia Martins Delgado, Maria Daniel Vaz Almeida, Salvatore Parisi (auth.)	1
2072		Organic food systems : meeting the needs of Southern Africa	Auerbach, Raymond
2073		Gac Fruit: Advances in Cultivation, Utilisation, Health Benefits and Processing Technologies	Minh H. Nguyen (editor), Tuyen Chan Kha (editor)
2074		Natural antimicrobials in food safety and quality	Mahendra Rai, Michael Chikindas, C.A.B. International
2075		Principles of food chemistry	deMan J.M.
2076		Chemistry and Technology of Flavours and Fragrances	Rowe D.J. (Ed.)
2077		Handbook of Fruit Wastes and By-Products: Chemistry, Processing Technology, and Utilization	Khalid Muzaffar, Sajad Ahmad Sofi, Shabir Ahmad Mir
2078		Labels of origin for food : local development, global recognition	Elizabeth Barham, Bertil Sylvander, CAB International
2079		Chemistry of Food Additives and Preservatives	Titus A. M. Msagati(auth.)
2080		Tea and Tea Products: Chemistry and Health-Promoting Properties [1 ed.]	Chi-Tang Ho, Jen-Kun Lin, Fereidoon Shahidi	1
2081		Chemistry of Wine Flavor	Andrew L. Waterhouse and Susan E. Ebeler (Eds.)
2082		Mass Spectrometry in Food and Environmental Chemistry	Yolanda Picó, Julian Campo
2083		Analytical Methods in The Food Industry	Matchett J.R., et al. (eds.)
2084		Microbial Food Safety in Animal Agriculture: Current Topics
2085		Hepatitis A Virus in Food: Detection and Inactivation Methods [1 ed.]	Glòria Sánchez (auth.)	1
2086		Chemistry and Physiology of Selected Food Colorants	Jennifer M. Ames and Thomas Hofmann (Eds.)
2087		Food Packaging Hygiene [1 ed.]	Caterina Barone, Luciana Bolzoni, Giorgia Caruso, Angela Montanari, Salvatore Parisi, Izabela Steinka (auth.)	1
2088		Food Chemistry [4 ed.]	H.-D. Belitz, Werner Grosch, Peter Schieberle	4
2089		Applied Food Protein Chemistry [1 ed.]	Zeynep Ustunol	1
2090		Microbial Food Safety and Preservation Techniques	Farshad Darvishi Harzevili, Hongzhang Chen
2091		Microbial Decontamination of Food	Manzoor Ahmad Shah (editor), Shabir Ahmad Mir (editor)
2092		Science of Rice : Chemistry and Nutrition [1 ed.]	Jinhu Tian, Yukiharu Ogawa, Jaspreet Singh, Lovedeep Kaur	1
2093		Basic Food Chemistry [2 ed.]	Frank A. Lee	2
2094		Aroma Active Compounds in Foods. Chemistry and Sensory Properties	Gary R. Takeoka, Matthias Güntert, and Karl-Heinz Engel (Eds.)
2095		The Dictionary of Flavors: And General Guide for Those Training in the Art and Science of Flavor Chemistry [1 ed.]	Dolf A. De Rovira	1
2096		Lipids in Foods: Chemistry, Biochemistry and Technology	Frank D. Gunstone
2097		Soybeans: Chemistry, Production, Processing, and Utilization	Lawrence A. Johnson, Pamela J. White, Richard Galloway
2098		Biology of foodborne parasites	Lihua Xiao, Una M Ryan, Yaoyu Feng
2099		Health Benefits of Organic Food: Effects of the Environment (Cabi) [First ed.]	D. I. Givens, A. M. Minihane, E. Shaw
2100		Food Physics: Physical Properties - Measurement and Applications [2 ed.]	Ludger O. Figura, Arthur A. Teixeira	2
2101		Food Safety and International Competitiveness: [First ed.]	G E Isaac, J Spriggs
2102		Wine Flavour Chemistry [2 ed.]	Jokie Bakker	2
2103		Hyphenated Techniques in Grape and Wine Chemistry [1 ed.]	Riccardo Flamini	1
2104		Food Chemistry: A Laboratory Manual	Dennis D. Miller, C. K. Yeung
2105		Rice : chemistry and technology [3rd ed]	Champagne, Elaine T	3
2106		Food Taste Chemistry	James C. Boudreau (Eds.)
2107		Microbial toxins and related contamination in the food industry	Laganà, Pasqualina
2108		Essentials of Food Chemistry [1st ed. 2021]	Jianquan Kan (editor), Kewei Chen (editor)	1
2109		Introduction to Food Chemistry [1st ed. 2021]	Vassilis Kontogiorgos	1
2110		Chemistry and Food Safety in the EU: The Rapid Alert System for Food and Feed (RASFF) [1 ed.]	Salvatore Parisi, Caterina Barone, Ramesh Kumar Sharma (auth.)	1
2111		Handbook of Coriander (Coriandrum sativum): Chemistry, Functionality, and Applications	Mohamed Fawzy Ramadan
2112		Food Chemistry: The Role of Additives, Preservatives and Adulteration [1 ed.]	Mousumi Sen (editor)	1
2113		Spices. Flavor chemistry & antioxidant properities [2nd printing ed.]	Risch, Ho	2
2114		Handbook of Enology: The Chemistry of Wine Stabilization and Treatments, Volume 2, 2nd Edition	P. Ribereau?Gayon, Y. Glories, A. Maujean, D. Dubourdieu(auth.)
2115		Introduction to Food Chemistry [2 ed.]	Vassilis Kontogiorgos	2
2116		A History of Water: Volume 3: Water and Food From Hunter-Gatherers to Global Production in Africa	Terje Tvedt, Terje Oestigaard (editors)
2117		Global Food Safety: Microbial Interventions and Molecular Advancements	Saher Islam, Devarajan Thangadurai, Jeyabalan Sangeetha, Natália Cruz-Martins
2118		Microbial Enzymes in Production of Functional Foods and Nutraceuticals	Amit Kumar Rai, Ranjna Sirohi, Luciana Porto de Souza Vandenberghe, Parameswaran Binod
2119		Heat Treatments for Postharvest Pest Control [1 ed.]	Juming Tang, Elizabeth Mitcham, Shaojin Wang, Susan Lurie	1
2120		Food Chemistry [1 ed.]	Harish Kumar Chopra, Parmjit Singh Panesar	1
2121		Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine	Michael Brenner
2122		Black Cumin (Nigella sativa) Seeds: Chemistry, Technology, Functionality, and Applications	Mohamed Fawzy Ramadan
2123		Food Physics: Physical Properties - Measurement and Applications [2nd ed. 2023]	Ludger O. Figura, Arthur A. Teixeira	2
2124		Chemistry and world food supplies	Shemilt L.W. (Ed)
2125		Who’s Who in Food Chemistry: Europe	Dr. Reto Battaglia, Prof. Dr. Werner Pfannhauser (auth.), Dr. Reto Battaglia, Prof. Dr. Werner Pfannhauser, Dr. Michael Murkovic (eds.)
2126		Food Flavor. Chemistry, Sensory Evaluation, and Biological Activity	Hirotoshi Tamura, Susan E. Ebeler, Kikue Kubota, and Gary R. Takeoka (Eds.)
2127		Ingredients: The Strange Chemistry of What We Put in Us and on Us	George Zaidan
2128		Flavor chemistry and technology [2 ed.]	Gary Reineccius, Henry B. Heath	2
2129		Salmonella: A Practical Approach to the Organism and its Control in Foods [1 ed.]	Chris Bell	1
2130		Microbial enzyme technology in food applications [1 ed.]	Ray, Ramesh C., Rosell, Cristina M	1
2131		Principles of Food Chemistry [2 ed.]	John M. deMan	2
2132		Bread Science: The Chemistry and Craft of Making Bread [2nd printing ed.]	Buehler, Emily	2
2133		Food lipids : chemistry, nutrition, and biotechnology [Fourth edition]	Akoh, Casimir C
2134		Chemical food safety	Brimer, L. (Eds.)
2135		Black cumin (Nigella sativa) seeds: Chemistry, Technology, Functionality, and Applications [1st ed.]	Mohamed Fawzy Ramadan	1
2136		Egg Nutrition and Biotechnology [First ed.]	J S Sim, S Nakai, W Guenter
2137		Fennema's food chemistry [Fifth edition]	Damodaran, Srinivasan, Fennema, Owen R., Parkin, Kirk Lindsay
2138		The Chemistry of Thermal Food Processing Procedures [1 ed.]	Maria Micali, Marco Fiorino, Salvatore Parisi (auth.)	1
2139		Hispanic Foods. Chemistry and Flavor	Michael H. Tunick and Elvira González de Mejia (Eds.)
2140		Introduction to the Chemistry of Food [1 ed.]	Dr. Michael Zeece	1
2141		PINEAPP: botany, production and uses
2142		Foods of Non-Animal Origin: Chemistry, Technology, Inspection Procedures [1 ed.]	Arpan Bhagat, Giorgia Caruso, Maria Micali, Salvatore Parisi (auth.)	1
2143		Food protein chemistry: an introduction for food scientists	J M Regenstein, Carrie Regenstein, Beth Kochen
2144		Oats: Chemistry and Technology [2nd ed.]	Webster, Francis	2
2145		The Chemistry of Food	Jan Velisek, Richard Koplik, Karel Cejpek
2146		Chemical evolution of nitrogen-based compounds in mozzarella cheeses	Barebera, Marcella, Barone, Caterina, Barone, Michele, Parisi, Salvatore, Zaccheo, Aleardo
2147		Chemistry and technology of honey production	Baglio, Ettore
2148		Chemistry and Technology of Soft Drinks and Fruit Juices, Second Edition
2149		Principles of Food Chemistry [3rd ed.]	John M. de Man	3
2150		Starch: Chemistry and Technology [2nd ed.]	Roy L. Whistler, James N. BeMiller, Eugene F. Paschall	2
2151		The Chemistry of Fear: Harvey Wiley's Fight for Pure Food	Jonathan Rees
2152		Poultry Meat Science (Poultry Science Symposium) [First ed.]	R I Richardson, C Mead
2153		Durum wheat: chemistry and technology [Second edition]	Abecassis, Joël, Carcea, Marina, Marchylo, Brian, Sissons, Mike
2154		Zoonotic pathogens in the food chain	Krause, D. O., Hendrick, S. (Eds.)
2155		The Potato: Botany, Production and Uses	Roy Navarre, Mark J. Pavek
2156		Zoonotic Pathogens in the Food Chain [First ed.]	Denis O Krause, Stephen Hendrick
2157		Modeling microbial responses in foods	Robin C McKellar, Xuewen Lu
2158		Irradiation for quality improvement, microbial safety and phytsosanitation of fresh produce [1 ed.]	Barkai-Golan, Rivka, Follett, Peter A	1
2159		Lathyrus sativus and Nutrition: Traditional Food Products, Chemistry and Safety Issues	Michele Barone, Rita Tulumello
2160		Micro-Organisms in Foods: Microbial Ecology of Food Commodities
2161		Salmonella : a practical approach to the organism and its control in foods	C Bell, Alec Kyriakides
2162		Chemistry, Texture, and Flavor of Soy	Keith R. Cadwallader and Sam K. C. Chang (Eds.)
2163		Advances in Potato Chemistry and Technology	Jaspreet Singh, Lovedeep Kaur
2164		Chemistry and Technology of Yoghurt Fermentation [1 ed.]	Ettore Baglio (auth.)	1
2165		Fundamentals of Dairy Chemistry [3rd ed]	Noble P. Wong	3
2166		Seafoods: Chemistry, Processing Technology and Quality [Softcover reprint of the original 1st ed. 1994]	Fereidoon Shahidi, J.R. Botta	1
2167		Fennema’s Food Chemistry [4th ed.]	Srinivasan Damodaran (Editor), Kirk L. Parkin (Editor), Owen R. Fennema (Editor)	4
2168		Mycotoxins : detection methods, management, public health and agricultural trade	John F Leslie, Ranajit Bandyopadhyay, A Visconti
2169		Starch, Third Edition: Chemistry and Technology [3 ed.]	James N. BeMiller, Roy L. Whistler	3
2170		Flavor Chemistry of Animal Foods [1St Edition]	Roger W. Bullard (Eds.)	1
2171		Carbohydrates in Grain Legume Seeds: Improving Nutritional Quality and Agronomic Characteristics [First ed.]	Cliff L Hedley
2172		Flavor Chemistry. Trends and Developments	Roy Teranishi, Ron G. Buttery, and Fereidoon Shahidi (Eds.)
2173		The Chemistry of Oils and Fats: Sources, Composition, Properties, and Uses [1 ed.]	Frank D. Gunstone	1
2174		Wine flavour chemistry [2nd ed]	Bakker, Jokie,Clarke, Ronald James	2
2175		Microbial Bioprocessing of Agri-food Wastes: Food Ingredients	Gustavo Molina, Minaxi Sharma, Vipin Chandra Kalia, Franciele Pelissari, Vijai Kumar Gupta
2176		Chemical Food Safety (Modular Texts) [First ed.]	Leon Brimer
2177		Foodborne Microbial Pathogens: Mechanisms and Pathogenesis [1 ed.]	Arun K. Bhunia (auth.)	1
2178		The Chemistry of Milk and Milk Products. Physicochemical Properties, Therapeutic Characteristics, and Processing Methods	Megh R. Goyal, Suvartan Ranvir, Junaid Ahmad Malik
2179		Chemistry And Technology Wines And Liquors	Herstein,Karl M., Gregory,Thomas C.
2180		Microbial Safety of Fishery Products	C. O. Chichester and H. D. Graham (Eds.)
2181		Economics of Food Safety [1 ed.]	David M. Smallwood, James R. Blaylock (auth.), Julie A. Caswell (eds.)	1
2182		Natural Flavours, Fragrances, and Perfumes: Chemistry, Production, and Sensory Approach	Sreeraj Gopi (editor), Nimisha Pulikkal Sukumaran (editor), Joby Jacob (editor), Sabu Thomas (editor)
2183		Quality Factors of Fruits and Vegetables. Chemistry and Technology	Joseph J. Jen (Eds.)
2184		Vegetable Oils in Food Technology: Composition, Properties, and Uses [illustrated edition]	Frank D. Gunstone
2185		Mechanism and Theory in Food Chemistry, Second Edition [2 ed.]	Dominic W.S. Wong (auth.)	2
2186		Chemistry of Spices (Cabi) [First ed.]	V A Parthasarathy, B Chempakam, T John Zachariah
2187		The Chemistry inside Spices & Herbs: Research and Development, Volume 2	Pankaj Kumar Chaurasia, Shashi Lata Bharati
2188		Molecular Techniques in the Microbial Ecology of Fermented Foods [1 ed.]	Giorgio Giraffa, Domenico Carminati (auth.), Luca Cocolin, Danilo Ercolini (eds.)	1
2189		The Chemistry inside Spices & Herbs: Research and Development, Volume 1	Pankaj Kumar Chaurasia, Shashi Lata Bharati
2190		Labels of Origin for Food [First ed.]	Elizabeth Barham, Bertil Sylvander
2191		Handbook of Research on Food Science and Technology: Volume 1: Food Technology and Chemistry [1 ed.]	Monica Chavez-Gonzalez (Editor), Jose Juan Buenrostro-Figueroa (Editor), Cristobal N. Aguilar (Editor)	1
2192		Food Carbohydrate Chemistry (Institute of Food Technologists Series)	Ronald E. Wrolstad
2193		Techniques to Measure Food Safety and Quality: Microbial, Chemical, and Sensory	Mohidus Samad Khan, Mohammad Shafiur Rahman
2194		Whey protein production, chemistry, functionality and applications	Guo, Mingruo
2195		Food Lipids: Chemistry, Nutrition, and Biotechnology [Second Edition]	Casimir C. Akoh, David B. Min
2196		Microbial Contamination and Food Degradation [1 ed.]	Alexandru Mihai Grumezescu, Alina Maria Holban	1
2197		Handbook of Food Bioengineering, Volume 3: Soft Chemistry and Food Fermentation [1 ed.]	Alexandru Mihai Grumezescu, Alina Maria Holban	1
2198		Olive Oil and Health [First ed.]	Jose L Quiles, Carmen Ramirez-Tortosa, Parveen Yaqoob
2199		Soy Protein and Formulated Meat Products (Cabi Publishing) [First ed.]	Henk W. Hoogenkamp
2200		Microbial risk analysis of foods	Donald W Schaffner
2201		Olive Oil Chemistry and Technology [2 ed.]	Dimitrios Boskou	2
2202		Chemistry You Can Chomp (Super Simple Science You Can Snack on) [Illustrated]	Jessie Alkire
2203		Canola : chemistry, production, processing, and utilization	James K Daun, N A M Eskin, Dave Hickling
2204		Progress in Food Chemistry [1 ed.]	Ernst N. Koeffer, Ernst N. Koeffer	1
2205		Olive Oil: Chemistry and Technology, Second Edition [2 ed.]	Dimitrios Boskou	2
2206		Fruit Oils: Chemistry and Functionality [1st ed.]	Mohamed Fawzy Ramadan	1
2207		Practical Applications of Physical Chemistry in Food Science and Technology	A. K. Haghi, Cristóbal Noé Aguilar, Jose Sandoval Cortes, Juan Alberto Ascacio-Valdés
2208		Controlled atmosphere storage of fruits and vegetables [2nd ed]	A K Thompson	2
2209		The Chemistry and technology of pectin	Reginald H Walter
2210		Practical Applications of Physical Chemistry in Food Science and Technology	Aguilar C.N., Sandoval-Cortés J., Valdes J.A.A., Haghi A.K. (ed.)
2211		Microbial Control and Food Preservation: Theory and Practice [1 ed.]	Vijay K. Juneja,Hari P. Dwivedi,John N. Sofos (eds.)	1
2212		Consumer Acceptance of Genetically Modified Foods (Cabi Publishing) [First ed.]	R. E. Evenson, V. Santaniello
2213		Handbook of food analytical chemistry	Ronald E Wrolstad, et al
2214		Tropical Foods: Vol. 2: Chemistry and Nutrition	George E. Inglett, George Charalambous
2215		Chemistry of the Mediterranean Diet	Amélia Martins Delgado, Maria Daniel Vaz Almeida, Salvatore Parisi
2216		Tropical Foods: Vol. 1: Chemistry and Nutrition	George E. Inglett, George Charalambous
2217		Microbial Food Contamination [1 ed.]	Charles L. Wilson, Samir Droby	1
2218		An Introduction to the Physical Chemistry of Food [1 ed.]	John N. Coupland (auth.)	1
2219		Agricultural and Food Chemistry: Past, Present, Future	Roy Teranishi
2220		Food Chemistry [4 ed.]	Hans-Dieter Belitz, Werner Grosch, Peter Schieberle (auth.)	4
2221		Pseudocereals: Chemistry and Technology [1 ed.]	Claudia Monika Haros, Regine Schoenlechner	1
2222		Advances in potato chemistry and technology [Second edition]	Kaur, Lovedeep, Singh, Jaspreet
2223		The Fig: Botany, Production and Uses	Ali Sarkhosh, Alimohammad Yavari, Louise Ferguson
2224		Microbial Surfactants: Volume 2: Applications in Food and Agriculture	R. Z. Sayyed, Hesham All El-Enshasy
2225		Food Fraud: An Introduction and Perspectives on the Chemistry of the Crime	John Spink
2226		The Encyclopedia of Fruit & Nuts [First ed.]	Jules Janick, Robert E. Paull
2227		Microbial Toxins and Related Contamination in the Food Industry [1 ed.]	Gabriella Caruso, Giorgia Caruso, Pasqualina Lagan`Lagan`, Antonino Santi Delia, Salvatore Parisi, Caterina Barone, Lucia Melcarne, Francesco Mazzù (auth.)	1
2228		How to Feed the World [1st ed.]	Jessica Eise, Kenneth Alan Foster	1
2229		Clostridium Botulinum A Spore Forming Organism and a Challenge to Food Safety	Christine Rasetti-Escargueil, Susanne Surman-Lee
2230		Butters, honeys, and syrups [[Rev.] ed.]	Johnson, Francille K., Phillips, Marjorie May
2231		SOYBEANS: CHEMISTRY AND TECHNOLOGY VOLUME 1 PROTEINS	Allan K. Smith, Sidney J. Circle
2232		Microorganisms in Foods 6: Microbial Ecology of Food Commodities (Microorganisms in Foods) [2nd ed.]	International Commission on Microbiological Specifications of Foods (ICMSF)	2
2233		Plant Pigments, Flavors and Textures. the Chemistry and Biochemistry of Selected Compounds	N. A. M. Eskin
2234		Chemistry and Biochemistry of Food	Perez-Castineira J.R.
2235		Chemistry of Foods: EU Legal and Regulatory Approaches [1 ed.]	Daniele Pisanello (auth.)	1
2236		Phenolic Compounds in Food and Their Effects on Health I. Analysis, Occurrence, and Chemistry	Chi-Tang Ho, Chang Y. Lee, and Mou-Tuan Huang (Eds.)
2237		Physical Chemistry of Foods (Food Science and Technology)	Pieter Walstra
2238		Microbial Food Safety: An Introduction [1 ed.]	Omar A. Oyarzabal (auth.), Omar A. Oyarzabal, Steffen Backert (eds.)	1
2239		Chemistry and Safety of South American Yerba Mate Teas (SpringerBriefs in Molecular Science)	Candela Iommi
2240		Evaluation of quality of fruits and vegetables	Harold E Pattee, American Chemical Society. Division of Agricultural and Food Chemistry. Flavor Subdivision
2241		Fruit and cereal bioactives: sources, chemistry, and applications	Tokuşoğlu, Özlem(Editor),III, Clifford Hall(Editor)
2242		Nourished Planet [1st ed.]	Barilla Center for Food and Nutrition, Danielle Nierenberg	1
2243		Microbial Biotechnology in Food Processing and Health: Advances, Challenges, and Potential [1 ed.]	Deepak Kumar Verma (editor), Ami R. Patel (editor), Sudhanshu Billoria (editor), Geetanjali Kaushik (editor), Maninder Kaur (editor)	1
2244		Cheese: Chemistry, Physics and Microbiology: Volume 2 Major Cheese Groups	R. C. Lawrence, J. Gilles, L. K. Creamer (auth.), P. F. Fox (eds.)
2245		Wheat: Chemistry and Technology [II, 3 ed.]	Y. Pomeranz	3
2246		Handbook of Food Chemistry [1 ed.]	Peter Chi Keung Cheung, Bhavbhuti M. Mehta (eds.)	1
2247		Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability	Laura A. la de Rosa, Emilio Alvarez-Parrilla, Gustavo A. Gonzalez-Aguilar
2248		Microbial Toxins in Dairy Products [1 ed.]	Adnan Y. Tamime	1
2249		Sustainable diets: linking nutrition and food systems	Burlingame, Barbara A
2250		Functional food and health	Takayuki Shibamoto, American Chemical Society. Division of Agricultural and Food Chemistry., et al
2251		Food Plant Economics [1 ed.]	Zacharias B. Maroulis, George D. Saravacos	1
2252		Essential oils in food processing : chemistry, safety and applications	Hashemi, Seyed Mohammad Bagher, Khaneghah, Amin Mousavi, Sant'Ana, Anderson de Souza
2253		Consumer Behaviour in Food and Healthy Lifestyle: A Global Perspective	Isaac K. Ngugi, Helen O'Sullivan, Hanaa Osman
2254		Fruit and vegetable phytochemicals: chemistry, nutritional value, and stability	Alvarez-Parrilla, Emilio,Rosa, Laura A. de la,González-Aguilar, Gustavo A
2255		Advanced Dairy Chemistry, Volume 2: Lipids [4 ed.]	Paul L. H. McSweeney (editor), Patrick F. Fox (editor), James A. O'Mahony (editor)	4
2256		Amino Acid Composition and Biological Value of Cereal Proteins: Proceedings of the International Association for Cereal Chemistry Symposium on Amino Acid Composition and Biological Value of Cereal Proteins Budapest, Hungary, May 31–June 1,1983 [1 ed.]	Radomir Lásztity (auth.), Radomir Lásztity, Máté Hidvégi (eds.)	1
2257		The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking	Provost J.J., Colabroy K.L., Kelly B.S., Wallert M.A.
2258		Free Radicals in Food. Chemistry, Nutrition, and Health Effects	Michael J. Morello, Fereidoon Shahidi, and Chi-Tang Ho (Eds.)
2259		Food Microbial and Molecular Biology: From Fundamentals to Applications [1 ed.]	Saher Islam (editor), Devarajan Thangadurai (editor), Jeyabalan Sangeetha (editor), Zaira Zaman Chowdhury (editor)	1
2260		Analytical Methods in the Food Industry (Advances in Chemistry 003)	American Chemical Society
2261		Tea and Tea Products: Chemistry and Health-Promoting Properties (Nutraceutical Science and Technology) [1 ed.]	Chi-Tang Ho, Jen-Kun Lin, Fereidoon Shahidi	1
2262		Essential Oils in Food Processing: Chemistry, Safety and Applications	Seyed Mohammed Bagher Hashemi, Amin Mousavi Khaneghah, Anderson de Souza Sant’Ana
2263		Mass Spectrometry in Grape and Wine Chemistry (Wiley - Interscience Series on Mass Spectrometry)	Riccardo Flamini, Pietro Traldi
2264		Developments in Dairy Chemistry—3: Lactose and Minor Constituents [1 ed.]	P. A. Morrissey (auth.), P. F. Fox (eds.)	1
2265		Bread Science: The Chemistry and Craft of Making Bread	Buehler E.
2266		The Chemistry of Food [1 ed.]	Jan Velisek	1
2267		Food Safety : Contaminants and Toxins (CABI Publishing) [First ed.]	J. P. F. D'Mello
2268		Chemistry of food, food supplements, and food contact materials : from production to plate	Mark A Benvenuto, American Chemical Society. Division of Environmental Chemistry., American Chemical Society. Division of Agricultural and Food Chemistry
2269		Rye: Production, Chemistry, and Technology	Ed. Walter Bushuk
2270		Principles of Dairy Chemistry	Jenness, Robert, Patton, Stuart
2271		Dietary Supplements for the Health and Quality of Cultured Fish: [First ed.]	Heisuke Nakagawa, Minoru Sato, Delbert M Gatlin III
2272		Food proteins and peptides : chemistry, functionality interactions, and commercialization	Hettiarachchy, Navam S., Kannan, Arvind, Marshall, Maurice R., Sato, Kenji
2273		Microbial Mitigation of Stress Response of Food Legumes [1 ed.]	N. Amaresan (Editor), Senthilkumar Murugesan (Editor), Krishna Kumar (Editor), A. Sankaranarayanan (Editor)	1
2274		Flavor Chemistry and Technology
2275		Dairy Chemistry and Biochemistry [1 ed.]	Patrick F. Fox, Paul McSweeney	1
2276		Soybeans - Chemistry, Production Processing, and Utilization, Volume 2	Johnson, Lawrence A., White, Pamela J., Galloway, Richard (Eds.)
2277		World protein resources	Aaron M Altschul, American Chemical Society. Division of Agricultural and Food Chemistry
2278		Chemistry of Maillard Reactions in Processed Foods [1st ed.]	Salvatore Parisi, Weihui Luo	1
2279		Chemistry of Wine Flavor (ACS Symposium Series, No. 714)	Andrew L. Waterhouse, Susan E. Ebeler
2280		Experimental Food Chemistry	Nell I. Mondy
2281		Flavor chemistry and technology [2nd ed.]	Gary Reineccius, Henry B Heath	2
2282		Culinary Reactions: The Everyday Chemistry of Cooking [1.0]	Field, Simon Quellen	10
2283		Physical Functions of Hydrocolloids (Advances in Chemistry 025)	American Chemical Society
2284		Flavonoids: Chemistry, Biochemistry and Applications [1 ed.]	Oyvind M. Andersen, Kenneth R. Markham	1
2285		Chemistry of Taste. Mechanisms, Behaviors, and Mimics	Peter Given and Dulce Paredes (Eds.)
2286		International Standardisation of Fruits and Vegetables - Avocados.	OECD
2287		Food Carbohydrates: Chemistry, Physical Properties, and Applications [1 ed.]	Steve W. Cui	1
2288		The Importance of Packaging Design for the Chemistry of Food Products	Giovanni Brunazzi, Salvatore Parisi, Amina Pereno (auth.)
2289		Food Chemistry [4th revised and extended ed. 2009]	H.-D. Belitz, Werner Grosch, Peter Schieberle	4
2290		Principles of Food Chemistry [3 ed.]	John M. deMan	3
2291		Food: The Chemistry of its Components [6 ed.]	Tom Coultate	6
2292		Thermal Treatments of Canned Foods [1 ed.]	Angela Montanari,Caterina Barone,Michele Barone,Anna Santangelo (auth.)	1
2293		Food, Genes, and Culture: Eating Right for Your Origins	Dr. Gary Paul Nabhan (auth.)
2294		Microbial Safety of Fresh Produce (Institute of Food Technologists Series) [1 ed.]	Xuetong Fan, Brendan A. Niemira, Christopher J. Doona, Florence E. Feeherry, Robert B. Gravani	1
2295		Microbial Food Safety: A Food Systems Approach [Illustrated]	Charlene Wolf-Hall, William Nganje
2296		Current Protocols in Food Analytical Chemistry	J. Whitaker
2297		Oriental Foods and Herbs. Chemistry and Health Effects	Chi-Tang Ho, Jen-Kun Lin, and Qun Yi Zheng (Eds.)
2298		Heat treatments for postharvest pest control : theory and practice	Juming Tang, et al
2299		Challenges in Taste Chemistry and Biology	Thomas Hofmann, Chi-Tang Ho, and Wilhelm Pickenhagen (Eds.)
2300		Introduction to Food Chemistry [1 ed.]	Vassilis Kontogiorgos	1
2301		Microbial functional foods and nutraceuticals	Vijai K. Gupta, Helen Treichel, Volha Shapaval, Luiz Antonio de Oliveira, Maria Tuohy (eds.)
2302		Meat Science: An Introductory Text (Modular Texts Series) [2 ed.]	Paul D. Warriss	2
2303		Meat Science: An Introductory Text [1st ed.]	P. D. Warriss	1
2304		Food Consumption in Medieval Iberia: A Socio-economic Analysis, 13th-15th Centuries	Juan Vicente García Marsilla
2305		Advanced Dairy Chemistry, Volume 3: Lactose, Water, Salts and Minor Constituents [4 ed.]	Paul L. H. McSweeney, James A. O'Mahony, Alan L. Kelly	4
2306		Chemistry and Hygiene of Food Gases [1st ed. 2019]	Pasqualina Laganà, Giovanni Campanella, Paolo Patanè, Maria Assunta Cava, Salvatore Parisi, Maria Elsa Gambuzza, Santi Delia, Maria Anna Coniglio	1
2307		Microorganisms in Foods 6: Microbial Ecology of Food Commodities	International Commission on Microbiological Specifications for Foods (ICMSF)
2308		Introductory Food Chemistry	Ira Dufresne Garard
2309		Chemistry of Spices [First ed.]	V A Parthasarathy, B Chempakam, T John Zachariah
2310		Chemistry and Biochemistry of Food [2nd, Revised and Extended Edition]	Pérez-Castiñeira J.R.	2
2311		An Introduction to Food Grade Nanoemulsions [1 ed.]	Nandita Dasgupta,Shivendu Ranjan (auth.)	1
2312		Essentials of Food Chemistry	Jianquan Kan (editor), Kewei Chen (editor)
2313		Principles of Food Chemistry [1 ed.]	John M. DeMan	1
2314		Natural Flavors and Fragrances. Chemistry, Analysis, and Production	Carl Frey and Russell Rouseff (Eds.)
2315		Deep Frying: Chemistry, Nutrition, and Practical Applications [2nd edition]	Michael D. Erickson	2
2316		Food Chemistry: The Role of Additives, Preservatives and Adulteration	Mousumi Sen
2317		Fruit and Vegetable Phytochemicals: Chemistry, Nutrition Value and Stability [2nd ed]	Yahia, Elhadi M	2
2318		The Chemistry of Cereal Proteins [2 ed.]	Radomir Lasztity (Author)	2
2319		Chemistry and Biochemistry of Food (De Gruyter Textbook) [1 ed.]	Jose Perez-Castineira	1
2320		Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents [3 ed.]	P.F. Fox (auth.), Paul McSweeney, Patrick F. Fox (eds.)	3
2321		Basic Food Chemistry [2nd ed.]	Frank A. Lee	2
2322		The Influence of Chemistry on New Foods and Traditional Products [1 ed.]	Giampiero Barbieri, Caterina Barone, Arpan Bhagat, Giorgia Caruso, Zachary Ryan Conley, Salvatore Parisi (auth.)	1
2323		Foodborne Parasites (Food Microbiology and Food Safety) [1 ed.]	Ynes R. Ortega , Michael P. Doyle (Series Editors)	1
2324		Food Biopreservatives of Microbial Origin [1 ed.]	Bibek Ray (Author)	1
2325		No One Eats Alone: Food as a Social Enterprise [1 ed.]	Michael S. Carolan (auth.)	1
2326		Foodborne Parasites (Food Microbiology and Food Safety)	Ynes R. Ortega (editor)
2327		Food Microbial Sustainability: Integration of Food Production and Food Safety	Arun Karnwal (editor), Abdel Rahman Mohammad Said Al-Tawaha (editor)
2328		The chemistry of food additives and preservatives	Titus A M Msagati
2329		Food Security: Quality Management, Issues and Economic Implications: Quality Management, Issues and Economic Implications [1 ed.]	Maddox A. Jones, Francisco E. Hernandez	1
2330		Microbial Biotechnology in the Food Industry: Advances, Challenges, and Potential Solutions	Faizan Ahmad, Zahra H. Mohammad, Salam A. Ibrahim, Sadaf Zaidi
2331		Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization	Navam S. Hettiarachchy
2332		Fruit and vegetable phytochemicals : chemistry, nutritional value and stability	Laura A de la Rosa, Emilio Alvarez-Parrilla, Gustavo A González-Aguilar
2333		Vitamin E - Food Chemistry Composition and Analysis www forumakademi org [1 ed.]	Ronald R. Eitenmiller, Junsoo Lee	1
2334		Camel Meat and Meat Products [Illustrated]	Isam T. Kadim (editor), Osman Mahgoub (editor), Bernard Faye (editor), Mustafa M. Farouk (editor)
2335		Microbial Biotechnology: Volume 2. Application in Food and Pharmacology [1 ed.]	Jayanta Kumar Patra,Gitishree Das,Han-Seung Shin (eds.)	1
2336		Wheat : chemistry and technology [4. ed.]	Khan, Khalil, Shewry, Peter R.	4
2337		Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability [1 ed.]	Laura A. de la Rosa, Emilio Alvarez-Parrilla, Gustavo A. Gonzalez-Aguilar	1
2338		Oils and Fats Authentication: v. 5 (Chemistry and Technology of Oils and Fats)	Michael Jee
2339		Careful Eating: Bodies, Food and Care [1 ed.]	Emma-Jayne Abbots, Anna Lavis, Luci Attala	1
2340		Allergic Intimacies: Food, Disability, Desire, and Risk	Michael Gill
2341		Principles of Food Chemistry [4 ed.]	John M. deMan, John W. Finley, W. Jeffrey Hurst, Chang Yong Lee, (auth.)	4
2342		Microbial ecology of foods 2: Food commodities	International commission on microbiological specifications for foods
2343		Chemistry and Biochemistry of Food	Jose Pérez-Castiñeira
2344		Regulating and Managing Food Safety in the EU [1st ed.]	Harry Bremmers, Kai Purnhagen	1
2345		Physical Chemistry and Industrial Application of Gellan Gum [1 ed.]	R. Takahashi, M. Akutu, K. Kubota (auth.), K. Nishinari (eds.)	1
2346		Flavor Chemistry and Technology [2 ed.]	Gary Reineccius (Author)	2
2347		Foodborne Microbial Pathogens [2nd ed.]	Arun K. Bhunia	2
2348		Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance	Francesco Capozzi, Luca Laghi, Peter S Belton
2349		Microbial Ecology of Foods. Volume 1: Factors Affecting Life and Death of Microorganisms	ICMSF (Eds.)
2350		The Chemistry of Cereal Proteins, Second Edition. [2nd ed.]	Lasztity, Radomir	2
2351		Chemistry of food Packaging	Swalm C.M. (ed.)
2352		The Olive: Botany and Production	Andrea Fabbri (editor), Luciana Baldoni (editor), Tiziano Caruso (editor), Franco Famiani (editor)
2353		New Tastes in Green Tea: A Novel Flavor for Familiar Drinks, Dishes, and Desserts	Mutsuko Tokunaga
2354		Concepts in Cereal Chemistry	Finlay MacRitchie
2355		Impact of science on African agriculture and food security	Anandajayasekeram, P., Rukuni, M., Babu, S., Liebenberg, F., Keswani, C. L. (Eds.)
2356		Anthocyanins: Chemistry, Processing & Bioactivity [1st ed. 2021]	Bin Li, Li Wang, Weibin Bai, Wei Chen, Fang Chen, Chi Shu	1
2357		Chemistry of Cooking	Sorangel Rodriguez-Velazquez
2358		Chemistry of Winemaking	Webb A.D. (ed.)
2359		Chemistry of food, food supplements, and food contact materials : from production to plate [1 ed.]	Mark A. Benvenuto, Satinder Ahuja, Timothy V. Duncan, Gregory O. Noonan, Elizabeth S. Roberts-Kirchhoff	1
2360		Food Related Enzymes	Whitaker J.R. (ed.)
2361		Seafood science : advances in chemistry, technology, and applications	editor, Se-Kwon Kim.
2362		Fundamentals of Dairy Chemistry [2 ed.]	Byron Horton Webb	2
2363		Lathyrus sativus and Nutrition: Traditional Food Products, Chemistry and Safety Issues [1st ed.]	Michele Barone, Rita Tulumello	1
2364		International Standards for Fruit and Vegetables: Cucumbers - Normes Internationales Pour Les Fruits Et Legumes : Concombres [Pap/Ele Bl ed.]	OECD Organisation for Economic Co-operation and Development
2365		Science and Engineering of Chinese Liquor (Baijiu): Microbiology, Chemistry and Process Technology	Yan Xu
2366		Lipids in Foods. Chemistry, Biochemistry and Technology [1st ed.]	Frank D. Gunstone and Frank A. Norris (Auth.)	1
2367		Advanced Analytical Techniques in Dairy Chemistry	Kamal Gandhi, Neelima Sharma, Priyae Brath Gautam, Rajan Sharma, Bimlesh Mann, Vanita Pandey
2368		Wine Flavour Chemistry, Second edition	Jokie Bakker, Ronald J. Clarke(auth.)
2369		Opuntia spp.: Chemistry, Bioactivity and Industrial Applications	Mohamed Fawzy Ramadan (editor), Tamer E. Moussa Ayoub (editor), Sascha Rohn (editor)
2370		Chemistry and Hygiene of Food Additives	Avventuroso, Emanuela, Delia, Santi, Gioffré, Maria Eufemia, Laganà, Pasqualina, Moscato, Umberto, Parisi, Salvatore, Patanè, Paolo, Romano, Giovanni
2371		Corn: Chemistry and Technology	Stanley A. Watson, Paul E. Ramstad
2372		Meat science : an introductory text	P D Warriss
2373		Who’s Who in Food Chemistry: Europe [2 ed.]	Dr. Reto Battaglia, Prof. Dr. Werner Pfannhauser (auth.), Dr. Reto Battaglia, Prof. Dr. Werner Pfannhauser, Dr. Michael Murkovic (eds.)	2
2374		Seafood Science: Advances in Chemistry, Technology and Applications [1 ed.]	Se-Kwon Kim	1
2375		Food Lipids-Chemistry, Nutrition, and Biotechnology, Fourth Edition [4 ed.]	Casimir C. Akoh (Editor)	4
2376		The Chemistry of Frozen Vegetables [1 ed.]	Izabela Steinka, Caterina Barone, Salvatore Parisi, Marina Micali (auth.)	1
2377		Food Chemistry Laboratory: A Manual for Experimental Foods [2 ed.]	Connie M. Weaver, James R. Daniel	2
2378		Mediterranean Fruits Bio-wastes: Chemistry, Functionality and Technological Applications	Mohamed Fawzy Ramadan (editor), Mohamed A. Farag (editor)
2379		Sweet Potato: Post Harvest Aspects in Food, Feed and Industry (Food Science and Technology)	Ramesh C. Ray, K. I. Tomlins
2380		New Topics in Food Engineering	Mariann A. Comeau
2381		Chocolate: Cocoa Byproducts Technology, Rheology, Styling, and Nutrition	Elevina Pèrez Sira
2382		Fix, Freeze, Feast: The Delicious, Money-Saving Way to Feed Your Family	Kati Neville, Lindsay Tkacsik
2383		Put 'em up!: a comprehensive home preserving guide for the creative cook, from drying and freezing to canning and pickling	Vinton, Sherri Brooks
2384		Advances in food diagnostics	Nollet, L., Toldra, F., Hui, Y.
2385		Lifestyles Related to Eating Habits in Ready Meal Consumption: Comparative Study Between São Paulo and Rome	Paulette Siekierski, Mateus Canniatti Ponchio
2386		Achieving sustainable production of eggs: Safety and Quality: 1	Julie Roberts (editor)
2387		Handbook of Seafood: Quality and Safety Maintenance and Applications	Ismail Yüksel Genç, Eduardo Esteves, Abdullah Diler
2388		Sugar Beets: Production, Uses and Health Implications	Lindsey Brooks
2389		Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications (Food Preservation Technology) [1 ed.]	Gustavo V. Barbosa-Cánovas, Q. Howard Zhang	1
2390		Corn and Coconut Oil: Antioxidant Properties, Uses and Health Benefits [1 ed.]	Constantin Apetrei	1
2391		Pesticide, veterinary and other residues in food [1 ed.]	D Watson	1
2392		Food Microbiology: Fundamentals, Challenges and Health Implications	Elaine Perkins
2393		Fresh food from small spaces: the square-inch gardener's guide to year-round growing, fermenting, and sprouting [Kindle ed]	Ruppenthal, R. J
2394		Dehydrating food : a beginner's guide	Jay Bills, Shirley Bills