Title: Food Canning Technology / Edition 1, Author: Jean Larousse
Title: Fresh-Cut Fruits and Vegetables: Science, Technology, and Market / Edition 1, Author: Olusola Lamikanra
Title: Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making / Edition 1, Author: Georgina Calderon-Dominguez
Title: Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications / Edition 1, Author: Gustavo V. Barbosa-Canovas
Title: Fish Drying and Smoking: Production and Quality / Edition 1, Author: Peter E. Doe
Title: Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes / Edition 1, Author: Michael Eskin
Title: Innovative Processing Technologies for Foods with Bioactive Compounds / Edition 1, Author: Jorge J. Moreno
Title: Postharvest Physiology and Hypobaric Storage of Fresh Produce / Edition 1, Author: S P Burg
Title: Microbial Enzyme Technology in Food Applications / Edition 1, Author: Ramesh C. Ray
Title: Handbook of Food Processing: Food Preservation / Edition 1, Author: Theodoros Varzakas
Title: Shelf Life Evaluation of Foods / Edition 2, Author: C.M.D. Man
Title: Ultrasound in Food Processing: Recent Advances / Edition 1, Author: Mar Villamiel
Title: Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes / Edition 1, Author: Theodoros Varzakas
Title: Food Preservation and Biodeterioration / Edition 2, Author: Gary S. Tucker
Title: Food Powders: Physical Properties, Processing, and Functionality / Edition 1, Author: Enrique Ortega-Rivas
Title: Spray Drying Techniques for Food Ingredient Encapsulation / Edition 1, Author: C. Anandharamakrishnan
Title: Oxidative Stability and Shelf Life of Foods Containing Oils and Fats, Author: Min Hu
Title: Food Storage Stability / Edition 1, Author: Irwin A. Taub
Title: Storage and Scarcity: New practices for food, energy and water / Edition 1, Author: Giorgio Osti
Title: Minimally Processed Fruits and Vegetables / Edition 1, Author: Maria Soledad Tapia

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