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Lieferbare Titel
Sharma, Shri K. / Mulvaney, Steven J. / Rizvi, Syed S. H.
Food Process Engineering
Theory and Laboratory Experiments
ISBN 978-0-471-32241-2

De, Sirshendu / Mondal, Sourav / Banerjee, Suvrajit
Technology, Applications and Health
ISBN 978-1-118-35066-9

Baldwin, Cheryl J. (ed.)
Sustainability in the Food Industry
ISBN 978-0-8138-0846-8

Baldwin, Cheryl J.
The 10 Principles of Food Industry Sustainability
ISBN 978-1-118-44773-4

Peri, Claudio (ed.)
The Extra-Virgin Olive Oil Handbook
ISBN 978-1-118-46045-0

Armstrong, Richard A. / Hilton, Anthony C.
Statistical Analysis in Microbiology
ISBN 978-0-470-55930-7

Goodner, Kevin / Rousseff, Russell (eds.)
Practical Analysis of Flavor and Fragrance Materials
ISBN 978-1-4051-3916-8

Linden, G. (ed.)
Analytical Techniques for Foods and Agricultural Products
ISBN 978-0-471-18609-0

Brigelius-Flohé, Regina / Joost, Hans-Georg (eds.)
Nutritional Genomics
Impact on Health and Disease
ISBN 978-3-527-31294-8

Brooks, David W. / Giles, Geoff A. (eds.)
PET Packaging Technology
ISBN 978-1-84127-222-1

Sinha, Nirmal K. / Hui, Y. H. / Evranuz, E. Özgül / Siddiq, Muhammad / Ahmed, Jasim
Handbook of Vegetables and Vegetable Processing
ISBN 978-0-8138-1541-1

Thompson, Anthony Keith
Fruit and Vegetables
Harvesting, Handling and Storage, 2 Volume Set
ISBN 978-1-118-65404-0

Gurib-Fakim, Ameenah (ed.)
Novel Plant Bioresources
Applications in Food, Medicine and Cosmetics
ISBN 978-1-118-46061-0

Dowler, Elizabeth / Jones Finer, Catherine (eds.)
Welfare of Food
Rights and Responsibilities in a Changing World
ISBN 978-1-4051-1245-1

Clark, Stephanie / Jung, Stephanie / Lamsal, Buddhi (eds.)
Food Processing
Principles and Applications
ISBN 978-0-470-67114-6

Noomhorm, Athapol / Ahmad, Imran / Anal, Anil K. (eds.)
Functional Foods and Dietary Supplements
Processing Effects and Health Benefits
ISBN 978-1-118-22787-9

Kim, Se-Kwon (ed.)
Marine Proteins and Peptides
Biological Activities and Applications
ISBN 978-1-118-37506-8

Ferreri, Carla / Chatgilialoglu, Chryssostomos
Membrane Lipidomics for Personalized Health
ISBN 978-1-118-54032-9

Summers, James L.
Dietary Supplement Labeling Compliance Review
ISBN 978-0-8138-0437-8

Cullen, P. J. (ed.)
Food Mixing
Principles and Applications
ISBN 978-1-4051-7754-2

Wright, Simon / McCrea, Diane (eds.)
The Handbook of Organic and Fair Trade Food Marketing
ISBN 978-1-4051-5058-3

Boulton, Christopher (ed.)
Encyclopaedia of Brewing
ISBN 978-1-4051-6744-4

Gokoglu, Nalan / Yerlikaya, Pinar
Seafood Chilling, Refrigeration and Freezing
Science and Technology
ISBN 978-1-118-51218-0

Steinbüchel, Alexander / Rhee, Sang Ki (eds.)
Polysaccharides and Polyamides in the Food Industry
Properties, Production, and Patents
ISBN 978-3-527-31345-7

Smith, Jim / Charter, Edward (eds.)
Functional Food Product Development
ISBN 978-1-4051-7876-1

Wrolstad, Ronald E.
Food Carbohydrate Chemistry
ISBN 978-0-8138-2665-3

Yu, Liangli L. (ed.)
Wheat Antioxidants
ISBN 978-0-470-04259-5

Tamime, A. Y. (ed.)
Dairy, Food and Beverage Operations
ISBN 978-1-4051-5503-8

Gilbert, John / Senyuva, Hamide (eds.)
Bioactive Compounds in Foods
ISBN 978-1-4051-5875-6

Herrmann, Andreas (ed.)
The Chemistry and Biology of Volatiles
ISBN 978-0-470-77778-7

Wintgens, Jean Nicolas (ed.)
Coffee: Growing, Processing, Sustainable Production
A Guidebook for Growers, Processors, Traders, and Researchers
ISBN 978-3-527-33253-3

Norton, Jennifer E. / Fryer, Peter / Norton, Ian T. (eds.)
Formulation Engineering of Foods
ISBN 978-0-470-67290-7

Orthoefer, Frank T. / List, Gary R. (eds.)
Trait-Modified Oils in Foods
ISBN 978-0-8138-0872-7

de la Guardia, Miguel / Garrigues, Salvador
Handbook of Mineral Elements in Food
ISBN 978-1-118-65436-1

Tamime, A. Y. (ed.)
Dairy Fats and Related Products
ISBN 978-1-4051-5090-3

Rossell, Barry (ed.)
Fish Oils
ISBN 978-1-905224-63-0

Hui, Y. H. / Khachatourians, George G. (eds.)
Food Biotechnology
ISBN 978-0-471-18570-3

Cho, Susan S. (ed.)
Weight Control and Slimming Ingredients in Food Technology
ISBN 978-0-8138-1323-3

Dege, Nicholas (ed.)
Technology of Bottled Water
ISBN 978-1-4051-9932-2

Sabliov, Cristina / Chen, Hongda / Yada, Rickey (eds.)
Nanotechnology and Functional Foods
Effective Delivery of Bioactive Ingredients
ISBN 978-1-118-46220-1

Rijk, Rinus / Veraart, Rob (eds.)
Global Legislation for Food Packaging Materials
ISBN 978-3-527-31912-1

McGlinchey, Don
Characterisation of Bulk Solids
ISBN 978-1-4051-1624-4

Wallace, Carol / Sperber, William / Mortimore, Sara E.
Food Safety for the 21st Century
Managing HACCP and Food Safety throughout the Global Supply Chain
ISBN 978-1-118-89798-0

Bell, Chris / Kyriakides, Alec
A Practical Approach to the Organism and its Control in Foods
ISBN 978-1-4051-0618-4

Zhou, Weibiao / Hui, Y. H. (eds.)
Bakery Products Science and Technology
ISBN 978-1-119-96715-6

Bhattacharya, Suvendu (ed.)
Conventional and Advanced Food Processing Technologies
ISBN 978-1-118-40632-8

Multon, J.-L. (ed.)
Analysis of Food Constituents
ISBN 978-0-471-18966-4

Ribéreau-Gayon, Pascal (ed.)
Handbook of Enology
2 Volume Set
ISBN 978-0-470-01157-7

Dunkelberg, Hartmut / Gebel, Thomas / Hartwig, Andrea (eds.)
Handbuch der Lebensmitteltoxikologie
Belastungen, Wirkungen, Lebensmittelsicherheit, Hygiene
ISBN 978-3-527-31166-8

Yam, Kit L. (ed.)
The Wiley Encyclopedia of Packaging Technology
ISBN 978-0-470-08704-6



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