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Lieferbare Titel
Narziß, Ludwig
Abriss der Bierbrauerei
ISBN 978-3-527-31035-7

Beckley, Jacqueline H. / Foley, M. Michele / Topp, Elizabeth J. / Huang, Jack C. / Prinyawiwatkul, Witoon (eds.)
Accelerating New Food Product Design and Development
ISBN 978-0-8138-0809-3

Britz, Trevor / Robinson, Richard K. (eds.)
Advanced Dairy Science and Technology
ISBN 978-1-4051-3618-1

McCleary, Barry / Prosky, Leon (eds.)
Advanced Dietary Fibre Technology
ISBN 978-0-632-05634-7

Tiwari / Syväjärvi, Mikael (eds.)
Advanced Materials for Agriculture, Food and Environmental Safety
ISBN 978-1-118-77343-7

Smithers, Geoffrey W. / Augustin, Mary Ann (eds.)
Advances in Dairy Ingredients
ISBN 978-0-8138-2395-9

Rai V, Ravishankar (ed.)
Advances in Food Biotechnology
ISBN 978-1-118-86455-5

Nollet, Leo M. L. / Toldrá, Fidel / Hui, Y. H. (eds.)
Advances in Food Diagnostics
ISBN 978-0-8138-2221-1

Thomas, Sabu
Advances in Food Science and Nutrition
ISBN 978-1-118-41413-2

P. M., Visakh / Iturriaga, Laura B. / Ribotta, Pablo Daniel (eds.)
Advances in Food Science and Nutrition, Volume 2
ISBN 978-1-118-13709-3

P. M., Visakh / Thomas, Sabu / Iturriaga, Laura B. / Ribotta, Pablo Daniel (eds.)
Advances in Food Science and Technology, Volume 1
ISBN 978-1-118-12102-3

Buttriss, Judy / BNF (British Nutrition Foundation) (eds.)
Adverse Reactions to Food
The Report of a British Nutrition Foundation Task Force
ISBN 978-0-632-05547-0

Escarpa, Alberto / González, María Cristina / López, Miguel Ángel
Agricultural and Food Electroanalysis
ISBN 978-1-119-96186-4

Boye, Joyce I. / Godefroy, Samuel Benrejeb
Allergen Management in the Food Industry
ISBN 978-0-470-22735-0

Multon, J.-L. (ed.)
An Analysis and Control Methods for Food and Agricultural Products, 4 Volume Set
ISBN 978-0-471-19260-2

Xu, Zhimin / Howard, Luke R.
Analysis of Antioxidant-Rich Phytochemicals
ISBN 978-0-8138-2391-1

Kiceniuk, Joe W. / Ray, S. (eds.)
Analysis of Contaminants in Edible Aquatic Resources
ISBN 978-0-471-18565-9

Nollet, Leo M. L. (ed.)
Analysis of Endocrine Disrupting Compounds in Food
ISBN 978-0-8138-1816-0

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

Lea, Per / Næs, Tormod / Rødbotten, Marit
Analysis of Variance for Sensory Data
ISBN 978-0-471-96750-7

Schuck, Pierre / Jeantet, Romain / Dolivet, Anne
Analytical Methods for Food and Dairy Powders
ISBN 978-0-470-65598-6

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

Ulvskov, Peter (ed.)
Annual Plant Reviews, Volume 41, Plant Polysaccharides
Biosynthesis and Bioengineering
ISBN 978-1-4051-8172-3

Neves, Deliminda (ed.)
Anti-Ageing Nutrients
Evidence-Based Prevention of Age-Associated Diseases
ISBN 978-1-118-73327-1

Lagaron, Jose Maria / Ocio, Maria Jose / Lopez-Rubio, Amparo
Antimicrobial Polymers
ISBN 978-0-470-59822-1

Cirilo, Giuseppe / Iemma, Francesca (eds.)
Antioxidant Polymers
Synthesis, Properties, and Applications
ISBN 978-1-118-20854-0

Kristinsson, Hordur G. (ed.)
Antioxidants and Functional Components in Aquatic Foods
ISBN 978-0-8138-1367-7

Decker, Eric A. / Faustman, Cameron / Lopez-Bote, Clemente J. (eds.)
Antioxidants in Muscle Foods
Nutritional Strategies to Improve Quality
ISBN 978-0-471-31454-7

Smith, Peter G.
Applications of Fluidization to Food Processing
ISBN 978-0-632-06456-4

Li-Chan, Eunice / Chalmers, John M. / Griffiths, Peter (eds.)
Applications of Vibrational Spectroscopy in Food Science
ISBN 978-0-470-74299-0

Ustunol, Zeynep (ed.)
Applied Food Protein Chemistry
ISBN 978-1-119-94449-2

Tadros, Tharwat F.
Applied Surfactants
Principles and Applications
ISBN 978-3-527-30629-9

Sastry, Sudhir K. / Cornelius, Bill D.
Aseptic Processing of Foods Containing Solid Particulates
ISBN 978-0-471-36359-0

Hou, Gary G.
Asian Noodles
Science, Technology, and Processing
ISBN 978-0-470-17922-2

Sheward, Erica
Aviation Food Safety
ISBN 978-1-4051-1581-0

Wassenaar, Trudy M.
The Benign, the Bad, and the Beautiful
ISBN 978-1-118-10766-9

Shahidi, Fereidoon (ed.)
Bailey's Industrial Oil and Fat Products
6 Volume Set
ISBN 978-0-471-38460-1

Shahidi, Fereidoon (ed.)
Bailey's Industrial Oil and Fat Products
Volume 6: Industrial and Consumer Nonedible Products from Oils and Fats
ISBN 978-0-471-38546-2

Shahidi, Fereidoon (ed.)
Bailey's Industrial Oil and Fat Products
Volume 5: Edible Oil and Fat Products. Processing Technology
ISBN 978-0-471-38548-6

Shahidi, Fereidoon (ed.)
Bailey's Industrial Oil and Fat Products
Volume 4: Edible Oil and Fat Products. Products and Applications
ISBN 978-0-471-38549-3

Shahidi, Fereidoon (ed.)
Bailey's Industrial Oil and Fat Products
Volume 3: Edible Oil and Fat Products. Specialty Oils and Oil Products , Part 2
ISBN 978-0-471-38550-9

Shahidi, Fereidoon (ed.)
Bailey's Industrial Oil and Fat Products
Volume 2: Edible Oil and Fat Products. Edible Oils, Part 1
ISBN 978-0-471-38551-6

Shahidi, Fereidoon (ed.)
Bailey's Industrial Oil and Fat Products
Volume 1: Edible Oil and Fat Products. Chemistry, Properties, and Health Effects
ISBN 978-0-471-38552-3

Cauvain, Stanley P. / Young, Linda S.
Baked Products
Science, Technology and Practice
ISBN 978-1-4051-2702-8

Cauvain, Stanley P. / Young, Linda S.
Bakery Food Manufacture and Quality
Water Control and Effects
ISBN 978-1-4051-7613-2

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

Newman, Rosemary K. / Newman, C. Walter
Barley for Food and Health
Science, Technology, and Products
ISBN 978-0-470-10249-7

Asadi, Mosen
Beet-Sugar Handbook
ISBN 978-0-471-76347-5

Starbard, Nathan
Beverage Industry Microfiltration
ISBN 978-0-8138-1271-7

Bagchi, Manashi / Moriyama, Hiroyoshi / Shahidi, Fereidoon
A Revolution in Food, Biomedical and Health Sciences
ISBN 978-0-470-67037-8

Park, Young W. (ed.)
Bioactive Components in Milk and Dairy Products
ISBN 978-0-8138-1982-2

Hernández-Ledesma, Blanca / Herrero, Miguel (eds.)
Bioactive Compounds from Marine Foods
Plant and Animal Sources
ISBN 978-1-118-41284-8

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

Mine, Yoshinori / Li-Chan, Eunice / Jiang, Bo (eds.)
Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals
ISBN 978-0-8138-1311-0

Skinner, Margot / Hunter, Denise (eds.)
Bioactives in Fruit
Health Benefits and Functional Foods
ISBN 978-0-470-67497-0

Teh, Koon Hoong / Flint, Steve / Brooks, John / Knight, Geoff (eds.)
Biofilms in the Dairy Industry
ISBN 978-1-118-87621-3

Pometto III, Anthony L. / Demirci, Ali
Biofilms in the Food Environment
ISBN 978-1-118-86414-2

Sharma, Neeta (ed.)
Biological Controls for Preventing Food Deterioration
Strategies for Pre- and Postharvest Management
ISBN 978-1-118-53306-2

Brown, Robert C. / Brown, Tristan R.
Biorenewable Resources
Engineering New Products from Agriculture
ISBN 978-1-118-52495-4

Havkin-Frenkel, Daphna / Dudai, Nativ
Biotechnology in Flavor Production
ISBN 978-1-118-35406-3

Gupta, Vijai Kumar / Tuohy, Maria G. / O'Donovan, Anthonia / Lohani, Mohtashim (eds.)
Biotechnology of Bioactive Compounds
Sources and Applications
ISBN 978-1-118-73349-3

Mozzi, Fernanda / Raya, Rául R. / Vignolo, Graciela M. (eds.)
Biotechnology of Lactic Acid Bacteria
Novel Applications
ISBN 978-1-118-86840-9

Boulton, Christopher / Quain, David
Brewing Yeast and Fermentation
ISBN 978-1-4051-5268-6

Tamime, A. Y. (ed.)
Brined Cheeses
ISBN 978-1-4051-2460-7

Harrison, Tia
Butchery and Sausage-Making For Dummies
ISBN 978-1-118-37494-8

Sarge, Stefan M. / Höhne, Günther W. H. / Hemminger, Wolfgang
Fundamentals, Instrumentation and Applications
ISBN 978-3-527-32761-4

Kaletunç, Gönül (ed.)
Calorimetry in Food Processing
Analysis and Design of Food Systems
ISBN 978-0-8138-1483-4

Bell, Chris / Kyriakides, Alec
A practical approach to the organism and its control in foods
ISBN 978-1-4051-5628-8

Chen, James C. P. / Chou, Chung Chi
Cane Sugar Handbook
A Manual for Cane Sugar Manufacturers and Their Chemists
ISBN 978-0-471-53037-4

Turner, Terence A. (ed.)
Canmaking for Can Fillers
ISBN 978-1-84127-220-7

Steen, David / Ashurst, Philip R. (eds.)
Carbonated Soft Drinks
Formulation and Manufacture
ISBN 978-1-4051-3435-4

Baranska, Malgorzata / Kaczor, Agnieszka
Carotenoids in Nutrition
Therapy, Spectroscopy and Technology
ISBN 978-1-118-62226-1

Wuestenberg, Tanja
Cellulose and Cellulose Derivatives in the Food Industry
Fundamentals and Applications
ISBN 978-3-527-33758-3

Yu, Liangli L. / Tsao, Rong / Shahidi, Fereidoon (eds.)
Cereals and Pulses
Nutraceutical Properties and Health Benefits
ISBN 978-0-8138-1839-9

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

Culture Magazine, C. / Miller, Laurel / Skinner, Thalassa
Cheese For Dummies
ISBN 978-1-118-09939-1

McDonald, Shane T. / Bolliet, David A. / Hayes, John E.
Chemesthesis: Chemical Touch in Food and Eating
ISBN 978-1-118-95173-6

Wang, Jian / MacNeil, James D. / Kay, Jack F. (eds.)
Chemical Analysis of Antibiotic Residues in Food
ISBN 978-0-470-49042-6

Riviere, Jim E.
Chemical Food Safety
A Scientist's Perspective
ISBN 978-0-8138-0254-1

Diehl, Johannes Friedrich
Chemie in Lebensmitteln
Rückstände, Verunreinigungen, Inhalts- und Zusatzstoffe
ISBN 978-3-527-30233-8

Ashurst, Philip R.
Chemistry and Technology of Soft Drinks and Fruit Juices
ISBN 978-1-4443-3381-7

Grivetti, Louis E. / Shapiro, Howard-Yana
History, Culture, and Heritage
ISBN 978-0-470-12165-8

Afoakwa, Emmanuel Ohene
Chocolate Science and Technology
ISBN 978-1-118-91378-9

Sawamura, Masayoshi (ed.)
Citrus Essential Oils
Flavor and Fragrance
ISBN 978-0-470-37218-0

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

Bell, Chris / Kyriakides, Alec
Clostridium Botulinum
A Practical Approach to the Organism and its Control in Foods
ISBN 978-0-632-05521-0

Chu, Yi-Fang (ed.)
Emerging Health Effects and Disease Prevention
ISBN 978-0-470-95878-0

Flament, Ivon
Coffee Flavor Chemistry
ISBN 978-0-471-72038-6

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

Nunes, Maria Cecilia do Nascimento
Color Atlas of Postharvest Quality of Fruits and Vegetables
ISBN 978-0-8138-1752-1

Surburg, Horst / Panten, Johannes
Common Fragrance and Flavor Materials
Preparation, Properties and Uses
ISBN 978-3-527-33160-4

Surburg, Horst / Panten, Johannes
Common Fragrance and Flavor Materials
Preparation, Properties and Uses
ISBN 978-3-527-31315-0

Moskowitz, Howard R. / Porretta, Sebastiano / Silcher, Matthias
Concept Research in Food Product Design and Development
ISBN 978-0-8138-2424-6

Mohos, Ferenc
Confectionery and Chocolate Engineering
Principles and Applications
ISBN 978-1-4051-9470-9

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

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

Chandan, Ramesh C. / Kilara, Arun (eds.)
Dairy Ingredients for Food Processing
ISBN 978-0-8138-1746-0

Robinson, Richard K. (ed.)
Dairy Microbiology Handbook
ISBN 978-0-471-38596-7

Tamime, A. Y. (ed.)
Dairy Powders and Concentrated Products
ISBN 978-1-4051-5764-3

Chandan, Ramesh C. / Kilara, Arun / Shah, Nagendra P.
Dairy Processing and Quality Assurance
ISBN 978-1-118-81031-6

Hui, Y. H. (ed.)
Dairy Science & Technology Handbook
Applications Science, Technology and Engineering, Volume 3
ISBN 978-0-470-12708-7

Hui, Y. H. (ed.)
Dairy Science and Technology Handbook
Volumes I, II + III
ISBN 978-0-471-18797-4

Hui, Y. H. (ed.)
Dairy Science and Technology Handbook
Principles and Properties, Volume 1
ISBN 978-0-470-12706-3

Hui, Y. H. (ed.)
Dairy Science and Technology Handbook
Product Manufacturing, Volume 2
ISBN 978-0-470-12707-0

Cogan, T. M. / Accolas, J.-P. (eds.)
Dairy Starter Cultures
ISBN 978-0-471-18584-0

Hui, Y. H.
Data Sourcebook for Food Scientists and Technologists
ISBN 978-0-471-18780-6

Siddiq, Muhammad / Aleid, Salah M. / Kader, Adel A. (eds.)
Postharvest Science, Processing Technology and Health Benefits
ISBN 978-1-118-29237-2

Gomez-Lopez, Vicente M. (ed.)
Decontamination of Fresh and Minimally Processed Produce
ISBN 978-0-8138-2384-3

Balaban, Murat O. / Ferrentino, Giovanna (eds.)
Dense Phase Carbon Dioxide
Food and Pharmaceutical Applications
ISBN 978-0-8138-0649-5

Gacula, Maximo C.
Design and Analysis of Sensory Optimization
ISBN 978-0-917678-31-8

Giles, Geoff A. (ed.)
Design and Technology of Packaging Decoration for the Consumer Market
ISBN 978-1-84127-106-4

De Rovira, Dolf S.
Dictionary of Flavors
ISBN 978-0-8138-2135-1

Narziß, Ludwig / Back, Werner
Die Bierbrauerei
Band 1: Die Technologie der Malzbereitung, Band 2: Die Technologie der Würzebereitung
ISBN 978-3-527-31776-9

Narziß, Ludwig / Back, Werner
Die Bierbrauerei
Band 1: Die Technologie der Malzbereitung
ISBN 978-3-527-32532-0

Narziß, Ludwig / Back, Werner
Die Bierbrauerei
Band 2: Die Technologie der Würzebereitung
ISBN 978-3-527-32533-7

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

Summers, James L.
Dietary Supplement Labeling Compliance Review
ISBN 978-0-8138-0426-2

Carr, Timothy
Discovering Nutrition
ISBN 978-0-632-04564-8

Oyarzabal, Omar A. / Kathariou, Sophia (eds.)
DNA Methods in Food Safety
Molecular Typing of Foodborne and Waterborne Bacterial Pathogens
ISBN 978-1-118-27867-3

Shahidi, Fereidoon
Dried Fruits
Phytochemicals and Health Effects
ISBN 978-0-8138-1173-4

Siddiq, Muhammad / Uebersax, Mark A. (eds.)
Dry Beans and Pulses
Production, Processing and Nutrition
ISBN 978-0-8138-2387-4

van't Land, C. M.
Drying in the Process Industry
ISBN 978-0-470-13117-6

Chen, Xiao Dong / Mujumdar, Arun S. (eds.)
Drying Technologies in Food Processing
ISBN 978-1-4051-5763-6

Bell, Chris / Kyriakides, Alec
E. Coli
A Practical Approach to the Organism and its Control in Foods
ISBN 978-0-7514-0462-3

Hamm, Wolf / Hamilton, Richard J. / Calliauw, Gijs (eds.)
Edible Oil Processing
ISBN 978-1-4443-3684-9

Mine, Yoshinori (ed.)
Egg Bioscience and Biotechnology
ISBN 978-0-470-03998-4

Watson, Ronald Ross (ed.)
Eggs and Health Promotion
ISBN 978-0-8138-2798-8

Datta, Nivedita / Tomasula, Peggy M.
Emerging Dairy Processing Technologies
Opportunities for the Dairy Industry
ISBN 978-1-118-56062-4

Norn, Viggo (ed.)
Emulsifiers in Food Technology
ISBN 978-0-470-67063-7

Tadros, Tharwat F. (ed.)
Emulsion Science and Technology
ISBN 978-3-527-32525-2

Lakkis, Jamileh M.
Encapsulation and Controlled Release Technologies in Food Systems
ISBN 978-1-118-73352-3

Lakkis, Jamileh M. (ed.)
Encapsulation and Controlled Release Technologies in Food Systems
ISBN 978-0-8138-2855-8

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

Moffat, Colin F. / Whittle, Kevin J. (eds.)
Environmental Contaminants in Food
ISBN 978-1-85075-921-8

Nemerow, Nelson L. / Agardy, Franklin J. / Salvato, Joseph A.
Environmental Engineering
Prevention and Response to Water-, Food-, Soil-, and Air-borne Disease and Illness
ISBN 978-0-470-08304-8

Whitehurst, Robert J. / Van Oort, Maarten (eds.)
Enzymes in Food Technology
ISBN 978-1-4051-8366-6

Joost, Hans-Georg / Eisenbrand, G. / Daniel, Hannelore (eds.)
Ernährungsforschung in Deutschland - Situation und Perspektiven / Nutritional Research in Germany
Standpunkte / Positions
ISBN 978-3-527-31709-7

Tucker, Gary S. / Featherstone, Susan
Essentials of Thermal Processing
ISBN 978-1-4051-9058-9

Botta, J. R.
Evaluation of Seafood Freshness Quality
ISBN 978-0-471-18580-2

Schwedt, Georg
Experimente rund ums Kochen, Braten, Backen
ISBN 978-3-527-33967-9

Bouvier, Jean-Marie / Campanella, Osvaldo H.
Extrusion Processing Technology
Food and Non-Food Biomaterials
ISBN 978-1-4443-3811-9

Moscicki, Leszek (ed.)
Extrusion-Cooking Techniques
Applications, Theory and Sustainability
ISBN 978-3-527-32888-8

Mondello, Luigi
FAMEs Fatty Acid Methyl Esters
Mass Spectral Database
ISBN 978-1-118-14394-0

Rajah, Kanes K. (ed.)
Fats in Food Technology
ISBN 978-1-4051-9542-3

Tamime, A. Y. (ed.)
Fermented Milks
ISBN 978-0-632-06458-8

Wasserman, Marni / Jeanroy, Amelia
Fermenting For Dummies
ISBN 978-1-118-61568-3

Bratt, Les
Fish Canning Handbook
ISBN 978-1-4051-8099-3

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

Hall, George
Fish Processing
Sustainability and New Opportunities
ISBN 978-1-4051-9047-3

Rehbein, Hartmut / Oehlenschlager, Jorg (eds.)
Fishery Products
Quality, Safety and Authenticity
ISBN 978-1-4051-4162-8

Taylor, Andrew J. / Roberts, Deborah D. (eds.)
Flavor Perception
ISBN 978-1-4051-1627-5

Ziegler, Herta (ed.)
Production, Composition, Applications, Regulations
ISBN 978-3-527-31406-5

Street, C. A.
Flour Confectionery Manufacture
ISBN 978-0-471-19817-8

Smith, Jim / Hong-Shum, Lily
Food Additives Data Book
ISBN 978-1-4051-9543-0

Siragakis, George / Kizis, Dimosthenis (eds.)
Food Allergen Testing
Molecular, Immunochemical and Chromatographic Techniques
ISBN 978-1-118-51920-2

Liu, Sean X.
Food and Agricultural Wastewater Utilization and Treatment
ISBN 978-1-118-35397-4

Coles, Richard / Kirwan, Mark J.
Food and Beverage Packaging Technology
ISBN 978-1-4051-8910-1

Institute of Food Science andTechnology / Manning, Louise
Food and Drink - Good Manufacturing Practice
A Guide to its Responsible Management (GMP6)
ISBN 978-1-118-31820-1

Dunford, Nurhan T.
Food and Industrial Bioproducts and Bioprocessing
ISBN 978-0-8138-2105-4

Morris, Scott A.
Food and Package Engineering
ISBN 978-0-8138-1479-7

Allhoff, Fritz / Monroe, Dave (eds.)
Food and Philosophy
Eat, Think, and Be Merry
ISBN 978-1-4051-5775-9

Simpson, Benjamin K. / Nollet, Leo M. L / Toldrá, Fidel / Benjakul, Soottawat / Paliyath, Gopinadhan / Hui, Y. H. (eds.)
Food Biochemistry and Food Processing
ISBN 978-0-8138-0874-1

Tucker, Gary S.
Food Biodeterioration and Preservation
ISBN 978-1-118-90462-6

Tucker, Gary S. (ed.)
Food Biodeterioration and Preservation
ISBN 978-1-4051-5417-8

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

Larousse, Jean / Brown, Bruce E. (eds.)
Food Canning Technology
ISBN 978-0-471-18610-6

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

Rodriguez-Amaya, Delia B.
Food Carotenoids
Chemistry, Biology and Technology
ISBN 978-1-118-73330-1

Wang, Shuo (ed.)
Food Chemical Hazard Detection
Development and Application of New Technologies
ISBN 978-1-118-48859-1

Miller, Dennis D.
Food Chemistry
A Laboratory Manual
ISBN 978-0-471-17543-8

Emerton, Victoria (ed.)
Food Colours
Leatherhead Ingredients Handbook
ISBN 978-1-905224-44-9

Taylor, Andrew J. / Linforth, Robert
Food Flavour Technology
ISBN 978-1-4051-8543-1

Smith, Drew
Food Industry and the Internet
Making Real Money in the Virtual World
ISBN 978-0-632-05753-5

Traitler, Helmut / Coleman, Birgit / Hofmann, Karen
Food Industry Design, Technology and Innovation
ISBN 978-1-118-73326-4

Molins, Ricardo (ed.)
Food Irradiation
Principles and Applications
ISBN 978-0-471-35634-9

Sommers, Christopher H. / Fan, Xuetong (eds.)
Food Irradiation Research and Technology
ISBN 978-0-8138-0209-1

Summers, James L. / Campbell, Elizabeth J. (Betty)
Food Labeling Compliance Review
ISBN 978-0-8138-2181-8

Bhandari, Bhesh
Food Materials Science and Engineering
ISBN 978-1-4051-9922-3

Yousef, Ahmed E. / Carlstrom, Carolyn
Food Microbiology
A Laboratory Manual
ISBN 978-0-471-39105-0

Erkmen, Osman / Bozoglu, T. Faruk
Food Microbiology
Principles into Practice, 2 Volume Set
ISBN 978-1-119-23776-1

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

Moreno, F. Javier / Sanz, María Luz (eds.)
Food Oligosaccharides
Production, Analysis and Bioactivity
ISBN 978-1-118-42649-4

Chen, Jianshe / Engelen, Lina
Food Oral Processing
Fundamentals of Eating and Sensory Perception
ISBN 978-1-4443-3012-0

Bureau, G. / Multon, J.-L. (eds.)
Food Packaging Technology
Volumes 1 and 2
ISBN 978-0-471-18604-5

Bureau, G. / Multon, J.-L. (eds.)
Food Packaging Technology
Volume 1
ISBN 978-0-471-18641-0

Bureau, G. / Multon, J.-L. (eds.)
Food Packaging Technology
Volume 2
ISBN 978-0-471-18642-7

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

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

Connor, John M. / Schiek, William A.
Food Processing
An Industrial Powerhouse in Transition
ISBN 978-0-471-15515-7

Brennan, James G. / Grandison, Alistair S. (eds.)
Food Processing Handbook
ISBN 978-3-527-32468-2

Side, Catherine (ed.)
Food Product Development
Based on Experience
ISBN 978-0-8138-2029-3

Nakai, Shuryo / Modler, H. Wayne (eds.)
Food Proteins
Processing Applications
ISBN 978-0-471-29785-7

Nakai, Shuryo / Modler, H. Wayne (eds.)
Food Proteins
Properties and Characterization
ISBN 978-0-471-18614-4

Shaw, Ian C.
Food Safety
The Science of Keeping Food Safe
ISBN 978-1-4443-3722-8

Hubbert, William T. / Hagstad, Harry V. / Spangler, Elizabeth / Hinton, Michael H. / Hughes, Keith L.
Food Safety and Quality Assurance
Foods of Animal Origin
ISBN 978-0-8138-0714-0

Wallace, Carol / Sperber, William / Mortimore, Sara E.
Food Safety for the 21st Century
Managing HACCP and Food Safety throughout the Global Supply Chain
ISBN 978-1-4051-8911-8

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

Schmidt, Ronald H. / Rodrick, Gary E.
Food Safety Handbook
ISBN 978-0-471-21064-1

Kanduri, Laxman / Eckhardt, Ronald A.
Food Safety in Shrimp Processing
A Handbook for Shrimp Processors, Importers, Exporters and Retailers
ISBN 978-0-85238-270-7

Soares, Nuno F. / Vicente, António A. / Martins, Cristina M. A.
Food Safety in the Seafood Industry
A Practical Guide for ISO 22000 and FSSC 22000 Implementation
ISBN 978-1-118-96507-8

Campbell-Platt, Geoffrey (ed.)
Food Science and Technology
ISBN 978-0-632-06421-2

Conforti, Frank
Food Selection and Preparation
A Laboratory Manual
ISBN 978-0-8138-1488-9

Imeson, Alan (ed.)
Food Stabilisers, Thickeners and Gelling Agents
ISBN 978-1-4051-3267-1

Bourlakis, Michael A. / Weightman, Paul W. H. (eds.)
Food Supply Chain Management
ISBN 978-1-4051-0168-4

Dar, Yadunandan Lal / Light, Joseph M. (eds.)
Food Texture Design and Optimization
ISBN 978-0-470-67242-6

Bamforth, Charles W.
Food, Fermentation and Micro-organisms
ISBN 978-0-632-05987-4

Gershwin, M. Eric / Greenwood, M. R. C. (eds.)
Foods for Health in the 21st Century
A Roadmap for the Future
ISBN 978-1-57331-763-4

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

Schärer-Züblin, Esther V. (ed.)
Forschung und Ernährung - Ein Dialog
ISBN 978-3-527-32691-4

Rychlik, Michael (ed.)
Fortified Foods with Vitamins
Analytical Concepts to Assure Better and Safer Products
ISBN 978-3-527-33078-2

de Boer, Ruud
From Milk By-Products to Milk Ingredients
Upgrading the Cycle
ISBN 978-0-470-67222-8

Evans, Judith A. (ed.)
Frozen Food Science and Technology
ISBN 978-1-4051-5478-9

de la Rosa Carrillo, Laura A. / Alvarez-Parrilla, Emilio / Gonzalez-Aguilar, Gustavo A. (eds.)
Fruit and Vegetable Phytochemicals
Chemistry, Nutritional Value and Stability
ISBN 978-0-8138-0320-3

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

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

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

Paliyath, Gopinadhan / Bakovic, Marica / Shetty, Kalidas (eds.)
Functional Foods, Nutraceuticals and Degenerative Disease Prevention
ISBN 978-0-8138-2453-6

Cirilo, Giuseppe / Spizzirri, Umile Gianfranco / Iemma, Francesca (eds.)
Functional Polymers in Food Science
From Technology to Biology, Volume 1: Food Packaging
ISBN 978-1-118-59489-6

Cirilo, Giuseppe / Spizzirri, Umile Gianfranco / Iemma, Francesca (eds.)
Functional Polymers in Food Science
From Technology to Biology, Volume 2: Food Processing
ISBN 978-1-118-59518-3

Lee, Byong H.
Fundamentals of Food Biotechnology
ISBN 978-1-118-38495-4

Blair, Robert / Regenstein, Joe M.
Genetic Modification and Food Quality
A Down to Earth Analysis
ISBN 978-1-118-75641-6

Bertheau, Yves
Genetically Modified and non-Genetically Modified Food Supply Chains
Co-Existence and Traceability
ISBN 978-1-4443-3778-5

Bagchi, Debasis / Swaroop, Anand / Bagchi, Manashi (eds.)
Genomics, Proteomics and Metabolomics in Nutraceuticals and Functional Foods
ISBN 978-1-118-93042-7

Kirchsteiger-Meier, Evelyn / Baumgartner, Tobias (eds.)
Global Food Legislation
An Overview
ISBN 978-3-527-33555-8

Martindale, Wayne
Global Food Security and Supply
ISBN 978-1-118-69932-4

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

Hull, Peter
Glucose Syrups
Technology and Applications
ISBN 978-1-4051-7556-2

Masella, Roberta / Mazza, Giuseppe
Glutathione and Sulfur Amino Acids in Human Health and Disease
ISBN 978-0-470-17085-4

Gallagher, Eimear (ed.)
Gluten-Free Food Science and Technology
ISBN 978-1-4051-5915-9

Curtis, Patricia A.
Guide to Food Laws and Regulations
ISBN 978-0-8138-1946-4

Labbé, Ronald G. / García, Santos (eds.)
Guide to Foodborne Pathogens
ISBN 978-0-470-67142-9

Curtis, Patricia A. (ed.)
Guide to US Food Laws and Regulations
ISBN 978-1-118-22778-7

Mortimore, Sara E. / Wallace, Carol A.
A Food Industry Briefing
ISBN 978-1-118-42723-1

Arvanitoyannis, Ioannis S.
HACCP and ISO 22000
Application to Foods of Animal Origin
ISBN 978-1-4051-5366-9

Buglass, Alan J. (ed.)
Handbook of Alcoholic Beverages
Technical, Analytical and Nutritional Aspects, 2 Volume Set
ISBN 978-0-470-51202-9

Giles, Geoff A. (ed.)
Handbook of Beverage Packaging
ISBN 978-1-85075-989-8

Eßlinger, Hans Michael (ed.)
Handbook of Brewing
Processes, Technology, Markets
ISBN 978-3-527-31674-8

Braddock, Robert J.
Handbook of Citrus By-Products and Processing Technology
ISBN 978-0-471-19024-0

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

Ribéreau-Gayon, Pascal / Glories, Y. / Maujean, A. / Dubourdieu, Denis (eds.)
Handbook of Enology
Volume 2: The Chemistry of Wine: Stabilization and Treatments
ISBN 978-0-470-01037-2

Ribéreau-Gayon, Pascal / Dubourdieu, Denis / Donèche, B. / Lonvaud, A. (eds.)
Handbook of Enology
Volume 1: The Microbiology of Wine and Vinifications
ISBN 978-0-470-01034-1

Toldrá, Fidel / Hui, Y. H. / Astiasaran, Iciar / Sebranek, Joseph / Talon, Regine (eds.)
Handbook of Fermented Meat and Poultry
ISBN 978-1-118-52269-1

Wrolstad, Ronald E. / Decker, Eric A. / Schwartz, Steven J. / Sporns, Peter
Handbook of Food Analytical Chemistry
Volume 1: Water, Proteins, Enzymes, Lipids, and Carbohydrates
ISBN 978-0-471-66378-2

Wrolstad, Ronald E. / Acree, Terry E. / Decker, Eric A. / Penner, Michael H. / Reid, David S. / Schwartz, Steven J. / Shoemaker, Charles F. / Sporns, Peter (eds.)
Handbook of Food Analytical Chemistry
Volume 2: Pigments, Colorants, Flavors, Texture, and Bioactive Food Components
ISBN 978-0-471-71817-8

Wrolstad, Ronald E. / Acree, Terry E. / Decker, Eric A. / Penner, Michael H. / Reid, David S. / Schwartz, Steven J. / Shoemaker, Charles F. / Smith, Denise M. / Sporns, Peter (eds.)
Handbook of Food Analytical Chemistry
Volumes 1 and 2
ISBN 978-0-471-72187-1

Ahmed, Jasim / Rahman, Mohammad Shafuir
Handbook of Food Process Design
ISBN 978-1-4443-3011-3

Hui, Y. H. / Chandan, Ramesh C. / Clark, Stephanie / Cross, Nanna A. / Dobbs, Joannie C. / Hurst, William J. / Nollet, Leo M. L. / Shimoni, Eyal / Sinha, Nirmal / Smith, Erika B. / Surapat, Somjit / Titchenal, Alan / Toldrá, Fidel (eds.)
Handbook of Food Products Manufacturing
Volume 1: Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods
ISBN 978-0-470-12524-3

Hui, Y. H. / Chandan, Ramesh C. / Clark, Stephanie / Cross, Nanna A. / Dobbs, Joannie C. / Hurst, William J. / Nollet, Leo M. L. / Shimoni, Eyal / Sinha, Nirmal / Smith, Erika B. / Surapat, Somjit / Titchenal, Alan / Toldrá, Fidel (eds.)
Handbook of Food Products Manufacturing
Volume 2: Health, Meat, Milk, Poultry, Seafood, and Vegetables
ISBN 978-0-470-12525-0

Sinha, Nirmal
Handbook of Food Products Manufacturing
2 Volume Set
ISBN 978-0-470-04964-8

Sun, Da-Wen
Handbook of Food Safety Engineering
ISBN 978-1-4443-3334-3

Jeantet, Romain / Croguennec, Thomas / Schuck, Pierre / Brule, Gérard (eds.)
Handbook of Food Science and Technology 1
Food Alteration and Food Quality
ISBN 978-1-84821-932-8

Jeantet, Romain / Croguennec, Thomas / Schuck, Pierre / Brule, Gerard
Handbook of Food Science and Technology 2
Food Process Engineering and Packaging
ISBN 978-1-84821-933-5

Jeantet, Romain / Croguennec, Thomas / Schuck, Pierre / Brule, Gerard (eds.)
Handbook of Food Science and Technology 3
Food Biochemistry and Technology
ISBN 978-1-84821-934-2

Hui, Y. H. / Chen, Feng / Nollet, L. M. / Guiné, Raquel P. F. / Martín-Belloso, Olga / Mínguez-Mosquera, M. Isabel / Paliyath, Gopinadhan / Pessoa, Fernando L. P. / Le Quéré, Jean-Luc / Sidhu, Jiwan S. / Sinha, Nirmal / Stanfield, Peggy (eds.)
Handbook of Fruit and Vegetable Flavors
ISBN 978-0-470-22721-3

Sinha, Nirmal / Sidhu, Jiwan / Barta, Jozsef / Wu, James / Cano, M. Pilar (eds.)
Handbook of Fruits and Fruit Processing
ISBN 978-0-8138-0894-9

Hübschmann, Hans-Joachim
Handbook of GC/MS
Fundamentals and Applications
ISBN 978-3-527-33474-2

Dudbridge, Michael
Handbook of Lean Manufacturing in the Food Industry
ISBN 978-1-4051-8367-3

Toldrá, Fidel
Handbook of Meat Processing
ISBN 978-0-8138-2182-5

Nollet, Leo M. L. / Boylston, Terri / Chen, Feng / Coggins, Patti / Hydlig, Grethe / McKee, L. H. / Kerth, Chris (eds.)
Handbook of Meat, Poultry and Seafood Quality
ISBN 978-0-470-95832-2

Park, Young W. / Haenlein, George F. W. (eds.)
Handbook of Milk of Non-Bovine Mammals
ISBN 978-0-8138-2051-4

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

Bechtold, Thomas / Mussak, Rita (eds.)
Handbook of Natural Colorants
ISBN 978-0-470-51199-2

Doty, Richard L.
Handbook of Olfaction and Gustation
ISBN 978-1-118-13922-6

Kirwan, Mark J. (ed.)
Handbook of Paper and Paperboard Packaging Technology
ISBN 978-0-470-67066-8

Tiwari, Brijesh K. / Brunton, Nigel P. / Brennan, Charles (eds.)
Handbook of Plant Food Phytochemicals
Sources, Stability and Extraction
ISBN 978-1-4443-3810-2

Guerrero-Legarreta, Isabel / Hui, Y. H. / Alarcón-Rojo, Alma Delia / Alvarado, Christine / Bawa, Amarinder S. / Guerrero-Avendaño, Francisco / Lunden, Janne / McKee, Lisa / Pérez-Alvarez, José Ángel / Mine, Yoshinori / Owens, Casey M. / Regenstein, Joe M. / Rosmini, Marcelo R. / Soriano-Santos, Jorge / Wu, J. Eddie (eds.)
Handbook of Poultry Science and Technology
Two-Volume Set
ISBN 978-0-470-18537-7

Guerrero-Legarreta, Isabel / Hui, Y. H. / Alarcón-Rojo, Alma Delia / Alvarado, Christine / Bawa, Amarinder S. / Guerrero-Avendaño, Francisco / Lunden, Janne / McKee, Lisa / Pérez-Alvarez, José Ángel / Mine, Yoshinori / Owens, Casey M. / Regenstein, Joe M. / Rosmini, Marcelo R. / Soriano-Santos, Jorge / Wu, J. Eddie (eds.)
Handbook of Poultry Science and Technology
Volume 1: Primary Processing
ISBN 978-0-470-18552-0

Guerrero-Legarreta, Isabel / Hui, Y. H. / Alarcón-Rojo, Alma Delia / Alvarado, Christine / Bawa, Amarinder S. / Guerrero-Avendaño, Francisco / Lunden, Janne / McKee, Lisa / Pérez-Alvarez, José Ángel / Mine, Yoshinori / Owens, Casey M. / Regenstein, Joe M. / Rosmini, Marcelo R. / Soriano-Santos, Jorge / Wu, J. Eddie (eds.)
Handbook of Poultry Science and Technology
Volume 2: Secondary Processing
ISBN 978-0-470-18553-7

Lee, Yuan Kun / Salminen, Seppo
Handbook of Probiotics and Prebiotics
ISBN 978-0-470-13544-0

Alasalvar, Cesarettin / Miyashita, Kazuo / Shahidi, Fereidoon / Wanasundara, Udaya (eds.)
Handbook of Seafood Quality, Safety and Health Applications
ISBN 978-1-4051-8070-2

Dudbridge, Michael
Handbook of Seal Integrity in the Food Industry
ISBN 978-1-118-90456-5

Morawicki, Rubén O.
Handbook of Sustainability for the Food Sciences
ISBN 978-0-8138-1735-4

Havkin-Frenkel, Daphna / Belanger, Faith
Handbook of Vanilla Science and Technology
ISBN 978-1-4051-9325-2

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

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

Doona, Christopher J. / Feeherry, Florence E. (eds.)
High Pressure Processing of Foods
ISBN 978-0-8138-0944-1

Wang, Perry G. / Vitha, Mark F. / Kay, Jack F. (eds.)
High Throughput Analysis for Food Safety
ISBN 978-1-118-39630-8

Choi, Nak-Eon / Han, Jung H.
How Flavor Works
The Science of Taste and Aroma
ISBN 978-1-118-86547-7

Laaman, Thomas R. (ed.)
Hydrocolloids in Food Processing
ISBN 978-0-8138-2076-7

Hauser, Gerhard
Hygienegerechte Apparate und Anlagen
In der Lebensmittel-, Pharma- und Kosmetikindustrie
ISBN 978-3-527-32291-6

Hauser, Gerhard
Hygienische Produktion
Band 1: Hygienische Produktionstechnologie. Band 2: Hygienegerechte Apparate und Anlagen
ISBN 978-3-527-32423-1

Hauser, Gerhard
Hygienische Produktionstechnologie
ISBN 978-3-527-30307-6

Flamini, Riccardo (ed.)
Hyphenated Techniques in Grape and Wine Chemistry
ISBN 978-0-470-06187-9

International Food Information Service
IFIS Dictionary of Food Science and Technology
ISBN 978-1-4051-8740-4

Ellefson, Wayne / Zach, Lorna / Sullivan, Darryl (eds.)
Improving Import Food Safety
ISBN 978-0-8138-0877-2

Vandamme, Erick J. / Revuelta, José Luis (eds.)
Industrial Biotechnology of Vitamins, Biopigments, and Antioxidants
ISBN 978-3-527-33734-7

Beckett, Steve T. (ed.)
Industrial Chocolate Manufacture and Use
ISBN 978-1-4051-3949-6

Rähse, Wilfried
Industrial Product Design of Solids and Liquids
A Practical Guide
ISBN 978-3-527-33335-6

Bart, Hans-Jörg / Pilz, Stephan (eds.)
Industrial Scale Natural Products Extraction
ISBN 978-3-527-32504-7

Knoerzer, Kai / Juliano, Pablo / Roupas, Peter / Versteeg, Cornelis (eds.)
Innovative Food Processing Technologies
Advances in Multiphysics Simulation
ISBN 978-0-8138-1754-5

Bourlakis, Michael / Vlachos, Ilias P. / Zeimpekis, Vasileios (eds.)
Intelligent Agrifood Chains and Networks
ISBN 978-1-4051-8299-7

Gibney, Michael J. / Lanham-New, Susan A. / Cassidy, Aedin / Vorster, Hester H. (eds.)
Introduction to Human Nutrition
ISBN 978-1-4051-6807-6

Neff, Roni (ed.)
Introduction to the US Food System
Public Health, Environment, and Equity
ISBN 978-1-118-06338-5

Gottwald, Wolfgang / Wachter, Gerhard
IR-Spektroskopie für Anwender
ISBN 978-3-527-28749-9

Kirk-Othmer Food and Feed Technology
ISBN 978-0-470-17448-7

Blech, Zushe Yosef
Kosher Food Production
ISBN 978-0-8138-2093-4

Holzapfel, Wilhelm H. / Wood, Brian J. B. (eds.)
Lactic Acid Bacteria
Biodiversity and Taxonomy
ISBN 978-1-4443-3383-1

Eisenbrand, G. (ed.)
Lebensmittel und Gesundheit II/ Food and Health II
Sammlung der Beschlüsse und Stellungnahmen/ Opinions. Mitteilung 7/ Report 7
ISBN 978-3-527-27519-9

Vreden, Norbert / Schenker, Dieter / Sturm, Wolfgang / Josst, Gunter / Blachnik, Christina
Inhalte, Zusätze, Rückstände
ISBN 978-3-527-31797-4

Dunkelberg, Hartmut / Gebel, Thomas / Hartwig, Andrea (eds.)
Lebensmittelsicherheit und Lebensmittelüberwachung
ISBN 978-3-527-33288-5

Schuchmann, Heike P. / Schuchmann, Harald
Rohstoffe, Prozesse, Produkte
ISBN 978-3-527-31230-6

Gurr, Michael I. / Harwood, John L. / Frayn, Keith N.
Lipid Biochemistry
An Introduction
ISBN 978-0-632-05409-1

Gunstone, Frank (ed.)
Lipid Synthesis and Manufacture
ISBN 978-1-85075-931-7

Mondello, Luigi
LIPIDS Mass Spectral Database
ISBN 978-1-119-28938-8

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

Hills, Brian
Magnetic Resonance Imaging in Food Science
ISBN 978-0-471-17087-7

Coutts, Jacqueline / Fielder, Richard (eds.)
Management of Food Allergens
ISBN 978-1-4051-6758-1

Zall, Robert R.
Managing Food Industry Waste
Common Sense Methods for Food Processors
ISBN 978-0-8138-0631-0

Chandan, Ramesh C. / Kilara, Arun (eds.)
Manufacturing Yogurt and Fermented Milks
ISBN 978-1-119-96708-8

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

Mondello, Luigi
Mass Spectra of Flavors and Fragrances of Natural and Synthetic Compounds
ISBN 978-1-119-06984-3

Mondello, Luigi
Mass Spectra of Flavors and Fragrances of Natural and Synthetic Compounds (Upgrade)
ISBN 978-1-118-14584-5

Mondello, Luigi
Mass Spectra of Pesticides with Retention Indices
ISBN 978-1-119-28404-8

Mondello, Luigi
Mass Spectra of Pesticides with Retention Indices
ISBN 978-1-118-14582-1

Central Institute of Nutrition and Food Research
Mass Spectra of Volatiles in Food (SpecData)
ISBN 978-0-471-64825-3

Tsipi, Despina / Botitsi, Helen / Economou, Anastasios
Mass Spectrometry for the Analysis of Pesticide Residues and their Metabolites
ISBN 978-1-118-50017-0

Flamini, Riccardo / Traldi, Pietro
Mass Spectrometry in Grape and Wine Chemistry
ISBN 978-0-470-39247-8

Granato, Daniel / Ares, Gastón (eds.)
Mathematical and Statistical Methods in Food Science and Technology
ISBN 978-1-118-43368-3

Ninios, Thimjos / Lunden, Janne / Korkeala, Hannu / Fredriksson-Ahomaa, Maria (eds.)
Meat Inspection and Control in the Slaughterhouse
ISBN 978-1-118-52586-9

Tamime, A. Y. / Law, Barry A. (eds.)
Mechanisation and Automation in Dairy Technology
ISBN 978-1-84127-110-1

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

Ferreri, Carla / Chatgilialoglu, Chryssostomos
Membrane Lipidomics for Personalized Health
ISBN 978-1-118-54041-1

Tamime, A. Y. (ed.)
Membrane Processing
Dairy and Beverage Applications
ISBN 978-1-4443-3337-4

Hu, Kang / Dickson, James (eds.)
Membrane Processing for Dairy Ingredient Separation
ISBN 978-1-118-59017-1

Peinemann, Klaus-Viktor / Pereira Nunes, Suzana / Giorno, Lidietta (eds.)
Membrane Technology
Volume 3: Membranes for Food Applications
ISBN 978-3-527-31482-9

Reilly, Conor
Metal Contamination of Food
Its Significance for Food Quality and Human Health
ISBN 978-0-632-05927-0

James, Jennylynd (ed.)
Microbial Hazard Identification in Fresh Fruits and Vegetables
ISBN 978-0-471-67076-6

Fan, Xuetong / Niemira, Brendan A. / Doona, Christopher J. / Feeherry, Florence E. / Gravani, Robert B. (eds.)
Microbial Safety of Fresh Produce
ISBN 978-0-8138-0416-3

Multon, J.-L.
Microbiological Control for Foods and Agricultural Products
ISBN 978-0-471-18600-7

Garcia, Jose Santos
Microbiologically Safe Foods
ISBN 978-0-470-05333-1

Hutkins, Robert W.
Microbiology and Technology of Fermented Foods
ISBN 978-0-8138-0018-9

Kanekanian, Ara (ed.)
Milk and Dairy Products as Functional Foods
ISBN 978-1-4443-3683-2

Park, Young W. / Haenlein, George F. W. (eds.)
Milk and Dairy Products in Human Nutrition
Production, Composition and Health
ISBN 978-0-470-67418-5

Tamime, A. Y. (ed.)
Milk Processing and Quality Management
ISBN 978-1-4051-4530-5

Brody, Aaron L. / Zhuang, Hong / Han, Jung H. (eds.)
Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables
ISBN 978-0-8138-1274-8

Otwell, W. Steven / Kristinsson, Hordur G. / Balaban, Murat O. (eds.)
Modified Atmospheric Processing and Packaging of Fish
Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging
ISBN 978-0-8138-0768-3

Popping, Bert / Diaz-Amigo, Carmen / Hoenicke, Katrin (eds.)
Molecular Biological and Immunological Techniques and Applications for Food Chemists
ISBN 978-0-470-06809-0

Lucock, Mark
Molecular Nutrition and Genomics
Nutrition and the Ascent of Humankind
ISBN 978-0-470-08159-4

Thaker, Aruna / Barton, Arlene (eds.)
Multicultural Handbook of Food, Nutrition and Dietetics
ISBN 978-1-4051-7358-2

Meullenet, Jean-François / Xiong, Rui / Findlay, Christopher J.
Multivariate and Probabilistic Analyses of Sensory Science Problems
ISBN 978-0-8138-0178-0

Dijksterhuis, Garmt B. (ed.)
Multivariate Data Analysis in Sensory and Consumer Science
ISBN 978-0-917678-41-7

Cheung, Peter C. (ed.)
Mushrooms as Functional Foods
ISBN 978-0-470-05406-2

Kwak, Hae-Soo (ed.)
Nano- and Microencapsulation for Foods
ISBN 978-1-118-29233-4

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

Frewer, Lynn J. / Norde, Willem / Fischer, Arnout / Kampers, Frans (eds.)
Nanotechnology in the Agri-Food Sector
Implications for the Future
ISBN 978-3-527-33060-7

Padua, Graciela Wild / Wang, Qin
Nanotechnology Research Methods for Food and Bioproducts
ISBN 978-0-8138-1731-6

Attokaran, Mathew
Natural Food Flavors and Colorants
ISBN 978-0-8138-2110-8

Watson, David H. (ed.)
Natural Toxicants in Food
ISBN 978-1-85075-862-4

Ozaki, Yukihiro / McClure, W. Fred / Christy, Alfred A. (eds.)
Near-Infrared Spectroscopy in Food Science and Technology
ISBN 978-0-471-67201-2

Irudayaraj, Joseph / Reh, Christoph (eds.)
Nondestructive Testing of Food Quality
ISBN 978-0-8138-2885-5

Paeschke, Teresa M. / Aimutis, William R. (eds.)
Nondigestible Carbohydrates and Digestive Health
ISBN 978-0-8138-1762-0

Rayner, John C. W. / Best, D. John / Brockhoff, Per / Rayner, G. D.
Nonparametrics for Sensory Science
A More Informative Approach
ISBN 978-0-8138-1112-3

Zhang, Howard Q. / Barbosa-Cánovas, Gustavo V. / Balasubramaniam, V. M. Bala / Dunne, C. Patrick / Farkas, Daniel F. / Yuan, James T. C. (eds.)
Nonthermal Processing Technologies for Food
ISBN 978-0-8138-1668-5

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

Boye, Joyce I.
Nutraceutical and Functional Food Processing Technology
ISBN 978-1-118-50494-9

Pasupuleti, Vijai K. / Anderson, James W. (eds.)
Nutraceuticals, Glycemic Health and Type 2 Diabetes
ISBN 978-0-8138-2933-3

Mine, Yoshinori / Miyashita, Kazuo / Shahidi, Fereidoon (eds.)
Nutrigenomics and Proteomics in Health and Disease
Food Factors and Gene Interactions
ISBN 978-0-8138-0033-2

Sheehy, Tony / Kolahdooz, Fariba / Barasi, Mary (eds.)
Nutrition at a Glance
ISBN 978-1-118-66101-7

Denby, Nigel / Baic, Sue / Rinzler, Carol Ann
Nutrition For Dummies, UK Edition
ISBN 978-0-470-97276-2

Morgan, Jane B. / Dickerson, John W. T.
Nutrition in Early Life
ISBN 978-0-471-49624-3

Morgan, Jane B. / Dickerson, John W. T. (eds.)
Nutrition in Early Life
ISBN 978-0-470-85064-0

Kaput, Jim / Rodriguez, Raymond L. (eds.)
Nutritional Genomics
Discovering the Path to Personalized Nutrition
ISBN 978-0-471-68319-3

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

Chu, YiFang (ed.)
Oats Nutrition and Technology
ISBN 978-1-118-35411-7

British Nutrition Foundation
The Report of the British Nutrition Foundation Task Force
ISBN 978-0-632-05298-1

Stebbings, Geoff
Obst und Gemüse aus dem eigenen Garten für Dummies
ISBN 978-3-527-71035-5

Jee, Michael (ed.)
Oils and Fats Authentication
ISBN 978-1-84127-330-3

Gunstone, Frank
Oils and Fats in the Food Industry
ISBN 978-1-4051-7121-2

Gunstone, Frank / Hamilton, Richard J. (eds.)
Oleochemical Manufacture and Applications
ISBN 978-1-84127-219-1

Monteleone, Erminio / Langstaff, Susan (eds.)
Olive Oil Sensory Science
ISBN 978-1-118-33252-8

Ricke, Steven C.
Organic Meat Production and Processing
ISBN 978-0-8138-2126-9

Blair, Robert
Organic Production and Food Quality
A Down to Earth Analysis
ISBN 978-0-8138-1217-5

O'Donnell / Tiwari, Brijesh K. / Cullen, P. J. / Rice, Rip G. (eds.)
Ozone in Food Processing
ISBN 978-1-4443-3442-5

Theobald, Nigel / Winder, Belinda (eds.)
Packaging Closures and Sealing Systems
ISBN 978-1-84127-337-2

Han, Jung H. (ed.)
Packaging for Nonthermal Processing of Food
ISBN 978-0-8138-1944-0

Moskowitz, Howard R. / Reisner, Michele / Benedict Lawlor, John / Deliza, Rosires
Packaging Research in Food Product Design and Development
ISBN 978-0-8138-1222-9

Kill, Ron / Turnbull, K. (eds.)
Pasta and Semolina Technology
ISBN 978-0-632-05349-0

Seymour, Graham / Knox, J. P. (eds.)
Pectins and their Manipulation
ISBN 978-1-84127-228-3

Ohkawa, Hideo / Miyagawa, Hisashi / Lee, Philip W. (eds.)
Pesticide Chemistry
Crop Protection, Public Health, Environmental Safety
ISBN 978-3-527-31663-2

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

Botana, Luis M. / Alfonso, Amparo (eds.)
Chemistry and Biochemistry
ISBN 978-1-118-50036-1

Salter, Andrew / Wiseman, Helen / Tucker, Gregory (eds.)
ISBN 978-1-4051-3151-3

Halford, Nigel (ed.)
Plant Biotechnology
Current and Future Applications of Genetically Modified Crops
ISBN 978-0-470-02181-1

Mills, E. N. Clare / Shewry, Peter R. (eds.)
Plant Food Allergens
ISBN 978-0-632-05982-9

Murphy, Denis J. (ed.)
Plant Lipids
Biology, Utilisation and Manipulation
ISBN 978-1-4051-1904-7

Plant Phenolics and Human Health
Biochemistry, Nutrition and Pharmacology
ISBN 978-0-470-28721-7

Crozier, Alan / Clifford, Mike N. / Ashihara, Hiroshi (eds.)
Plant Secondary Metabolites
Occurrence, Structure and Role in the Human Diet
ISBN 978-1-4051-2509-3

Ahmad, Iqbal / Pichtel, John / Hayat, Shamsul (eds.)
Plant-Bacteria Interactions
Strategies and Techniques to Promote Plant Growth
ISBN 978-3-527-31901-5

BNF (British Nutrition Foundation)
Diet and Health
ISBN 978-0-632-05962-1

Rauscher, Hubert / Perucca, Massimo / Buyle, Guy (eds.)
Plasma Technology for Hyperfunctional Surfaces
Food, Biomedical, and Textile Applications
ISBN 978-3-527-32654-9

Piringer, Otto G. / Baner, A. L. (eds.)
Plastic Packaging
Interactions with Food and Pharmaceuticals
ISBN 978-3-527-31455-3

Lim, Loong-Tak / Tsuji, Hideto
Poly(lactic acid)
Synthesis, Structures, Properties, Processing, and Applications
ISBN 978-0-470-29366-9

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

Paliyath, Gopinadhan / Murr, Dennis P. / Handa, Avtar K. / Lurie, Susan
Postharvest Biology and Technology of Fruits, Vegetables, and Flowers
ISBN 978-0-8138-0408-8

Narayanasamy, P.
Postharvest Pathogens and Disease Management
ISBN 978-0-471-74303-3

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

Clark, J. Peter / Ritson, Christopher (eds.)
Practical Ethics for Food Professionals
Ethics in Research, Education and the Workplace
ISBN 978-0-470-67343-0

Roberts, Diane / Greenwood, Melody
Practical Food Microbiology
ISBN 978-1-4051-0075-5

Norton, Ian T. / Spyropoulos, Fotios / Cox, Philip (eds.)
Practical Food Rheology
An Interpretive Approach
ISBN 978-1-4051-9978-0

Bhat, Rajeev / Gomez-Lopez, Vicente M. (eds.)
Practical Food Safety
Contemporary Issues and Future Directions
ISBN 978-1-118-47460-0

Rastall, Bob / Gibson, Glenn (eds.)
Development and Application
ISBN 978-0-470-02313-6

Jardine, Shelly (ed.)
Prebiotics and Probiotics
ISBN 978-1-905224-52-4

Beier, Ross C. / Pillai, Suresh D. / Phillips, Timothy D. / Ziprin, Richard L. (eds.)
Preharvest and Postharvest Food Safety
Contemporary Issues and Future Directions
ISBN 978-0-8138-0884-0

Peariso, Doug
Preventing Foreign Material Contamination of Foods
ISBN 978-0-8138-1639-5

Tamime, A. Y. (ed.)
Probiotic Dairy Products
ISBN 978-1-4051-2124-8

Kneifel, Wolfgang / Salminen, Seppo (eds.)
Probiotics and Health Claims
ISBN 978-1-4051-9491-4

Stadler, Richard H. / Lineback, David R. (eds.)
Process-Induced Food Toxicants
Occurrence, Formation, Mitigation, and Health Risks
ISBN 978-0-470-07475-6

Tamime, A. Y.
Processed Cheese and Analogues
ISBN 978-1-4051-8642-1

Hernandez, Ernesto M. / Kamal-Eldin, Afaf
Processing and Nutrition of Fats and Oils
ISBN 978-0-8138-2767-4

Bröckel, Ulrich / Meier, Willi / Wagner, Gerhard (eds.)
Product Design and Engineering
Formulation of Gels and Pastes
ISBN 978-3-527-33220-5

Beckley, Jacqueline H. / Paredes, Dulce / Lopetcharat, Kannapon
Product Innovation Toolbox
A Field Guide to Consumer Understanding and Research
ISBN 978-0-8138-2397-3

Bhat, Rajeev (ed.)
Progress in Food Preservation
ISBN 978-0-470-65585-6

Gibney, Michael J. / Margetts, Barrie M. / Kearney, John M. / Arab, Lenore (eds.)
Public Health Nutrition
ISBN 978-0-632-05627-9

Wills, Brett
Purposely Profitable
Embedding Sustainability into the DNA of Food Processing and other Businesses
ISBN 978-1-118-97815-3

Multon, J.-L.
Quality Control for Foods and Agricultural Products
ISBN 978-0-471-18617-5

Lawless, Harry T.
Quantitative Sensory Analysis
Psychophysics, Models and Intelligent Design
ISBN 978-0-470-67346-1

Gunstone, Frank (ed.)
Rapeseed and Canola Oil
Production, Processing, Properties and Uses
ISBN 978-1-4051-1625-1

Stannard, C. J. / Petitt, S. B. / Skinner, F. A. (eds.)
Rapid Microbiological Methods for Foods, Beverages and Pharmaceuticals
ISBN 978-0-632-02629-6

Cheynier, Véronique / Sarni-Manchado, Pascale / Quideau, Stéphane (eds.)
Recent Advances in Polyphenol Research
Volume 3
ISBN 978-1-4443-3746-4

Hasler, Clare M. (ed.)
Regulation of Functional Foods and Nutraceuticals
A Global Perspective
ISBN 978-0-8138-1177-2

Shi, Yong-Cheng / Maningat, Clodualdo C. (eds.)
Resistant Starch
Sources, Applications and Health Benefits
ISBN 978-0-8138-0951-9

Piramuthu, Selwyn / Zhou, Weibiao
RFID and Sensor Network Automation in the Food Industry
Ensuring Quality and Safety through Supply Chain Visibility
ISBN 978-1-118-96740-9

Deutsche Forschungsgemeinschaft (DFG) / Eisenbrand, G. (eds.)
Risk Assessment of Phytochemicals in Food
Novel Approaches
ISBN 978-3-527-32929-8

Bell, Chris / Kyriakides, Alec
A Practical Approach to the Organism and its Control in Foods
ISBN 978-0-632-05519-7

Stanga, Mario
Cleaning and Disinfection in the Food Industry
ISBN 978-3-527-32685-3

Castle, David / Cline, Cheryl / Daar, Abdallah S. / Tsamis, Charoula / Singer, Peter A.
Science, Society, and the Supermarket
The Opportunities and Challenges of Nutrigenomics
ISBN 978-0-471-77000-8

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

Boziaris, Ioannis S. (ed.)
Seafood Processing
Technology, Quality and Safety
ISBN 978-1-118-34621-1

Moskowitz, Howard R. / Beckley, Jacqueline H. / Resurreccion, Anna V. A.
Sensory and Consumer Research in Food Product Design and Development
ISBN 978-0-8138-1366-0

Bi, Jian
Sensory Discrimination Tests and Measurements
Sensometrics in Sensory Evaluation
ISBN 978-1-118-73353-0

Kemp, Sarah / Hollowood, Tracey / Hort, Joanne
Sensory Evaluation
A Practical Handbook
ISBN 978-1-4051-6210-4

Man, Dominic
Shelf Life
ISBN 978-1-118-34626-6

Smil, Vaclav
Should We Eat Meat? Evolution and Consequences of Modern Carnivory
ISBN 978-1-118-27872-7

Kerry, Joseph / Butler, Paul (eds.)
Smart Packaging Technologies for Fast Moving Consumer Goods
ISBN 978-0-470-02802-5

Hamilton, Richard J. / Cast, John (eds.)
Spectral Properties of Lipids
ISBN 978-1-85075-926-3

Tainter, Donna R. / Grenis, Anthony T.
Spices and Seasonings
A Food Technology Handbook
ISBN 978-0-471-35575-5

Anandharamakrishnan, C. / Ishwarya S., Padma
Spray Drying Techniques for Food Ingredient Encapsulation
ISBN 978-1-118-86419-7

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

Bower, John A.
Statistical Methods for Food Science
Introductory Procedures for the Food Practitioner
ISBN 978-1-118-54164-7

Næs, Tormod / Brockhoff, Per / Tomic, Oliver
Statistics for Sensory and Consumer Science
ISBN 978-0-470-51821-2

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

Baynes, Ronald E. / Riviere, Jim E.
Strategies for Reducing Drug and Chemical Residues in Food Animals
International Approaches to Residue Avoidance, Management, and Testing
ISBN 978-0-470-24752-5

Tamime, A. Y. (ed.)
Structure of Dairy Products
ISBN 978-1-4051-2975-6

Draycott, A. Philip (ed.)
Sugar Beet
ISBN 978-1-4051-1911-5

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

de Jong, Peter (ed.)
Sustainable Dairy Production
ISBN 978-0-470-65584-9

Tiwari, Brijesh K. / Norton, Tomas / Holden, Nicholas M. (eds.)
Sustainable Food Processing
ISBN 978-0-470-67223-5

Evans, Judith A. / Foster, Alan M. (eds.)
Sustainable Retail Refrigeration
ISBN 978-0-470-65940-3

Mencarelli, Fabio / Tonutti, Pietro
Sweet, Reinforced and Fortified Wines
Grape Biochemistry, Technology and Vinification
ISBN 978-0-470-67224-2

O'Donnell, Kay / Kearsley, Malcolm (eds.)
Sweeteners and Sugar Alternatives in Food Technology
ISBN 978-0-470-65968-7

Wilson, Rachel (ed.)
Sweeteners Handbook
ISBN 978-1-905224-42-5

Schwedt, Georg
Taschenatlas der Analytik
ISBN 978-3-527-31729-5

Schwedt, Georg
Taschenatlas der Lebensmittelchemie
ISBN 978-3-527-31207-8

Bell, Graham A. / Watson, Annesley J. (eds.)
Tastes and Aromas
The Chemical Senses In Science and Industry
ISBN 978-0-632-05544-9

Crozier, Alan / Ashihara, Hiroshi / Tomás-Barbéran, Francisco (eds.)
Teas, Cocoa and Coffee
Plant Secondary Metabolites and Health
ISBN 978-1-4443-3441-8

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

Law, Barry A. / Tamime, A. Y. (eds.)
Technology of Cheesemaking
ISBN 978-1-4051-8298-0

Giles, Geoff A. / Bain, David R. (eds.)
Technology of Plastics Packaging for the Consumer Market
ISBN 978-1-84127-117-0

Smith, Jim (ed.)
Technology of Reduced Additive Foods
ISBN 978-0-632-05532-6

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

Kill, Ron
The BRC Global Standard for Food Safety
A Guide to a Successful Audit
ISBN 978-0-470-67065-1

Belton, Peter (ed.)
The Chemical Physics of Food
ISBN 978-1-4051-2127-9

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

Velisek, Jan
The Chemistry of Food
ISBN 978-1-118-38381-0

Velisek, Jan
The Chemistry of Food
ISBN 978-1-118-38384-1

Msagati, Titus A. M.
The Chemistry of Food Additives and Preservatives
ISBN 978-1-118-27414-9

Gunstone, Frank
The Chemistry of Oils and Fats
Sources, Composition, Properties and Uses
ISBN 978-1-4051-1626-8

Caroli, Sergio (ed.)
The Determination of Chemical Elements in Food
Applications for Atomic and Mass Spectrometry
ISBN 978-0-471-68784-9

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

Traitler, Helmut
The Food Industry Innovation School
How to Drive Innovation through Complex Organizations
ISBN 978-1-118-94768-5

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

Newslow, Debby L.
The ISO 9000 Quality System
Applications in Food and Technology
ISBN 978-0-471-36913-4

Ikan, Raphael (ed.)
The Maillard Reaction
ISBN 978-0-471-96300-4

Forsythe, Stephen J.
The Microbiological Risk Assessment of Food
ISBN 978-0-632-05952-2

Lund, Barbara / Hunter, Paul R. (eds.)
The Microbiological Safety of Food in Healthcare Settings
ISBN 978-1-4051-2220-7

Forsythe, Stephen J.
The Microbiology of Safe Food
ISBN 978-1-4051-4005-8

Seymour, Graham / Tucker, Gregory A. / Poole, Mervin / Giovannoni, James
The Molecular Biology and Biochemistry of Fruit Ripening
ISBN 978-0-8138-2039-2

Corley, R. H. V. / Tinker, P. B. H.
The Oil Palm
ISBN 978-1-4051-8939-2

Spence, Charles / Piqueras-Fiszman, Betina
The Perfect Meal
The Multisensory Science of Food and Dining
ISBN 978-1-118-49082-2

Provost, Joseph J. / Colabroy, Keri L. / Kelly, Brenda S. / Wallert, Mark A.
The Science of Cooking
ISBN 978-1-118-67420-8

Kerth, Chris R. (ed.)
The Science of Meat Quality
ISBN 978-0-8138-1543-5

Granata, Linda Ankenman / Martin, Roy E. / Flick, George J. (eds.)
The Seafood Industry
Species, Products, Processing, and Safety
ISBN 978-0-8138-0258-9

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

Senate Commission on Food Safety SKLM (ed.)
Thermal Processing of Food
Potential Health Benefits and Risks
ISBN 978-3-527-31909-1

Sandeep, K. P. (ed.)
Thermal Processing of Foods
Control and Automation
ISBN 978-0-8138-1007-2

Knipe, C. Lynn / Rust, Robert E. (eds.)
Thermal Processing of Ready-to-Eat Meat Products
ISBN 978-0-8138-0148-3

Sahu, Saura C.
A Powerful Tool for Toxicity Assessment
ISBN 978-0-470-51823-6

Prasad, M. N. V.
Trace Elements as Contaminants and Nutrients
Consequences in Ecosystems and Human Health
ISBN 978-0-470-18095-2

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

Dijkstra, Albert J. / Hamilton, Richard J. / Hamm, Wolf (eds.)
Trans Fatty Acids
ISBN 978-1-4051-5691-2

Ahmed, Jasim / Lobo, Maria Gloria / Ozadali, Ferhan
Tropical and Subtropical Fruits
Postharvest Physiology, Processing and Packaging
ISBN 978-0-8138-1142-0

Wiley-VCH (ed.)
Ullmann's Agrochemicals
ISBN 978-3-527-31604-5

Waterhouse, Andrew L. / Sacks, Gavin L. / Jeffery, David W.
Understanding Wine Chemistry
ISBN 978-1-118-62780-8

Arthey, David / Dennis, Colin (eds.)
Vegetable Processing
ISBN 978-0-471-19859-8

Moskowitz, Howard R. / Muñoz, Alejandra M. / Gacula, Maximo C.
Viewpoints and Controversies in Sensory Science and Consumer Product Testing
ISBN 978-0-917678-57-8

Dunkelberg, Hartmut / Gebel, Thomas / Hartwig, Andrea (eds.)
Vitamine und Spurenelemente
Bedarf, Mangel, Hypervitaminosen und Nahrungsergänzung
ISBN 978-3-527-33289-2

Ball, George F. M.
Their Role in the Human Body
ISBN 978-0-632-06478-6

Schwedt, Georg
Was ist wirklich drin?
Produkte aus dem Supermarkt
ISBN 978-3-527-31437-9

Barbosa-Cánovas, Gustavo V. / Fontana, Anthony J. / Schmidt, Shelly J. / Labuza, Theodore P. (eds.)
Water Activity in Foods
Fundamentals and Applications
ISBN 978-0-8138-2408-6

Reid, David S. / Sajjaanantakul, Tanaboon / Lillford, Peter J. / Charoenrein, Sanguansri (eds.)
Water Properties in Food, Health, Pharmaceutical and Biological Systems
ISBN 978-0-8138-1273-1

Nussinovitch, Amos
Water-Soluble Polymer Applications in Foods
ISBN 978-0-632-05429-9

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

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

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

Onwulata, Charles / Huth, Peter (eds.)
Whey Processing, Functionality and Health Benefits
ISBN 978-0-8138-0903-8

Marquart, Len / Jacobs, David R. / McIntosh, Graeme H. / Poutanen, Kaisa / Reicks, Marla (eds.)
Whole Grains and Health
ISBN 978-0-8138-0777-5

Francis, Frederick J.
Wiley Encyclopedia of Food Science and Technology
ISBN 978-0-471-19285-5

Bakker, Jokie / Clarke, Ronald J.
Flavour Chemistry
ISBN 978-1-4443-3042-7

Grainger, Keith / Tattersall, Hazel
Wine Production and Quality
ISBN 978-1-118-93455-5

Grainger, Keith
Wine Quality
Tasting and Selection
ISBN 978-1-4051-1366-3



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