Crafting Everyday Food
Qizi Liang
Biosurfactants
Deepansh Sharma
Essentials of Food Chemistry
Jianquan Kan
Introduction To Brewing and Fermentation Science
John D. Sheppard
Food Processing and Preservation Technology
Kshirod Kumar Dash
Flavours and Fragrances
Ralf Günter Berger
Introduction To Agricultural Engineering Technology
Harry L. Field
Worldwide Perspectives on Geographical Indications
Emilie Vandecandelaere
Our Carbon Hoofprint
Diane Mayerfeld
Food, Social Change and Identity
Cynthia Chou
Brewing Science: A Multidisciplinary Approach
Michael Mosher
Octopuses, Squid & Cuttlefish
Ole G. Mouritsen
Essentials of Food Science
Vickie A. Vaclavik
Betalains: Biomolecular Aspects
Erum Akbar Hussain
Critical Dietetics and Critical Nutrition Studies
John Coveney
It's Wine Time
Chris Losh
Dietary Sugars
Victor R. Preedy
Gums and Stabilisers For the Food Industry. 16
Peter A. Williams
Fermented Foods and Beverages
Dr Ramesh C Ray
