Explore Books on
technology engineering food science

Microbiological Examination Methods of Food and Water

By Neusely da Silva,Marta Hirotomi Taniwaki,Valéria Christina Junqueira,Neliane Silveira,Maristela da Silva do Nascimento,Renato Abeilar Romeiro Gomes

Design and equipment for restaurants and foodservice

By Costas Katsigris,Chris Thomas

Food Engineering Handbook

By Theodoros Varzakas,Constantina Tzia

Cooking As a Chemical Reaction

By Z. Sibel Ozilgen

Innovative food processing technologies

By Kai Knoerzer

Handbook of fermented meat and poultry

By Fidel Toldrá,Y. H. Hui

Food Packaging

By Gordon L. Robertson

Shelf life

By Dominic Man

Economics of Water Utilization in the Beet Sugar Industry

By George O. G. Löf,Allen V. Kneese

Consider the fork

By Bee Wilson

Starch-based polymeric materials and nanocomposites

By Jasim Ahmed

Nanoparticle- And Microparticle-Based Delivery Systems

By David Julian McClements

Ohmic Heating in Food Processing

By Michele Marcotte,Hosahalli S. Ramaswamy,Peter J. Fryer

Food Nanotechnology

By C. Anandharamakrishnan

Global Food Security and Supply

By Wayne Martindale

Ultra Performance Liquid Chromatography Mass Spectrometry

By Mu Naushad,Mohammad Rizwan Khan,Zeid Abdullah Alothman

Human Longevity

By Raymond C. Valentine,David L. Valentine

Food Safety Chemistry

By Liangli (Lucy) Yu,Bao-Guo Sun,Shuo Wang

Perfect Meal

By Charles Spence,Betina Piqueras-Fiszman

Food Safety in China

By Linhai Wu,Dian Zhu

Phosphoric Acid

By Rodney Gilmour

Practical Ethics for Food Professionals

By J. Peter Clark,Christopher Ritson

Nanoscience and Nanotechnology in Foods and Beverages

By Digvir S. Jayas

Use of Fungi As Food

By Dave Gray