Innovations in food packaging edited by Jung H. Han.

Publicado em 2005

Global wine tourism : research, management and marketing Jack Carlsen and Stephen Charters (editors).

Publicado em 2007

Molecular gastronomy : exploring the science of flavor Hervé This ; translated by M.B. DeBevoise.

Por This, Hervé
Publicado em 2006

Milk : a global history Hannah Velten.

Por Velten, Hannah
Publicado em 2010

Handbook of alcoholic beverages : technical, analytical and nutritional aspects edited by Alan J. Buglass.

Publicado em 2011

Flour and Breads and their Fortification in Health and Disease Prevention.

Por Preedy, Victor
Publicado em 2011

Genetically modified food : trade regulation in view of environmental policy objectives Marie Kreipe.

Por Kreipe, Marie
Publicado em 2010

Liquid chromatography for the determination of mycotoxins in foods R. Romero-González, J.L. Martínez Vidal and A. Garrido Frenich.

Por Romero-González, R., Martínez Vidal, J. L., Garrido Frenich, A.
Publicado em 2010

Application of alternative food-preservation technologies to enhance food safety and stability editors, Antonio Bevilacqua, Maria Rosaria Corbo, Milena Sinigaglia.

Publicado em 2010

Boundary conditions : macrobotanical remains and the Oliver Phase of Central Indiana, A.D. 1200-1450 Leslie L. Bush.

Por Bush, Leslie L.
Publicado em 2004

Land of amber waters : the history of brewing in Minnesota Doug Hoverson.

Por Hoverson, Doug, 1964-
Publicado em 2007

Chemistry of spices edited by Villupanoor A. Parthasarathy, Bhageerathy Chempakam and T. John Zachariah.

Publicado em 2008

Soy Protein and Formulated Meat Products.

Por Hoogenkamp, H. W.
Publicado em 2004

Pirone's Tree Maintenance.

Por Hartman, John R.
Publicado em 2000

Capillary electrophoresis for food analysis : method development Richard A. Frazier, Jennifer M. Ames and Harry E. Nursten.

Por Frazier, Richard A.
Publicado em 2000

Case studies in food microbiology for food safety and quality Rosa K. Pawsey.

Por Pawsey, Rosa K.
Publicado em 2002

Gluten-free cereal products and beverages edited by Elke K. Arendt and Fabio Dal Bello.

Publicado em 2008

Magnetic resonance in food science : a view to the future edited by G.A. Webb [and others].

Publicado em 2001

Mass spectrometry of natural substances in food Fred A. Mellon, Ron Self, James R. Startin.

Por Mellon, Fred
Publicado em 2000

Direct wine marketing channels guest editor, Johan Bruwer.

Publicado em 2008

Mills in the medieval economy : England, 1300-1540 John Langdon.

Por Langdon, John
Publicado em 2004

Food microbiology Martin R. Adams and Maurice O. Moss.

Por Adams, M. R.
Publicado em 2008

The science of bakery products edited by W.P. Edwards.

Publicado em 2007

Starch : advances in structure and function edited by T.L. Barsby, A.M. Donald, P.J. Frazier.

Publicado em 2001

Qualities of food edited by Mark Harvey, Andrew McMeekin, Alan Warde.

Publicado em 2004

Integrated food safety and veterinary public health Sava Buncic.

Por Buncic, Sava
Publicado em 2006

The science of chocolate Stephen T. Beckett.

Por Beckett, S. T.
Publicado em 2000

Extraction of organic analytes from foods : a manual of methods Ron Self.

Por Self, Ron
Publicado em 2005

Natural food additives, ingredients and flavourings edited by David Baines and Richard Seal.

Publicado em 2012

Ecosustainable polymer nanomaterials for food packaging : innovative solutions, characterization needs, safety and environmental issues edited by Clara Silvestre, Sossio Cimmino.

Publicado em 2013

Handbook of plant food phytochemicals : sources, stability and extraction edited by B.K. Tiwari, Nigel P. Brunton, Charles S. Brennan.

Publicado em 2013

Multifunctional and nanoreinforced polymers for food packaging Guest editor J.M. Lagaron.

Publicado em 2011

Manley's technology of biscuits, crackers and cookies Duncan Manley ; Guest editor S. Vir.

Por Manley, Duncan
Publicado em 2011

NMR spectroscopy in food analysis Apostolos Spyros and Photis Dais.

Por Spyros, Apostolos
Publicado em 2013

Handbook of meat and meat processing edited by Y.H. Hui ; associate editors, J.L. Aalhus [and others].

Publicado em 2012

Nanotechnology research methods for foods and bioproducts edited by Graciela W. Padua, Qin Wang.

Publicado em 2012

Analytical methods for food and dairy powders Pierre Schuck, Anne Dolivet, and Romain Jeantet.

Por Schuck, Pierre
Publicado em 2012

Coffee : emerging health effects and disease prevention Yi-Fang Chu, Kraft Foods, Inc. [editor].

Publicado em 2012

Lobster.

Por King, Richard J.
Publicado em 2012

Flavor, fragrance, and odor analysis edited by Ray Marsili.

Publicado em 2012

Ozone in food processing edited by Colm O'Donnell [and others].

Publicado em 2012

Functional foods and cardiovascular disease editors, Mohammed H. Moghadasian, N.A. Michael Eskin.

Publicado em 2012

The kitchen as laboratory : reflections on the science of food and cooking edited by Cesar Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten.

Publicado em 2012

Quality in the food analysis laboratory.

Publicado em 1998

Better understanding the Campylobacter conundrum [edited by] Amélie Garénaux ... [and 10 others].

Publicado em 2008

Molecular biological and immunological techniques and applications for food chemists Bert Popping, Carmen Diaz-Amigo, Katrin Hoenicke.

Por Popping, Bert
Publicado em 2010

Genetically modified food : a short guide for the confused Andy Rees.

Por Rees, Andrew, 1961-
Publicado em 2006

Empty pleasures : the story of artificial sweeteners from saccharin to Splenda Carolyn de la Peña.

Por Peña, Carolyn Thomas de la
Publicado em 2010

Handbook of hydrocolloids edited by Glyn O. Phillips.

Publicado em 2009

Perspectives on food-safety issues of animal-derived foods edited by Steven C. Ricke and Frank T. Jones.

Publicado em 2010