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Modifying Food Texture: Sensory Analysis, Consumer Requirements and Preferences (Volume 2)

By: Jianshe Chen, Andrew Rosenthal

LE 493.60

LE 394.88

Food Preservation: Principles and Practices

By: Samiran Chavan

LE 183.60

LE 146.88

Food Packaging Materials (SpringerBriefs in Molecular Science)

By: Luciano Piergiovanni. Sara Limbo

LE 155.20

LE 124.16

Halophytes for Food Security in Dry Lands

By: Muhammad Ajmal Khan, Munir Ozturk

LE 256.60

LE 205.28

Food and Drug Regulation in an Era of Globalized Markets

By: Sam F. Halabi

LE 384.80

LE 307.84

Food Supply Networks: Trust and E-business

By: Maurizio Canavari, M. Fritz

LE 111.60

LE 89.28

Acrylamide in Food: Analysis, Content and Potential Health Effects

By: Vural Gokmen

LE 513.00

LE 410.40

Nutritional Composition of Fruit Cultivars

By: Monique Simmonds, Victor R. Preedy

LE 513.00

LE 410.40

Rapid Detection of Food Adulterants and Contaminants: Theory and Practice

By: Shyam Narayan Jha

LE 256.60

LE 205.28

Microencapsulation and Microspheres for Food Applications

By: Leonard M.C. Sagis

LE 513.00

LE 410.40