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Fruit Preservation: Novel And Conventional Technologies
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236,50 $
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High Pressure Fluid Technology for Green Food Processing
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Food Nanoscience and Nanotechnology
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Food Powders: Physical Properties, Processing, and Functionality
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Chemical Engineering for the Food Industry
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Advances In Food Process Engineering Research And Applications
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Hurdle Technologies: Combination Treatments For Food Stability, Safety And Quality
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Packaging For Food Preservation
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Case Studies in Food Engineering: Learning from Experience
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Engineering Foods For Bioactives Stability And Delivery
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Minimally Processed Refrigerated Fruits and Vegetables
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Nano-food Engineering: Volume One
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Sustainable Innovation in Food Product Design
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Agents Of Change: Enzymes In Milk And Dairy Products
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Food Engineering: Integrated Approaches
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Traditional Foods: History, Preparation, Processing And Safety
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Science And Technology Of Fibers In Food Systems
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Nonthermal Processing in Agri-Food-Bio Sciences: Sustainability and Future Goals
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Non-thermal Food Engineering Operations
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Quality Determinants In Coffee Production
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Rheology Of Semisolid Foods
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Engineering Principles for Food Process and Product Realization
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Challenges and Potential Solutions in Gluten Free Product Development
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Food Powders Properties And Characterization
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