Canning & Preserving in 2000

The Book of Marmalade by Wilson, C. Anne

International Standards for Food Safety by Watson, David, Rees, Naomi

Minimally Processed Fruits and Vegetables by Tapia, Maria Soledad, Lopez-Malo, Aurelio, Alzamora, Stella

Handbook of Sugar Refining: A Manual for the Design and Operation of Sugar Refining Facilities by

Capillary Electrophoresis for Food Analysis: Method Development by Ames, Jennifer M., Nursten, H. E., Frazier, Richard A.

Raw Ingredients in the Processed Foods: The Influence of Agricultural Principles and Practices by Springett, Mark B.

Fruit Processing: Nutrition, Products, and Quality Management by Arthey, David, Ashurst, Philip R.