Canning & Preserving in 2001

Pasta and Semolina Technology by

Irradiation for Food Safety and Quality by Thomas, Paul, Loaharanu, Paisan

Food Colloids: Fundamentals of Formulation by

Fermentation and Food Safety by Nout, M. J. R., Adams, Martin

Crystallization in Foods by Hartel, Richard W.

Coffee Recent Developments by Clarke, Ronald, Vitzthum, O. G.

Handbook of Microwave Technology for Food Application by Anantheswaran, Ramaswamy C., Datta, Ashim K.

Snack Foods Processing by Lusas, Edmund W., Rooney, Lloyd W., Lusas

The Food Safety Information Handbook by Roberts, Cynthia a.

Food, People and Society: A European Perspective of Consumers' Food Choices by

Poultry Products Processing: An Industry Guide by Barbut, Shai

Starch: Advances in Structure and Function by