Encyclopedia of fo ...
Food product devel ...
Consumer behaviour ...
Statistical method ...
Appetite for life ...
Food product desig ...
Food hydrocolloids
Bubbles in food
Energy-saving tech ...
Edible coatings an ...
Encapsulated and p ...
Fundamentals of fo ...
Food processing op ...
Maillard reactions ...
Technology of the ...
Novel food process ...
The Maillard react ...
The Technology of ...
Magnetic resonance ...
Computerized food ...
Handbook of food a ...
Extrusion of foods
Cell death
Immunology
Lehninger principles of biochemistry
Methods of immunological analysis
Longman preparation course for the TOEFL test. iBT
Fermentation : a practical approach
Carbohydrate analysis : a practical approach
Food science
Food proteins : properties and characterization
Hydrocolloid applications : gum technology in the food and other industries
Basic techniques in molecular biology
Biologically-active phytochemicals in food : analysis, metabolism, bioavailability and function
Methods in biological oxidative stress
Polysaccharide applications : cosmetics and pharmaceuticals
Scientific writing : a reader and writer's guide
Culture of animal cells : a manual of basic technique and specialized applications
How to write and publish a scientific paper
PCR technology : current innovations
Fatty acid and lipid chemistry