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Becoming a Food Scientist: To Graduate School and Beyond 2012th Edition
Author(s): Robert L. Shewfelt (Author)
Springer | 2012 | English | 9781461432982 | 179 pages
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Breakthrough Food Product Innovation Through Emotions Research
Author(s): David Lundahl (Author)
Academic | 2011 | English | 9780123877123 | 256 pages
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Nutritional Benefits of Kiwifruit (Volume 68)
Author(s): Mike Boland PhD (Editor), Paul J. Moughan
Academic | 2013 | English | 9780123942944 | 384 pages
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Shelf Life Assessment of Food
Author(s): Maria Cristina Nicoli
CRC | 2012 | English | 9781439846001 | 316 pages
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Managing Wine Quality: Volume 1: Viticulture and Wine Quality 2nd Edition
Author(s): Andrew G. Reynolds
Woodhead | 2021 | English | 9780081020685 | 1758 pages
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Managing Wine Quality: Volume 1: Viticulture and Wine Quality 2nd Edition
Author(s): Andrew G. Reynolds
Woodhead | 2021 | English | 9780081020678 | 822 pages
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Functional Foods: Concept to Product 2nd Edition
Author(s): Maria Saarela
Woodhead | 2016 | English | 9780081016893 | 672 pages
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Practical Food Rheology: An Interpretive Approach
Author(s): Ian T. Norton (Editor), Fotios Spyropoulos (Editor), Philip Cox (Editor)
Wiley-Blackwell | 2011 | English | 9781405199780 | 280 pages
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Characterization and Authentication of Olive and Other Vegetable Oils: New Analytical Methods 2012th Edition
Author(s): María Jesús Lerma García (Author)
Springer | 2014 | English | 9783642433108 | 240 pages
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Infrared Heating for Food and Agricultural Processing
Author(s): Zhongli Pan (Editor), Griffiths Gregory Atungulu
CRC | 2019 | English | 9780367383787 | 300 pages
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