CHEMISTRY AND TECHNOLOGY OF HONEY PRODUCTION

CHEMISTRY OF FOOD 2ND/ED

CHILLED FOODS: A COMPREHENSIVE GUIDE

COLONIAL GREEN REVOLUTION? FOOD, IRRIGATION AND THE STATE IN COLONIAL MALAYA

COMMUNITY NUTRITION IN ACTION: AN ENTREPRENEURIAL APPROACH 7TH/ED

CROP IMPROVEMENT, ADOPTION AND IMPACT OF IMPROVED VARIETIES IN FOOD CROPS IN SUB-SAHARAN AFRICA

CRYPTOCOCCUS: FROM HUMAN PATHOGEN TO MODEL YEAST

DAIRY PROCESSING: IMPROVING QUALITY (IND/ED)

DIAGNOSIS AND IMPROVEMENT OF ACID SOILS (IND/ED)

DICTIONARY OF FLAVORS 2ND/ED

DICTIONARY OF FOOD SCIENCE AND TECHNOLOGY (IND/ED)

DIET-RELATED DISEASES

DIETARY FIBERS: NUTRITIONAL FUNCTION IN HEALTH AND DISEASE

DIMENSIONS OF THE MEAL: THE SCIENCE, CULTURE, BUSINESS, AND ART OF EATING

DISCOVERING NUTRITION 6TH/ED (INCLUDES ONLINE ACCESS)

EARLY NUTRITION AND LONG-TERM HEALTH: MECHANISMS, CONSEQUENCES, AND OPPORTUNITIES 2ND/ED

ECONOMICS OF AGRICULTURAL DEVELOPMENT: WORLD FOOD SYSTEMS AND RESOURCE USE 4TH/ED

EFFECTS OF FOOD PROCESSING ON BIOACTIVE COMPOUNDS (IND/ED)

ENCYCLOPEDIA OF AGRICULTURAL, FOOD, & BIOLOGICAL ENGINEERING 2ND/ED (2 VOLS SET)

ENCYCLOPEDIA OF FOOD SAFETY 2ND/ED (4 VOLS SET)