Canning & Preserving in 2001

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

Food Colloids: Fundamentals of Formulation by

Pasta and Semolina Technology by

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

Interdisciplinary Food Safety Research by

Crystallization in Foods by Hartel, Richard W.

Thermal Technologies in Food Processing by

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

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

Frying: Improving Quality by

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

Transport Properties of Foods by Maroulis, Zacharias B., Saravacos, George D.

Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More by Amendt, Linda J.

The Food Safety Information Handbook by Roberts, Cynthia

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