Canning & Preserving in 2002

Functional Foods: Biochemical and Processing Aspects, Volume 2 by

Introduction to Food Biotechnology by Johnson-Green, Perry

Gums and Stabilisers for the Food Industry 11 by

Chemical Analysis in the Laboratory: A Basic Guide by Mueller-Harvey, Irene, Baker, Richard M.

Introduction to Toxicology and Food by Altug, Tomris

Fruit and Vegetable Processing: Improving Quality by

A Guide to Canning, Freezing, Curing, & Smoking Meat, Fish, & Game by Eastman Jr, Wilbur F.

Fruit and Vegetable Processing: Improving Quality by

Pests of Stored Foodstuffs and Their Control by Hill, Dennis S.

Ultra High Pressure Treatment of Foods by

Pickles and Preserves by Brown, Marion

Mes Confitures: The Jams and Jellies of Christine Ferber by Ferber, Christine

Unit Operations in Food Engineering by Barbosa-Canovas, Gustavo V., Ibarz, Albert

Metal Contamination of Food: Its Significance for Food Quality and Human Health by Reilly, Conor

Transport Phenomena in Food Processing by

Natural Colorants for Food and Nutraceutical Uses by Paredes-Lopez, Octavio, Delgado-Vargas, Francisco