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Seafood Chilling, Refrigeration and Freezing. Science and Technology

Jean-Pierre Quignard

Fish Behavior 1

Daphna Havkin-Frenkel

Biotechnology in Flavor Production

Advances in Food Science and Nutrition, Volume 2

Advances in Food Science and Technology, Volume 1

Helmut Traitler

The Food Industry Innovation School. How to Drive Innovation through Complex Organizations

Food Industry R&D. A New Approach

Food Industry Design, Technology and Innovation

Cristina M.A. Martins

Food Safety in the Seafood Industry. A Practical Guide for ISO 22000 and FSSC 22000 Implementation

Tarpons. Biology, Ecology, Fisheries

W. R. C. Beaumont

Electricity in Fish Research and Management. Theory and Practice

Ronald E. Wrolstad

Food Carbohydrate Chemistry

Megatrends in Food and Agriculture. Technology, Water Use and Nutrition

Handbook of Food Science and Technology 2. Food Process Engineering and Packaging

Analytical Methods for Food and Dairy Powders

Handbook of Food Science and Technology 1. Food Alteration and Food Quality

Handbook of Food Science and Technology 3. Food Biochemistry and Technology

Amos Nussinovitch

Adhesion in Foods. Fundamental Principles and Applications

Statistics for Sensory and Consumer Science

Drying and Storage of Cereal Grains

Biotechnology and Genetics in Fisheries and Aquaculture

Delia B. Rodriguez-Amaya

Food Carotenoids. Chemistry, Biology and Technology

Biofilms in the Food Environment

Cheng-Sheng Lee

Dietary Nutrients, Additives and Fish Health

Sensory Discrimination Tests and Measurements. Sensometrics in Sensory Evaluation

Ernesto Penas Lado

The Common Fisheries Policy. The Quest for Sustainability

Mathew Attokaran

Natural Food Flavors and Colorants

Titus A. M. Msagati

Food Forensics and Toxicology

Michael J. Lewis

High Temperature Processing of Milk and Milk Products

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