Food Science

Concise Encyclopedia of Temperate Tree Fruit

By Suman Singha (University of Connecticut, Storrs, CT, USA), Tara Baugher

Sensory Analysis of Foods

By J. R. Piggott

Agri-Food Quality: An Interdisciplinary Approach

By G Roger Fenwick, Ray L Richards, C Hedley, Santosh Khokhar, J Hautvast

The Potato Crop: The scientific basis for improvement

By P.M. Harris

Food and Nutrition Policy in Europe: Proceedings of the Second European Conference on Food and Nutrition Policy, the Hague, 21-24 April 1992

By van der Heij, M.R.H. Loewik, Th. Ockhuizen

Food Values of Portions Commonly Used

By Anna De Planter Bowes, Charles Frederick Church, Helen Nichols Church

The Fortification of Yellow Fats with Vitamins A and D: Report of the Working Group on the Fortification of Yellow Fats

By H.M. Hodkinson, Donald Acheson, Committee on Medical Aspects of Food Policy

Mccance and Widdowson's the Composition of Food: No 1: Supplement

By R.A. McCance, E.M. Widdowsons

Handbook of Indigenous Fermented Foods, Revised and Expanded

By Keith Steinkraus (Cornell University, Ithaca, New York, USA)

Essential Guide to Food Additives

By Mike Saltmarsh

Yogurt: Science and Technology

By A. Y. Tamime, R. K. Robinson

Inulin-Type Fructans: Functional Food Ingredients

By Marcel Roberfroid (Universit? Catholique de Louvain, Brussels, Belgium)

Functional Foods: The Consumer

By Mike Saltmarsh (Inglehurst Foods Limited, UK), Michele Sadler, British Nutrition Foundation Nutrition Foundation

Dictionary of Food Ingredients

By Robert S. Igoe

Food Advisory Committee Report on Its Review of Additives in Foods Specially Prepared for Infants and Young Children

By Agriculture, Fish.& Food, Min.of

Food Combining Bible

By Dries, Jan, Inge

Bioprocess Production of Flavor, Fragrance, and Color Ingredients

By Alan Gabelman (Tastemaker, Cincinnati, Ohio)

Biotechnology and Food Ingredients

By Israel Goldberg, Richard Williams

Cider: The Forgotten Miracle

By James Crowden

Physical Properties Of Plant A

Quality in Stored and Processed Vegetables and Fruit

By P.W. Goodenough, R. K. Atkin

Insect Pheromones and their Use in Pest Management

By P. Howse, J.M. Stevens, Owen T Jones

Nutricines: Food Components in Health and Nutrition

By Clifford A. Adams

Food in the 21st Century: From Science to Sustainable Agriculture

By Mahendra Shah, Maurice Strong, World Bank

A Foodie's Guide to Capitalism

By Eric Holt-Gimenez

Endangered Maize: Industrial Agriculture and the Crisis of Extinction

By Helen Anne Curry

Coffeeland: A History

By Augustine Sedgewick

Meat and Fish

By Sally Hewitt

Nontarget Effects of Biological Control

By Peter A. Follett, Jian J. Duan

Food Policy: Integrating Supply, Distribution and Consumption

By Joanne Leslie, Caroline Hoisington, J.Price Gittinger