انتشارات Crc Press
Food Analysis by HPLC, Second Edition
Leo M.L. Nollet, 2000
Food and Nutritional Toxicology
Stanley T. Omaye, 2004
Food authenticity and traceability
Michele Lees, 2003
Food Chemistry
Owen R. Fennema, 1996
Food Chemistry
Owen R. Fennema, 1996
Food Chemistry Laboratory: A Manual for Experimental Foods
Connie M. Weaver, James R. Daniel, 2003
Food Emulsions
Stig Friberg, Kare Larsson, Johan Sjoblom, 2003
Food Emulsions
David Julian McClements, 1998
Food Emulsions
Casimir C. Akoh, David B. Min, 2003
Food Labelling
J Ralph Blanchfield, 2000
Food Microbiology and Analytical Methods
Mary Lou Tortorello, Steven M. Gendel, 1997
Food Mycology: A Multifaceted Approach to Fungi and Food
Jan Dijksterhuis, Robert A. Samson, 2007
Food plant sanitation: design, maintenance, and good manufacturing practices
Michael M. Cramer, 2006
Food Preservation Techniques
P. Zeuthen, 2003
Food preservation techniques
P. Zeuthen, 2003
Food Processing Operations Modeling Design and Analysis
Soojin Jun, Joseph M. Irudayaraj, 2008
Food Safety and Toxicity
John DeVries, 1997
Food Storage Stability
Irwin A. Taub, R. Paul Singh, 1998
Food Toxicology
William Helferich, Carl K. Winter, 2000
Food, Energy, and Society
David PimentelPh.D., Marcia H. PimentelM.S., 2008
Foodborne Pathogens - Hazards, Risk Analysis and Control
C. W. Blackburn, Clive de W. Blackburn, Peter McClure, P. J. Mcclure, 2002
Foodborne Pathogens: Hazards, Risk Analysis, and Control
C. W. Blackburn, Clive de W. Blackburn, Peter McClure, P. J. Mcclure, 2002
Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures
Dimitrios Boskou, Ibrahim Elmadfa, 1999
