Canning & Preserving in 2000

The Book of Marmalade by Wilson, C. Anne

International Standards for Food Safety by Watson, David, Rees, Naomi

Minimally Processed Fruits and Vegetables by Lopez-Malo, Aurelio, Alzamora, Stella, Tapia, Maria Soledad

Handbook of Sugar Refining: A Manual for the Design and Operation of Sugar Refining Facilities by

Capillary Electrophoresis for Food Analysis: Method Development by Ames, Jennifer M., Nursten, H. E., Frazier, Richard A.

Raw Ingredients in the Processed Foods: The Influence of Agricultural Principles and Practices by Springett, Mark B.

Fruit Processing: Nutrition, Products, and Quality Management by Arthey, David, Ashurst, Philip R.