Canning & Preserving in 2001

Pasta and Semolina Technology by

Irradiation for Food Safety and Quality by Loaharanu, Paisan, Thomas, Paul

Food Colloids: Fundamentals of Formulation by

Fermentation and Food Safety by Adams, Martin, Nout, M. J. R.

Crystallization in Foods by Hartel, Richard W.

Coffee Recent Developments by Clarke, Ronald, Vitzthum, O. G.

Handbook of Microwave Technology for Food Application by Datta, Ashim K., Anantheswaran, Ramaswamy C.

Snack Foods Processing by

Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More by Amendt, Linda J.

The Food Safety Information Handbook by Roberts, Cynthia

Food, People and Society: A European Perspective of Consumers' Food Choices by

Poultry Products Processing: An Industry Guide by Barbut, Shai

Starch: Advances in Structure and Function by