Canning & Preserving in 2002

Functional Foods: Biochemical and Processing Aspects, Volume 2 by

Introduction to Food Biotechnology by Johnson-Green, Perry

Gums and Stabilisers for the Food Industry 11 by

Chemical Analysis in the Laboratory: A Basic Guide by Baker, Richard M., Mueller-Harvey, Irene

Introduction to Toxicology and Food by Altug, Tomris

A Guide to Canning, Freezing, Curing, & Smoking Meat, Fish, & Game by Eastman Jr, Wilbur F.

Pests of Stored Foodstuffs and Their Control by Hill, Dennis S.

Ultra High Pressure Treatment of Foods by

Pickles and Preserves by Brown, Marion

Mes Confitures: The Jams and Jellies of Christine Ferber by Ferber, Christine

Unit Operations in Food Engineering by Ibarz, Albert, Barbosa-Canovas, Gustavo V.

Metal Contamination of Food: Its Significance for Food Quality and Human Health by Reilly, Conor

Transport Phenomena in Food Processing by

Natural Colorants for Food and Nutraceutical Uses by Delgado-Vargas, Francisco, Paredes-Lopez, Octavio