Food industry and trade.

Food safety and quality systems in developing countries.. Volume III,. Technical and market considerations by: (Language materials, printed)

Greening food and beverage service : = operations & management / by: (Language materials, printed)

Handbook of food processing / by: (Language materials, printed)

Food Engineering: Integrated Approaches by: (Language materials, printed)

Essentials of Food Science by: (Language materials, printed)

Modifying lipids for use in food by: (Language materials, printed)

Water stress in biological, chemical, pharmaceutical and food systems by: (Language materials, printed)

Food emulsions. by: (Language materials, printed)

Physical chemistry of foods by: (Language materials, printed)

Food processing = principles and applications / by: (Language materials, printed)

Business plans handbook. = a compilation of actual business plans developed by small businesses throughout North America /. Volume 2 by: (Language materials, printed)

Business plans handbook. = a compilation of actual business plans developed by small businesses throughout North America /. Volume 3 by: (Language materials, printed)

Business plans handbook. = a compilation of actual business plans developed by small businesses throughout North America /. Volume 9 by: (Language materials, printed)

Business plans handbook. = a compilation of actual business plans developed by small businesses throughout North America /. Volume 6 by: (Language materials, printed)

Business plans handbook. = a compilation of actual business plans developed by small businesses throughout North America /. Volume 13 by: (Language materials, printed)

The business of food = encyclopedia of the food and drink industries / by: (Language materials, printed)

Food engineering interfaces by: (Language materials, printed)

Introduction to food process engineering by: (Language materials, printed)

Solving Problems in Food Engineering by: (Language materials, printed)

Physical properties of lipids by: (Language materials, printed)

Halal food production by: (Language materials, printed)

Between the local and the global = confronting complexity in the contemporary agri-food sector / by: (Language materials, printed)

Novel thermal and non-thermal technologies for fluid foods by: (Language materials, printed)

Food processing = recent developments / by: (Language materials, printed)

Chemical, biological, and functional aspects of food lipids by: (Language materials, printed)

Food science and food biotechnology by: (Language materials, printed)

Food processing = principles and applications / by: (Language materials, printed)

Halal food production by: (Language materials, printed)

Phenolics in food and nutraceuticals by: (Language materials, printed)

Physical properties of lipids by: (Language materials, printed)

Physical chemistry of foods by: (Language materials, printed)

Food protein analysis = quantitative effects on processing / by: (Language materials, printed)

Food emulsions by: (Language materials, printed)

Engineering properties of foods. by: (Language materials, printed)

Extraction optimization in food engineering by: (Language materials, printed)

Food plant economics by: (Language materials, printed)

Transport phenomena in food processing by: (Language materials, printed)

Measurement and control in food processing by: (Language materials, printed)

Engineering and food for the 21st century by: (Language materials, printed)

Unit operations in food engineering by: (Language materials, printed)

Functional foods = biochemical and processing aspects / by: (Language materials, printed)

Engineering properties of foods by: (Language materials, printed)

Chemical and functional properties of food lipids by: (Language materials, printed)

Food, consumers, and the food industry = catastrophe or opportunity? / by: (Language materials, printed)

Processing foods = quality optimization and process assessment / by: (Language materials, printed)

Developing new food products for a changing marketplace by: (Language materials, printed)

The future of food business = the facts, the impacts and the acts / by: (Language materials, printed)

Food properties handbook by: (Language materials, printed)

Engineering aspects of thermal food processing by: (Language materials, printed)

Extracting bioactive compounds for food products = theory and applications / by: (Language materials, printed)

An integrated approach to new food product development by: (Language materials, printed)

Innovation in food engineering = new techniques and products / by: (Language materials, printed)

The ethics and economics of agrifood competition by: (Language materials, printed)

Experiments in unit operations and processing of foods by: (Language materials, printed)

Computer vision technology in the food and beverage industries by: (Language materials, printed)

Food processing technology = principles and practice / by: (Language materials, printed)

Advances in food science and technology by: (Language materials, printed)

Sustainable food processing by: (Language materials, printed)

Manufacturing yogurt and fermented milks by: (Language materials, printed)

Instrumental assessment of food sensory quality : = a practical guide by: (Language materials, printed)

Introduction to food engineering by: (Language materials, printed)

Instant controlled pressure drop (D.I.C.) in food processing = from fundamental to industrial applications / by: (Language materials, printed)

Biosystems engineering = biofactories for food production in the XXI century / by: (Language materials, printed)

Breakthrough food production innovation through emotions research by: (Language materials, printed)

Novel macromolecules in food systems by: (Language materials, printed)

Polysaccharide dispersions = chemistry and technology in food / by: (Language materials, printed)

Transparency for sustainability in the food chain = challenges and research needs / by: (Language materials, printed)

Microencapsulation in the food industry = a practical implementation guide / by: (Language materials, printed)

Processing and impact on active components in food by: (Language materials, printed)

Emerging technologies for food processing by: (Language materials, printed)

Hypobaric storage in food industry = advances in application and theory / by: (Language materials, printed)

Adapting high hydrostatic pressure (HPP) for food processing operations by: (Language materials, printed)

Delivering performance in food supply chains by: (Language materials, printed)

Biofilms in the food and beverage industries by: (Language materials, printed)

Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation by: (Language materials, printed)

Human milk biochemistry and infant formula manufacturing technology by: (Language materials, printed)

Balancing on a planet : = the future of food and agriculture by: (Language materials, printed)

Food practices in transition = changing food consumption, retail and production in the age of reflexive modernity / by: (Language materials, printed)

Labor relations in globalized food by: (Language materials, printed)

Ozone in food processing DUP_1 by: (Language materials, printed)

Conventional and advanced food processing technologies DUP_1 by: (Language materials, printed)

Handbook of sustainability for the food sciences DUP_1 by: (Language materials, printed)

Nutraceutical and Functional Food Processing Technology DUP_1 by: (Language materials, printed)

Microbiological research and development for the food industry by: (Language materials, printed)

Food science = research and technology / by: (Language materials, printed)

The future of food business = the facts, the impacts, the acts / by: (Language materials, printed)

Ozone in food processing by: (Language materials, printed)

Conventional and advanced food processing technologies by: (Language materials, printed)

Nutraceutical and Functional Food Processing Technology by: (Language materials, printed)

Handbook of sustainability for the food sciences by: (Language materials, printed)

Food processing : = principles and applications by: (Language materials, printed)

High pressure fluid technology for green food processing by: (Language materials, printed)

Minimally processed foods = technologies for safety, quality, and convenience / by: (Language materials, printed)

Alternative food networks = knowledge, practice, and politics / by: (Language materials, printed)

Fermentation processes engineering in the food industry by: (Language materials, printed)

The feeding of nations = redefining food security for the 21st century / by: (Language materials, printed)

Integrated membrane operations in the food production by: (Language materials, printed)

High pressure processing of food = principles, technology and applications / by: (Language materials, printed)

Traditional foods = general and consumer aspects / by: (Language materials, printed)

The chemistry of thermal food processing procedures by: (Language materials, printed)

Introduction to food manufacturing engineering by: (Language materials, printed)

Fixing the food system = changing how we produce and consume food / by: (Language materials, printed)

Agri-food supply chain management = breakthroughs in research and practice / by: (Language materials, printed)

Supply chain management for sustainable food networks / by: (Language materials, printed)

Fast Food = The Good, the Bad and the Hungry / by: (Language materials, printed)

Modifying food texture.. Volume 1,. Novel ingredients and processing techniques / by: (Language materials, printed)

Modifying food texture.. Volume 2,. Sensory analysis, consumer requirements and preferences / by: (Language materials, printed)

The microwave processing of foods / by: (Language materials, printed)

Emulsions / by: (Language materials, printed)

Food truths from farm to table = 25 surprising ways to shop & eat without guilt / by: (Language materials, printed)

Food science and nutrition = breakthroughs in research and practice / by: (Language materials, printed)

Communication practices in engineering, manufacturing, and research for food and water safety by: (Language materials, printed)

Handbook of plant food phytochemicals = sources, stability and extraction / by: (Language materials, printed)

The 10 principles of food industry sustainability by: (Language materials, printed)

Quantitative microbiology in food processing = modeling the microbial ecology / by: (Language materials, printed)

Essential oils in food processing = chemistry, safety and applications / by: (Language materials, printed)

Control of salmonella and other bacterial pathogens in low-moisture foods by: (Language materials, printed)

Emulsion-based systems for delivery of food active compounds = formation, application, health and safety / by: (Language materials, printed)

Innovations in technologies for fermented food and beverage industries by: (Language materials, printed)

Fundamentals of food process engineering by: (Language materials, printed)

Alternative food networks = an interdisciplinary assessment / by: (Language materials, printed)

Advances in food processing technology by: (Language materials, printed)

Quality systems in the food industry by: (Language materials, printed)

Physical-chemical properties of foods : = new tools for prediction / by: (Language materials, printed)

Food processing technology : = principles and practice / by: (Language materials, printed)

Impact of food processing on anthocyanins by: (Language materials, printed)

Engineering foods for bioactives stability and delivery by: (Language materials, printed)

New perspectives on food blanching by: (Language materials, printed)

International farm animal, wildlife and food safety law by: (Language materials, printed)

Adapting high hydrostatic pressure (HPP) for food processing operations / by: (Language materials, printed)