Crafting Everyday Food
Qizi Liang
Biosurfactants
Deepansh Sharma
Essentials of Food Chemistry
Jianquan Kan
The Beer Brewing Guide
European Brewery Convention
Flavours and Fragrances
Ralf Günter Berger
Introduction To Agricultural Engineering Technology
Harry L. Field
Roe and Roe Gastronomy
Ole G. Mouritsen
Rediscovering Flavor
Alexander Wieck Fjaeldstad
From Ancient Diets To Modern Minds
Hans Konrad Biesalski
Worldwide Perspectives on Geographical Indications
Emilie Vandecandelaere
Our Carbon Hoofprint
Diane Mayerfeld
Food, Social Change and Identity
Cynthia Chou
Brewing Science: A Multidisciplinary Approach
Michael Mosher
Octopuses, Squid & Cuttlefish
Ole G. Mouritsen
Sustainable Food Drying Techniques in Developing Countries: Prospects and Challenges
Mahadi Hasan Masud
Upcycling Legume Water: From Wastewater To Food Ingredients
Luca Serventi
Betalains: Biomolecular Aspects
Erum Akbar Hussain
French Pâtisserie
Rina Nurra
