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  1. 51
    by Roos, Yrjo H.
    Published 2016
    Book

    Phase transitions in foods
  2. 52
    Published 2016
    Book

    Cook's science how to unlock flavor in 50 of our favorite ingredients
  3. 53
    by Polistico, Edgie
    Published 2016
    Book

    Philippine food, cooking & dining dictionary
  4. 54
    by Giles, Autumn 1984-
    Published 2016
    Book

    Beyond canning new techniques, ingredients, and flavors to preserve, pickle, and ferment like never before
  5. 55
    by McClements, David Julian
    Published 2016
    Book

    Food emulsions principles, practices, and techniques
  6. 56
    Published 2016
    Book

    Flow injection analysis of food additives
  7. 57
    Published 2016
    Book

    Oxidative stability and shelf life of foods containing oils and fats
  8. 58
    by Jha, Shyam N.
    Published 2016
    Book

    Rapid detection of food adulterants and contaminants theory and practice
  9. 59
    Published 2016
    Book

    Encapsulation and controlled release technologies in food systems
  10. 60
    Published 2016
    Book

    Integrating the packaging and product experience in food and beverages a road-map to consumer satisfaction
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