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Sensory properties of foods
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Production tree nuts processing, v.2 = Pecans-Pinenuts-Pistachionuts-Blackwalunts-English-walnuts
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Nitrite curing of meat : the N-nitrosamine problem and nitrite alternatives
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Lipases : structure, functions and role in health and disease
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Handbook of nutraceuticals and functional foods
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Cereal grains : properties, processing, and nutritional attributes
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Evaluation of certain food additives and naturally occurring toxicants : thirty-ninth report of the Joint FAOWHO Expert Committee on Food Additives.
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Applications of continuous and steady-state methods to root biology
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맛없어? : 유쾌한 탐식가의 종횡무진 음식 인문학
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Food fortification : the evidence, ethics, and politics of adding nutrients to food
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Water properties in food, health, pharmaceutical and biological systems : ISOPOW 10
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Flour and breads and their fortification in health and disease prevention
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Sweeteners and sugar alternatives in food technology
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Polysaccharide gums from agricultural products : processing, structures & functionality
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Complex carbohydrates in foods
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Nutraceuticals, glycemic health and type 2 diabetes
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냉면의 품격 : 맛의 원리로 안내하는 동시대 평양냉면 가이드
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Nutritional value of cereal products, beans, and starches
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Phytates in cereals and legumes
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Flavors and fragrances : a world perspective : proceedings
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