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    Physical Techniques for the Study of Food Biopolymers

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    Premises Security: A Guide for Security Professionals and Attorneys

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    Production and Packaging of Non-carbonated Fruit Juices and Fruit Beverages

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    Rheology of Industrial Polysaccharides: Theory and Applications (Ch)

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    Robotics in Meat, Fish and Poultry Processing

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    Technological Advances in Improved and Alternative Sources of Lipids

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    Technology of Reduced-Additive Foods

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    The Canning of Fish and Meat

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    The Technology of Extrusion Cooking

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    The Technology of Vitamins in Food (C&h)

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    Thickening and Gelling Agents for Food

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