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Lockhart & Wiseman's crop husbandry including grassland

Food processing technology : principles and practice

Lawrie's meat science

Wine science : principles and applications

Handbook of herbs and spicesVolume 1

Advances in pig welfare

BiopesticidesVolume 2,: Advances in bio-inoculants

Starch in food : structure, function and applications

What can nanotechnology learn from biotechnology? : social and ethical lessons for nanoscience from the debate over agrifood biotechnology and GMOs

Multisensory flavor perception : from fundamental neuroscience through to the marketplace

Grapevine breeding programs for the wine industry : traditional and molecular techniques

Feed and feeding practices in aquaculture

Sweet potato : post harvest aspects in food, feed and industry

Industrial fermentation : food processes, nutrient sources, and production strategies

The olive : its processing and waste management

Handbook of brewing

Enzymes in Food Processing

Food science research and technology

Sensory evaluation practices

Food quality : control, analysis and consumer concerns

Fundamentals of food biotechnology

Seafood processing : adding value through quick freezing, retortable packaging, cook-chilling, and other methods

Thermobacteriology in Food Processing

Microbial enzymes and additives for the food industry

Avocado : consumption and health

Cajanus cajan : cultivation, uses and nutrition

Soy protein : properties, health effects and research advances

The Nutrition Transition : Diet and Disease in the Developing World

Food preservation process design

Seafood and freshwater toxins : pharmacology, physiology, and detection

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