1. Chilled foods: a comprehensive guide Edited by C. Dennis and M. Stringer

2. Yoghurt: science and technology A. Y. Tamime and R. K. Robinson

3. Food processing technology: principles and practice P. J. Fellows

4. Bender’s dictionary of nutrition and food technology Sixth edition D. A. Bender

5. Determination of veterinary residues in food Edited by N. T. Crosby

6. Food contaminants: sources and surveillance Edited by C. Creaser and R. Purchase

7. Nitrates and nitrites in food and water Edited by M. J. Hill

8. Pesticide chemistry and bioscience: the food-environment challenge Edited by G. T. Brooks and T. Roberts

9. Pesticides: developments, impacts and controls Edited by G. A. Best and A. D. Ruthven

10. Dietary fibre: chemical and biological aspects Edited by D. A. T. Southgate, K. W. Waldron, I. T. Johnson and G. R. Fenwick

11. Vitamins and minerals in health and nutrition M. Tolonen

12. Technology of biscuits, crackers and cookies Second edition D. Manley

13. Instrumentation and sensors for the food industry Edited by E. Kress-Rogers

14. Food and cancer prevention: chemical and biological aspects Edited by K. W. Waldron, I. T. Johnson and G. R. Fenwick

15. Food colloids: proteins, lipids and polysaccharides Edited by E. Dickinson and B. Bergenstahl

16. Food emulsions and foams Edited by E. Dickinson

17. Maillard reactions in chemistry, food and health Edited by T. P. Labuza, V. Monnier, J. Baynes and J. O’Brien

18. The Maillard reaction in foods and medicine Edited by J. O’Brien, H. E. Nursten, M. J. Crabbe and J. M. Ames

19. Encapsulation and controlled release Edited by D. R. Karsa and R. A. Stephenson

20. Flavours and fragrances Edited by A. D. Swift

21. Feta and related cheeses Edited by A. Y. Tamime and R. K. Robinson

22. Biochemistry of milk products Edited by A. T. Andrews and J. R. Varley

23. Physical properties of foods and food processing systems M. J. Lewis

24. Food irradiation: a reference guide V. M. Wilkinson and G. Gould

25. Kent’s technology of cereals: an introduction for students of food science and agriculture Fourth edition N. L. Kent and A. D. Evers

26. Biosensors for food analysis Edited by A. O. Scott

27. Separation processes in the food and biotechnology industries: principles and applications Edited by A.S. Grandison and M. J. Lewis

28. Handbook of indices of food quality and authenticity R.S. Singhal, P. K. Kulkarni and D. V. Rege

29. Principles and practices for the safe processing of foods D. A. Shapton and N. F. Shapton

30. Biscuit, cookie and cracker manufacturing manuals Volume 1: ingredients D. Manley

31. Biscuit, cookie and cracker manufacturing manuals Volume 2: biscuit doughs D. Manley

32. Biscuit, cookie and cracker manufacturing manuals Volume 3: biscuit dough piece forming D. Manley

33. Biscuit, cookie and cracker manufacturing manuals Volume 4: baking and cooling of biscuits D. Manley

34. Biscuit, cookie and cracker manufacturing manuals Volume 5: secondary processing in biscuit manufacturing D. Manley

35. Biscuit, cookie and cracker manufacturing manuals Volume 6: biscuit packaging and storage D. Manley

36. Practical dehydration Second edition M. Greensmith

37. Lawrie’s meat science Sixth edition R. A. Lawrie

38. Yoghurt: science and technology Second edition A. Y Tamime and R. K. Robinson

39. New ingredients in food processing: biochemistry and agriculture G. Linden and D. Lorient

40. Benders’ dictionary of nutrition and food technology Seventh edition D A Bender and A. E. Bender

41. Technology of biscuits, crackers and cookies Third edition D. Manley

42. Food processing technology: principles and practice Second edition P. J. Fellows

43. Managing frozen foods Edited by C. J. Kennedy

44. Handbook of hydrocolloids Edited by G. O. Phillips and P. A. Williams

45. Food labelling Edited by J. R. Blanchfield

46. Cereal biotechnology Edited by P. C. Morris and J. H. Bryce

47. Food intolerance and the food industry Edited by T. Dean

48. The stability and shelf-life of food Edited by D. Kilcast and P. Subramaniam

49. Functional foods: concept to product Edited by G. R. Gibson and C. M. Williams

50. Chilled foods: a comprehensive guide Second edition Edited by M. Stringer and C. Dennis

51. HACCP in the meat industry Edited by M. Brown

52. Biscuit, cracker and cookie recipes for the food industry D. Manley

53. Cereals processing technology Edited by G. Owens

54. Baking problems solved S. P. Cauvain and L. S. Young

55. Thermal technologies in food processing Edited by P. Richardson

56. Frying: improving quality Edited by J. B. Rossell

57. Food chemical safety Volume 1: contaminants Edited by D. Watson

58. Making the most of HACCP: learning from others’ experience Edited by T. Mayes and S. Mortimore

59. Food process modelling Edited by L. M. M. Tijskens, M. L. A. T. M. Hertog and B. M. Nicolaï

60. EU food law: a practical guide Edited by K. Goodburn

61. Extrusion cooking: technologies and applications Edited by R. Guy

62. Auditing in the food industry: from safety and quality to environmental and other audits Edited by M. Dillon and C. Griffith

63. Handbook of herbs and spices Volume 1 Edited by K. V. Peter

64. Food product development: maximising success M. Earle, R. Earle and A. Anderson

65. Instrumentation and sensors for the food industry Second edition Edited by E. Kress-Rogers and C. J. B. Brimelow

66. Food chemical safety Volume 2: additives Edited by D. Watson

67. Fruit and vegetable biotechnology Edited by V. Valpuesta

68. Foodborne pathogens: hazards, risk analysis and control Edited by C. de W. Blackburn and P. J. McClure

69. Meat refrigeration S. J. James and C. James

70. Lockhart and Wiseman’s crop husbandry Eighth edition H. J. S. Finch, A. M. Samuel and G. P. F. Lane

71. Safety and quality issues in fish processing Edited by H. A. Bremner

72. Minimal processing technologies in the food industries Edited by T. Ohlsson and N....