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321. Trans Fatty Acids
Dijkstra
Wiley-Blackwell
E-ISBN: 9781405156912 ISBN: 9780470697658
322. Whey Processing, Functionality and Health Benefits
Onwulata
Wiley-Blackwell
E-ISBN: 9780813809038 ISBN: 9780813803845
323. Accelerating New Food Product Design and Development
Beckley
Wiley-Blackwell
E-ISBN: 9780813808093 ISBN: 9780470277621
324. Advances in Food Diagnostics
Nollet
Wiley-Blackwell
E-ISBN: 9780813822211 ISBN: 9780470277805
325. Advances in Thermal and Non-Thermal Food Preservation
Tewari
Wiley-Blackwell
E-ISBN: 9780813829685 ISBN: 9780470277898
326. Applications of Fluidization to Food Processing
Smith
Wiley-Blackwell
E-ISBN: 9780632064564 ISBN: 9780470995426
327. Biofilms in the Food Environment
Blaschek
Wiley-Blackwell
E-ISBN: 9780813820583 ISBN: 9780470277782
328. Chemical Physics of Food
Belton
Wiley-Blackwell
E-ISBN: 9781405121279 ISBN: 9780470995792
329. Encapsulation and Controlled Release Technologiesin Food Systems, Online Book Version
Lakkis
Wiley-Blackwell
E-ISBN: 9780813828558 ISBN: 9780470277881
330. Food Biodeterioration and Preservation
Tucker
Wiley-Blackwell
E-ISBN: 9781405154178 ISBN: 9780470697849