* All prices are exclusive of taxes.
Magnetic Resonance in Food Science: An Exciting Future
Magnetic Resonance in Food Science: Food for Thought
Nutrition, Functional and Sensory Properties of Foods
Gums and Stabilisers for the Food Industry 16
The Maillard Reaction: Interface between Aging
Recent Advances in Food and Flavor Chemistry: Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods
Gums and Stabilisers for the Food Industry 17: The Changing Face of Food Manufacture: The Role of Hydrocolloids