Food industry and trade.

Developing new food products for a changing marketplace by: (Electronic resources)

Halal food production by: (Electronic resources)

Physical properties of lipids by: (Electronic resources)

Business plans handbook. = a compilation of actual business plans developed by small businesses throughout North America /. Volume 3 by: (Electronic resources)

Physical properties of lipids by: (Electronic resources)

Food processing = principles and applications / by: (Electronic resources)

Chemical, biological, and functional aspects of food lipids by: (Electronic resources)

Innovation in food engineering = new techniques and products / by: (Electronic resources)

Business plans handbook. = a compilation of actual business plans developed by small businesses throughout North America /. Volume 13 by: (Electronic resources)

Solving Problems in Food Engineering by: (Electronic resources)

Processing foods = quality optimization and process assessment / by: (Electronic resources)

Worlds of food = place, power, and provenance in the food chain / by: (Electronic resources)

Essentials of Food Science by: (Electronic resources)

Computer vision technology in the food and beverage industries by: (Electronic resources)

Engineering aspects of thermal food processing by: (Electronic resources)

Between the local and the global = confronting complexity in the contemporary agri-food sector / by: (Electronic resources)

Physical chemistry of foods by: (Electronic resources)

Food Engineering: Integrated Approaches by: (Electronic resources)

Food supply chain management = issues for the hospitality and retail sectors / by: (Electronic resources)

Introduction to food process engineering by: (Electronic resources)

Food properties handbook by: (Electronic resources)

Business plans handbook. = a compilation of actual business plans developed by small businesses throughout North America /. Volume 9 by: (Electronic resources)

Novel thermal and non-thermal technologies for fluid foods by: (Electronic resources)

The functional foods revolution : = healthy people, healthy profits? / by: (Language materials, printed)

Food plant economics by: (Electronic resources)

Extraction optimization in food engineering by: (Electronic resources)

Food engineering interfaces by: (Electronic resources)

Modifying lipids for use in food by: (Electronic resources)

Business plans handbook. = a compilation of actual business plans developed by small businesses throughout North America /. Volume 6 by: (Electronic resources)

An integrated approach to new food product development by: (Electronic resources)

Engineering properties of foods. by: (Electronic resources)

Measurement and control in food processing by: (Electronic resources)

Functional foods = biochemical and processing aspects / by: (Electronic resources)

Food processing = principles and applications / by: (Electronic resources)

Food emulsions by: (Electronic resources)

Physical chemistry of foods by: (Electronic resources)

Food science and food biotechnology by: (Electronic resources)

Unit operations in food engineering by: (Electronic resources)

Food, consumers, and the food industry = catastrophe or opportunity? / by: (Electronic resources)

Engineering properties of foods by: (Electronic resources)

Food protein analysis = quantitative effects on processing / by: (Electronic resources)

Phenolics in food and nutraceuticals by: (Electronic resources)

Engineering and food for the 21st century by: (Electronic resources)

Transport phenomena in food processing by: (Electronic resources)

Halal food production by: (Electronic resources)

Global issues in food science and technology by: (Electronic resources)

The business of food = encyclopedia of the food and drink industries / by: (Electronic resources)