Books
Achieving world class manufacturing through process control
Agri – food quality: An interdisciplinary approach
Analysis and design of planar microwave components
Analysis of incomplete multivariate data
Analyzing food for nutrition labeling and hazardous contaminants
Annual review of microbiology
Antimicrobials in foods
Applied dairy microbiology
Applied linear statistical models
Applied statistics and probability for engineers
Aroma biotechnology
The art of systems architecting
Aseptic processing of foods
Automation for food engineering: Food quality quantization and process control
Bailey’s industrial oil and fat products
Basic biotechnology
Basic laboratory methods for biotechnology: Textbook and laboratory reference
Beef, veal and lamb operations
Bioaffinity chromatography
Biomaterials: Principles and applications
Biopolymers from renewable resources
Bioprocess engineering: Basic concepts
Bioprocess engineering: Systems equipment and facilities
Bioprocess production of flavor
Biosensors
Biotechnology and food process engineering
Biotechnology unzipped: Promises and realities
Biotechnology
Calculations for engineering economic analysis
Carbohydrates in food
Chemical and functional properties of food components
Chemical changes during food processing
Chemicals in the human food chain
Clostridium botulinum: Ecology and control in foods
Commercial fruit and vegetable products: A textbook for student, investigator and manufacturer
Computer applications in food technology: Use of spreadsheets in graphical, statistical and process analyses
Contemporary developments in nutrition
Control of microbial and enzymatic changes in intermediate moisture sun dried figs by mild heating and hydrogen peroxide disinfection
Controlled/modified atmosphere/vacuum packaging of foods
Dairy starter cultures
Data sourcebook for food scientists and technologists
Design and analysis of experiments
Design and analysis of sensory optimization
Dynamics and control of the activated sludge process
Electrophoresis: A survey of techniques and applications: Part A. Techniques
Encyclopedia of food science and technology
Energy in food processing
Engineering and food
Engineering properties of foods
Enzymes for carbohydrate engineering
Enzymes in industry: Production and applications
The European market for fruit and vegetables
Flavour science: Recent developments
Food additive user’s handbook
Food analysis by HPLC
Food analysis: Theory and practice
Food antioxidants: Technological, toxicological and health perspectives
Food biotechnology: Microorganisms
Food canning technology
Food chemistry
Food colloids: Proteins, lipids and polysaccharides
Food emulsions
Food engineering 2000
Food engineering and process applications
Food engineering laboratory manual
Food engineering operations
Food flavorings
Food flavours
Food flavours: Biology and chemistry
Food lipids: Chemistry, nutrition, and biotechnology
Food microbiology
Food microbiology: A laboratory manual
Food packaging technology
Food polysaccharides and their applications
Food properties and computer – aided engineering of food processing systems
Food proteins: Properties and characterization
Food safety
Food service operations
Food toxicology
Food trends and the changing consumer
Foodborne diseases
Foodservice organizations: A managerial and systems approach
Free radicals and food additives
Freezing effects on food quality
Freshness and shelf life of foods
Functional foods: Biochemical and processing aspects
Fundamental food microbiology
Fundamental food microbiology
Fundamentals of food process engineering
Fuzzy and neutral approaches in engineering
Gas chromatography: Analytical chemistry by open learning
Gıda sanayi araştirma – geliştirme’86 sempozyumu
Gıda sanayiinde ambalaj sorunları semineri
Guidelines for laboratory quality auditing
Guidelines for sensory analysis in food product development and quality control
Handbook of brewing
Handbook of food analysis
Handbook of food engineering practice
Handbook of food engineering
Handbook of fruit science and technology: Production, composition, storage and processing
Handbook of indigenous fermented foods
Handbook of microbiological media
Handbook of milk composition
Handbook of nutritionally essential mineral elements
Handbook of pesticide toxicology
Handbook of vegetable science and technology: Production, composition, storage and processing
Hydraulics in civil and environmental engineering
Implementing total quality
Inductively coupled plasma emission spectroscopy
Inductively coupled plasma emission spectroscopy
Industrial biotransformations
International food regulation handbook: Policy science law
Introduction to food engineering
Introduction to food toxicology
Introduction to statistical quality control
Introduction to the chemical analysis of foods
Immobilization of lipase from Candida rugosa on hydrophobic and hydrophilic supports
Ingredient interactions: Effects on food quality
An introduction to fungal biotechnology
Introduction to spectroscopy: A guide for students of organic chemistry
Introduction to toxicology
L(+) lactic acid production from whey by lactobacillus casei NRRL B-441
The living heart: Brand name shopper’s guide
Mass transfer
Measurement and control in bioprocessing
Meat and man, a study of monopoly, unionism and food policy
Methods of protein and nucleic acid research
Microwave foods: New product development
Milk and dairy products: Properties and processing
Modern food microbiology
Multivariate environmental statistics
Municipal sewage sludge management: Processing, utilization and disposal
Natural antioxidants and food quality in atherosclerosis and cancer prevention
Natural food colorants
Nitrates and nitrites in food and water
Nonthermal preservation of foods
Nutrition and health
Nutrition labeling handbook
Opportunities in biotechnology careers
Orthomolecular nutrition: New lifestyle for super good health
Phase/state transition in foods: Chemical, structural and rheological changes
Physical principles of infrared irradiation of foodstuffs
Polysaccharide association structures in food
Present knowledge in nutrition
Principles and techniques of practical biochemistry
Principles of food science
Principles of unit operations
Processing vegetables: Science and technology
Quality in the analytical chemistry laboratory: Analytical chemistry by open learning
Schaum’s outline of theory and problems of microbiology
Sensory evaluation techniques
Soil fertility and fertilizers: An introduction to nutrient management
Spectral methods in food analysis: Instrumentation and applications
Spectroscopic determination of major nutrients (N,P,K) of soil
Spectroscopic techniques for food analysis
Spice science and technology
Spices, herbs and edible fungi
Statistical quality control for the food industry
Surface coatings: Science and technology
Süt ve süt mamulleri özel ihtisas komisyonu raporu
The technology of vitamins in food
Thermal design of heat exchangers: A numerical approach: Direct sizing and stepwise rating
Thermal processing of packaged foods
Thickening and gelling agents for food
Total quality management
Toxins and targets: Effects of natural and synthetic poisons on living cells and fragile ecosystems
Use of multivariate statistical techniques in HACCP programs
Wastewater engineering: Treatment disposal reuse
The Wiley encyclopedia of packaging technology