My Account
Log in Registration
All
Cart
Highlights
Fiction Books
Non-Fiction Books
Children's Books
Rare Books
Music
DVD & Blu-Ray
Video Games
Category
Wishlists
Cart
All
Free Shipping in Ireland
Trustpilot
Proud to be B-Corp

Food Science and Technology Books

Introduction to Food Engineering By R. Paul Singh (professor of food engineering at the University of California, Davis)
Introduction to Food Engineeringby R. Paul Singh (professor of food engineering at the University of California, Davis)
New
€96.89
Wine Science By Ronald S. Jackson, PhD (Brock University, Cool Climate Oenology and Viticulture Institute)
Wine Scienceby Ronald S. Jackson, PhD (Brock University, Cool Climate Oenology and Viticulture Institute)
New
€160.89
Wine Science By Ronald S. Jackson, PhD (Brock University, Cool Climate Oenology and Viticulture Institute)
Wine Scienceby Ronald S. Jackson, PhD (Brock University, Cool Climate Oenology and Viticulture Institute)
Very Good
€186.99
Handbook of Nutrition and Diet By Babasaheb B. Desai (Mahatma Phule Agricultural University, Rahuri, India)
Handbook of Nutrition and Dietby Babasaheb B. Desai (Mahatma Phule Agricultural University, Rahuri, India)
New
€84.39
Freezing Effects on Food Quality By Jeremiah
Freezing Effects on Food Qualityby Jeremiah
New
€81.19
Polysaccharide Dispersions By Reginald H. Walter (Cornell University, Geneva, New York, U.S.A.)
Polysaccharide Dispersionsby Reginald H. Walter (Cornell University, Geneva, New York, U.S.A.)
New
€117.09
Microwaves in the Food Processing Industry By B.S. Schweigert (University of California, Davis, California)
Microwaves in the Food Processing Industryby B.S. Schweigert (University of California, Davis, California)
New
€257.29
What Can Nanotechnology Learn From Biotechnology? By Kenneth David (Michigan State University)
What Can Nanotechnology Learn From Biotechnology?by Kenneth David (Michigan State University)
New
€103.29
Statistical Methods in Food and Consumer Research By Maximo C. Gacula Jr. (Gacula Associates Consulting, Scottsdale, AZ, USA)
Statistical Methods in Food and Consumer Researchby Maximo C. Gacula Jr. (Gacula Associates Consulting, Scottsdale, AZ, USA)
New
€109.29
Food Preservation Process Design By Dennis R. Heldman (Professor of Food Engineering at The Ohio State University. He is also and Adjunct Professor at the University of California-Davis and Professor Emeritus at the University of Missouri.)
Food Preservation Process Designby Dennis R. Heldman (Professor of Food Engineering at The Ohio State University. He is also and Adjunct Professor at the University of California-Davis and Professor Emeritus at the University of Missouri.)
New
€149.49
Antimicrobials in Food By P. Michael Davidson (University of Tennessee, Knoxville, USA)
Antimicrobials in Foodby P. Michael Davidson (University of Tennessee, Knoxville, USA)
New
€57.89
Seafood Enzymes By Norman F. Haard (University of California, Davis, United States)
Seafood Enzymesby Norman F. Haard (University of California, Davis, United States)
New
€80.89
Seafood By George M. Pigott
Seafoodby George M. Pigott
New
€79.89
Introduction to Food Toxicology By Takayuki Shibamoto (University of California, Davis, USA)
Introduction to Food Toxicologyby Takayuki Shibamoto (University of California, Davis, USA)
New
€68.29
Low-Fat Meats By Harold D. Hafs (Rutgers University, New Brunswick, New Jersey)
Low-Fat Meatsby Harold D. Hafs (Rutgers University, New Brunswick, New Jersey)
New
€95.79
Enzymes in Food Processing By Tilak Nagodawithana (Research and Development, Universal Foods Corporation, Milwaukee, Wisconsin, USA)
Enzymes in Food Processingby Tilak Nagodawithana (Research and Development, Universal Foods Corporation, Milwaukee, Wisconsin, USA)
New
€96.89
The Produce Contamination Problem By Karl Matthews (Rutgers-The State University of New Jersey, New Brunswick, USA)
The Produce Contamination Problemby Karl Matthews (Rutgers-The State University of New Jersey, New Brunswick, USA)
New
€172.09
Risk Management for Food Allergy By Charlotte Madsen (National Food Institute, Technical University of Denmark, Soborg, Denmark)
Risk Management for Food Allergyby Charlotte Madsen (National Food Institute, Technical University of Denmark, Soborg, Denmark)
New
€169.69
Milk Proteins By Mike Boland (Riddet Institute, Massey University - Palmerston North, New Zealand)
Milk Proteinsby Mike Boland (Riddet Institute, Massey University - Palmerston North, New Zealand)
New
€139.49
The Chemistry and Technology of Pectin By Reginald H. Walter (Cornell University, Geneva, New York, U.S.A.)
The Chemistry and Technology of Pectinby Reginald H. Walter (Cornell University, Geneva, New York, U.S.A.)
New
€107.99
Trace Minerals in Foods By K. Smith
Trace Minerals in Foodsby K. Smith
New
€80.79
Wine Tasting By Ronald S. Jackson (Brock University, Cool Climate Oenology and Viticulture Institute, St. Catharine's, Ontario, Canada)
Wine Tastingby Ronald S. Jackson (Brock University, Cool Climate Oenology and Viticulture Institute, St. Catharine's, Ontario, Canada)
Very Good
€42.99
Antimicrobials in Food By P. Michael Davidson (University of Tennessee, Knoxville, USA)
Antimicrobials in Foodby P. Michael Davidson (University of Tennessee, Knoxville, USA)
New
€284.99
Thermobacteriology in Food Processing By C. R. Stumbo (University of Massachusetts, Amherst, U.S.A.)
Thermobacteriology in Food Processingby C. R. Stumbo (University of Massachusetts, Amherst, U.S.A.)
New
€84.69