INTRODUCTORY ORGANIC SPICES

FOOD PROCESSING AND PACKAGING

FOOD PROCESSING AND PRESERVATION

BAKERY AND CONFECTIONARY TECHNOLOGY

FOOD TECHNOLOGY

Fundamental Food Microbiology

FOOD&BEVERAGE MANAGEMENT

Biotechnology and Food Processing Mechanics

ELEMENTS IN FOOD MICROORGANISMS

Microbiology Handbook Of Meat Products

Meat Science An Introductory Text

FOODS FACTS & PRINCIPLES