Introduction to food science and technology by Stewart, George Franklin 1908-

Handbook of food isotherms water sorption parameters for food and food components by Iglesias, Hector A.

Food engineering principles and selected applications by Loncin, Marcel, Merson, Richard Larry

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The analysis of nutrients in foods by Osborne, D. R.

Food processing and nutrition by Bender, Arnold E. (Arnold Eric)

The science and technology of gelatin

Enzymes in food processing by Reed, Gerald

Freeze drying and advanced food technology

Water relations of foods proceedings of an international symposium held in Glascow, Sept., 1974

Enzymes in food processing

Available for University of the Philippines System via ScienceDirect. Click here to access
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