Books

  1. The art of home canning: Economy in the kitchen, canning fruits and vegetables
    The art of home canning: Economy in the kitchen, canning fruits and vegetables
  2. Edible Oil Processing (Chemistry and Technology of Oils and Fats)
    Edible Oil Processing (Chemistry and Technology of Oils and Fats)
  3. Fish Drying and Smoking
    Fish Drying and Smoking
  4. Perfect Pickles, Chutneys & Relishes: An essential guide to pickling and preserving, with over 70 step-by-step recipes illustrated with more than 250 colour photographs
    Perfect Pickles, Chutneys & Relishes: An essential guide to pickling and preserving, with over 70 step-by-step recipes illustrated with more than 250 colour photographs
  5. Thermal Processing of Packaged Foods (Food Engineering Series)
    Thermal Processing of Packaged Foods (Food Engineering Series)
  6. Easy Microwave Preserving
    Easy Microwave Preserving
  7. Food Colloids: Fundamentals of Formulation
    Food Colloids: Fundamentals of Formulation
  8. Harvest of the Cold Months
    Harvest of the Cold Months

Books:

  1. Snack Foods Processing
  2. The Official Barbecue and Barbecue Sauce Cookbook
  3. 125 Cookies to Bake, Nibble, and Savor
  4. Chemical Food Safety: A Scientist's Perspective
  5. Food Texture and Viscosity: Concept and Measurement (A Volume in the Food Science and Technology International Series) (Food Science and Technology)
  6. Cold and Chilled Storage Technology
  7. Food Flavour Technology (Sheffield Food Technology)
  8. Country Pickles and Preserves (Gifts from Nature Series)
  9. The art of home canning: Economy in the kitchen, canning fruits and vegetables
  10. Snack Foods Processing

Books

Books