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keyword: food quality – 23 free books.
These books are included in the Directory of Open Access Books. This means that they have been peer-reviewed and are of interest to scholars.
The Use of Waste Products from the Food Industry to Obtain High Value-Added Products
Stanisław Kowalski and Dorota Gumul, editors
Frontiers on Sustainable Food Packaging
Theodoros Varzakas and Rui M.S. Cruz, editors
Optimizing Plant Water Use Efficiency for a Sustainable Environment
Ivan Francisco Garcia Tejero and Victor Hugo Durán-Zuazo, editors
Food Supply Chain through Ongoing Evolution: Lessons from Continuous Transformations
Karim Marini Thomé et al. (editors)
Managing the Product Quality of Vegetable Crops under Abiotic Stress
Lilian Schmidt (editor)
Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
Antonella Pasqualone and Carmine Summo, editors
Food, Health and Safety in Cross Cultural Consumer Contexts
Derek V. Byrne (editor)
Sensory Analysis and Consumer Research in New Product Development
Claudia Ruiz-Capillas and Ana Herrero Herranz, editors
Advances in Postharvest Process Systems
Daniel I. Onwude and Guangnan Chen, editors
Sausages: Nutrition, Safety, Processing and Quality Improvement
Javier Carballo (editor)
Freeze-Drying Technology in Foods
Valentina Prosapio and Estefania Lopez-Quiroga, editors
Proteomics for Studying Foodborne Microorganisms and their Impact on Food Quality and Human Health
Rosa Anna Siciliano et al. (editors)
Fatty Acids in Natural Ecosystems and Human Nutrition
Michail I. Gladyshev (editor)
Water Management for Sustainable Food Production
Narayanan Kannan and Aavudai Anandhi Swamy, editors
Modern Technologies and Their Influence in Fermentation Quality
Santiago Benito
