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Carcass and Meat Quality in Ruminants
Guillermo Ripoll and Begoña Panea, editors
Novel Analytical Methods in Food Analysis
Philippe Delahaut and Riccardo Marega, editors
Innovations in the Food System: Exploring the Future of Food
Maria Lisa Clodoveo (editor)
Novel Foods and Edible Insects in the European Union
Lucia Scaffardi and Giulia Formici, editors
Use of Essential Oils and Volatile Compounds as Biological Control Agents
Marie-Laure Fauconnier et al. (editors)
Sustainable Marketing and Strategy
Manuel Au-Yong-Oliveira and Maria José Sousa, editors
Bioactive Compounds from Natural Products: Separation, Characterization and Applications
Emanuel Vamanu (editor)
Food Supply Chain through Ongoing Evolution: Lessons from Continuous Transformations
Karim Marini Thomé et al. (editors)
Advanced Strategies to Preserve Quality and Extend Shelf Life of Foods
Matteo Del Nobile and Amalia Conte, editors
New Insights into Food Fermentation
Valentina Bernini and Juliano De Dea Lindner, editors
Application of Novel Methods for Mycotoxins Analysis
Biancamaria Ciasca and Veronica Maria Teresa Lattanzio, editors
Latest Advances in Nanoplasmonics and Use of New Tools for Plasmonic Characterization
Grégory Barbillon (editor)
Mycotoxins Study: Toxicology, Identification and Control
Cristina Juan García (editor)
Food, Health and Safety in Cross Cultural Consumer Contexts
Derek V. Byrne (editor)
Sausages: Nutrition, Safety, Processing and Quality Improvement
Javier Carballo (editor)
