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keyword: sensory properties – 14 free books.

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The Use of Waste Products from the Food Industry to Obtain High Value-Added Products

Stanisław Kowalski and Dorota Gumul, editors

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The Use of Waste Products from the Food Industry to Obtain High Value-Added Products
Stanisław Kowalski and Dorota Gumul, editors
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Nutritional Components of Wheat Based Food: Composition, Properties and Uses

Donatella Bianca Maria Ficco and Grazia Maria Borrelli, editors

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Nutritional Components of Wheat Based Food: Composition, Properties and Uses
Donatella Bianca Maria Ficco and Grazia Maria Borrelli, editors
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Animal Nutrition and Productions

Daniel Simeanu (editor)

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Animal Nutrition and Productions
Daniel Simeanu (editor)
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Durum Wheat Products - Recent Advances

Mike Sissons (editor)

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Durum Wheat Products - Recent Advances
Mike Sissons (editor)
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Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food

Jan Oszmianski and Sabina Lachowicz-Wiśniewska, editors

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Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food
Jan Oszmianski and Sabina Lachowicz-Wiśniewska, editors
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Better Animal Feeding for Improving the Quality of Ruminant Meat and Dairy

Manuel Delgado-Pertíñez and Alberto Horcada, editors

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Better Animal Feeding for Improving the Quality of Ruminant Meat and Dairy
Manuel Delgado-Pertíñez and Alberto Horcada, editors
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Sustainability of Olive Oil System

Cristina Alamprese et al. (editors)

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Sustainability of Olive Oil System
Cristina Alamprese et al. (editors)
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Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics

Claudia Ruiz-Capillas and Ana Herrero Herranz, editors

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Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics
Claudia Ruiz-Capillas and Ana Herrero Herranz, editors
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Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages

Antonella Pasqualone and Carmine Summo, editors

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Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
Antonella Pasqualone and Carmine Summo, editors
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Sensory Analysis and Consumer Research in New Product Development

Claudia Ruiz-Capillas and Ana Herrero Herranz, editors

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Sensory Analysis and Consumer Research in New Product Development
Claudia Ruiz-Capillas and Ana Herrero Herranz, editors
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Sausages: Nutrition, Safety, Processing and Quality Improvement

Javier Carballo (editor)

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Sausages: Nutrition, Safety, Processing and Quality Improvement
Javier Carballo (editor)
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Legumes as Food Ingredient

Alfonso Clemente and Jose C. Jimenez-Lopez, editors

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Legumes as Food Ingredient
Alfonso Clemente and Jose C. Jimenez-Lopez, editors
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Consumer Preference and Acceptance of Food Products

Derek V. Byrne (editor)

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Consumer Preference and Acceptance of Food Products
Derek V. Byrne (editor)
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Chemical and Technological Characterization of Dairy Products

Michele Faccia (editor)

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Chemical and Technological Characterization of Dairy Products
Michele Faccia (editor)
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