BIOALCOHOL PRODUCTION: BIOCHEMICAL CONVERSION OF LIGNOCELLULOSIC BIOMASS..

BIOFILMS IN THE FOOD & BEVERAGE INDUSTRIES..

BREWING: NEW TECHNOLOGIES..

CASE STUDIES IN FOOD PRODUCT DEVELOPMENT..

DAIRY DERIVED INGREDIENTS: FOOD & NUTRACEUTICAL USES..

DELIVERY & CONTROLLED RELEASE OF BIOACTIVES IN FOODS & NUTRACEUTICALS..

FOOD FOR THE AGEING POPULATION..

IMPROVING THE FAT CONTENTS OF FOOD..

IN-PACK PROCESSED FOODS: IMPROVING QUALITY..

IN-PACK PROCESSED FOODS: IMPROVING QUALITY..

MEALS IN SCIENCE & PRACTICE: INTERDISCIPILINARY RESEARCH & BUSINESS APPLICATIONS..

MICROBIOLOGICAL ANALYSIS OF RED MEAT, POULTRY & EGGS..

MODELLING MICROORAGNISM IN FOOD..

MODIFYING FLAVOUR IN FOOD..

MORE BAKING PROBLEMS SOLVED..