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Main Bibliography |
Sing, R.P., Heldman, D.R., Introduction to Food Engineering, Elsevier, New York, 2014.
Chemistry and Biochemistry of Food, Jose Pérez-Castiñeira, 2nd ed., De Gruyter, Berlin, 2024.
Food Allergies - Processing Technologies for Allergenicity Reduction, Roua Lajnaf (Editor), CRC Press, USA , 2024.
Adams, M. R., Moss,M. O., Food Microbiology, The Royal Society of Chemistry, Cambridge, UK, 2014.
Brennan, James G. (Ed.), Food Processing Handbook, , Wiley-VCH, OWeinheim, Germany, 2012.
Rester, R. E., Harrison, R. M. (Ed.), Food Safety and Food Quality, The Royal Society of
Chemistry, Cambridge, UK, 2001.
Ibarz, A., Unit Operations in Food Engineering, Woodhead Publishing, USA, 2022.
Fennema's Food Chemistry, Srinivasan Damodaran (Editor), Kirk L. Parkin (Editor), 5th edition, CRC Press, Boca Raton, USA,
Fellows, P., Food Processing Technology - Principles and Practice, CRC Press, Boca Raton, USA, 2022.
Han, Jung H. (Ed.), Innovations in Food Packaging, Academic Press, NY, USA, 2013.
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