Kjemi på kjøkkenet

om hvorfor kaka faller sammen og andre kjøkkenhistorier

Mastering Artisan Cheesemaking

The Ultimate Guide for Home-Scale and Market Producers

New Brewing Lager Beer

The Most Comprehensive Book for Home and Microbrewers

Altbier

History, Brewing Techniques, Recipes

Tea

Bioactivity and Therapeutic Potential

Designing Great Beers

The Ultimate Guide to Brewing Classic Beer Styles

Matforgiftning

smitte gjennom mat og vann

Kornboka

brødets og ølets historie

Matens meglere

kontroll, kvalitet og kunnskap i den industrielle matens tid

Sustainable Technologies for Food Waste Management

Antioxidants as Nutraceuticals

Neglected and Underutilized Crops

Unveiling Potential for Cancer Drug Discovery

Fundamental Food Microbiology

Mot bedre vitende i norsk matsektor

Ysting

Makt og styring rundt matfatet

fra Mosebøkene til Mattilsynet

Melk

en romodyssé

Food Process Engineering

Thermal and Chemical Operations

Food Shortage Crisis

Origins and Global Impact

Human Nutrition

From Molecular Biology to Everyday Life

Food Hydrocolloids

Probiotic Ice Cream

Science and Technology

Biosecurity

A Systems Perspective

Food Intolerances

A Technological Perspective

Ganoderma

Cultivation, Chemistry, and Medicinal Applications, Volume 2

Novel Physical Processing of Starch-Based Products

Strategy for Structure Control

Benchmarking in Food and Farming

Creating Sustainable Change

Novel Packaging Systems for Fruits and Vegetables

Global Health Challenges

Nutrition and Management

Agricultural, Biosystems, and Biological Engineering Education

Global Perspectives and Current Practice

Experiencing and Envisioning Food

Designing for Change

Food, Philosophy, and Intellectual Property

Fifty Case Studies

Biologically Active Substances Usable in Food, Pharmaceutical and Agrobiological Fields

Preventive and Therapeutic Role of Vitamins as Nutraceuticals

Adding Value to Fruit Wastes

Extraction, Properties, and Industrial Applications

Understanding Wine Chemistry