| TITLE/AUTHOR |
PRICE |
|---|
| AACC Approved Methods CD-ROM—Single User, 10th edition |
575.00 |
| American Herbal Products Association's
Botanical Safety Handbook (McGuffin) |
56.95 |
| Analytical Methods for Food Additives (Wood/Foster/Damant/Key) |
288.95 |
| Carcinogenic and Anticarcinogenic Food Components (Baer-Dubowska) |
148.95 |
| Cinnamon and Cassia: The Genus Cinnamomum (Ravindran/Nirmal-Babu/Shylaja) |
128.95 |
| Dairy-Based Ingredients (Chandan) |
68.00 |
| Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals (Garti) |
278.95 |
| Dictionary of Food Ingredients 4th edition (Igoe) |
55.00 |
| Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics, 2nd edition (Leung and Foster) |
189.95 |
| Essential Guide to Food Additives, 2nd edition |
79.95 |
| Food Additives Data Book (Smith and Hong-Shum) |
458.95 |
| Food Additives: Fact or Fiction? Video |
99.00 |
| Food Additives Handbook (Lewis) |
197.00 |
| Food Allergy: Adverse Reactions to Foods and Food Additives, 4th edition (Metcalfe) |
248.95 |
| Food Chemical Safety Volume 2: Additives (Watson) |
268.95 |
| Food Chemicals Codex 5th edition |
485.00 |
| Food Chemicals Codex: First Supplement to the 5th edition |
89.95 |
| Food Fortification and Supplementation: Technological, Safety and Regulatory Aspects (Ottaway) |
238.95 |
| Food Materials Science: Principles and Practice (Aguilera) |
148.00 |
| Gelatine Handbook: Theory and Industrial Practice (Schrieber) |
174.00 |
| Handbook of Fat Replacers (Roller) |
218.95 |
| Handbook of Food Additives 2nd edition (Ash) |
345.00 |
| Handbook of Food Additives 2nd edition CD-ROM—single user (Ash) |
320.00 |
| Handbook of Food Additives 2nd edition CD-ROM—network version 1-5 users (Ash) |
799.00 |
| Handbook of Medicinal Spices (Duke) |
138.95 |
| High Fiber Ingredients (Nelson) |
68.00 |
| Indirect Food Additives and Polymers: Migration and Toxicology (Sheftel) |
188.95 |
| Ingredient Interactions: Effects on Food Quality, 2nd edition (Gaonkar) |
158.95 |
| Material Science of Chitin and Chitosan (Uragami)
| 168.00 |
| Methods of Analysis of Food Components and Additives (Otles) |
188.95 |
| Modifying Bitterness: Mechanism, Ingredients and
Applications (Roy) |
248.95 |
| Natural Products from Plants, 2nd edition (Cseke) |
158.95 |
| New Ingredients in Food Processing: Biochemistry and Agriculture (Linden and Lorient) |
288.95 |
| Novel Food Ingredients for Weight Control (Henry) | 238.95 |
| Perfume and Flavor Materials of Natural Origin (Arctander) |
348.00 |
| Plant Cell and Tissue Culture for the Production of Food Ingredients (Fu, Singh, and Curtis) |
204.00 |
| Raw Ingredient Quality in Processed Foods
(Springett) |
148.00 |
| Reducing Salt in Foods: Practical Strategies (Kilcast) |
258.95 |
| Resveratrol in Health and Disease (Aggarwal) |
198.95 |
| Technology of Reduced Additive Foods, 2nd edition (Smith) |
198.95 |
| Volatile Compounds in Foods and Beverages (Maarse) |
308.95 |
| Prices subject to change - Prices are in U.S. Dollars |