Food manufacturing & related industries

Cherries: Crop Physiology, Production and Uses

Responsible food purchasing: four steps towards...

United Nations Environment Programme

Mainstreaming disaster risk reduction into agriculture: a...

Food and Agriculture Organization y Stephan Baas

The state of food and agriculture 2015: social protection and...

Food and Agriculture Organization

Pathways towards food security in the Arab region: an...

United Nations y Economic and Social Commission for Western Asia

Food Safety Risk Analysis: A Guide for National Food Safety...

Food and Agriculture Organization of the United Nations

L'Etat de l'insecurite alimentaire dans le monde 2010:...

Food and Agriculture Organization of the United Nations

Eating well for good health: lessons on nutrition and healthy...

Claudia Probart, Valeria Menza, et al.

World food and agriculture statistical pocketbook 2019

Food and Agriculture Organization

Appropriate food packaging solutions for developing countries

Nerlita Manalili, Food and Agriculture Organization, et al.

Phenomenon of Lecithin: Science | Technology | Applications

Improving diets in rural Ghana: food system analysis to...

Food and Agriculture Organization

Handbook of Oleoresins: Extraction, Characterization, and...

Public food procurement for sustainable food systems and...

Food and Agriculture Organization

Public food procurement for sustainable food systems and...

Food and Agriculture Organization

Impacto de la ley chilena de etiquetado en el sector...

M. Reyes, G. Paraje, et al.

Analytical Techniques for Food Biopreservation

Abeer Iqbal

Selecting value chains for sustainable food value chain...

Food and Agriculture Organization

Drivers and stressors of resilience to food insecurity:...

Food and Agriculture Organization y Marco D'Errico

Lawrie's Meat Science

Biotechnological Approaches in Food Adulterants

Handbook of Fruit Wastes and By-Products: Chemistry,...

Applications of Functional Foods and Nutraceuticals for...

Handbook of Nanotechnology in Nutraceuticals

Chemical and Functional Properties of Food Components