| 16. Sensory Evaluation of Food: Statistical Methods and Procedures, Michael O'Mahony |
| 17. Alternative Sweetners, edited by Lyn O'Brien Nabors and Robert C. Gelardi |
| 18. Citrus Fruits and Their Products: Analysis and Technology, S. V. Ting and Russell L. Rouseff |
| 19. Engineering Properties of Foods, edited by M. A. Rao and S. S. H. Rizvi |
| 20. Umami: A: Basic Taste, edited by Yojiro Kawamura and Morley R. Kare |
| 21. Food Biotechnology, edited by Dietrich Knorr |
| 22. Food Texture: Instrumental and Sensory Measurement, edited by Howard R. Moskowitz |
| 23. Seafoods and Fish Oils in Human Health and Disease, John E. Kinsella |
| 24. Postharvest Physiology of Vegetables, edited by J. Weichmann |
| 25. Handbook of Dietary Fiber: An Applied Approach, Mark L. Dreher |
| 26. Food Toxicology, Parts A and B, Jose M. Concon |
| 27. Modern Carbohydrate Chemistry, Roger W. Binkley |
| 28. Trace Minerals in Foods, edited by Kenneth T. Smith |
| 29. Protein Quality and the Effects of Processing, edited by R. Dixon Phillips and John W. Finley |
| 30. Adulteration of Fruit Juice Beverages, edited by Steven Nagy, John A. Attaway, and Martha E. Rhodes |
| 31. Foodborne Bacterial Pathogens, edited by Michael P. Doyle |
| 32. Legumes: Chemistry, Technology, and Human Nutrition, edited by Ruth H. Matthews |
| 33. Industrialization of Indigenous Fermented Foods, edited by Keith H. Steinkraus |
| 34. International Food Regulation Handbook: Policy Science Law, edited by Roger D. Middlekauff and Philippe Shubik |
| 35. Food Additives, edited by A. Larry Branen, P. Michael Davidson, and Seppo Salminen |
| 36. Safety of Irradiated Foods, J. F. Diehl |
| 37. Omega-3 Fatty Acids in Health and Disease, edited by Robert S. Lees and Marcus Karel |
| 38. Food Emulsions: Second Edition, Revised and Expanded, edited by Kre Larsson and Stig E. Friberg |
| 39. Seafood: Effects of Technology on Nutrition, George M. Pigott and Barbee W. Tucker |
| 40. Handbook of Vitamins: Second Edition, Revised and Expanded, edited by Lawrence J. Machlin |
| 41. Handbook of Cereal Science and Technology, Klaus J. Lorenz and Karel Kulp |
| 42. Food Processing Operations and Scale-Up, Kenneth J. Valentas, Leon Levine, and J. Peter Clark |
| 43. Fish Quality Control by Computer Vision, edited by L. F. Pau and R. Olafsson |
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