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Operaciones unitarias en la Ingeniería de Alimentos

Ibarz, Albert; Barbosa - Cánovas, Gustavo V. (Ediciones Mundi-Prensa, 2005)
Ingenieria de la industria alimentaria: operaciones de conservación de alimento. Vol. III

Rodríguez Somolinos, Francisco ed.; Aguado Alonso, José ed.; Calles Marín, José Antonio ed.; Cañizares Cañizares, Pablo ed.; López Pérez, Baldomero ed.; Santos Pérez, Aurora ed.; Serrano Granados, David Pedro ed. (Síntesis, 2000)
Starch in food: structure, function and applications. 2nd ed.

Sjöö, Malin ed.; Nilsson, Lars ed. (ELSEVIER, 2018)
Lawrie’s meat science. 8th ed.

Toldrá, Fidel (ELSEVIER, 2017)
Handbook on natural pigments in food and beverages: industrial applications for improving food color

Carle, Reinhold ed.; Schweiggert, Ralf M. ed. (ELSEVIER, 2016)
Handbook of hygiene control in the food Industry. 2nd. ed.

Lelieveld, Huub ed.; Holah, John ed.; Gabri´c, Domagoj ed (ELSEVIER, 2016)
Fruit and vegetable storage: hypobaric, hyperbaric and controlled atmosphere

Keith Thompson, Anthony (Springer, 2016)
Food biotechnology

Bhatia, S. C. (Woodhead Publishing India, 2016)
Advances in food and nutrition research: biological emerging risks in foods

Rodríguez - Lázaro, David ed. (Academic Press, 2018)
Advances in Biotechnology for food industry: Handbook of food Bioengineering. Vol. 4

Holban, Alina Maria ed.; Mihai Grumezescu, Alexandru ed. (Elsevier Inc., 2018)
Food Biotechnology

Bhatia, S.C. (Woodhead Publishing India Pvt. Ltd., 2016)
Evaluación sensorial de los alimentos

Espinosa Manfugás, Julia (Editorial Universitaria, 2007)
Análisis químico de los alimentos: métodos clásicos

Zumbado Fernández, Héctor (Editorial Universitaria, 2004)

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