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 | | Food Shelf Life Stability: Chemical, Biochemical and Microbiological Changes (Contemporary food science) (1st Edition)
by N. A. Michael Eskin (Editor), David S. Robinson (Editor)
Hardcover, 384 Pages, Published 2000 by CRC Press, 1st Edition
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 | | Biochemistry of Foods (2nd Edition)
by N. Michael Eskin
Hardcover, 539 Pages, Published 1990 by Academic Press, 2nd Edition
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 | | Functional Foods and Cardiovascular Disease
by Mohammed H. Moghadisian (Editor), Michael N. A. Eskin (Editor)
Hardcover, Published 2009 by Crc Pr I Llc
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 | | Methods to Assess Oil Quality and Stability of Oils and Fat-Containing Foods
by Kathleen Warner, N. A. Michael Eskin (Editor)
Hardcover, 220 Pages, Published 1995 by Amer Oil Chemists Society
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 | | Biochemistry of Foods (3rd Revised edition)
by N. Michael Eskin, Uri Cogan
Hardcover, 688 Pages, Published 2005 by Academic Press Inc, 3rd Revised edition
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 | | Quality and Preservation of Vegetables: v. (1st Edition)
by N. A. Michael Eskin
Hardcover, 328 Pages, Published 1989 by CRC Press, 1st Edition
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 | | Food Lipids
by ESKIN N A MICHAEL
Loose Leaf, 300 Pages, Published 2007 by CRC Press
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 | | Dictionary of Nutraceuticals and Functional Foods (Functional Foods and Nutraceuticals) (1st Edition)
by N. A. Michael Eskin, Snait Tamir
Hardcover, 520 Pages, Published 2005 by CRC Press, 1st Edition
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