| Titel | Art | ISBN-13 | Erschei- nungsjahr | andere Autoren |
|---|---|---|---|---|
| Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses | Taschenbuch | 978-3-319-65737-0 | 2017 | |
| Chemical Profiles of Industrial Cow's Milk Curds | " | 978-3-319-50940-2 | 2016 | |
| Chemistry and Food Safety in the EU: The Rapid Alert System for Food and Feed | " | 978-3-319-33391-5 | 2016 | Salvatore Parisi · Ramesh Kumar Sharma |
| Food Packaging Hygiene | " | 978-3-319-14826-7 | 2015 | |
| Food Packaging Hygiene | Paperback | 978-3-319-14828-1 | 2015 | Luciana Bolzoni · Giorgia Caruso |
| Microbial Toxins and Related Contamination in the Food Industry | Taschenbuch | 978-3-319-20558-8 | 2015 | Gabriella Caruso · Giorgia Caruso · Pasqualina Lagana · Antonino Santi Delia · Salvatore Parisi · Lucia Melcame · Francesco Mazzu |
| The Chemistry of Frozen Vegetables | " | 978-3-319-53930-0 | 2017 | Izabela Steinka · Salvatore Parisi · Marina Micali |
| Thermal Treatments of Canned Foods | " | 978-3-319-74131-4 | 2018 | Angela Montanari · Michele Barone · Anna Santangelo |
| Traceability in the Dairy Industry in Europe: Theory and Practice | " | 978-3-030-13113-5 | 2019 | Ignazio Mania · Amélia Martins Delgado · Salvatore Parisi |
| Traceability in the Dairy Industry in Europe: Theory and Practice | Gebunden | 978-3-030-00445-3 | 2018 | Ignazio Mania · Amélia Martins Delgado · Salvatore Parisi |