Chemical Engineering Industrial Chemistry

Handbook of Surfactants

By M.R. Porter

Drugs: Synonyms and Properties

By G. W. A. Milne (National Institutes of Health, Bethesda, MD)

A Dictionary of Nuclear Power and Waste Management: With Abbreviations and Acronyms

By Foo-Sun Lau

Garlic and Other Alliums: The Lore and The Science

By Eric Block (University of Albany, USA)

The Complete Practical Machinist 1901 - 19th Edition

By Joshua Rose

Introduction To Nutrition And Metabolism, 2nd edition

By Bender, David A., Bender, David A., David A. Bender

Strategies for Creative Problem-Solving

By H. Scott Fogler, Steven E. LeBlanc

Medicinal Chemistry: An Introduction

By Dr. Gareth Thomas

Polyphonic Composition: Introduction to the Art of Composing Vocal Counterpoint in the Sixteenth-century Style

By Owen Swindale

Oz Clarke Pocket Wine Book 2015: 7500 Wines, 4000 Producers, Vintage Charts, Wine and Food

By Oz Clarke

Microelectronics Technology: Polymers for Advanced Imaging and Packaging

By Elsa Reichmanis, Christopher K. Ober, Scott A. MacDonald, Takao Iwayanagi, Tadatomi Nishikubo

The Third Plate: Field Notes on the Future of Food

By Dan Barber

Lean Six Sigma for Service

By Michael George

The Food Lab: Better Home Cooking Through Science

By J. Kenji Lopez-Alt

Clay and Glazes for the Potter

By Rhodes, Daniel

Numbers Don't Lie: 71 Things You Need to Know About the World

By Vaclav Smil

Porridge & Muesli: Healthy recipes to kick-start your day

By Viola Adamsson

A History of the World in 6 Glasses

By Tom Standage

Handbook of Microemulsion Science and Technology

By Promod Kumar, K.L. Mittal

Nutritional Health: Strategies for Disease Prevention

By Norman J. Temple, Ted Wilson, David R. Jacobs, Jr.

Food: The Chemistry of its Components

By Tom Coultate

Nutritionism: The Science and Politics of Dietary Advice

By Gyorgy Scrinis (Honorary Fellow, University of Melbourne)

Biomedical Engineering Handbook, Volume I

By Joseph D. Bronzino (Trinity College, Hartford, Connecticut, USA)

Global Food Security and Supply

By Wayne Martindale

Whiskypedia: A Gazetteer of Scotch Whisky

By Charles Maclean

Tasty: The Art and Science of What We Eat

By John McQuaid

The Aqueous Phase Behavior of Surfactants

By Robert G. Laughlin (The Proctor and Gamble Company)

Model-Based Predictive Control: A Practical Approach

By J.A. Rossiter (University of Sheffield, UK)

Diet for a Dead Planet: How the Food Industry is Killing Us

By Christopher D. Cook

Business Fundamentals for Engineers

By Chengi Kuo