Chemical Engineering Industrial Chemistry

Sax's Dangerous Properties of Industrial Materials

By N.Irving Sax, Richard J. Lewis

Chemical Separations: Principles, Techniques and Experiments

By Clifton E. Meloan (Kansas State University, Manhattan, Kansas)

Carbon 13 NMR Spectroscopy

By Hans-Otto Kalinowski (Justus-Liebig University, Federal Republic of Germany), Stefan Berger (University of Marburg, Siegmar Braun (The Technical College of Darmstadt, Federal Republic of Germany. Translated by Jack K. Becc...

Foods & Nutrition Encyclopedia I to Z, 2nd Edition, Volume 2

By Marion Eugene Ensminger (Agriservices Foundation, Clovis, California, USA), Audrey H. Ensminger (Agriservices Foundation

Foods & Nutrition Encyclopedia, 2nd Edition, Volume 1

By Marion Eugene Ensminger (Agriservices Foundation, Clovis, California, USA), Audrey H. Ensminger (Agriservices Foundation

A Dictionary of Food and Nutrition

By David A. Bender (University College, London)

Handbook of Reactive Chemical Hazards

By Bretherick, L.

Crump ∗petroanalysis 81∗ – Adv In Analytical Chem In The Pet Ind – Proc Of The Inst Of Pet: Advances in Analytical Chemistry in the Petroleum ... Proceedings of the Institute of Petroleum)

By Crump, GP

BASIC Programming for Chemists: An Introduction

By Jurs, Peter C., Isenhour, Thomas L., Wilkins, Charles L.

Process Analyzer Technology

By Clevett, Kenneth J.

Structure Determination by X-Ray Crystallography

By Ladd, Mark F. C., Palmer, Rex A.

OCR Food and Nutrition for GCSE: Home Economics (Ocr Gcse Food & Nutrition)

By Anita Tull

Handbook of Tuberculosis: Immunology and Cell Biology

By Stefan H. E. Kaufmann (Max-Planck-Institute for Infection Biology, Berlin, Germany), Warwick J. Britton (Centenary Institute of Cancer Medicine and Cell Biology, Newton, Australia)

Taste of War: World War II and the Battle for Food

By Lizzie Collingham

The Microbrewers' Handbook

By Ted Bruning

McCance and Widdowson's The Composition of Foods

By Public Health England

Laboratory Health and Safety Dictionary

By W. Carl Gottschall (Consultant, Littleton, Colorado), Douglas B. Walters (President, KCP, Inc., Raleigh, North Carolina)

Handbook of Food Analytical Chemistry, Volume 2: Pigments, Colorants, Flavors, Texture, and Bioactive Food Components

By Ronald E. Wrolstad (Oregon State University, Corvallis), Terry E. Acree (Cornell University, Geneva, New York), Eric A. Decker (University of Massachusetts, Amherst, Massachusetts), Michael H. Penner (Oregon State University, David S. Reid...

Schaum's Outline of Heat Transfer

By Donald Pitts, Leighton Sissom

Restaurant: From Concept to Operation

By Donald E. Lundberg, John R. Walker

Management of Food and Beverage Operations

By Jack D Ninemeier

Sanitary Techniques in Food Service

By Karla Longree, Gertrude G. Blaker

Operations Research: An Introduction

By Hamdy Abdelaziz Taha

Sweeteners and Sugar Alternatives in Food Technology

By Helen Mitchell

Sugar Confectionery Manufacture

By E.B. Jackson

Dictionary of Chemical Engineering

By Aksel L. Lydersen, Ingrid Dahlo

Combinatorial and High-Throughput Discovery and Optimization of Catalysts and Materials

By Radislav A. Potyrailo, Wilhelm F. Maier

Quality in Chemical Measurements: Training Concepts and Teaching Materials

By Bernd Neidhart, W. Wegscheider

An Introduction to Industrial Chemistry

By C.A. Heaton

Organic Synthesis with Carbohydrates

By Geert-Jan Boons (Complex Carbohydrates Research Center, Athens, Georgia, USA), Karl J. Hale (Department of Chemistry, university college, London, UK)