Chemical Engineering Industrial Chemistry

Mixing in the Process Industries: Second Edition

By A W NIENOW (University of Birmingham), M F EDWARDS (Unilever Research, Wirral), N. Harnby (University of Bradford)

Hawley's Condensed Chemical Dictionary

By G.G. Hawley, Richard J. Lewis

Linking Research and Marketing Opportunities for Pulses in the 21st Century: Proceedings of the Third International Food Legumes Research Conference

By R. Knight

Life at Levers: Memories of Making Soaps at Port Sunlight

By David Roberts

50 Sports Wares

By Mel Byars

Keeping Food Fresh: Old World Techniques & Recipes

By Centre Terre Vivante

Solvent Recovery Handbook

By Ian M. Smallwood

Foundations of Inorganic Chemistry

By Mark Winter (Senior Lecturer, Department of Chemistry, Senior Lecturer, University of Sheffield), John Andrew (former Head of Chemistry and Head of Sixth Form, former Head of Chemistry and Head of Sixth Form, Hall Cross Compreh...

From Molecules to Crystallizers: An Introduction to Crystallization

By John Garside (, Chemical Engineering Department, UMIST), Roger Davey (

Perry's Chemical Engineers' Handbook, Eighth Edition

By Don Green, Robert Perry

Introductory Chemical Engineering Thermodynamics

By J. Richard Elliott, Carl T. Lira

Sacred Cow, Mad Cow: A History of Food Fears

By Madeleine Ferrieres, Jody Gladding

Food Protein Sources

By N. W. Pirie

Slow Food Nation: Why Our Food Should Be Good, Clean, and Fair

By Carlo Petrini, Alice Waters, Clara Furlan, Jonathan Hunt

Coffee: Botany, Biochemistry

By M. N. Clifford, K. C. Willson

Process Vessels Subject to Explosion Risk: Design Guidelines for the Pressure Rating of Weak Process Vessels Subject to Explosion Risk

By Stan Pilkington

Laboratory Health and Safety Dictionary

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

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...

Quality in Chemical Measurements: Training Concepts and Teaching Materials

By Bernd Neidhart, W. Wegscheider

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

By Radislav A. Potyrailo, Wilhelm F. Maier

Dictionary of Chemical Engineering

By Aksel L. Lydersen, Ingrid Dahlo

Sugar Confectionery Manufacture

By E.B. Jackson

Sweeteners and Sugar Alternatives in Food Technology

By Helen Mitchell

Operations Research: An Introduction

By Hamdy Abdelaziz Taha

Sanitary Techniques in Food Service

By Karla Longree, Gertrude G. Blaker

Management of Food and Beverage Operations

By Jack D Ninemeier

Restaurant: From Concept to Operation

By Donald E. Lundberg, John R. Walker

Schaum's Outline of Heat Transfer

By Donald Pitts, Leighton Sissom

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...

Handbook of Reactive Chemical Hazards

By Bretherick, L.