Chemical Engineering Industrial Chemistry

Crystallization

By Mullin Professor, J W

Modern Biotechnology

By Primrose

Liquid: The Delightful and Dangerous Substances That Flow Through Our Lives

By Miodownik, Mark

Introduction to Reliability and Maintainability Engineering

By Ebeling, Charles

The Glass Bathyscaphe: How Glass Changed the World

By Martin, Gerry, Macfarlane, Alan

So You Want to Work: In the Food Industry?

By McAlpine, Margaret

AD1995: NW Europe's Hydrocarbon Industry

By Glennie, K. W., Hurst, A.

Manufacturing, Engineering and Technology SI

By Kalpakjian, Serope, Schmid, Stephen R., Kok, Chih-Wah

Food Allergy: Adverse Reactions to Foods and Food Additives

By Metcalfe, Dean D., Sampson, Hugh A., Simon, Ronald A.

Introduction to Chemical Engineering Thermodynamics

By Smith, J.M.

Science Around You: Fizz in the Kitchen (Science Around You): 1

By Susan Martineau

Reporting Crime: The Media Politics of Criminal Justice (Clarendon Studies in Criminology)

By Schlesinger, Philip, Tumber, Howard

Engineering Applications: A Project-Based Approach: A Project Resource Book

By Ritchie, James

Food Safety: The Science of Keeping Food Safe

By Shaw, Ian C.

Principles of Measurement Systems

By Bentley, John P.

Abbreviations Dictionary, Ninth Edition (9th ed)

By De Sola, Ralph, Stahl, Dean, Kerchelich, Karen

Lime in Building: A Practical Guide

By Schofield, Jane

Animal Products (Food & Nutrition Papers)

By Food and Agriculture Organization of the United Nations

Introduction to Fishery By-products

By Windsor, M., Barlow, S. M.

Ending Hunger: The quest to feed the world without destroying it

By Warner, Anthony

A Chocolate Bar (How It's Made)

By Ridley, Sarah

Minimally Processed Fruits and Vegetables (Food Engineering Series)

By Tapia, Maria Soledad, Lopez-Malo, Aurelio, Alzamora, Stella

Viruses in Food and Water: Risks, Surveillance and Control (Woodhead Publishing Series in Food Science, Technology and Nutrition)

By Nigel Cook

Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product Acceptance (Intl Commission on Microbiological Specifications for Foods)

By International Commission on Microbiological Specifications for Foods (ICMSF)

Fruit Flavors: Biogenesis, Characterization, and Authentication: 596 (ACS Symposium Series)

By Rouseff, R. L., Russell L., Leahy, Margaret M.

Encapsulation and Controlled Release of Food Ingredients: 590 (ACS Symposium Series)

By Risch, Reineccius, Gary A., Sara J.

NMR Spectroscopy 2e P: Basic Principles, Concepts, and Applications in Chemistry

By Gunther, Harald

Handbook of Functional Dairy Products: 6 (Functional Foods and Nutraceuticals)

By Shortt, Colette, O'Brien, John, Kritchevsky, David, Juneja, Lekh Raj, Kitts, Ross, R. Paul, Salminen, Seppo, Marks, Korpela, Riitta, Gibson, Glenn R., Korhonen, Hannu, Gill, Harsham, Schaafsma, Gertjan, Miller, Gregory D., ...

Surfactants and Polymers in Aqueous Solution, 2nd Edition (Chemistry)

By Krister Holmberg, Bo Jönsson, Bengt Kronberg, Björn Lindman

Applications of Vibrational Spectroscopy in Food Science, 2 Volume Set

By Li-Chan, Eunice, Chalmers, John M., Griffiths, Peter R.