books by subject
Chemical Engineering Industrial Chemistry
Crystallization
Modern Biotechnology
Liquid: The Delightful and Dangerous Substances That Flow Through Our Lives
Introduction to Reliability and Maintainability Engineering
The Glass Bathyscaphe: How Glass Changed the World
So You Want to Work: In the Food Industry?
AD1995: NW Europe's Hydrocarbon Industry
Manufacturing, Engineering and Technology SI
Food Allergy: Adverse Reactions to Foods and Food Additives
Introduction to Chemical Engineering Thermodynamics
Science Around You: Fizz in the Kitchen (Science Around You): 1
Reporting Crime: The Media Politics of Criminal Justice (Clarendon Studies in Criminology)
Engineering Applications: A Project-Based Approach: A Project Resource Book
Food Safety: The Science of Keeping Food Safe
Principles of Measurement Systems
Abbreviations Dictionary, Ninth Edition (9th ed)
Lime in Building: A Practical Guide
Animal Products (Food & Nutrition Papers)
Introduction to Fishery By-products
Ending Hunger: The quest to feed the world without destroying it
A Chocolate Bar (How It's Made)
Minimally Processed Fruits and Vegetables (Food Engineering Series)
Viruses in Food and Water: Risks, Surveillance and Control (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product Acceptance (Intl Commission on Microbiological Specifications for Foods)
Fruit Flavors: Biogenesis, Characterization, and Authentication: 596 (ACS Symposium Series)
Encapsulation and Controlled Release of Food Ingredients: 590 (ACS Symposium Series)
NMR Spectroscopy 2e P: Basic Principles, Concepts, and Applications in Chemistry
Handbook of Functional Dairy Products: 6 (Functional Foods and Nutraceuticals)
Surfactants and Polymers in Aqueous Solution, 2nd Edition (Chemistry)
