Chemical Engineering Industrial Chemistry

Wines of Spain

By READ J

Designing, Managing, and Improving Operations

By David M. Upton

Supercritical Carbon Dioxide: In Polymer Reaction Engineering

By Maartje F. Kemmere (University of Technology, Eindhoven, NL), Thierry Meyer (Swiss Federal Institute of Technology, Lausanne, Switzerland)

Pesticides: Pesticides Approved Under the Control of Pesticides Regulations, 1986 (The Blue Book)

By Agriculture, Fish.& Food, Min.of

Perspectives for Agronomy: Adopting Ecological Principles and Managing Resource Use: Volume 25

By M.K. van Ittersum (c/o Wageningen Agricultural University, Department of Theoretical Production Ecology, Wageningen, The Netherlands), S.C. van de Geijn (c/o Research Institute for Agrobiology and Soil Fertility (AB-DLO)

Chocolate

By Angela Royston

Interfacial Supramolecular Assemblies

By Johannes G. Vos (Dublin University, Ireland), Robert J. Forster (Dublin University, Tia E. Keyes (Dublin Institute of Technology

Application Of Pesticides To Crops

By Graham A Matthews (Imperial College, UK)

Microarrays: Preparation, Microfluidics, Detection Methods, and Biological Applications

By Kilian Dill, Robin Liu, Piotr Grodzinsky

Fox and Cameron's Food Science, Nutrition & Health

By Michael EJ Lean (The University of Glasgow, UK)

Practical Organic Mass Spectrometry

By J. R. Chapman

Enzymes in Food Technology

By Robert Whitehurst, Barry A. Law

Automatic Control of Food Manufacturing Processes

By I. McFarlane

Microemulsions and Emulsions in Foods

By Donald Cornell (US Department of Agriculture, USA), Magda A. El-Nokaly

Dictionary of Food Microbiology

Yeast Technology

By Gerald Reed, Tilak W. Nagodawithana

Food and Drug Dictionary: Official Regulatory Terms

By Research Group, Government Institutes

Dictionary of Carbohydrates 2e

By Peter M. Collins

Endangered Maize: Industrial Agriculture and the Crisis of Extinction

By Helen Anne Curry

Chemical Engineering: Introductory Aspects

By Robert Field

Managing Advanced Manufacturing Technology: The Challenge of the New Wave

By John Bessant

Food Poisoning and Food Hygiene

By Hobbs, Betty C., Roberts Ph. D., Diane

Biochemistry of Fruit Ripening

By G.B. Seymour, J.E. Taylor, Gregory A. Tucker

The Flavonoids Advances in Research Since 1986

By J.B. Harborne

Nutricines: Food Components in Health and Nutrition

By Clifford A. Adams

Principles of Biotechnology

By Alan Wiseman

Insect Pheromones and their Use in Pest Management

By P. Howse, J.M. Stevens, Owen T Jones

Quality in Stored and Processed Vegetables and Fruit

By P.W. Goodenough, R. K. Atkin

Cider: The Forgotten Miracle

By James Crowden

Nutraceuticals: Designer Foods III: Garlic, Soy and Licorice

By Paul A. LaChance (Rutgers - The State University, Dept. of Food Science, New Brunswick)