Chemical Engineering Industrial Chemistry

Advanced Practical Inorganic and Metalorganic Chemistry

By Errington, R. John

Chemical Reaction Hazards

By Barton, John, Rogers, Lord Richard

Organozinc Reagents: A Practical Approach (Practical Approach in Chemistry Series)

By Knochel, Paul, Jones, Philip

Ion Chromatography Applications

By Smith, Robert E.

Chiral Reactions in Heterogeneous Catalysis: Proceedings of the Ninth European Symposium Held in Brussels, Belgium, October 25-26, 1993 (NATO Asi)

By Dubois, V., Jannes, G.

Small and Unusual Woodturning Projects

By Jacobson, James A.

Gastrophysics: The New Science of Eating

By Spence, Charles

Technically Food: Inside Silicon Valley’s Mission to Change What We Eat

By Zimberoff, Larissa

The Wild Bunch : Great Wines From Small Producers

By Matthews, Patrick

Principles of Microbiology

By Parry, Thelma, Pawsey, Rosa K.

About Food Hygiene (Finding Out... S.)

The Space Saver Book

By Corbett, Stephen

Food Activities: Disassembly and Quality Control (Skills in Technology S.)

By Ridgwell, Jenny, Smith, David

Applications of Vibrational Spectroscopy in Food Science, 2 Volume Set

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

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

Crystallization

By Mullin, J. W.

Essentials Of Functional Foods

By Schmidl, Mary K., Labuza, Theodore P.

Handbook of Nutritionally Essential Mineral Elements: 2 (Clinical Nutrition in Health and Disease)

By Sunde, Roger A., O’Dell, Boyd L.

Handbook of Nutraceuticals and Functional Foods, Third Edition (Modern Nutrition)

By Wildman, Robert E.C.