Chemical Engineering Industrial Chemistry

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.

The Chemistry of Silica: Solubility, Polymerization, Colloid and Surface Properties and Biochemistry of Silica

By Iler, Ralph K.

Chemistry and Physics of Baking: Materials, Processes and Products: 56 (Special Publication)

By Blanshard, J.M.V., etc., Frazier, P.J., Galliard, T.

Starch: Advances in Structure and Function (Special Publications)

By Donald, a M, Frazier, P J, Barsby, T L

Freezing Effects on Food Quality: 72 (Food Science and Technology)

By Jeremiah, Lester E.

Bubbles in Food

By Campbell, Grant M.

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

By Wildman, Robert E.C.

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.

Genetics and Genomics of Soybean: 2 (Plant Genetics and Genomics: Crops and Models, 2)

By Stacey, Gary, Goldberg, B.

Fruit and Nuts: Supplement to The Composition of Foods

By Holland, B, Buss, David, Unwin, Ian

Vegetables, Herbs and Spices: Supplement to The Composition of Foods

By Holland, B, Buss, David, Unwin, Ian

Mechanisms of Action of Food Preservation Procedures

By Gould, G. W.

Open Source Software in Life Science Research: Practical Solutions to Common Challenges in the Pharmaceutical Industry and Beyond (Woodhead Publishing Series in Biomedicine)

By Lee Harland, Mark Forster

Antioxidant Food Supplements in Human Health

By Packer Dr., Lester, Hiramatsu, Midori, Yoshikawa, Toshikazu

Mass Spectrometry for the Novice

By Greaves, John, Roboz