Chemical Engineering Industrial Chemistry

Food Politics: How the Food Industry Influences Nutrition and Health

By Marion Nestle

The Sugar Beet Crop: Science into Practice

By D.A. Cooke, R.K. Scott

Diet for a Hot Planet: The Climate Crisis at the End of Your Fork and What You Can Do about It

By Anna Lappe

Catalysis of Organic Reactions

By Russell E. Malz, Jr. (UNIROYAL CHEMICAL COMPANY, New Milford, Connecticut, USA)

ISO 9000 Meet New Internat Standard

By Johnson

Hazardous Waste Minimization Handbook

By Thomas E. Higgins (Reston, Virginia, USA)

Guide to Consultancy: A Short Guide to Setting Up a Consultancy Practice

By H.M. Rowson, J. Madden, Rolf Clayton

Statistical Procedures for Analysis of Environmental Monitoring Data and Risk Assessment

By Edward A. McBean, Frank Rovers

Progress in Pesticide Biochemistry and Toxicology: v. 3

By David Hutson, T.R. Roberts

Progress in Pesticide Biochemistry and Toxicology: v. 6: Herbicides

By David Hutson, T.R. Roberts

Progress in Pesticide Biochemistry and Toxicology: v. 4

By David Hutson, T.R. Roberts

Progress in Pesticide Biochemistry and Toxicology: v. 5: Insecticides

By David Hutson, T.R. Roberts

Functional Foods, Cardiovascular Disease and Diabetes

By A Arnoldi (University of Milan, Italy)

Concise Encyclopedia of Temperate Tree Fruit

By Suman Singha (University of Connecticut, Storrs, CT, USA), Tara Baugher

Sensory Analysis of Foods

By J. R. Piggott

Dictionary of Renewable Resources

By H. Zoebelein

Thermal Properties of Food and Agricultural Materials

By Nuri N. Mohsenin

Agri-Food Quality: An Interdisciplinary Approach

By G Roger Fenwick, Ray L Richards, C Hedley, Santosh Khokhar, J Hautvast

The Potato Crop: The scientific basis for improvement

By P.M. Harris

McCance and Widdowson's The Composition of Foods: 2nd suppl

By Robert Alexander McCance, Elsie M. Widdowson

Food Values of Portions Commonly Used

By Anna De Planter Bowes, Charles Frederick Church, Helen Nichols Church

The Fortification of Yellow Fats with Vitamins A and D: Report of the Working Group on the Fortification of Yellow Fats

By H.M. Hodkinson, Donald Acheson, Committee on Medical Aspects of Food Policy

The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea

By Alex LaGory, Hannah Crum, Sandor Ellix Katz

Mccance and Widdowson's the Composition of Food: No 1: Supplement

By R.A. McCance, E.M. Widdowsons

Handbook of Indigenous Fermented Foods, Revised and Expanded

By Keith Steinkraus (Cornell University, Ithaca, New York, USA)

The Preservation of Fruit and Vegetable Food Products

By Donald Holdsworth

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)

Designing, Managing, and Improving Operations

By David M. Upton