Food Science

Handbook of Dairy Foods and Nutrition

By Gregory D. Miller, Judith K. Jarvis, Lois D. McBean

Beer in Health and Disease Prevention

By Victor R Preedy, BSc, PhD, DSC, FRSB, FRSPH, FRCPath, FRSC (Professor, Department of Clinical Biochemistry, King's College Hospital, London, UK; Emeritus Professor, Faculty of Life Sciences and Medicine, King's College London, UK Visiting Professor, Un...

E FOR ADDITIVES (Completely Revised Bestselling Number Guide)

By Maurice Hanssen, Hanssen

A Good African Story: How a Small Company Built a Global Coffee Brand

By Andrew Rugasira

Gone for a Burton: Memories from a Great British Heritage

By Bob Ricketts

Bad Food Britain: How A Nation Ruined Its Appetite

By Joanna Blythman

Wine Politics: How Governments, Environmentalists, Mobsters, and Critics Influence the Wines We Drink

By Tyler Colman

Sugar Confectionery Manufacture

By E.B. Jackson

Sweeteners and Sugar Alternatives in Food Technology

By Helen Mitchell

Hoofprints on the Land: How Traditional Herding and Grazing Can Restore the Soil and Bring Animal Agriculture Back in Balance with the Earth

By Ilse Koehler-Rollefson, Fred Provenza

Food Hygiene Handbook

By Richard A. Sprenger, Graham Whitehouse

Handbook of Food Analytical Chemistry, Volume 2: Pigments, Colorants, Flavors, Texture, and Bioactive Food Components

By Ronald E. Wrolstad (Oregon State University, Corvallis), Terry E. Acree (Cornell University, Geneva, New York), Eric A. Decker (University of Massachusetts, Amherst, Massachusetts), Michael H. Penner (Oregon State University, David S. Reid...

McCance and Widdowson's The Composition of Foods

By Public Health England

The Microbrewers' Handbook

By Ted Bruning

The Fight Over Food: Producers, Consumers, and Activists Challenge the Global Food System

By Wynne Wright (Michigan State University), Gerad Middendorf (Kansas State University)

The Oxford Companion to Food

By Alan Davidson, Tom Jaine

Chateau Margaux

By Faith, Nicholas.

Guinness Times: My Days in the World's Most Famous Brewery

By Al. Byrne

Foods & Nutrition Encyclopedia, 2nd Edition, Volume 1

By Marion Eugene Ensminger (Agriservices Foundation, Clovis, California, USA), Audrey H. Ensminger (Agriservices Foundation

Foods & Nutrition Encyclopedia I to Z, 2nd Edition, Volume 2

By Marion Eugene Ensminger (Agriservices Foundation, Clovis, California, USA), Audrey H. Ensminger (Agriservices Foundation

The McDonaldization of Society: 20th Anniversary Edition

By George F. Ritzer

Coffee: Botany, Biochemistry

By M. N. Clifford, K. C. Willson

Slow Food Nation: Why Our Food Should Be Good, Clean, and Fair

By Carlo Petrini, Alice Waters, Clara Furlan, Jonathan Hunt

Sacred Cow, Mad Cow: A History of Food Fears

By Madeleine Ferrieres, Jody Gladding

Linking Research and Marketing Opportunities for Pulses in the 21st Century: Proceedings of the Third International Food Legumes Research Conference

By R. Knight

Fats and Oils: Formulating and Processing for Applications

By Richard D. O'Brien (Consultant, Fats and Oils, Schulenburg, Texas, USA)

Sex and Tourism: Journeys of Romance, Love, and Lust

By Kaye Sung Chon, Thomas Bauer, Bob Mckercher

Functional Foods: Concept to Product

By Glenn R. Gibson, Christine M Williams

Coca-Globalization: Following Soft Drinks from New York to New Guinea

By R. Foster

Nontarget Effects of Biological Control

By Peter A. Follett, Jian J. Duan