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Food Science

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Manual of Nutrition

By Food Standards Committee

Improving the Fat Content of Foods

By C Williams (University of Reading), J Buttriss (British Nutrition Foundation, UK)

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...