Food Science

The Backyard Vintner: An Enthusiast's Guide to Growing Grapes and Making Wine at Home

By Law, Jim

Pop

By Hays, Constance

Traditional Food Plants: A Resource Book for Promoting the Exploitation and Consumption of Food Plants in Arid, Semi-arid and Sub-humid Lands of Eastern Africa (Food & Nutrition Papers)

By Food and Agriculture Organization of the United Nations

The Ethical Carnivore: My Year Killing to Eat

By Gray, Louise

Ending Hunger: The quest to feed the world without destroying it

By Warner, Anthony

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.

Longman Illustrated Dictionary of Food Science (Longman illustrated science dictionaries)

By Light, N.

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., ...

Applications of Vibrational Spectroscopy in Food Science, 2 Volume Set

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

Winemasters of Bordeaux

By Faith, Nicholas

Scotch Missed: Lost Distilleries of Scotland

By Brian Townsend

Polyphonic Composition: Introduction to the Art of Composing Vocal Counterpoint in the Sixteenth-century Style

By Owen Swindale

Start Your Own Microbrewery, Distillery, or Cidery: Your Step-By-Step Guide to Success

By Corie Brown

Potato Science and Technology

By G. Lisinska, W. Leszczynski

The Oxford Companion to Food

By Alan Davidson, Tom Jaine

Fast Food Nation: What The All-American Meal is Doing to the World

By Eric Schlosser

Additives: A Survival Guide

By Felicity Lawrence

Planet Chicken: The Shameful Story of the Bird on your Plate

By Ellis, Hattie

Bread: The Story of Greggs

By Gregg, Ian

Meals to Come: A History of the Future of Food (California Studies in Food and Culture): 16

By Belasco, Warren

Unprocessed: How the Food We Eat Is Fuelling Our Mental Health Crisis ‘This book will change lives’ – Tim Spector, author of Food For Life

By Wilson, Kimberley

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

By Zimberoff, Larissa

Gastrophysics: The New Science of Eating

By Spence, Charles

BrewDog: Craft Beer for the People

By Taylor, Richard, Watt, James, Dickie, Martin, Dr Richard

The Marketing of Foodstuffs in the Gambia, 1400-1980: A Geographical Analysis

By Barrett, Hazel R.

Bread

By Honor Head