Food Science

Applications of Vibrational Spectroscopy in Food Science, 2 Volume Set

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

Biopolymer Mixtures

By Stephen E. Harding, Sandra E. Hill, John R. Mitchell

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

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.

Food Biochemistry and Nutritional Value

By Robinson, D. S.

Essentials Of Functional Foods

By Schmidl, Mary K., Labuza, Theodore P.

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.

Antioxidant Food Supplements in Human Health

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

Messiaen's Language of Mystical Love (Studies in Contemporary Music and Culture)

By Bruhn, Siglind

Home Brewing: A guide to making your own beer, wine and cider

By Bruning, Ted

Bread & Pizza

By Blake, Susannah

Postharvest Physiology and Pathology of Vegetables (Food Science and Technology)

By Bartz, Jerry A., Brecht, Jeffrey K.

Good Food Stories: Our Choices Make the World of Difference

By Hodgson, Tony

Stefan Gates on E Numbers: Is Your Food Really Going to Kill You?

By Stefan Gates

Salt, Sugar, Fat: How the Food Giants Hooked Us

By Moss, Michael

Food Systems and Control: Risk Assessment and HACCP (Skills in Technology S.)

By Ridgwell, Jenny

Food Activities: Disassembly and Quality Control (Skills in Technology S.)

By Ridgwell, Jenny, Smith, David

Poultry (Food)

By Powell, Jillian, Bull, Peter

Principles of Microbiology

By Parry, Thelma, Pawsey, Rosa K.

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

By Zimberoff, Larissa

Bread: The Story of Greggs

By Gregg, Ian

Gastrophysics: The New Science of Eating

By Spence, Charles

All About Bread

By Patterson, Geoffrey

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