Food Science

Coffeeland: A History

By Augustine Sedgewick

Meat and Fish

By Sally Hewitt

Nontarget Effects of Biological Control

By Peter A. Follett, Jian J. Duan

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

By R. Foster

Functional Foods: Concept to Product

By Glenn R. Gibson, Christine M Williams

Feeding African Cities

By Jane I. Guyer

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...

Handbook of Dairy Foods and Nutrition

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

Improving the Fat Content of Foods

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

Manual of Nutrition

By Food Standards Committee

Probiotic Dairy Products

By AY Tamime

Chocolate and Health

By Rodolfo Paoletti, Andrea Poli, Ario Conti, Francesco Visioli

McCance and Widdowson's The Composition of Foods: Seventh Summary Edition

By Paul Finglas (Institute of Food Research), Mark Roe (Institute of Food Research), Hannah Pinchen (Institute of Food Research, UK), Rachel Berry (Institute of Food Research, Susan Church (Food Standards Agency)

Hobbs' Food Poisoning and Food Hygiene

By Jim McLauchlin, Christine Little, Betty C. Hobbs

Food Adulteration: How to Beat it

By London Food Commission

Food for Thought

By Craig Donnellan

Meat Makes People Powerful: A Global History of the Modern Era

By Wilson J. Warren

Starters: Chocolate

By Saviour Pirotta

Phytochemicals as Bioactive Agents

By Wayne R. Bidlack, Stanley T. Omaye, Mark S. Meskin, Debra K.W. Topham

Functional Foods 2000 - Conference Proceedings

By Christine Miller, Fiona Angus

The Role of Fats in Human Nutrition

By Fred B. Padley, etc.

Food Antioxidants

By B. J. F. Hudson

Foods, Nutrients and Food Ingredients with Authorised EU Health Claims: Volume 1

By Michele Jeanne Sadler (MSJR Associates, UK)

Food Lipids and Health

By Richard E. McDonald, David B. Min

Guidelines for Sensory Analysis in Food Product Development and Quality Control

By D. Lyon, etc.

Handbook of Food Proteins

By Glyn O. Phillips (Chairman, Phillips Hydrocolloid Research Ltd, UK), Peter A. Williams (Professor of Polymer and Colloid Chemistry, and Director of the Centre for Water Soluble Polymers at Wrexham Glyndwr University)

Good Housekeeping Calorie Counter: Plus fat, saturated fat, carbs, protein and fibre (Good Housekeeping)

By Good Housekeeping Institute

Sweet Talk: The Secret History of Confectionery

By Nicholas Whittaker

E FOR ADDITIVES (Completely Revised Bestselling Number Guide)

By Maurice Hanssen, Hanssen

Phytochemicals in Nutrition and Health

By Mark S. Meskin, Wayne R. Bidlack, Audra J. Davies, Stanley T. Omaye