Food Science

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

Fox and Cameron's Food Science, Nutrition & Health

By Michael EJ Lean (The University of Glasgow, UK)

Physical Properties Of Plant A

Quality in Stored and Processed Vegetables and Fruit

By P.W. Goodenough, R. K. Atkin

Insect Pheromones and their Use in Pest Management

By P. Howse, J.M. Stevens, Owen T Jones

Nutricines: Food Components in Health and Nutrition

By Clifford A. Adams

Food in the 21st Century: From Science to Sustainable Agriculture

By Mahendra Shah, Maurice Strong, World Bank

A Foodie's Guide to Capitalism

By Eric Holt-Gimenez

Endangered Maize: Industrial Agriculture and the Crisis of Extinction

By Helen Anne Curry

Dictionary of Food Ingredients

By Robert S. Igoe

Yeast Technology

By Gerald Reed, Tilak W. Nagodawithana

Dictionary of Food Microbiology

Microemulsions and Emulsions in Foods

By Donald Cornell (US Department of Agriculture, USA), Magda A. El-Nokaly

Automatic Control of Food Manufacturing Processes

By I. McFarlane

Enzymes in Food Technology

By Robert Whitehurst, Barry A. Law

Sacred Cow, Mad Cow: A History of Food Fears

By Madeleine Ferrieres, Jody Gladding

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

By Kaye Sung Chon, Thomas Bauer, Bob Mckercher

Fats and Oils: Formulating and Processing for Applications

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

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

By R. Knight

Functional Foods: Concept to Product

By Glenn R. Gibson, Christine M Williams

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

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

Coffee: Botany, Biochemistry

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