Industrial Chemistry & Manufacturing Technologies

Fox and Cameron's Food Science, Nutrition & Health

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

Enzymes in Food Technology

By Robert Whitehurst, Barry A. Law

Automatic Control of Food Manufacturing Processes

By I. McFarlane

Microemulsions and Emulsions in Foods

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

Dictionary of Food Microbiology

Yeast Technology

By Gerald Reed, Tilak W. Nagodawithana

Dictionary of Food Ingredients

By Robert S. Igoe

Endangered Maize: Industrial Agriculture and the Crisis of Extinction

By Helen Anne Curry

Managing Advanced Manufacturing Technology: The Challenge of the New Wave

By John Bessant

The Flavonoids Advances in Research Since 1986

By J.B. Harborne

Nutricines: Food Components in Health and Nutrition

By Clifford A. Adams

Principles of Biotechnology

By Alan Wiseman

The Biopesticide Manual: A World Compendium

By Leonard G. Copping

Plant Tissue Culture As A Source Of Biochemicals

Insect Pheromones and their Use in Pest Management

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

Quality in Stored and Processed Vegetables and Fruit

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

Physical Properties Of Plant A

Cider: The Forgotten Miracle

By James Crowden

Steel Designer's Manual

By Institute Steel Construction

Soft Ferrites: Properties and Applications

By Snelling, E.C.

The One Device: The Secret History of the iPhone

By Brian Merchant

John Sainsbury's Router Workshop

By Sainsbury, John A.

Textbook of Polymer Science (Wiley International edition)

By Fred W Billmeyer

Biotechnology and Food Ingredients

By Israel Goldberg, Richard Williams

Bioprocess Production of Flavor, Fragrance, and Color Ingredients

By Alan Gabelman (Tastemaker, Cincinnati, Ohio)

Food Advisory Committee Report on Its Review of Food Labelling and Advertising 1990

By Agriculture, Fish.& Food, Min.of

Handbook of Food Engineering

By Dennis R. Heldman (Heldman Associates, Mason, Ohio, USA), Christina Sabliov (Louisiana State University, Baton, Rouge

Food Safety 1994

By 0 Food Research Institute

Flavourings in Food

By Agriculture, Fish.& Food, Min.of

Food Additives

By R. J. Taylor