books by subject
Industrial Chemistry & Manufacturing Technologies
Microencapsulation and Related Drug Processes (Drugs and the Pharmaceutical Sciences)
Elements of Chemical Reaction Engineering (Prentice-Hall International Series in the Physical and Chemical Engineering Sciences)
Home Brewing: A guide to making your own beer, wine and cider
Textiles: Properties and Behaviour
Woodwork (Illustrated teach yourself)
Practical Polyphenolics: From Structure to Molecular Recognition and Physiological Action
Antioxidant Food Supplements in Human Health
Open Source Software in Life Science Research: Practical Solutions to Common Challenges in the Pharmaceutical Industry and Beyond (Woodhead Publishing Series in Biomedicine)
Mechanisms of Action of Food Preservation Procedures
Vegetables, Herbs and Spices: Supplement to The Composition of Foods
Fruit and Nuts: Supplement to The Composition of Foods
Genetics and Genomics of Soybean: 2 (Plant Genetics and Genomics: Crops and Models, 2)
Essentials Of Functional Foods
Food Biochemistry and Nutritional Value
Crystallization
Freezing Effects on Food Quality: 72 (Food Science and Technology)
Starch: Advances in Structure and Function (Special Publications)
Starch: Advances in Structure and Function (Special Publications)
Stable Gas-in-Liquid Emulsions: Production in Natural Waters and Artificial Media: 19 (Studies in Interface Science): Volume 19
Chemistry and Physics of Baking: Materials, Processes and Products: 56 (Special Publication)
Handbook of Plastic Materials and Technology
Biopolymer Mixtures
Paint Flow And Pigment Dispersion 2e: A Rheological Approach to Coating and Ink Technology
Applications of Vibrational Spectroscopy in Food Science, 2 Volume Set
Surfactants and Polymers in Aqueous Solution, 2nd Edition (Chemistry)
Handbook of Functional Dairy Products: 6 (Functional Foods and Nutraceuticals)
Longman Illustrated Dictionary of Food Science (Longman illustrated science dictionaries)
Encapsulation and Controlled Release of Food Ingredients: 590 (ACS Symposium Series)
Fruit Flavors: Biogenesis, Characterization, and Authentication: 596 (ACS Symposium Series)
