Viking in the Vineyard : Stories from a revolutionary winemaker
Peter Vinding-Diers
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Tsukemono : Decoding the Art and Science of Japanese Pickling
Ole G. Mouritsen
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Vinegar, the Eternal Condiment : Unearthing the science, business and sometimes rollicking story of vinegar
Reginald Smith
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Net Zero, Food and Farming : Climate Change and the UK Agri-Food System
Neil Ward
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GM Crops and the Global Divide
Professor Jennifer (Emeritus Professor, University of Cape To Thomson
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£32.90
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Food Industry 4.0 : Unlocking Advancement Opportunities in the Food Manufacturing Sector
Dr Wayne (University of Lincoln, UK) Martindale
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Endangered Maize : Industrial Agriculture and the Crisis of Extinction
Helen Anne Curry
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Chocolate as Medicine : A Quest over the Centuries
Philip K (Formerly East Tennessee State University, USA) Wilson
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The Dogfish Head Book : 26 Years of Off-Centered Adventures
Sam Calagione
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On the Production Methods of Pot Still Whisky : Campbeltown, Scotland, May 1920
Masataka Taketsuru
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Denis Burkitt : A Cancer, the Virus, and the Prevention of Man-Made Diseases
John H. Cummings
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Tech to Table : 25 Innovators Reimagining Food
Richard Munson
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Fizz! : Champagne and Sparkling Wines of the World
Anthony Rose
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Pathways from Climate Change to Conflict in U.S. Central Command
Nathan Chandler
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Tales of Discovery : Delving into the World of Biology and Medicine
Miguel M. Garcia
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Foodscapes of the Anthropocene : Literary Perspectives from Asia
Hannes Bergthaller
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Fizz Fables : Soda Stories Sparkling Elegance
Rayan Musk
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Processed Foods and Hair Loss : Unraveling the Connection
Olivia K
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Chemical Changes in Lipid After Heat Treatment of The Meat
Mitre Stojanovski
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An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients
National Research Council
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The Manufacture of Vinegar : Its Theory and Practice, With Especial Reference to the Quick Process
Charles Mayer Wetherill
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