How Food Is Made
Harriet Brundle
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Milk Into Cheese : The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques
David Asher
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Python for Chemists
Christian Hill
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Food : The Chemistry of its Components
Tom P Coultate
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Microbes in Agri-Forestry Biotechnology
Gustavo Molina
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Advanced AI Techniques and Applications in Bioinformatics
Loveleen (Amity University, Noida, India) Gaur
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Functional Nanomaterials for Regenerative Tissue Medicines
Mariappan (School of Chemistry, India) Rajan
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Non-Invasive Monitoring of Transdermal Drug Delivery
Pasquale (Universita degli Studi di Napoli Federico II) Arpaia
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Experiment Design for Environmental Engineering : Methods and Examples
Francis J. Hopcroft
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Removal of Pollutants from Saline Water : Treatment Technologies
Shaik (Prince Mohammad Bin Fahd University, Saudi Arabia) Feroz
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Live, Die, Buy, Eat : A Cultural History of Animals and Meat
Kristian Bjørkdahl
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Food, Philosophy, and Intellectual Property : Fifty Case Studies
Enrico Bonadio
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Structure and Properties of Fat Crystal Networks
Alejandro G. Marangoni
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Catalysis for Sustainability : Goals, Challenges, and Impacts
Thomas P., PhD (PhD, Villanova University, Pennsylvania, USA) Umile
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Biosimilars and Interchangeable Biologics : Tactical Elements
Sarfaraz K. Niazi
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Biosimilarity : The FDA Perspective
Sarfaraz K. (Therapeutic Proteins International, LLC, USA) Niazi
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Healthcare Using Marine Organisms
Se-Kwon (Dept. of Marine Science & Conv, South Korea) Kim
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