Python for Chemists
Christian Hill
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Food : The Chemistry of its Components
Tom P Coultate
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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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The History of Experience : A Study in Experiential Turns and Cultural Dynamics from the Paleolithic to the Present Day
Wolfgang (University of Cologne, Germany) Leidhold
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Colour : Making and Using Dyes and Pigments
Francois Delamare
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Fox and Cameron's Food Science, Nutrition & Health
Michael EJ (The University of Glasgow, UK) Lean
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Cider Country : How an Ancient Craft Became a Way of Life
James Crowden
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Vegetarian Slow Cooker : Over 70 delicious recipes for stress-free meals
Libby Silbermann
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Medicinal Natural Products : A Biosynthetic Approach
Paul M. (University of Nottingham, UK) Dewick
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The Science For Conservators Series : Volume 2: Cleaning
Matthew Cushman
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The Missing Ingredient : The Curious Role of Time in Food and Flavour
Jenny Linford
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Organic Chemistry: A Very Short Introduction
Graham (Lecturer in Organic Chemistry and Medicinal Chemistry Patrick
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The Fate of Food : What We’ll Eat in a Bigger, Hotter, Smarter World
Amanda Little
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Marine Auxiliary Machinery
H D (CEng FIMarE MRINA) MCGEORGE
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Belgian Ale
Pierre Rajotte
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Solid State Chemistry and its Applications
Anthony R. (University of Aberdeen) West
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Chemical Process Technology
Jacob A. (Delft University of Technology) Moulijn
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Food: A Very Short Introduction
John (Principal, Jesus College, Oxford) Krebs
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Ending Hunger : The quest to feed the world without destroying it
Anthony Warner
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Physicochemical Principles of Pharmacy : In Manufacture, Formulation and Clinical Use
Prof Alexander T. Florence
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Billion Dollar Burger : Inside Big Tech's Race for the Future of Food
Chase Purdy
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Wine Reads : A Literary Anthology of Wine Writing
Jay McInerney
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Raspberries
Alison (Scottish Crop Research Institute (SCRI), UK) Dolan
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