An Introduction to Sustainable Aquaculture
Daniel Penalosa Martinell
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Think Like a Dietitian : A Nutrition Counseling Starter Kit
J. Barretto Patterson
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Understanding Wine Technology : The Science of Wine Explained
David Bird MW
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Koji Alchemy : Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)
Jeremy Umansky
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Wine Science : The Application of Science in Winemaking
Jamie Goode
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Food : The Chemistry of its Components
Tom P. Coultate
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Food Microbiology
Martin R (Emeritus Professor Food Microbiology, University of S Adams
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The Artisan's Guide to Crafting Distilled Spirits : Small-Scale Production of Brandies, Schnapps and Liquors
Bettina Malle
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Ingredient : Unveiling the Essential Elements of Food
Ali Bouzari
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The Science of Ice Cream
Chris (ex-Unilever, UK) Clarke
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Umami : Unlocking the Secrets of the Fifth Taste
Ole Mouritsen
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The Science of Chocolate
Stephen T Beckett
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Volcanoes and Wine : From Pompeii to Napa
Charles Frankel
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Garlic and Other Alliums : The Lore and The Science
Eric (University of Albany, USA) Block
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Good Enough to Eat? : Next Generation GM Crops
Ian D (The University of Queensland, Australia) Godwin
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The Science of Sugar Confectionery
William P (Bardfield Consultants, UK) Edwards
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Through the Cellar Door : Australia's beautiful wineries and vineyards, their design and architecture
Alison Weavers
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Fundamentals of Distillery Practice
Herman F Willkie
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Brewing
Ian (Nethergate Brewery, UK) Hornsey
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Viking in the Vineyard : Stories from a revolutionary winemaker
Peter Vinding-Diers
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A Handbook of Food Crime : Immoral and Illegal Practices in the Food Industry and What to Do About Them
Sugandi del (University of Saskatchewan) Canto
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Vinegar, the Eternal Condiment : Unearthing the science, business and sometimes rollicking story of vinegar
Reginald Smith
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Tsukemono : Decoding the Art and Science of Japanese Pickling
Ole G. Mouritsen
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The Kitchen as Laboratory : Reflections on the Science of Food and Cooking
Cesar Vega
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