Think Like a Dietitian : A Nutrition Counseling Starter Kit
J. Barretto Patterson
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An Introduction to Sustainable Aquaculture
Daniel Penalosa Martinell
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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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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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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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Fundamentals of Distillery Practice
Herman F Willkie
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