The Whisky Distilleries of the United Kingdom
Alfred Barnard
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Food : The Chemistry of its Components
Tom Coultate
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An Introduction to Sustainable Aquaculture
Daniel Penalosa Martinell
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Transforming Food Systems : Narratives of Power
Molly D. (Middlebury College, USA) Anderson
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Nutrition for Sport, Exercise, and Performance : Science and Application
Adrienne Forsyth
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Think Like a Dietitian : A Nutrition Counseling Starter Kit
J. Barretto Patterson
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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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A Stakeholder Approach to Managing Food : Local, National, and Global Issues
Adam Lindgreen
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Regoverning Markets : A Place for Small-Scale Producers in Modern Agrifood Chains?
Bill Vorley
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The New Cultures of Food : Marketing Opportunities from Ethnic, Religious and Cultural Diversity
Martin K. Hingley
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Benchmarking in Food and Farming : Creating Sustainable Change
Lisa Jack
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Instant Insights: Regulatory Frameworks for New Agricultural Products and Technologies
Dr Johnny (National Centre for Food Science (Singapore)) Yeung
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The Science of Ice Cream
Chris (Formerly Unilever Research and Development, UK) Clarke
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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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Foodscapes of the Anthropocene : Literary Perspectives from Asia
Hannes Bergthaller
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Chemical Changes in Lipid After Heat Treatment of The Meat
Mitre Stojanovski
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Processed Foods and Hair Loss : Unraveling the Connection
Olivia K
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Understanding Wine Technology : The Science of Wine Explained
David Bird MW
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