How Food Is Made
Harriet Brundle
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Pigments
Barbara H. Berrie
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Nerikomi : The Art of Colored Clay
Thomas Hoadley
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The Whisky Distilleries of the United Kingdom
Alfred Barnard
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Python for Chemists
Christian Hill
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Modern Medicines from Plants : Botanical histories of some of modern medicine’s most important drugs
Henry Oakeley
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Food : The Chemistry of its Components
Tom P Coultate
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Programmable Planet : The Synthetic Biology Revolution
Ted Anton
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Think Like a Dietitian : A Nutrition Counseling Starter Kit
J. Barretto Patterson
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Principles of Sustainable Aquaculture : Promoting Social, Economic and Environmental Resilience
Stuart W. Bunting
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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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Polyamide Thin Film Composite Membranes for Water Applications : Advanced Characterization Techniques
Ying Siew Khoo
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An Introduction to Sustainable Aquaculture
Daniel Penalosa Martinell
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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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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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Deadly Medicines and Organised Crime : How Big Pharma Has Corrupted Healthcare
Peter Gotzsche
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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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Fox and Cameron's Food Science, Nutrition & Health
Michael EJ (The University of Glasgow, UK) Lean
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Chemistry of Fragrances : From Perfumer to Consumer
David H (Quest International) Pybus
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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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Wine Science : The Application of Science in Winemaking
Jamie Goode
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Food Microbiology
Martin R (Emeritus Professor Food Microbiology, University of S Adams
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