The Missing Ingredient : The Curious Role of Time in Food and Flavour
Jenny Linford
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Wine Science : The Application of Science in Winemaking
Jamie Goode
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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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With Alcohol Anything is Popsicle : 60 Frozen Cocktails
Jassy Davis
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Food Microbiology
Martin R (Emeritus Professor Food Microbiology, University of S Adams
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Vodka Made Me Do It : 60 Vibrant and Versatile Vodka Cocktails
Colleen Graham
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The Science For Conservators Series : Volume 3: Adhesives and Coatings
C.V. Horie
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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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The Artisan's Guide to Crafting Distilled Spirits : Small-Scale Production of Brandies, Schnapps and Liquors
Bettina Malle
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Espresso Coffee : The Science of Quality
Rinantonio (Nestle Research Department and illycaffe) Viani
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Basic Heat and Mass Transfer : Third Edition
Anthony F Mills
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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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Process Technology Equipment and Systems
Charles (Lee College in Baytown, TX,) Thomas
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The Chemistry of Essential Oils : An Introduction for Aromatherapists, Beauticians, Retailers and Students
David G Williams
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Science of Ice Cream
Chris (Formerly Unilever Research and Development, UK) Clarke
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Modern Gastronomy : A to Z
Ferran Adria
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Fennema's Food Chemistry
Srinivasan (University of Wisconsin, Madison, USA) Damodaran
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Physicochemical Principles of Pharmacy : In Manufacture, Formulation and Clinical Use
Prof Alexander T. Florence
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Ending Hunger : The quest to feed the world without destroying it
Anthony Warner
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Wild Clay : Creating ceramics and glazes from natural and found resources
Matt Levy
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