A Decent Bottle of Wine in China
Chris Ruffle
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Sustainable Food Production : An Earth Institute Sustainability Primer
Dr. Shahid, Ph.D (Director) Naeem
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Cook, Taste, Learn : How the Evolution of Science Transformed the Art of Cooking
Guy, Ph.D Crosby
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Culinary Reactions : The Everyday Chemistry of Cooking
Simon Quellen Field
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Boom! : The Chemistry and History of Explosives
Simon Quellen Field
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Food
John (Flinders University, Australia) Coveney
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Food, Inc. 2 : Inside the Quest for a Better Future for Food
Karl Weber
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Phyto and Microbial Remediation of Heavy Metals and Radionuclides in the Environment : An Eco-Friendly Solution for Detoxifying Soils
Rym Salah-Tazdait
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Study Guide for Alive and Well at the End of the Day : The Supervisor's Guide to Managing Safety in Operations
Paul D. (Balmert Consulting, Texas, USA) Balmert
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Qualities of Food
Mark Harvey
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Nutriwine : Wellbeing - Health - Climate Change
Ralph Quinlan-Forde
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Sensing the Perfect Tomato : An Internet of Sensing Approach
Denise (University of Washington, USA) Wilson
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Material Balance and Process Calculations : A Book for Chemical Engineers and Chemists
Kingsley Augustine
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Compendium of food additive specifications
Joint FAO/WHO Expert Committee on Food Additives
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