Modern Gastronomy : A to Z
Ferran Adria
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Food Science: An Ecological Approach
Sari Edelstein
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Thiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition
Derrick (Pediatrics, Cleveland Clinic, Cleveland, Ohio, USA) Lonsdale
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Modern Food Microbiology
James M. Jay
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Introduction to Food Engineering
R. Paul (professor of food engineering at the University of Cal Singh
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Sensory Evaluation of Food : Principles and Practices
Harry T. Lawless
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The Craft and Science of Coffee
Britta (Nestle Nespresso SA, Lausanne, Switzerland) Folmer
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Process Dynamics, Modeling, and Control
Babatunde (Research Associate, DuPont, and Adjunct Professo Ogunnaike
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Milady Standard Cosmetology
Milady (.)
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The Organic Chemistry of Drug Design and Drug Action
Richard B. (Northwestern University, Evanston, IL, USA) Silverman
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Diffusion : Mass Transfer in Fluid Systems
E. L. (University of Minnesota) Cussler
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Chemical Engineering Design : SI Edition
Ray (Formerly, University of Wales, Swansea, UK) Sinnott
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Pigment Compendium
Nicholas Eastaugh
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New Food Product Development : From Concept to Marketplace, Third Edition
Gordon W. Fuller
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Chemical Engineering Fluid Mechanics
Ron Darby
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Analysis of Transport Phenomena
William M. (Professor, Professor, Massachusetts Institute of Tec Deen
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Drug-Like Properties : Concepts, Structure Design and Methods from ADME to Toxicity Optimization
Li (Pfizer, East Lyme, CT, USA) Di
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Sensory Evaluation Techniques
Gail Vance Civille
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Almonds : Botany, Production and Uses
Spain) Rafel Socias Company (CITA de Aragon
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Powders and Bulk Solids : Behavior, Characterization, Storage and Flow
Dietmar Schulze
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Understanding Wine Chemistry
Andrew L. Waterhouse
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Wine Production and Quality
Keith (Wine Educator) Grainger
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Food Analysis
S. Suzanne Nielsen
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Food Science and Technology
Geoffrey (Professor Emeritus of Food Technology, Unive Campbell-Platt
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