How Food Is Made
Harriet Brundle
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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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Transforming Food Systems : Narratives of Power
Molly D. (Middlebury College, USA) Anderson
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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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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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Benchmarking in Food and Farming : Creating Sustainable Change
Lisa Jack
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The New Cultures of Food : Marketing Opportunities from Ethnic, Religious and Cultural Diversity
Martin K. Hingley
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Colloids and the Depletion Interaction
Henk N.W. Lekkerkerker
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Cavity Dynamics and Splashing Mechanism in Droplets
Zhaohao Li
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An Introduction to Sustainable Aquaculture
Daniel Penalosa Martinell
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Principles of Sustainable Aquaculture : Promoting Social, Economic and Environmental Resilience
Stuart W. Bunting
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Deadly Medicines and Organised Crime : How Big Pharma Has Corrupted Healthcare
Peter Gotzsche
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Colour : Making and Using Dyes and Pigments
Francois Delamare
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Oil : A Beginner's Guide
Vaclav Smil
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Cider Country : How an Ancient Craft Became a Way of Life
James Crowden
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The Missing Ingredient : The Curious Role of Time in Food and Flavour
Jenny Linford
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Organic Chemistry: A Very Short Introduction
Graham (Lecturer in Organic Chemistry and Medicinal Chemistry Patrick
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The Science For Conservators Series : Volume 3: Adhesives and Coatings
Conservation Unit Museums and Galleries Commission
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Belgian Ale
Pierre Rajotte
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Solid State Chemistry and its Applications
Anthony R. (University of Aberdeen) West
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Food: A Very Short Introduction
John (Principal, Jesus College, Oxford) Krebs
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Billion Dollar Burger : Inside Big Tech's Race for the Future of Food
Chase Purdy
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