Introduction to Particle Technology
Martin J. (Monash University, Australia) Rhodes
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Draught Beer Quality Manual
Technical Committee of the Brewers Association
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Separation Process Principles : With Applications Using Process Simulators, EMEA Edition
J. D. (University of Utah) Seader
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Chemical Engineering : An Introduction
Morton (City College, City University of New York) Denn
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The Ceramic Process : A manual and source of inspiration for ceramic art and design
European Ceramic Work Centre
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The Story of Bass : The Rise and Demise of a Brewing Great
Harry White
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Corporate Financial Distress, Restructuring, and Bankruptcy : Analyze Leveraged Finance, Distressed Debt, and Bankruptcy
Edward I. (New York University) Altman
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Cosmetic Formulation : Principles and Practice
Heather A.E. Benson
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Essentials of Food Science
Vickie A., Ph.D. Vaclavik
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Inventing Wine : A New History of One of the World's Most Ancient Pleasures
Paul Lukacs
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Animal Welfare and Meat Production
Neville (BBSRC and Royal Veterinary College, UK) Gregory
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Tsukemono : Decoding the Art and Science of Japanese Pickling
Ole G. Mouritsen
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The Chemistry of Wine : From Blossom to Beverage and Beyond
David R. (Professor Chemistry, Professor Chemistry, Temple Uni Dalton
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The Kitchen as Laboratory : Reflections on the Science of Food and Cooking
Cesar Vega
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Making Medicine : Surprising Stories from the History of Drug Discovery
Keith Veronese
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Child-Centered Play Therapy : A Practical Guide to Therapeutic Relationships with Children
Nancy H. (University of Tennessee, USA) Cochran
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Food Safety : The Science of Keeping Food Safe
Ian C. (University of Canterbury, New Zealand) Shaw
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Sustainable Food Production : An Earth Institute Sustainability Primer
Dr. Shahid, Ph.D (Director) Naeem
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Endangered Maize : Industrial Agriculture and the Crisis of Extinction
Helen Anne Curry
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Modern CNS Drug Discovery : Reinventing the Treatment of Psychiatric and Neurological Disorders
Rudy Schreiber
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Transforming Food Environments
Charlotte EL Evans
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Fundamentals of Fibre Reinforced Composite Materials
A.R. (Centre des Materiaux, Pierre-Marie Fourt, France) Bunsell
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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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