Food Flavours : Biology and Chemistry
Carolyn (McCormick And Co Inc, USA) Fisher
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The Art of Beef Cutting : A Meat Professional's Guide to Butchering and Merchandising
Kari Underly
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HACCP : A Food Industry Briefing
Sara E. (Pillsbury Europe) Mortimore
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The Biotechnology of Malting and Brewing
James S. (University of Birmingham) Hough
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Political Ecologies of Meat
Jody (Clark University) Emel
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Small-Scale Food Processing : A directory of equipment and methods.
Peter Fellows
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Chemical Food Safety
Leon (University of Copenhagen, Denmark) Brimer
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Froth! : The Science of Beer
Mark Denny
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Chemistry and Biology of Winemaking
Ian S (Nethergate Brewery, UK) Hornsey
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Beer : Quality, Safety and Nutritional Aspects
Prof. Paul S (Oregon State University, USA) Hughes
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Fatty Acids : Supplement to The Composition of Foods
R McClance
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Future Foods : How Modern Science Is Transforming the Way We Eat
David Julian McClements
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Ham : Prime Hams of Europe Stories and Recipes
Stefaan Daeninck
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The Science of Cheese
Michael H. (, USDA Agricultural Research Service) Tunick
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Miscellaneous Foods : Supplement to The Composition of Foods
Weng (University of Nottingham) Chan
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Vegetables, Herbs and Spices : Supplement to The Composition of Foods
B Holland
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Fruit and Nuts : Supplement to The Composition of Foods
B Holland
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Traditional Foods : Processing for profit
Peter Fellows
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The Complete Manual of Small-scale Food Processing
Peter Fellows
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Denis Burkitt : A Cancer, the Virus, and the Prevention of Man-Made Diseases
John H. Cummings
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Molecules, Microbes, and Meals : The Surprising Science of Food
Alan (Professor of Food Science, Professor of Food Science, Uni Kelly
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The Billionaire's Chef : Cooking for the Rich and Famished
Neal Salisbury
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Meals to Come : A History of the Future of Food
Warren Belasco
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Vegetable Dishes : Supplement to The Composition of Foods
B Holland
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