Chemistry and Biology of Winemaking
Ian S (Nethergate Brewery, UK) Hornsey
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Froth! : The Science of Beer
Mark Denny
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The Science of Cheese
Michael H. (, USDA Agricultural Research Service) Tunick
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Treasures from the Sea : Sea Silk and Shellfish Purple Dye in Antiquity
Hedvig Landenius Enegren
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Denis Burkitt : A Cancer, the Virus, and the Prevention of Man-Made Diseases
John H. Cummings
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Ham : Prime Hams of Europe Stories and Recipes
Stefaan Daeninck
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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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Inventing Wine : A New History of One of the World's Most Ancient Pleasures
Paul Lukacs
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Beer School : Bottling Success at the Brooklyn Brewery
Steve Hindy
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Concepts of Chemical Engineering 4 Chemists
Prof. Stefaan (Brunel University London, UK) Simons
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Creating Wine : The Emergence of a World Industry, 1840-1914
James Simpson
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The Umami Factor : Full-Spectrum Fermentation for the 21st Century
Robert George
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Green Chemistry : Greener Alternatives to Synthetic Organic Transformations
V.K. Ahluwalia
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Computational Fluid Dynamics
Gautam Biswas
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Advances in Food and Nutrition Research : Volume 87
Fidel (Research Professor, Instituto de Agroquimica y Tecnolog Toldra
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Polycyclic Aromatic Hydrocarbons in Work Atmospheres : Occurrence and Determination
Alf Bjorseth
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Thermal Field-Flow Fractionation of Polymers
Guilaume Greyling
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Health Benefits of Pulses
Wendy J. Dahl
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Orchids as Aphrodisiac, Medicine or Food
Eng Soon Teoh
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Trends in Food Science-History at Penn State
Manfred Kroger
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The Diary of a Nose : A Year in the Life of a Parfumeur
Jean-Claude Ellena
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