Vinegar, the Eternal Condiment : Unearthing the science, business and sometimes rollicking story of vinegar
Reginald Smith
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Children's Food : Marketing and innovation
G. Smith
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Tech to Table : 25 Innovators Reimagining Food
Richard Munson
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Foodscapes of the Anthropocene : Literary Perspectives from Asia
Hannes Bergthaller
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Umami : Taste for Health
Ana San Gabriel
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The Science and Craft of Artisanal Food
Michael H. (Assistant Clinical Professor of Food Science, Assi Tunick
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Nanotechnology in Construction for Circular Economy : Proceedings of NICOM7, 31 October–02 November, 2022, Melbourne, Australia
Wenhui Duan
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Interfacial Phenomena in Adhesion and Adhesive Bonding
Shin Horiuchi
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Fish : The Complete Fish and Seafood Companion
Mitchell Tonks
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Perfumes of Yesterday
David G Williams
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Science of Bakery Products
William P (Bardfield Consultants, UK) Edwards
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Science and Commerce of Whisky
Ian (Brollachan Ltd, UK) Buxton
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Plastic Water : The Social and Material Life of Bottled Water
Gay (University of Western Sydney) Hawkins
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The Art of Beef Cutting : A Meat Professional's Guide to Butchering and Merchandising
Kari Underly
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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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Treasures from the Sea : Sea Silk and Shellfish Purple Dye in Antiquity
Hedvig Landenius Enegren
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Ham : Prime Hams of Europe Stories and Recipes
Stefaan Daeninck
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Denis Burkitt : A Cancer, the Virus, and the Prevention of Man-Made Diseases
John H. Cummings
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The Science of Cheese
Michael H. (, USDA Agricultural Research Service) Tunick
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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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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 Umami Factor : Full-Spectrum Fermentation for the 21st Century
Robert George
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