Food, Philosophy, and Intellectual Property : Fifty Case Studies
Enrico Bonadio
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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 (Not So) Secret Lives of Food Packaging
Anne (SOAS, University of London, UK) Murcott
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Food Cultures and Geographical Indications in Norway
Atle Wehn Hegnes
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Milk Into Cheese : The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques
David Asher
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Food Safety = Behavior : 30 Proven Techniques to Enhance Employee Compliance
Frank Yiannas
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Modern Winemaking
Philip Jackisch
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Handbook Industrial Seasonings
E.W. Underriner
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Food Chemistry
David E. Newton
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Pure and Modern Milk : An Environmental History since 1900
Kendra (Assistant Professor of History, Assistant Profes Smith-Howard
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Beer : Tap into the Art and Science of Brewing
Charles (Professor of Food Science and Technology, Professor Bamforth
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Chitin- and Chitosan-Based Biocomposites for Food Packaging Applications
Jissy (Mahatma Gandhi University, Kerala, India) Jacob
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Quality Assurance of Aquatic Foods
G. Jeyasekaran
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Aquatic Food Quality and Safety Assesment Methods
R. Jeya Shakila
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Sustainable Food Production : An Earth Institute Sustainability Primer
Dr. Shahid, Ph.D (Director) Naeem
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Oekotrophologie - Wissenschaft Fuer Die Menschen : 25 Jahre Absolventen Der Oekotrophologie in Weihenstephan
Georg Karg
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Esswelten : Ueber Den Funktionswandel Der Taeglichen Kost
Eva Kimminich
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Customized Implementation of European Union Food Safety Policy : United in Diversity?
Eva Thomann
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Fundamental Food Engineering
Subir K. Chakraborty
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Research and Development Guidelines for the Food Industries
W. A. Gould
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Superfoods : Cultural and Scientific Perspectives
Jeffrey P. Miller
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Essential Oils : Applications and Trends in Food Science and Technology
Mozaniel Santana de Oliveira
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Kosher and Halal Business Compliance
John (University of Huddersfield, UK) Lever
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