How Food Is Made
Harriet Brundle
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Food : The Chemistry of its Components
Tom Coultate
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Microbial Surfactants : Volume 2: Applications in Food and Agriculture
R.Z. Sayyed
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Food Safety and Technology Governance
Kuei-Jung Ni
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Nutrition for Sport, Exercise, and Performance : Science and Application
Adrienne Forsyth
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Food, Philosophy, and Intellectual Property : Fifty Case Studies
Enrico Bonadio
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Structure and Properties of Fat Crystal Networks
Alejandro G. Marangoni
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Instant Insights: Regulatory Frameworks for New Agricultural Products and Technologies
Dr Johnny (National Centre for Food Science (Singapore)) Yeung
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Nielsen's Food Analysis Laboratory Manual
B. Pam Ismail
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Alcohol Not Included : Alcohol-Free Cocktails for the Mindful Drinker
Jassy Davis
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Fox and Cameron's Food Science, Nutrition & Health
Michael EJ Lean
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Cider Country : How an Ancient Craft Became a Way of Life
James Crowden
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The Honey Book : Health, Healing & Recipes
Andrea Kirk Assaf
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The Missing Ingredient : The Curious Role of Time in Food and Flavour
Jenny Linford
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With Alcohol Anything is Popsicle : 60 Frozen Cocktails
Jassy Davis
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Vodka Made Me Do It : 60 Vibrant and Versatile Vodka Cocktails
Colleen Graham
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Belgian Ale
Pierre Rajotte
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Food: A Very Short Introduction
John (Principal, Jesus College, Oxford) Krebs
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Billion Dollar Burger : Inside Big Tech's Race for the Future of Food
Chase Purdy
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Wine Reads : A Literary Anthology of Wine Writing
Jay McInerney
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Sorting the Beef from the Bull : The Science of Food Fraud Forensics
Richard, FRS Evershed
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It's Wine Time : Everything You'Ve Always Wanted to Know but Were Too Afraid to Ask About Red, White, Rose, and Sparkling Wine
Chris Losh
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History of Beer and Brewing
Ian S (Nethergate Brewery, UK) Hornsey
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Oktoberfest, Vienna, Marzen
George Fix
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