The Fate of Food : What We'll Eat in a Bigger, Hotter, Smarter World
Amanda Little
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The Missing Ingredient : The Curious Role of Time in Food and Flavour
Jenny Linford
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Understanding Wine Technology : The Science of Wine Explained
David Bird
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Sparkling Wine : The Vineyards of England and Wales
Stewart Wilde
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Good Enough to Eat? : Next Generation GM Crops
Ian D (The University of Queensland, Australia) Godwin
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Top Italian Food & Beverage Experience 2019
Gambero Rosso
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Chemistry of Pyrotechnics : Basic Principles and Theory, Third Edition
Chris Mocella
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Coffee : Production, Quality and Chemistry
Adriana (Universidade Federal do Rio de Janeiro, Brazil) Farah
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Amber Revolution : How the World Learned to Love Orange Wine
Simon J. Woolf
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Ciderology : From History and Heritage to the Craft Cider Revolution
Gabe Cook
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Wine Reads : A Literary Anthology of Wine Writing
Jay McInerney
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Homebrew Beyond the Basics : All-Grain Brewing & Other Next Steps
Mike Karnowski
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A History of Pesticides
Graham (Professor Emeritus, Emeritus Professor, Imperial Col Matthews
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Analysis in Nutrition Research : Principles of Statistical Methodology and Interpretation of the Results
George (Nutrition Consultant in the Greek food industry) Pounis
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Bow Ties in Risk Management : A Concept Book for Process Safety
Center for Chemical Process Safety (CCPS)
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Verres incolores de L'antiquite romaine en Gaule et aux marges de la Gaule
Daniele Foy
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Co-crystals : Preparation, Characterization and Applications
Christer B (Kansas State University, USA) Aakeroey
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The Science of Sugar Confectionery
William P (Bardfield Consultants) Edwards
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Applications in Design and Simulation of Sustainable Chemical Processes
Alexandre C. (University of Amsterdam, The Netherlands) Dimian
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