Canning and Preserving Guide including Recipes (Boxed Set)

Objective Food Science & Technology, 3rd Ed.

Tissue Engineering

The Third Plate: Field Notes on the Future of Food

Advances in Molecular Oncology

Integration in Respiratory Control: From Genes to Systems

The Art of Flavour: Practices and Principles for Creating Delicious Food

Bioactive Components of Milk

Spirulina in Human Nutrition and Health

Peptides for Youth: The Proceedings of the 20th American Peptide Symposium

Transgenesis and the Management of Vector-Borne Disease

Cooked: A Natural History of Transformation

Pharmaceutical Biotechnology

The Craft and Science of Coffee

Brain Inspired Cognitive Systems 2008

Brewing – A Practical Approach

Recent Advances in Phototrophic Prokaryotes

The Working Garde Manger

MCR 2009: Proceedings of the 4th International Conference on Multi-Component Reactions and Related Chemistry, Ekaterinburg, Russia

Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers