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Chemistry World October 28, 2013 Arthur Tatham |
Pulse chemistry and technology The book by Tiwari and Singh will benefit anyone researching or working with pulses, and will be useful more generally for food scientists and lecturers in food science at university level, and is a must for libraries. |
Chemistry World September 5, 2012 Matthew Turnbull |
The science and history of alcohol Alcohol and Its Role in the Evolution of Human Society by Ian Hornsey, covers an immense amount of ground for readers unfamiliar with the fundamentals of brewing technology, metabolic pathways and plant biology. |
Chemistry World September 23, 2013 Raphael Levy |
Gold nanoparticles for physics, chemistry and biology The varied perspectives in this textbook combine to give an agreeable read and a solid foundation in this topic. |
Chemistry World December 5, 2014 John Nicholson |
The quest for aqua vitae: the history and chemistry of alcohol from antiquity to the Middle Ages The book is well written, extensively referenced, and covers a range of scholarly material on ethanol production from several disciplines. |
Food Processing February 2011 Diane Toops |
Restaurant Trends That May Trickle Down to the Food Industry From umami to yuzu, these could influence packaged food and beverage products ... some day. |