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Books like Additives A Guide for Everyone

24 books recommended for fans of Additives A Guide for Everyone by Erik Millstone, tied together by themes of Chemistry & Biotechnology, Food Science, Technology & Engineering, and Reference.

Chemistry & Biotechnology Food Science Technology & Engineering Reference

Top related books to Additives A Guide for Everyone

A diverse selection of titles that share the core themes and atmosphere of Additives A Guide for Everyone.

The Science of Spice Understand Flavour Connections and Revolutionize Your Cooking — Stuart Farrimond

The Science of Spice Understand Flavour Connections and Revolutionize Your Cooking

Stuart Farrimond

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

The Corinne T. Netzer Encyclopedia of Food Values — Corinne T. Netzer

The Corinne T. Netzer Encyclopedia of Food Values

Corinne T. Netzer

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

Barron’s Quick Check Guide to Organic Foods — Barbara Wexler

Barron’s Quick Check Guide to Organic Foods

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

What’s Really in Your Basket? An Easy-to-use Guide to Food Additives and Cosmetic Ingredients — Bill Statham

What’s Really in Your Basket? An Easy-to-use Guide to Food Additives and Cosmetic Ingredients

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

What the Fork Are You Eating? An Action Plan for Your Pantry and Plate — Stefanie Sacks MS, CNS, CDN

What the Fork Are You Eating? An Action Plan for Your Pantry and Plate

Stefanie Sacks MS, CNS, CDN

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

The Flavor Matrix The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes — James Briscione

The Flavor Matrix The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes

James Briscione

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

Shedding Light on Genetically Engineered Food What You Don’t Know about the Food You’re Eating and What You Can Do to Protect Yourself — Beth H. Harrison

Shedding Light on Genetically Engineered Food What You Don’t Know about the Food You’re Eating and What You Can Do to Protect Yourself

Beth H. Harrison

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

Texture Over Taste — Joshua Weissman

Texture Over Taste

Joshua Weissman

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

Microbiology and Biochemistry of Cheese and Fermented Milk — B.A. Law

Microbiology and Biochemistry of Cheese and Fermented Milk

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

Stefan Gates on E Numbers — Stefan Gates

Stefan Gates on E Numbers

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

Food Enzymes: Structure and Mechanism — Dominic W.S. Wong

Food Enzymes: Structure and Mechanism

Dominic W.S. Wong

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

Eight Flavors The Untold Story of American Cuisine — Sarah Lohman

Eight Flavors The Untold Story of American Cuisine

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

The Fear Babe Shattering Vani Hari’s Glass House — Mark Alsip

The Fear Babe Shattering Vani Hari’s Glass House

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

The Dorito Effect The Surprising New Truth About Food and Flavor — Mark Schatzker

The Dorito Effect The Surprising New Truth About Food and Flavor

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

Magnetic Resonance in Food Science The Multivariate Challenge — P. S. Belton

Magnetic Resonance in Food Science The Multivariate Challenge

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

Traditional Foods General and Consumer Aspects — Kristberg Kristbergsson

Traditional Foods General and Consumer Aspects

Kristberg Kristbergsson

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

Fermented Foods, Part II Technological Interventions — Ramesh C. Ray

Fermented Foods, Part II Technological Interventions

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

A Professional Dietitian’s Natural Fiber Diet — Margaret Belais Salmon

A Professional Dietitian’s Natural Fiber Diet

Margaret Belais Salmon

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

Unnaturally Delicious How Science and Technology Are Serving Up Super Foods to Save the World — Jayson Lusk

Unnaturally Delicious How Science and Technology Are Serving Up Super Foods to Save the World

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

GI and GL Counter — Wynnie Chan

GI and GL Counter

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

Sensory Evaluation Techniques Volume 2 — Morten Meilgaard

Sensory Evaluation Techniques Volume 2

Morten Meilgaard

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications — Chibuike C. Udenigwe

Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications

Chibuike C. Udenigwe

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

Nutritionism The Science and Politics of Dietary Advice — Gyorgy Scrinis

Nutritionism The Science and Politics of Dietary Advice

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

Nutrient Content of Food Portions — Jill Davies

Nutrient Content of Food Portions

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

Fans of Additives A Guide for Everyone by Erik Millstone will find 24 titles here, all united by Chemistry & Biotechnology, Food Science, Technology & Engineering. Authors represented include Stuart Farrimond, Corinne T. Netzer, Barbara Wexler, Bill Statham, and others.

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