Aliments
Let's eat right to keep fit
Adelle Davis
Applied animal nutrition
Peter R. Cheeke
The technology of food preservation
Norman W. Desrosier
A laboratory hand-book for dietetics
Mary Swartz Rose
The art of fermentation
Sandor Ellix Katz
Food microbiology
W. C. Frazier
Food values of portions commonly used
Anna De Planter Bowes
McDonald's
John F. Love
Food science
Norman N. Potter
Science of Food, Fourth Edition
P. M. Gaman
Larousse gastronomique
Montagné, Prosper
Understanding Nutrition
Eleanor Noss Whitney
Experimental ecology of the feeding of fishes.
Viktor Sergeevich Ivlev
Food in history
Reay Tannahill
Basic foods
June C. Gates
Nutrient Timing
John Ivy
Food rules
Michael Pollan
Pour your heart into it
Howard Schultz
Advanced Nutrition and Human Metabolism (with InfoTrac )
Sareen S. Gropper
Krause's food, nutrition, & diet therapy
L. Kathleen Mahan
Deep Nutrition Why Your Genes Need Traditional Food
Luke Shanahan
Nutrition in clinical dentistry
Abraham E. Nizel
Stocking up
Carol Hupping
Advances in Applied Microbiology, Volume 45 (Advances in Applied Microbiology)
Saul L. Neidleman
Nutricion y salud efectiva/ Nutrition and Effective Health
Josefina Lopez Merino
A change of appetite
Diana Henry
Simply Dehydrated
Jenny Ross
Food, Love, Family
Maya Adam
Food
Waverley Lewis Root
From Absinthe to Zest
Alexandre Dumas
Principles of food chemistry
John M. DeMan
Complete Family Book of Nutrition and Meal Planning
Riche,William Harding Le
Food Microbiology
M. R. Adams
Basic food microbiology
George J. Banwart
Healthy foods
Jorge D. Pamplona Roger
The new diet does it
Bengamin Gayelord Hauser
Methods of analysis for nutrition labeling
Darryl M. Sullivan
Food of Spain
Claudia Roden
Food Composition and Nutrition Tables, Sixth Edition
Siegfried W. Souci
Homestyle Vegan
Amber St. Peter
