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Food, composition

Featured — award winners and classics first, when available. Use “Show different books” for a new selection.

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Nutritionism

Gyorgy Scrinis

2013

Nutrition

Judy A. Driskell, Julian E. Spallholz, Mallory Boylan

1999

Composition of foods

R. A. McCance

1978

Pocket encyclopedia of calories and nutrition

Arnold E. Bender

1979

Foods

Margaret McWilliams

1989

The Settlement Cookbook

Simon Kander

1938

The food chemistry laboratory

Connie Weaver

1996

Toxic constituents of plant foodstuffs

Irvin E. Liener

1980

The science of food

P. M. Gaman, K B Sherrington

1977

Tasty

John McQuaid

2015

Principles of food chemistry

John M. DeMan

1976

Vitamin and mineral encyclopedia

Frank W. Cawood

1987

Food

T. P. Coultate

1996

Quality control for foods and agricultural products

G. Linden

1996

Food values of portions commonly used

Anna De Planter Bowes, Anna de Planter Bowes

1963

Food, the chemistry of its components

T. P. Coultate

1984

Physical chemistry of food processes

Ion C. Baianu, Helmut Pressen, Thomas F. Kumosinski

1992

Fast Food Facts

Marion J. Franz

1990

Food chemistry

Owen R. Fennema

1996

Regulations governing grading and inspection of manufactured or processed dairy products, effective September 5, 1955

United States. Agricultural Marketing Service

1955

Fennema's food chemistry

Owen R. Fennema

2007

The Technology of vitamins in food

P. Berry Ottaway

1993

Nutrient composition of foods

Lori A. Smolin

2010

Toxic constituents of plant foodstuffs

Irvin E. Liener

1969

Food Biochemistry

Charles Alais

1991

The 150 healthiest comfort food recipes on earth

Jonny Bowden

2011

Food proteins

Shuryo Nakai

2000

Handbook of food products manufacturing

Y. H. Hui

2007

Food chemistry

Dennis D. Miller

1998

The science of the oven

Hervé This

2009