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	1.	Food microbiology / Martin R. Adams and Maurice O. Moss. by Adams, M. R \| Moss, M. O \| Royal Society of Chemistry (Great Britain). Edition: 3rd ed.Publisher: Cambridge : RSC Publishing, c2008Availability: Items available for reference: City Campus Library [Call number: 664.001 ADA] (1). Location(s): Level 5 Reference 664.001 ADA.
	2.	The science of chocolate / Stephen T. Beckett. by Beckett, S. T \| Royal Society of Chemistry (Great Britain). Edition: 2nd ed.Publisher: Cambridge : Royal Society of Chemistry, 2008Availability: Items available for loan: City Campus Library (1). Location(s): Level 5 Lending 664.5 BEC. Place hold
	3.	Food chemical composition : dietary significance in food manufacturing / Tim Hutton. by Royal Society of Chemistry (Great Britain). Publisher: Chipping Campden : Campden & Chorleywood Food Research Association Group, c2002Availability: Items available for loan: City Campus Library (1). Location(s): Level 5 Lending 664 HUT. Place hold
	4.	The chemistry of fragrances [electronic resource] : from perfumer to consumer. by Sell, Charles S [contributor.] \| Royal Society of Chemistry (Great Britain). Edition: 2nd ed.Publisher: Cambridge : Royal Society of Chemistry, c2006Online access: View this item online Availability: Items available for reference: Digital Library [Call number: 668.54 EBOOK] (1). Location(s): Digital Library Browns ebook 668.54 EBOOK.

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