Handbook of Flavor Ingredients by Thomas E. Furia (1975, Hardcover)

This is a set of 2 textbooks titled “Handbook of Flavor Ingredients,” Volumes 1 & 2, Second Edition, edited, translated, and revised by Thomas E. Furia and Nicolo Bellanca. These books constitute a comprehensive guide for food science enthusiasts. Published by CRC Press LLC in 1975, Volume 1 is 558 pages and Volume 2 is 928 pages. These provide an in-depth understanding of flavor ingredients and their impact on food taste. This publication is perfect for anyone interested in the subject of food science and technology.

Inorganic Chemistry: Principles of Structure & Reactivity (1972 Hardback)

The product is a 1972 hardback textbook titled “Inorganic Chemistry: Principles of Structure and Reactivity” by James E. Huheey. Published by Addison-Wesley Educational Publishers, it covers the subject area of science, specifically inorganic chemistry. This textbook, with 737 pages, is illustrated and serves as a first edition. It is designed for high school, adult education, and further education levels, providing advanced and intermediate content on the principles of structure and reactivity in inorganic chemistry. The book is written in English and was produced in the United States.