Melvil Decimal System: 664.5
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Philosophy and Psychology
Mathematics and Science
Arts and Recreation
Biography and History
Agriculture & Animal Husbandry
Handicraft and Occupations
Chemistry; Chemical Engineering
Foods: Sugar, Starch, etc.
Lights: Gas, Oil, Candles, etc.
Ceramics: Glass, Clay, Cement, etc.
Bleaching; Dyeing; Inks; Paints
Other Organic Chemic Industries
Oils & Fats
Flavorings and Colorants
Cereal Grains; Related Processes; Related Products
Fruits And Vegetables -- Processing
Butchering And Meat/Poultry/Seafood Processing
Works under MDS 664.5
- The Science of Chocolate by Stephen T. Beckett
- Let's Visit a Chocolate Factory by Catherine O'Neill Grace
- Vim & Vinegar: Moisten Cakes, Eliminate Grease, Remove Stains, Kill Weeds, Clean Pots & Pans, Soften Laundry, Unclog Drains, Control Dandruff, Season Salads by Melodie Moore
- Empty Pleasures: The Story of Artificial Sweeteners from Saccharin to Splenda by Carolyn de la Pena
- Handbook of Herbs and Spices by K.V. Peter
- Beans to Chocolate (Rookie Read-About Science: How Things Are Made) by Lisa M. Herrington
- Fenaroli's Handbook of Flavor Ingredients, Fifth Edition by George A. Burdock
- Vanilla, Chocolate, & Strawberry: The Story of Your Favorite Flavors (Discovery! (Sagebrush)) by Bonnie Busenberg
- Handbook of Herbs and Spices: Volume 2 by K.V. Peter
- Cocoa Bean to Chocolate (Buddy Books: Beginning to End) by Julie Murray
- From Cacao Bean to Chocolate (Start to Finish Book) by Ali Mitgutsch
- Common Fragrance and Flavor Materials: Preparation, Properties, and Uses by Kurt Bauer
- Spices and Condiments by J. S. Pruthi
- Flavors from Plants (Readers for Writers: Fluent) by Jennifer Blizin Gillis
- The Hot Sauce Collector's Guide: A Book for Collectors, Retailers, Manufacturers, and Lovers of All Things Hot by Jennifer Trainer Thompson
- From Cocoa Bean to Chocolate (Start to Finish: Second Series) by Robin Nelson
- Industrial Chocolate Manufacture and Use by Steve T. Beckett
- Source Book of Flavors by Gary Reineccius
- Flavourings: Production, Composition, Applications, Regulations by Herta Ziegler
- Chocolate Science and Technology by Emmanuel Ohene Afoakwa
- Fenaroli's handbook of flavor ingredients by Giovanni Fenaroli
- Stevia: Natures Sweetener (Woodland Health) by Rita Elkins
- Chemistry and Technology of Flavours and Fragrances by David J. Rowe
- Dictionary of Flavors by Dolf De Rovira
- Handbook of Fruit and Vegetable Flavors by Y. H. Hui
- Source book of flavors by Henry B. Heath
- Food Flavours by Carolyn Fisher
- Sweeteners and Sugar Alternatives in Food Technology by Helen Mitchell
- Natural Food Flavors and Colorants (Ift Press Series) by Mathew Attokaran PhD
- Flavor Chemistry and Technology, Second Edition by Gary Reineccius
- Food Flavorings by Philip R. Ashurst
- Flavor technology : profiles, products, applications by Henry B. Heath
- Common Fragrance and Flavor Materials: Preparation, Properties and Uses by Horst Surburg
- Kryddkokboken : 110 kryddor - 300 recept by Ulrika Lindhagen
- The Story of Chocolate and Cocoa by Hershey Foods Corporation
- Spices: Flavor Chemistry and Antioxidant Properties (Acs Symposium Series) by Sara J. Risch
- Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products (Woodhead Publishing Series in Food Science, Technology and Nutrition) by G. Talbot
- Flavour in food by Andree Voilley
- Handbook of Flavor Ingredients, Volume I by Thomas E. Furia
- Flavor science : sensible principles and techniques by Terry E. Acree
- Flavour Science, Volume 43: Recent Advances and Trends (Developments in Food Science) by Wender L.P. Bredie
- Flavor Creation by John Wright
- Modifying Flavour in Food by A. J. Taylor
- Raising the bar : the future of fine chocolate by Jim Eber
- Handbook of herbs and spices by K.V. Peter
- The story of spices by John William Parry
- Sweeteners and dental caries : a special supplement to Feeding, weight & obesity abstracts; Proceedings of a workshop on evaluation of available and potential new sweeteners as sugar substitutes in development of non-cariogenic foods and beverages, October 24-26, 1977, The New England Center for Continuing Education, Durham, New England by James H. Shaw
- Sweetness and Sweeteners: Biology, Chemistry and Psychophysics (ACS Symposium Series) by Deepthi K. Weerasinghe
- Recent developments in flavor and fragrance chemistry : proceedings of the 3rd International Haarmann & Reimer Symposium by Rudolf Hopp
- Sweeteners: Nutritional Aspects, Applications, and Production Technology by Theodoros Varzakas
MDS classes with significant recommendations overlap, excluding ones under the same top-level class.
What is MDS?
Melvil stands for "Melvil Decimal System," named after Melvil Dewey, the famous librarian. Melvil Dewey invented his Dewey Decimal System in 1876, and early versions of his system are in the public domain.
More recent editions of his system are in copyright, and the name "Dewey," "Dewey Decimal," "Dewey Decimal Classification" and "DDC" are registered trademarked by OCLC, who publish periodic revisions.
LibraryThing's MDS system is based on the classification work of libraries around the world, whose assignments are not copyrightable. MDS "scheduldes" (the words that describe the numbers) are user-added, and based on public domain editions of the system.
The Melvil Decimal System is NOT the Dewey Decimal System of today. Wordings, which are entered by members, can only come from public domain sources. The base system is the Free Decimal System, a public domain classification created by John Mark Ockerbloom. Where useful or necessary, wording comes from the 1922 edition of the Dewey Decimal System. Language and concepts may be changed to fit modern tastes, or to better describe books cataloged. Wordings may not come from in-copyright sources.