Food - Composition.

Food structures, digestion and health by: (書目-電子資源)

Foods of non-animal origin = chemistry, technology, inspection procedures / by: (書目-電子資源)

Biosurfactants in food by: (書目-電子資源)

Mechanism and theory in food chemistry by: (書目-電子資源)

Opioid food peptides = significant exorphins from food sources / by: (書目-電子資源)

Essentials of food chemistry by: (書目-電子資源)

Chemical profiles of selected Jordanian foods by: (書目-電子資源)

Fruit and nuts : = first supplement to the fifth edition of McCance and Widdowson's The composition of foods / by: (書目-語言資料,印刷品)

Data sourcebook for food scientists and technologists / by: (書目-語言資料,印刷品)

Food polymers, gels, and colloids / by: (書目-語言資料,印刷品)

Food, the chemistry of its components / by: (書目-語言資料,印刷品)

Miscellaneous foods : = Fourth supplement to the fifth edition of McCance and Widdowson's the composition of foods / by: (書目-語言資料,印刷品)

Dietary reference intakes = proposed definition of dietary fiber/ by: (書目-語言資料,印刷品)

Evolution of evidence for selected nutrient and disease relationships by: (書目-語言資料,印刷品)

Food Materials Science = Principles and Practice / by: (書目-語言資料,印刷品)

Essentials of Food Science by: (書目-語言資料,印刷品)

Food phytates by: (書目-語言資料,印刷品)

Handbook of food enzymology by: (書目-語言資料,印刷品)

Ingredient interactions = effects on food quality / by: (書目-語言資料,印刷品)

The science of food by: (書目-電子資源)

Advances in deep fat frying foods by: (書目-電子資源)

Your brain on food = how chemicals control your thoughts and feelings / by: (書目-電子資源)

Food : = the chemistry of its components / by: (書目-語言資料,印刷品)

Chemical analysis of food = techniques and applications / by: (書目-電子資源)

Biochemistry of foods by: (書目-電子資源)

Physicochemical aspects of food engineering and processing by: (書目-電子資源)

Essentials of food science by: (書目-電子資源)

The importance of packaging design for the chemistry of food products by: (書目-電子資源)

Formulation engineering of foods by: (書目-電子資源)

Food flavors = chemical, sensory and technological properties / by: (書目-電子資源)

Chemistry of foods = EU legal and regulatory Approaches / by: (書目-電子資源)

The influence of chemistry on new foods and traditional products by: (書目-電子資源)

Phytonutrients by: (書目-電子資源)

Fats in food technology by: (書目-電子資源)

Handbook of food powders = processes and properties / by: (書目-電子資源)

Edible structures = the basic science of what we eat / by: (書目-電子資源)

Chemistry and food safety in the EU = the Rapid Alert System for Food and Feed (RASFF) / by: (書目-電子資源)

Handbook of plant food phytochemicals = sources, stability and extraction / by: (書目-電子資源)

Trait-modified oils in foods by: (書目-電子資源)

Chemesthesis = chemical touch in food and eating / by: (書目-電子資源)

Functional nucleic acids detection in food safety = theories and applications / by: (書目-電子資源)

Food safety = basic concepts, recent issues, and future challenges / by: (書目-電子資源)

Engineering foods for bioactives stability and delivery by: (書目-電子資源)

The science of cooking : = understanding the biology and chemistry behind food and cooking / by: (書目-電子資源)

Principles of food chemistry by: (書目-電子資源)

Glass transition and phase transitions in food and biological materials by: (書目-電子資源)

Emulsion-based systems for delivery of food active compounds = formation, application, health and safety / by: (書目-電子資源)

The chemistry of food and nutrition by: (書目-電子資源)

Bioactive molecules in food by: (書目-電子資源)

Dietary patterns, food chemistry and human health by: (書目-電子資源)

Science and technology of fibers in food systems by: (書目-電子資源)

Advances in food and beverage labelling = information and regulations / by: (書目-電子資源)

Phase transitions in foods by: (書目-電子資源)

Essentials of food science by: (書目-電子資源)

Analytical methods in the determination of bioactive compounds and elements in food by: (書目-電子資源)

Chemistry and safety of South American yerba mate teas by: (書目-電子資源)

Introduction to the chemistry of food by: (書目-電子資源)

Electron spin resonance in food science by: (書目-電子資源)

Phenolic antioxidants in foods = chemistry, biochemistry & analysis / by: (書目-電子資源)

Introduction to food chemistry by: (書目-電子資源)

Delivering functionality in foods = from structure design to product engineering / by: (書目-電子資源)

Retention of bioactives in food processing by: (書目-電子資源)

Engineering principles for food process and product realization by: (書目-電子資源)

Advances in food chemistry = food components, processing and preservation / by: (書目-電子資源)

Food science and technology = trends and future prospects / by: (書目-電子資源)

Introduction to food chemistry by: (書目-電子資源)

Starch and starchy food products = improving human health / by: (書目-電子資源)

Cooking as a chemical reaction = culinary science with experiments / by: (書目-電子資源)

Functional properties of traditional foods by: (書目-電子資源)

Fermented foods.. Part II,. Technological interventions by: (書目-電子資源)

Fermented foods.. Part I,. Biochemistry and biotechnology by: (書目-電子資源)

Advances in food biochemistry by: (書目-電子資源)

The kitchen as laboratory = reflections on the science of food and cooking / by: (書目-電子資源)