Food additives.

Flour and breads and their fortification in health and disease prevention by: (Electronic resources)

Food bioactives and health by: (Electronic resources)

Evaluation of Anthropogenic Chemicals and Their Environmental and Health Effects Using Mass Spectrometry. by: (Electronic resources)

Antimicrobials in food by: (Language materials, printed)

Ingredients in meat products = properties, functionality and applications / by: (Language materials, printed)

Flour and breads and their fortification in health and disease prevention by: (Electronic resources)

Nano- and microencapsulation for foods by: (Electronic resources)

Nutraceutical and Functional Food Processing Technology by: (Electronic resources)

Note-by-note cooking = the future of food / by: (Electronic resources)

Modifying food texture.. Volume 1,. Novel ingredients and processing techniques / by: (Electronic resources)

Modifying food texture.. Volume 2,. Sensory analysis, consumer requirements and preferences / by: (Electronic resources)

Chemistry and hygiene of food additives by: (Electronic resources)

Microbes for natural food additives by: (Electronic resources)

Natural and artificial flavoring agents and food dyes by: (Electronic resources)

Natural additives in foods by: (Electronic resources)

Stability and Repair of DNA Adducts Formed by Food-borne Alkenylbenzene Liver Carcinogens; Consequences for Hazards and Risks. by: (Electronic resources)