Food - Composition.

The kitchen as laboratory = reflections on the science of food and cooking / by: (書目-語言資料,印刷品)

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

Chemical and functional properties of food components by: (書目-語言資料,印刷品)

Food phytates 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)

Advances in food biochemistry by: (書目-語言資料,印刷品)

Advances in deep fat frying foods by: (書目-語言資料,印刷品)

Your brain on food = how chemicals control your thoughts and feelings / by: (書目-語言資料,印刷品)

Proteomics in foods = principles and applications / by: (書目-語言資料,印刷品)

Food structure and moisture transfer = a modeling approach / by: (書目-語言資料,印刷品)

Pore structure in food = simulation, measurement and applications / by: (書目-語言資料,印刷品)

Functionalized polymeric materials in agriculture and the food industry by: (書目-語言資料,印刷品)

Food chemistry by: (書目-語言資料,印刷品)

Food flavors = chemical, sensory and technological properties / by: (書目-語言資料,印刷品)

Formulation engineering of foods by: (書目-語言資料,印刷品)

Food microstructures = microscopy, measurement and modelling / by: (書目-語言資料,印刷品)

Phytonutrients / by: (書目-語言資料,印刷品)

Essentials of food science by: (書目-語言資料,印刷品)

Phase transitions in foods by: (書目-語言資料,印刷品)

Food structures, digestion and health by: (書目-語言資料,印刷品)

Handbook of food powders = processes and properties / by: (書目-語言資料,印刷品)

Phytonutrients DUP_1 by: (書目-語言資料,印刷品)

Fats in food technology DUP_1 by: (書目-語言資料,印刷品)

Food science = research and technology / by: (書目-語言資料,印刷品)

Phytonutrients by: (書目-語言資料,印刷品)

Fats in food technology by: (書目-語言資料,印刷品)

Edible structures = the basic science of what we eat / by: (書目-語言資料,印刷品)

Foods of non-animal origin = chemistry, technology, inspection procedures / by: (書目-語言資料,印刷品)

Functional properties of traditional foods by: (書目-語言資料,印刷品)

Chemistry and food safety in the EU = the Rapid Alert System for Food and Feed (RASFF) / by: (書目-語言資料,印刷品)

Biosurfactants in food by: (書目-語言資料,印刷品)

Functional nucleic acids detection in food safety = theories and applications / by: (書目-語言資料,印刷品)

Food safety = basic concepts, recent issues, and future challenges / by: (書目-語言資料,印刷品)

The science of cooking : = understanding the biology and chemistry behind food and cooking / by: (書目-語言資料,印刷品)

Handbook of plant food phytochemicals = sources, stability and extraction / by: (書目-語言資料,印刷品)

Trait-modified oils in foods by: (書目-語言資料,印刷品)

Chemesthesis = chemical touch in food and eating / by: (書目-語言資料,印刷品)

Glass transition and phase transitions in food and biological materials by: (書目-語言資料,印刷品)

Emulsion-based systems for delivery of food active compounds = formation, application, health and safety / by: (書目-語言資料,印刷品)

Effect of emerging processing methods on the food quality = advantages and challenges / by: (書目-語言資料,印刷品)

Engineering foods for bioactives stability and delivery by: (書目-語言資料,印刷品)

Phase transitions in foods by: (書目-語言資料,印刷品)

Fermented foods.. Part I,. Biochemistry and biotechnology by: (書目-語言資料,印刷品)

Fermented foods.. Part II,. Technological interventions by: (書目-語言資料,印刷品)

Introduction to the chemistry of food by: (書目-語言資料,印刷品)

Electron spin resonance in food science by: (書目-語言資料,印刷品)

Food science and technology = trends and future prospects / by: (書目-語言資料,印刷品)

Metabolomics applications in food analysis / by: (書目-語言資料,印刷品)

Nutrition, chemistry, and health effects of sugar, salt, and milkfat by: (書目-語言資料,印刷品)

Starch and starchy food products = improving human health / by: (書目-語言資料,印刷品)

Cooking as a chemical reaction = culinary science with experiments / by: (書目-語言資料,印刷品)

The chemistry of food and nutrition by: (書目-語言資料,印刷品)

Biological outlook to improve the nutritive quality of bakery products by: (書目-語言資料,印刷品)