Food - Fat content.

Salt, fat and sugar reduction = sensory approaches for nutritional reformulation of foods and beverages / by: (書目-語言資料,印刷品)

Improving the fat content of foods by: (書目-語言資料,印刷品)

Chemical, biological, and functional aspects of food lipids by: (書目-語言資料,印刷品)

Fatty acids in foods and their health implications by: (書目-語言資料,印刷品)

Trans fats alternatives by: (書目-語言資料,印刷品)

Official methods for the determination of trans fat by: (書目-語言資料,印刷品)

Reducing saturated fats In foods 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)

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

Food industry and trade.

Gas chromatography.

Diet in disease.

Food Analysis.

Saturated fatty acids in human nutrition.

Fatty acids

Fatty acids in human nutrition.

Sugar

Lipids in human nutrition.

Trans fatty acids.

Food

Salt

Food.

Dietetics.

Lipids.

Spectrum analysis.

Nutritional Physiological Phenomena.