Food - Analysis.

Chemistry of meat tissue by: (Language materials, printed)

The chemistry of food and nutrition[electronic resource] / by: (Language materials, printed)

Molecular biological and immunological techniques and applications for food chemists / by: (Language materials, printed)

Food toxicants analysis[electronic resource] :techniques, strategies, and developments / by: (Language materials, printed)

How to reliably test for GMOs[electronic resource] / by: (Language materials, printed)

Food properties handbook[electronic resource] / by: (Language materials, printed)

Advances in deep fat frying foods[electronic resource] / by: (Language materials, printed)

Elements of food science[electronic resource] / by: (Language materials, printed)

Food flavors :chemical, sensory and technological properties / by: (Language materials, printed)

Culinary reactions :the everyday chemistry of cooking / by: (Language materials, printed)

The kitchen as laboratory :reflections on the science of food and cooking / by: (Language materials, printed)

Chemical contaminants and residues in food[electronic resource] / by: (Language materials, printed)

Chemical analysis of food[electronic resource] :techniques and applications / by: (Language materials, printed)

Biochemistry of foods[electronic resource] / by: (Language materials, printed)

Infrared spectroscopy for food quality analysis and control[electronic resource] / by: (Language materials, printed)

Physicochemical aspects of food engineering and processing[electronic resource] / by: (Language materials, printed)

Food chemistry / by: (Language materials, printed)

Food analysis by HPLC / by: (Language materials, printed)

Food microstructures [electronic resource]:microscopy, measurement and modelling / by: (Language materials, printed)

New analytical approaches for verifying the origin of food [electronic resource]/ by: (Language materials, printed)

Food flavors[electronic resource] :chemical, sensory and technological properties / by: (Language materials, printed)

Advances in food science and technology[electronic resource] / by: (Language materials, printed)

Foodomics[electronic resource] :advanced mass spectrometry in modern food science and nutrition / by: (Language materials, printed)

An introduction to the physical chemistry of food[electronic resource] / by: (Language materials, printed)

The importance of packaging design for the chemistry of food products[electronic resource] / by: (Language materials, printed)

Food analysis and preservation[electronic resource] :current research topics / by: (Language materials, printed)

Food science[electronic resource] :research and technology / by: (Language materials, printed)

Essentials of food science[electronic resource] / by: (Language materials, printed)

Encapsulation technologies and delivery systems for food ingredients and nutraceuticals[electronic resource] / by: (Language materials, printed)

Handbook of food powders[electronic resource] :processes and properties / by: (Language materials, printed)

Handbook of food allergen detection and control[electronic resource] / by: (Language materials, printed)

Foods of non-animal origin[electronic resource] :chemistry, technology, inspection procedures / by: (Language materials, printed)

Functional properties of traditional foods[electronic resource] / by: (Language materials, printed)

Chemistry and food safety in the EU[electronic resource] :the Rapid Alert System for Food and Feed (RASFF) / by: (Language materials, printed)

Imaging technologies and data processing for food engineers[electronic resource] / by: (Language materials, printed)

Edible structures[electronic resource] :the basic science of what we eat / by: (Language materials, printed)

Fast liquid chromatography-mass spectrometry methods in food and environmental analysis[electronic resource] / by: (Language materials, printed)

Food, energy, and water[electronic resource] :the chemistry connection / by: (Electronic resources)

Agricultural and food electroanalysis[electronic resource] / by: (Electronic resources)

Applied food protein chemistry[electronic resource] / by: (Electronic resources)

Encapsulation and controlled release technologies in food systems[electronic resource] / by: (Electronic resources)

The chemistry of thermal food processing procedures[electronic resource] / by: (Electronic resources)

Food safety[electronic resource] :basic concepts, recent issues, and future challenges / by: (Electronic resources)

McGee on food & cooking :an encyclopedia of kitchen science, history and culture / by: (Language materials, printed)

Ultra performance liquid chromatography mass spectrometry[electronic resource] :evaluation and applications in food analysis / by: (Language materials, printed)

Applications in high resolution mass spectrometry[electronic resource] :food safety and pesticide residue analysis / by: (Electronic resources)

Nanoemulsions[electronic resource] :formulation, applications, and characterization / by: (Electronic resources)

Food science and technology[electronic resource] :trends and future prospects / by: (Electronic resources)

Fundamentals and application of atomic force microscopy for food research[electronic resource] / by: (Electronic resources)

Meat.

Food

Nutrition.

Food

Molecular biology.

Food

Immunoassay.

Food Analysis

Toxicology

Food contamination.

Food

Food Contamination.

Chemistry.

Feeds

Transgenic organisms

Food

Food Science.

Food

Food industry and trade.

Deep frying.

Food

Oils and fats, Edible.

Nutrition.

Food

Food industry and trade.

Food

Flavor.

Food

Cooking.

Food

Cooking.

Food adulteration and inspection.

Food contamination.

Food

Food

Food

Biochemistry.

Food

Infrared spectroscopy.

Food

Food

Food Analysis

Food

Chromatography, High Pressure Liquid

Microstructure.

Food

Food

Food industry and trade

Food

Flavor.

Food

Food industry and trade.

Food

Mass spectrometry.

Chemistry.

Food

Physical Chemistry.

Food Science.

Chemistry.

Quality of Life Research.

Food

Characterization and Evaluation of Materials.

Food Science.

Food

Food

Food industry and trade.

Nutrition.

Chemistry.

Food

Food Science.

Functional foods.

Nutrition

Food

Microencapsulation

Dried foods.

Food

Food adulteration and inspection.

Food allergy.

Food

Processed foods.

Chemistry.

Medical Biochemistry.

Quality of Life Research.

Food

Medical Microbiology.

Public Health.

Food industry and trade

Food Science.

Nutrition.

Chemistry.

Food Microbiology.

Food

Food Science.

Chemistry.

Nutrition.

Documentation and Information in Chemistry.

Food

European Law.

Food Science.

Chemistry.

Biomedical Engineering.

Process control

Imaging systems in biology.

Food

Food industry and trade

Food engineers.

Characterization and Evaluation of Materials.

Food Science.

Biological Microscopy.

Food

High performance liquid chromatography.

Mass spectrometry.

Food

Environmental protection.

Water

Food

Power resources.

Electrochemical analysis.

Food

Food

Proteins in human nutrition.

Microencapsulation.

Food

Controlled release technology.

Chemistry.

Manufacturing, Machines, Tools.

Food

Analytical Chemistry.

Food industry and trade.

Food Science.

Chemistry.

Food contamination.

Food

Food industry and trade

Applied Microbiology.

Analytical Chemistry.

Food Science.

Food

Cooking

High performance liquid chromatography.

Food additives

Food

Mass spectrometry.

Pesticide residues in food.

Pesticides.

Mass spectrometry.

Food

Nanotechnology.

Emulsions.

Food

Food industry and trade

Food

Food industry and trade.

Food

Atomic force microscopy.