Chemistry/Food Science, general.

Ultrasound technologies for food and bioprocessing by: (書目-電子資源)

Chemistry for sustainable development by: (書目-電子資源)

Nondestructive evaluation of food quality = theory and practice / by: (書目-電子資源)

The physical processes of digestion by: (書目-電子資源)

For better or for worse? = collaborative couples in the sciences / by: (書目-電子資源)

Green solvents.. I,. Properties and application in chemistry by: (書目-電子資源)

Chemical Evolution and the Origin of Life by: (書目-電子資源)

Advances in Food Protection = Focus on Food Safety and Defense / by: (書目-電子資源)

Principles of microbiological troubleshooting in the industrial food processing environment by: (書目-電子資源)

Counteraction to chemical and biological terrorism in East European Countries by: (書目-電子資源)

Hydrogels = biological properties and applications / by: (書目-電子資源)

Protein-protein interactions by: (書目-電子資源)

The sensory evaluation of dairy products by: (書目-電子資源)

Non-thermal food engineering operations by: (書目-電子資源)

Food, agri-culture and tourism = linking local gastronomy and rural tourism: interdisciplinary perspectives / by: (書目-電子資源)

Experiments in unit operations and processing of foods by: (書目-電子資源)

Environmental and food safety and security for South-East Europe and Ukraine by: (書目-電子資源)

Functional foods and nutraceuticals by: (書目-電子資源)

Phytoremediation and biofortification = two sides of one coin / by: (書目-電子資源)

Dictionary of food ingredients by: (書目-電子資源)

Misconceptions in chemistry = addressing perceptions in chemical education / by: (書目-電子資源)

Food bites = the science of the foods we eat / by: (書目-電子資源)

Green technologies for wastewater treatment = energy recovery and emerging compounds removal / by: (書目-電子資源)

Microorganisms in foods 8 = use of data for assessing process control and product acceptance / by: (書目-電子資源)

Biophysical chemistry of proteins = an introduction to laboratory methods / by: (書目-電子資源)

Carotenoids.. Volume 5,. Nutrition and health by: (書目-電子資源)

Food Materials Science = Principles and Practice / by: (書目-電子資源)

Dietary phytochemicals and microbes by: (書目-電子資源)

Stress responses of lactic acid bacteria by: (書目-電子資源)

The Chemical and Pharmaceutical Industry in China = Opportunities and Threats for Foreign Companies / by: (書目-電子資源)

Electronic Irradiation of Foods = An Introduction to the Technology / by: (書目-電子資源)

Carotenoids.. Volume 4,. natural functions by: (書目-電子資源)

Edible medicinal and non-medicinal plants.. Volume 3,. Fruits by: (書目-電子資源)

Allosteric Regulatory Enzymes by: (書目-語言資料,印刷品)

Chemicals for life and living by: (書目-電子資源)

Prebiotics and probiotics science and technology by: (書目-電子資源)

Threats to food and water chain infrastructure by: (書目-電子資源)

Encyclopedia of complexity and systems science by: (書目-電子資源)

Edible medicinal and non-medicinal plants.. Volume 2,. Fruits by: (書目-電子資源)

Analytical techniques in biochemistry and molecular biology by: (書目-電子資源)

Safety of meat and processed meat by: (書目-電子資源)

Intellectual property in the food technology industry = protecting your innnovation / by: (書目-電子資源)

Statistical analysis of clinical data on a pocket calculator = statistics on a pocket calculator / by: (書目-電子資源)

Compendium of the microbiological spoilage of food and beverages by: (書目-電子資源)

Encyclopedia of sustainability science and technology by: (書目-電子資源)

Landmarks in organo-transition metal chemistry = a personal view / by: (書目-電子資源)

Case studies in food engineering = Learning from Experience / by: (書目-電子資源)

Polymer macro- and micro-gel beads = fundamentals and applications / by: (書目-電子資源)

Thermal Properties of Green Polymers and Biocomposites by: (書目-電子資源)

Quantitative EPR = A Practitioners Guide / by: (書目-電子資源)

Is water H2O? = evidence, realism and pluralism / by: (書目-電子資源)

Food Emulsifiers and Their Applications by: (書目-電子資源)

Current developments in solid-state fermentation by: (書目-電子資源)

Mycotoxins and their metabolites in humans and animals by: (書目-電子資源)

Becoming a food scientist = to graduate school and beyond / by: (書目-電子資源)

Food Engineering: Integrated Approaches by: (書目-電子資源)

Essentials of chemical education by: (書目-電子資源)

Ion exchange technology.. I,. Theory and materials by: (書目-電子資源)

Microbial food safety = an introduction / by: (書目-電子資源)

Nutrition and skin = lessons for anti-aging, beauty and healthy skin / by: (書目-電子資源)

Food engineering interfaces by: (書目-電子資源)

Gaither's dictionary of scientific quotations = a collection of approximately 27,000 quotations pertaining to archaeology, architecture, astronomy, biology, botany, chemistry, cosmology, darwinism, engineering, geology, mathematics, medicine, nature, nursing, paleontology, philosophy, physics, probability, science, statistics, technology, theory, universe, and zoology / by: (書目-電子資源)

Ultrasound technology in green chemistry by: (書目-電子資源)

Green approaches to asymmetric catalytic synthesis by: (書目-電子資源)

Genomics of foodborne bacterial pathogens by: (書目-電子資源)

Gaither's Dictionary of Scientific Quotations by: (書目-電子資源)

Microwave-induced synthesis of aromatic heterocycles by: (書目-電子資源)

Safe or not safe = eciding what risks to accept in our environment and food / by: (書目-電子資源)

Advanced dairy chemistry.. Volume 3,. Lactose, water, salts and minor constituents by: (書目-電子資源)

Is it Safe to Eat? = Enjoy Eating and Minimize Food Risks / by: (書目-電子資源)

Edible films and coatings for food applications by: (書目-電子資源)

Careers in food science = from undergraduate to professional / by: (書目-電子資源)

Erich Huckel (1896-1980) = from physics to quantum chemistry / by: (書目-電子資源)

Ion exchange technology.. II,. Applications by: (書目-電子資源)

A master of science history = essays in honor of Charles Coulston Gillispie / by: (書目-電子資源)

Novel technologies in food science = their impact on products, consumer trends and the environment / by: (書目-電子資源)

Encapsulation technologies for active food ingredients and food processing by: (書目-電子資源)

English for writing research papers by: (書目-電子資源)

Chemistry for the Protection of the Environment 4 by: (書目-電子資源)