Chemistry/Food Science, general.

Ultrasound technologies for food and bioprocessing by: (Electronic resources)

Chemistry for sustainable development by: (Electronic resources)

Nondestructive evaluation of food quality = theory and practice / by: (Electronic resources)

The physical processes of digestion by: (Electronic resources)

For better or for worse? = collaborative couples in the sciences / by: (Electronic resources)

Green solvents.. I,. Properties and application in chemistry by: (Electronic resources)

Chemical Evolution and the Origin of Life by: (Electronic resources)

Advances in Food Protection = Focus on Food Safety and Defense / by: (Electronic resources)

Principles of microbiological troubleshooting in the industrial food processing environment by: (Electronic resources)

Counteraction to chemical and biological terrorism in East European Countries by: (Electronic resources)

Hydrogels = biological properties and applications / by: (Electronic resources)

Protein-protein interactions by: (Electronic resources)

The sensory evaluation of dairy products by: (Electronic resources)

Non-thermal food engineering operations by: (Electronic resources)

Food, agri-culture and tourism = linking local gastronomy and rural tourism: interdisciplinary perspectives / by: (Electronic resources)

Experiments in unit operations and processing of foods by: (Electronic resources)

Environmental and food safety and security for South-East Europe and Ukraine by: (Electronic resources)

Functional foods and nutraceuticals by: (Electronic resources)

Phytoremediation and biofortification = two sides of one coin / by: (Electronic resources)

Dictionary of food ingredients by: (Electronic resources)

Misconceptions in chemistry = addressing perceptions in chemical education / by: (Electronic resources)

Food bites = the science of the foods we eat / by: (Electronic resources)

Green technologies for wastewater treatment = energy recovery and emerging compounds removal / by: (Electronic resources)

Microorganisms in foods 8 = use of data for assessing process control and product acceptance / by: (Electronic resources)

Biophysical chemistry of proteins = an introduction to laboratory methods / by: (Electronic resources)

Carotenoids.. Volume 5,. Nutrition and health by: (Electronic resources)

Food Materials Science = Principles and Practice / by: (Electronic resources)

Dietary phytochemicals and microbes by: (Electronic resources)

Stress responses of lactic acid bacteria by: (Electronic resources)

The Chemical and Pharmaceutical Industry in China = Opportunities and Threats for Foreign Companies / by: (Electronic resources)

Electronic Irradiation of Foods = An Introduction to the Technology / by: (Electronic resources)

Carotenoids.. Volume 4,. natural functions by: (Electronic resources)

Edible medicinal and non-medicinal plants.. Volume 3,. Fruits by: (Electronic resources)

Allosteric Regulatory Enzymes by: (Language materials, printed)

Chemicals for life and living by: (Electronic resources)

Prebiotics and probiotics science and technology by: (Electronic resources)

Threats to food and water chain infrastructure by: (Electronic resources)

Encyclopedia of complexity and systems science by: (Electronic resources)

Edible medicinal and non-medicinal plants.. Volume 2,. Fruits by: (Electronic resources)

Analytical techniques in biochemistry and molecular biology by: (Electronic resources)

Safety of meat and processed meat by: (Electronic resources)

Intellectual property in the food technology industry = protecting your innnovation / by: (Electronic resources)

Statistical analysis of clinical data on a pocket calculator = statistics on a pocket calculator / by: (Electronic resources)

Compendium of the microbiological spoilage of food and beverages by: (Electronic resources)

Encyclopedia of sustainability science and technology by: (Electronic resources)

Landmarks in organo-transition metal chemistry = a personal view / by: (Electronic resources)

Case studies in food engineering = Learning from Experience / by: (Electronic resources)

Polymer macro- and micro-gel beads = fundamentals and applications / by: (Electronic resources)

Thermal Properties of Green Polymers and Biocomposites by: (Electronic resources)

Quantitative EPR = A Practitioners Guide / by: (Electronic resources)

Is water H2O? = evidence, realism and pluralism / by: (Electronic resources)

Food Emulsifiers and Their Applications by: (Electronic resources)

Current developments in solid-state fermentation by: (Electronic resources)

Mycotoxins and their metabolites in humans and animals by: (Electronic resources)

Becoming a food scientist = to graduate school and beyond / by: (Electronic resources)

Food Engineering: Integrated Approaches by: (Electronic resources)

Essentials of chemical education by: (Electronic resources)

Ion exchange technology.. I,. Theory and materials by: (Electronic resources)

Microbial food safety = an introduction / by: (Electronic resources)

Nutrition and skin = lessons for anti-aging, beauty and healthy skin / by: (Electronic resources)

Food engineering interfaces by: (Electronic resources)

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: (Electronic resources)

Ultrasound technology in green chemistry by: (Electronic resources)

Green approaches to asymmetric catalytic synthesis by: (Electronic resources)

Genomics of foodborne bacterial pathogens by: (Electronic resources)

Gaither's Dictionary of Scientific Quotations by: (Electronic resources)

Microwave-induced synthesis of aromatic heterocycles by: (Electronic resources)

Safe or not safe = eciding what risks to accept in our environment and food / by: (Electronic resources)

Advanced dairy chemistry.. Volume 3,. Lactose, water, salts and minor constituents by: (Electronic resources)

Is it Safe to Eat? = Enjoy Eating and Minimize Food Risks / by: (Electronic resources)

Edible films and coatings for food applications by: (Electronic resources)

Careers in food science = from undergraduate to professional / by: (Electronic resources)

Erich Huckel (1896-1980) = from physics to quantum chemistry / by: (Electronic resources)

Ion exchange technology.. II,. Applications by: (Electronic resources)

A master of science history = essays in honor of Charles Coulston Gillispie / by: (Electronic resources)

Novel technologies in food science = their impact on products, consumer trends and the environment / by: (Electronic resources)

Encapsulation technologies for active food ingredients and food processing by: (Electronic resources)

English for writing research papers by: (Electronic resources)

Chemistry for the Protection of the Environment 4 by: (Electronic resources)