Food - Composition.

Essentials of Food Science by: (Electronic resources)

Biochemistry of foods by: (Electronic resources)

Handbook of food enzymology by: (Electronic resources)

Physicochemical aspects of food engineering and processing by: (Electronic resources)

Food chemistry / by: (Language materials, printed)

The kitchen as laboratory = reflections on the science of food and cooking / by: (Electronic resources)

Food phytates by: (Electronic resources)

Ingredient interactions = effects on food quality / by: (Electronic resources)

Chemical and functional properties of food components by: (Electronic resources)

The chemistry of food and nutrition by: (Electronic resources)