Food Science.

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

Quantitative thin-layer chromatography = a practical survey / by: (書目-電子資源)

Global food insecurity = rethinking agricultural and rural development paradigm and policy / 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)

Analytical tools for assessing the chemical safety of meat and poultry by: (書目-電子資源)

Mastication robots = biological inspiration to implementation / by: (書目-電子資源)

Global tea breeding = achievements, challenges and perspectives / by: (書目-電子資源)

Life -As a Matter of Fat = The Emerging Science of Lipidomics / 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)

Crisis Management in the Food and Drinks Industry = A practical approach / by: (書目-電子資源)

Modern Food Microbiology by: (書目-電子資源)

Methodologies and results in grapevine research by: (書目-電子資源)

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

Probiotics = biology, genetics and health aspects / by: (書目-電子資源)

Fourier transform infrared spectroscopy in food microbiology by: (書目-電子資源)

Springer handbook of enzymes.. Supplement Volume S3,. Class 2, Transferases EC 2.7.11.1-2.7.11.16 by: (書目-電子資源)

Cholera toxins by: (書目-電子資源)

Food analysis by: (書目-電子資源)

Obesity before birth = maternal and prenatal influences on the offspring / by: (書目-電子資源)

From sugar to Splenda = a personal and scientific journey of a carbohydrate chemist and expert witness / by: (書目-電子資源)

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

Sampling procedures to detect mycotoxins in agricultural commodities 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)

Mycotoxins in Foodstuffs by: (書目-電子資源)

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

Sensory evaluation of food = principles and practices / by: (書目-電子資源)

Bioactive heterocycles VII = flavonoids and anthocyanins in plants, and latest bioactive heterocycles II / by: (書目-電子資源)

Vinegars of the world by: (書目-電子資源)

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

Nutritional health = strategies for disease prevention / by: (書目-電子資源)

Iron physiology and pathophysiology in humans by: (書目-電子資源)

Veterinary science = current aspects in biology, animal pathology, clinic and food hygiene : LXIV annual meeting of The Italian Society for Veterinary Sciences. Asti 2010 : selected papers / by: (書目-電子資源)

Green technologies in food production and processing by: (書目-電子資源)

Homogeneous catalysis with metal complexes = fundamentals and applications / by: (書目-電子資源)

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

Experimental glycoscience = glycochemistry / by: (書目-電子資源)

Maize cobs and cultures = history of Zea mays L. / by: (書目-電子資源)

How to reliably test for GMOs by: (書目-電子資源)

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

Springer Handbook of Enzymes = Class 1.Oxidoreductases VII EC 1.4 / by: (書目-電子資源)

Genes on the Menu = Facts for Knowledge-Based Decisions / by: (書目-電子資源)

Bioactive Components of Milk by: (書目-電子資源)

Springer handbook of enzymes.. Supplement Volume S2,. Class 2, Transferases EC 2.1-2.7-10 by: (書目-電子資源)

Iron deficiency and overload = from basic biology to clinical medicine / by: (書目-電子資源)

Ingredients in meat products = properties, functionality and applications / by: (書目-電子資源)

Molecular Techniques in the Microbial Ecology of Fermented Foods by: (書目-電子資源)

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

Lipids, lipophilic components and essential oils from plant sources by: (書目-電子資源)

Probiotic bacteria and enteric infections = cytoprotection by probiotic bacteria / by: (書目-電子資源)

Food chain security by: (書目-電子資源)

Anthocyanins = biosynthesis, functions, and applications / by: (書目-電子資源)

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

Sushi = food for the eye, the body & the soul / by: (書目-電子資源)

Sanificazione nell'industria alimentare by: (書目-電子資源)

Pharmaceutical microscopy 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)

Springer Handbook of Enzymes = Class 1.Oxidoreductases IX EC 1.6-1.8 / by: (書目-電子資源)

Food Biotechnology by: (書目-電子資源)

Alginates = biology and applications / by: (書目-電子資源)

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

Analytical techniques for studying the physical properties of lipid emulsions by: (書目-電子資源)

Wine chemistry and biochemistry by: (書目-電子資源)

Glycoscience = Chemistry and Chemical Biology / by: (書目-電子資源)

Chocolate and health by: (書目-電子資源)

Chiral recognition in separation methods = mechanisms and applications / by: (書目-電子資源)

Solving Problems in Food Engineering by: (書目-電子資源)

Genetics and Genomics of Soybean by: (書目-電子資源)

Bacterial fish pathogens = disease of farmed and wild fish / by: (書目-電子資源)

Characterization and authentication of olive and other vegetable oils = new analytical methods / by: (書目-電子資源)

Extensions of Moser-Bangert theory = locally minimal solutions / 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)

Essentials of Food Science by: (Electronic resources)

Springer handbook of enzymes.. Suppl. Vol. S1,. Class 1, oxidoreductases by: (Electronic resources)

Strategies for achieving food security in Central Asia by: (Electronic resources)

Mycotoxins in feedstuffs by: (Electronic resources)

Springer handbook of enzymes.. Suppl., Vol. S4,. Class 2 transferases by: (Electronic resources)

Food Emulsifiers and Their Applications by: (Electronic resources)

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

Food Powders = Physical Properties, Processing, and Functionality / by: (Electronic resources)

Direct-fed microbials and prebiotics for animals = science and mechanisms of action / by: (Electronic resources)

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

Food Engineering: Integrated Approaches by: (Electronic resources)

Synthetic Polymeric Membranes = Characterization by Atomic Force Microscopy / by: (Electronic resources)

Introduction to food process engineering by: (Electronic resources)

Chromatography of aroma compounds and fragrances by: (Electronic resources)

Food safety governance = integrating science, precaution and public involvement / by: (Electronic resources)

Animal cell technology = basic & applied aspects : proceedings of the 19th Annual Meeting of the Japanese Association for Animal Cell Technology (JAACT), Kyoto, Japan, September 25-28, 2006 / by: (Electronic resources)

Genetics and genomics of cotton by: (Electronic resources)

Food analysis laboratory manual by: (Electronic resources)

Food ethics 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)

Multidisciplinary approaches to allergies by: (Electronic resources)

Mycotoxins in food, feed and bioweapon by: (Electronic resources)

Food engineering interfaces by: (Electronic resources)

Sustainability in food and water = an Asian perspective / by: (Electronic resources)

Genomics of foodborne bacterial pathogens by: (Electronic resources)

Nitrite and nitrate in human health and disease by: (Electronic resources)

Edible ectomycorrhizal mushrooms = current knowledge and future prospects / by: (Electronic resources)

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

Fungi and Food Spoilage by: (Electronic resources)

Springer handbook of enzymes.. Supplement Volume S5,. Class 3, Hydrolases EC 3.1-3.4-21 by: (Electronic resources)

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

The Nature of Biological Systems as Revealed by Thermal Methods by: (Electronic resources)

Molecular genetic approaches to maize improvement by: (Electronic resources)

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

Challenges in analytical quality assurance by: (Electronic resources)

Environmental change and food security in China by: (Electronic resources)

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

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

Radioactivity transfer in environment and food 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)

Basic and applied aspects = proceedings of the 21st annual and international meeting of the Japanese Association for Animal Cell Technology (JAACT), Fukuoka, Japan, November 24-27, 2008 / by: (Electronic resources)

Quality assurance in analytical chemistry = training and teaching / by: (Electronic resources)

Plasma for bio-decontamination, medicine and food security by: (Electronic resources)