Food - Analysis.

Biochemistry of foods by: (書目-電子資源)

Food properties handbook by: (書目-電子資源)

Physicochemical aspects of food engineering and processing by: (書目-電子資源)

Food chemistry / by: (書目-語言資料,印刷品)

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

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

The kitchen as laboratory = reflections on the science of food and cooking / by: (書目-電子資源)

Food analysis by: (書目-電子資源)

Ingredient interactions = effects on food quality / by: (書目-電子資源)

Engineering properties of foods by: (書目-電子資源)

Image analysis of food microstructure by: (書目-電子資源)

Food engineering aspects of baking sweet goods by: (書目-電子資源)

Chemical and functional properties of food components by: (書目-電子資源)

Mineral components in foods by: (書目-電子資源)

Analysis of pesticides in food and environmental samples by: (書目-電子資源)

The chemistry of food and nutrition by: (書目-電子資源)