Food - Analysis.

Biochemistry of foods by: (Electronic resources)

Food properties handbook by: (Electronic resources)

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

Food chemistry / by: (Language materials, printed)

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

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

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

Food analysis by: (Electronic resources)

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

Engineering properties of foods by: (Electronic resources)

Image analysis of food microstructure by: (Electronic resources)

Food engineering aspects of baking sweet goods by: (Electronic resources)

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

Mineral components in foods by: (Electronic resources)

Analysis of pesticides in food and environmental samples by: (Electronic resources)

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