Food biochemistry

Food biochemistry

Saved in:

Bibliographic Details
Main Author:	Alais, Charles
Other Authors:	Linden, G
Format:	Unknown
Published:	New York Ellis Horwood 1991
Series:	Ellis Horwood series in food science and technology
Subjects:	Biological chemistry Food > Composition
Online Access:	Click Here to View Status and Holdings.
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Food chemistry
by: Meyer, Lillian Hoagland 1910-
Published: (1970)

Food chemistry
by: Meyer, Lillian Hoagland 1910-
Published: (1960)

Chemical and Functional Properties of Food Components
Published: (2007)

Chemical and functional properties of food proteins
Published: (2001)

Chemical and functional properties of food components
Published: (1997)

Chemical and Functional Properties of Food Components
Published: (2002)

Composition and Physico-chemical Characteristics of Margarines and Shortenings
by: Chin, A. H. G., et al.
Published: (1985)

You're what you eat your healthy lifestyle guide what you need to know about what's in your food
by: Chia, Joo Suan
Published: (2006)

Instrumental Analysis of Food Practical Manual for Undergraduates
by: Aishah Bujang, et al.
Published: (2015)

Molecular biological and immunological techniques and applications for food chemists
by: Popping, Bert
Published: (2010)

Food analysis
by: Khetarpaul, Neelam
Published: (2011)

Food chemistry
by: Belitz, H. -D. Hans-Dieter
Published: (2004)

Food Chemistry
by: Belitz, H.D (Hans-Dieter), et al.
Published: (2009)

Food analysis
Published: (1998)

Pearson's Chemical Analysis of Foods
by: Egan, Harold, et al.
Published: (1981)

The chemical analysis of foods
by: Pearson, David 1919-1977
Published: (1970)

FOOD COLOUR AND APPEARANCE
by: Hutchings, John B.
Published: (1994)

Analysis of food constituents
Published: (1997)

Pearson's chemical analysis of foods
by: Egan, Harold 1922-
Published: (1981)

Introduction to the chemical analysis of foods
Published: (1994)

Sanitation cleaning and Disinfection in the Food Industry
by: Stanga, Mario
Published: (2010)

Bioactive compounds in foods
Published: (2008)

Instrumental Analysis of Food Practical Manual for Undergraduates
by: Aishah Bujang, et al.
Published: (2015)

CHEMICAL ANALYSIS OF FOOD A Laboratory Manual
by: Mamot Said, et al.
Published: (2017)

Food analysis
Published: (2010)

CHEMICAL ANALYSIS OF FOOD A Laboratory Manual
by: Mamot Said, et al.
Published: (2017)

Kinetic modeling of reactions in foods
by: Boekel, M. A. J. S. van
Published: (2009)

Instrumental Analysis of Food Practical Manual for Undergraduates
by: Aishah Bujang
Published: (2015)

Food analysis laboratory manual
by: Nielsen, S. Suzanne
Published: (2003)

Immunoassays in food analysis
Published: (1985)

Handbook of food analytical chemistry pigments, colorants, flavors, texture, and bioactive food components
Published: (2005)

INTRODUCTION TO FOOD CHEMISTRY
by: Owusu-Apenten, R. K.
Published: (2005)

Headspace analysis of foods and flavors theory and practice
Published: (2001)

Handbook of food analytical chemistry water, proteins, enzymes, lipids, and carbohydrates
Published: (2005)

Magnetic resonance in food science latest developments
Published: (2003)

CULINARY REACTIONS THE EVERY CHEMISTRY OF COOKING
by: Field, Simon Quellen (Simon Quellen)
Published: (2012)

BIOCHEMISTRY OF FOODS
by: Eskin,Neason Akivah Michael
Published: (1990)

Introduction to the biochemistry of foods
by: Braverman, Joseph Ben Simba
Published: (1963)

Analysis of contaminants in edible aquatic resources general considerations, metals, organometallics, tainting and organics
Published: (1994)

Basic science for food studies
by: Brownsell, V. L
Published: (1985)