Search Results for Food -- Composition.

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13.

Food phytates

Author

Reddy, N. Rukma, ed. Sathe, Shridhar K., ed.

Preferred Shelf Number

QP 801.P634 F66 2002

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14.

Chemical and functional properties of food components

Author

Sikorski, Zdzislaw E., ed.

Preferred Shelf Number

TX 545 C44 2002

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15.

Food colloids : fundamentals of formulation

Author

Dickinson, Eric.,ed. Miller, Reinhard.,ed. Royal Society of Chemistry (Great Britain) Food Colloids 2000: Fundamentals of Formulation (2000 : Potsdam, Germany)

Preferred Shelf Number

TP 453.C65 F645 2001

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16.

Near-infrared technology : in the agricultural and food industries

Author

Williams, Phil, ed. Norris, Karl H., ed. American Association of Cereal Chemists.

Preferred Shelf Number

TX 547.2.I53 N43 2001

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17.

Starches / David J. Thomas and William A. Atwell.

Author

Thomas, David John. Atwell, William A., ort. yaz.

Preferred Shelf Number

TP 415 T48 1999

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18.

Food chemistry : a laboratory manual

Author

Miller, Dennis D., 1945-

Preferred Shelf Number

TX 541 .M49 1998

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19.

The food chemistry laboratory : a manual for experimental foods, dietetics, and food scientists

Author

Weaver, Connie, 1950-

Preferred Shelf Number

TX 541 W43 1996

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20.

Physico-chemical aspects of food processing

Author

Beckett, S. T., ed.

Preferred Shelf Number

TP 372.5 P569 1995

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21.

Food science sourcebook

Author

Ockerman, Herbert W.

Preferred Shelf Number

TX 349 O3 1991 V.1

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