Search Results for Chemistry, Organic.

1.

Lipids, Lipophilic Components and Essential Oils from Plant Sources

Author

Azimova, Shakhnoza S. editor. Glushenkova, Anna I. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/978-0-85729-323-7

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2.

Fungi and Food Spoilage

Author

Pitt, John I. author. Hocking, Ailsa D. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/978-0-387-92207-2

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3.

Bioactive Heterocycles VII Flavonoids and Anthocyanins in Plants, and Latest Bioactive Heterocycles II

Author

Motohashi, Noboru. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/978-3-642-00336-3

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4.

Glycoscience Chemistry and Chemical Biology

Author

Fraser-Reid, Bertram O. editor. Tatsuta, Kuniaki. editor. Thiem, Joachim. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/978-3-540-30429-6

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5.

Bioactive Components of Milk

Author

Bösze, Zsuzsanna. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/978-0-387-74087-4

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6.

Food Materials Science Principles and Practice

Author

Aguilera, José Miguel. editor. Lillford, Peter J. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/978-0-387-71947-4

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7.

Food Emulsifiers and Their Applications Second Edition

Author

Hasenhuettl, Gerard L. editor. Hartel, Richard W. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/978-0-387-75284-6

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8.

Food Physics Physical Properties — Measurement and Applications

Author

Figura, Ludger O. author. Teixeira, Arthur A. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/978-3-540-34194-9

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9.

Flavours and Fragrances Chemistry, Bioprocessing and Sustainability

Author

Berger, Ralf Günter. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/978-3-540-49339-6

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10.

Physical Properties of Foods

Author

Sahin, Serpil. author. Sumnu, Servet Gülüm. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/0-387-30808-3

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11.

Solid-State Fermentation Bioreactors Fundamentals of Design and Operation

Author

Mitchell, David A. editor. Berovič, Marin. editor. Krieger, Nadia. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/3-540-31286-2

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12.

The Nature of Biological Systems as Revealed by Thermal Methods

Author

Lörinczy, Dénes. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/1-4020-2219-0

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