Chemical Changes in Food during Processing by Richardson, Thomas, Finley, John W. fromBasic Symposium Series 0 Type: Book
Natural food colorants: science and technology by Lauro, Gabriel J., Francis, F. Jack fromBasic Symposium Series 0 Type: Book
Water activity: theory and applications to food by Institute of Food Technologists, Union of Food Science and Technology fromBasic Symposium Series 0 Type: Book
