Edible coatings and films to improve food quality by Baldwin, Elizabeth A., Hagenmaier, Robert D., Bai, Jinhe 0 Type: Book
Muscle foods: meat, poultry and seafood technology by Breidenstein, Burdette C., Kinsman, Donald M., Kotula, Anthony W. 0 Type: Book
Proceedings of the 8. International Symposium on Cyclodextrins: Budapest, Hungary, 1996 by Szente, L., Szejtli, József, International Symposium on Cyclodextrins, Budapest) 0 Type: Book
Principles and applications of gas chromatography in food analysis by Gordon, Michael H. fromEllis Horwood series in food science and technology 0 Type: Book
Milk and milk products: technology, chemistry and microbiology by Varnam, A., Sutherland, J. fromFood products series 0 Type: Book
Magnetic resonance in food science: Proceedings of the 2. International conference on… by Belton, P. S., Royal Society of Chemistry, RSC fromSpecial publication / the Royal Society of Chemistry 0 Type: Book
Analysis of antibiotic/drug residues in food products of animal origin by Agarwal, Vipin K., American Chemical Society Agricultural and Food Chemistry Division Symposium on Antibiotic/Drug Residues in Food Products of Animal Origin, New York (N.Y.)), American Chemical Society 0 Type: Book
Handbook of aseptic processing and packaging by David, Jairus R. D., Graves, Ralph H., Szemplenski, Thomas 0 Type: Book
Rapid food analysis and hygiene monitoring: kits, instruments and systems by Raugel, Pierre-Jean 0 Type: Book
Radionuclides in the food chain by Harley, J. H., Schmidt, G. D., Silini, G., Carter, M. W., International Life Sciences Institute, International Institute for Applied Systems Analysis, Symposium on Radionuclides in the Food Chain fromILSI monographs 0 Type: Book
Methods to assess quality and stability of oils and fat-containing foods by Eskin, N. A. Michael, Warner, Kathleen 0 Type: Book
McCance and Widdowson's the composition of foods by McCance, Robert Alexander, Widdowson, Elsie M, AFRC Institute of Food Research, Storbritannien., food sta 0 Type: Book
Modified atmosphere packaging of food by Ooraikul, B., Stiles, M. E. fromEllis Horwood series in food science and technology 0 Type: Book
Common Fragrance and Flavor Materials: Preparation, Properties and Uses by Bauer, Kurt, Garbe, Dorothea, Surburg, Horst 0 Type: Book
