類似資料

1. 1
   
   Food analysis: theory and practice / by Yeshajahu Pomeranz and Clifton E. Meloan
2. 2
   
   Methods in food analysis : physical, chemical, and instrumental methods of analysis / edited by Maynard A. Joslyn
3. 3
   
   Flavor quality, objective measurement : a symposium / sponsored by the Division of Agricultural and Food Chemistry at the 172nd meeting of the American Chemical Society, San Francisco, Calif., September 1, 1976 ; Richard A. Scanlan, editor
4. 4
   
   Theory, determination and control of physical properties of food materials / edited by Chokyun Rha
5. 5
   
   Quality control for the food industry / by Amihud Kramer and Bernard A. Twigg v. 1,v. 2
6. 6
   
   Food chemistry / H.-D. Belitz, W. Grosch ; translation from the fourth German edition by M.M. Burghagen ... [et al.] : hard,: soft
7. 7
   
   Analytical techniques for foods and agricultural products / edited by G. Linden ; translated by Lance Dieter ; editor for the English-language edition, W. Jeffrey Hurst
8. 8
   
   Molecules, microbes, and meals : the surprising science of food / Alan Kelly : [hardback]
9. 9
   
   Food chemistry : a laboratory manual / Dennis D. Miller pbk. : alk. paper
10. 10
    
    Cooking as a chemical reaction : culinary science with experiments / Sibel Özilgen : hardback