類似資料

1. 1
   
   Cooking as a chemical reaction : culinary science with experiments / Sibel Özilgen : hardback
2. 2
   
   Food chemistry : a laboratory manual / Dennis D. Miller pbk. : alk. paper
3. 3
   
   Instrumental methods of food analysis / [by] A. J. MacLeod
4. 4
   
   Food chemistry / H.-D. Belitz, W. Grosch ; translation from the fourth German edition by M.M. Burghagen ... [et al.] : hard,: soft
5. 5
   
   Analytical techniques for foods and agricultural products / edited by G. Linden ; translated by Lance Dieter ; editor for the English-language edition, W. Jeffrey Hurst
6. 6
   
   Food analysis: theory and practice / by Yeshajahu Pomeranz and Clifton E. Meloan
7. 7
   
   Methods in food analysis : physical, chemical, and instrumental methods of analysis / edited by Maynard A. Joslyn
8. 8
   
   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
9. 9
   
   Food : the chemistry of its components / T.P. Coultate
10. 10
    
    Essentials of food science / Vickie A. Vaclavik ; contributing author, Elizabeth W. Christian