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Food and packaging interactions II /
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Novel Food Processing Technologies
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Antinutrients and phytochemicals in food /
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Flavor precursors : thermal and enzymatic conversions /
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Lipid oxidation in food /
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Foods for health in the 21st century : a roadmap for the future /
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Food flavor and safety molecular analysis and design /
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Pesticide residues and food safety : a harvest of viewpoints : developed from a special conference sponsored by the Division of Agrochemicals of the American Chemical Society, Point Clear, Alabama, January 21-25, 1990 /
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Plant proteins : applications, biological effects, and chemistry /
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Flavor and lipid chemistry of seafoods /
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Food processing : principles and applications /
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Innovation in food engineering : new techniques and products /
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Food biochemistry and food processing /
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Lipids in food flavors /
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Introducing food science /
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Pollution prevention in industrial processes : the role of process analytical chemistry /
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Colloid-polymer interactions : particulate, amphiphilic, and biological surfaces : developed from a symposium /
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Quality of selected fruits and vegetables of North America : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the second Chemical Congress of the North American Continent (180th ACS national meeting) Las Vegas, Nevada, August 24-29, 1980 /
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Chemistry and the food system : a study /
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Handbook of food processing equipment /
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Polymers for high technology : electronics and photonics /
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Food : the chemistry of its components /
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Physical chemistry of foods /
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Biocatalysis and molecular engineering /