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Chemical and functional properties of food components /
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Introduction to food chemistry /
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Food and packaging interactions II /
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Handbook of food analytical chemistry water, proteins, enzymes, lipids, and carbohydrates /
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Tópico: Composition.
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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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Zlepšenie zrozumiteľnosti zámeru v modeloch v jazyku UML
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Autor: Coultate, T. P. (Tom P.)
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Food : the chemistry of its components /
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Autor: Royal Society of Chemistry (Great Britain)
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