Fats in food technology /

Physical and chemical characteristics of oils, fats, and waxes /
Izdano: (2013)

Refrigeration systems and applications
od: Dinçer, İbrahim, 1964-
Izdano: (2010)

Complex carbohydrates in foods
Izdano: (1999)

Saturated fats metabolism, disease risks and public awareness /
Izdano: (2012)

Food bites the science of the foods we eat /
od: Hartel, Richard W., 1951-
Izdano: (2008)

Cultures of the abdomen diet, digestion, and fat in the modern world /
Izdano: (2005)

Food the chemistry of its components /
od: Coultate, T. P. (Tom P.)
Izdano: (2002)

Food chemistry
Izdano: (2012)

Progress in food chemistry
Izdano: (2008)

Food materials science principles and practice /
Izdano: (2008)

Chemical analysis of food techniques and applications /
Izdano: (2012)

Food materials science and engineering
Izdano: (2012)

Essential guide to food additives
Izdano: (2013)

Applied food protein chemistry /
Izdano: (2015)

Handbook of food powders : processes and properties /
Izdano: (2013)

Processing and impact on active components in food /
Izdano: (2015)

Food flavours biology and chemistry /
od: Fisher, Carolyn
Izdano: (1997)

A chemical study of oils and fats of animal origin
od: Chevreul, M. E.
Izdano: (2009)

Food biochemistry and food processing
Izdano: (2012)

The chemistry of food additives and preservatives
Izdano: (2013)

Formulation engineering of foods
Izdano: (2013)

Why calories count from science to politics /
od: Nestle, Marion
Izdano: (2012)

Professionals in food chains : EurSafe 2018, Vienna, Austria 13 - 16 June 2018 /
Izdano: (2018)

Handbook of plant food phytochemicals sources, stability and extraction /
Izdano: (2013)

Food oligosaccharides : production, analysis, and bioactivity /
Izdano: (2014)

Edible polysaccharide films and coatings
Izdano: (2010)

Advances in foodscience and technology.
Izdano: (2013)

Processing and nutrition of fats and oils
od: Hernandez, Ernesto, 1955-
Izdano: (2013)

Handbook of mineral elements in food /
od: Guardia, M. de la (Miguel de la), i dr.
Izdano: (2015)

Nanotechnology in food products workshop summary /
Izdano: (2009)

Analytical methods for food and dairy powders
od: Schuck, Pierre
Izdano: (2012)

The kitchen as laboratory reflections on the science of food and cooking /
Izdano: (2012)

The science of cooking : understanding the biology and chemistry behind food and cooking /
od: Provost, Joseph J.
Izdano: (2016)

Advanced dietary fibre technology
Izdano: (2001)

Edible oil processing
Izdano: (2013)

Dietary fiber, fruit and vegetable consumption and health
Izdano: (2010)