Search ResultsElectronic Resources
Limit Search Results
Material Type
Language
Publication Date
-
Library
15 Results Found Subscribe to search results
000000000000DEFAULT
Print
Select a list
Make this your default list.
The following items were successfully added.
    There was an error while adding the following items. Please try again.
      by 
      Dale, Brigitte.
      Format: 
      Excerpt: 
      The chemistry of food and nutrition Dale, Brigitte.
      by 
      Inglett, G. E., 1928-
      Format: 
      Excerpt: 
      Dietary fibers : chemistry and nutrition / Inglett, G. E., 1928-
      by 
      Yıldız, Fatih, edited
      Format: 
      Excerpt: 
      Chemistry.
      by 
      Taylor, Steven L.
      Format: 
      Excerpt: 
      Chemoinformatics-Applications in Food Chemistry; Chapter 3 Processing of Food Wastes; Chapter 4 Technological and
      by 
      Taylor, Steven L.
      Format: 
      Excerpt: 
      , Chemistry, Nutritional and Functional Properties; (6) Understanding Oil Absorption During Deep-Fat Frying
      by 
      Chichester, C. O., 1925-
      Format: 
      Excerpt: 
      SystemsI. Introduction; II. Morphology of Collagen; III. Chemistry of Collagen; IV. Metabolism of Collagen
      by 
      Chichester, C. O., 1925-
      Format: 
      Excerpt: 
      Chapter 4. The Chemistry and Biochemistry of Tea and Tea ManufactureI. Introduction; II. Chemical
      by 
      Brody, Tom.
      Format: 
      Excerpt: 
      . Nutritional Biochemistry includes a discussion of relevant aspects of physiology, food chemistry, toxicology
      by 
      Chichester, C. O., 1925-
      Format: 
      Excerpt: 
      . Chemistry of Maillard Reactions: Recent Studies on the Browning Reaction Mechanism and the Development of
      by 
      Chichester, C. O., 1925-
      Format: 
      Excerpt: 
      ; Chapter 2. The Chemistry and Technology of the Preservation of Green Peas; I. Introduction
      by 
      Preedy, Victor R. editor.
      Format: 
      Excerpt: 
      individuals, public health concepts and issues, and selective methods and food chemistry. Handbook of Food