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by
Dale, Brigitte.
Format:
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The chemistry of food and nutrition Dale, Brigitte.
by
Inglett, G. E., 1928-
ScienceDirect http://www.sciencedirect.com/science/book/9780123709509
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Excerpt:
Dietary fibers : chemistry and nutrition / Inglett, G. E., 1928-
by
Yıldız, Fatih, edited
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Excerpt:
Chemistry.
by
Heller, Samantha.
Format:
Excerpt:
Brain 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.
ScienceDirect http://www.sciencedirect.com/science/book/9780123744401
Format:
Excerpt:
, Chemistry, Nutritional and Functional Properties; (6) Understanding Oil Absorption During Deep-Fat Frying
by
Chichester, C. O., 1925-
ScienceDirect http://www.sciencedirect.com/science/book/9780120164288
Format:
Excerpt:
SystemsI. Introduction; II. Morphology of Collagen; III. Chemistry of Collagen; IV. Metabolism of Collagen
by
Chichester, C. O., 1925-
ScienceDirect http://www.sciencedirect.com/science/book/9780120164172
Format:
Excerpt:
Chapter 4. The Chemistry and Biochemistry of Tea and Tea ManufactureI. Introduction; II. Chemical
by
Brody, Tom.
ScienceDirect https://www.sciencedirect.com/science/book/9780121348366
Format:
Excerpt:
. Nutritional Biochemistry includes a discussion of relevant aspects of physiology, food chemistry, toxicology
by
Chichester, C. O., 1925-
ScienceDirect http://www.sciencedirect.com/science/book/9780120164325
Format:
Excerpt:
. Chemistry of Maillard Reactions: Recent Studies on the Browning Reaction Mechanism and the Development of
by
Chichester, C. O., 1925-
ScienceDirect http://www.sciencedirect.com/science/book/9780120164097
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

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