1.
Designing Functional Foods : Measuring and Controlling Food Structure Breakdown and Nutrient Absorption
by McClements, D. J | Decker, E. D.
Edition: 1stMaterial type: ; Format:
print
Publisher: India: CRC Press, 2009Availability: Items available for loan: UVAS Library [Call number: 613.2 McClements 23633 1st 2009 Food.Science] (1).
2.
Tropical Foods : Chemistry and Nutrition
by Inglett, George E | Charalambous, George.
Edition: 1st edMaterial type: ; Format:
print
Publisher: USA: Academic Press Inc, 1979Availability: Items available for loan: UVAS Library [Call number: 641.0913 Inglett 11221 Vol.1 1979 Food.Science] (1).
3.
Principles of Food Chemistry
by M., deMan John.
Edition: 1stMaterial type: ; Format:
print
Publisher: India: Springer (sie), 2003Availability: Items available for loan: UVAS Library [Call number: 664 John 19857 1st 2007 Food.Science] (1).
4.
Detecting Allergens in Food
by Koppelman, Stef J | Hefle, Sue L.
Edition: 1st ed.Material type: ; Format:
print
Publisher: USA: CRC Press, 2006Availability: Items available for loan: UVAS Library [Call number: 616.975 Koppelman 20426 1st 2006 Food.Science] (2).
5.
Food Chemistry
by Panesar, Parmjit Singh | Harish Kumar Chopra.
Edition: 1stMaterial type: ; Format:
print
Publisher: India: Narosa Publishing House, 2010Availability: Items available for loan: UVAS Library [Call number: 540 Panesar 24738 1st 2010 Food.Science] (1).
6.
Hispanic Foods : Chemistry and Flavor
by Tunick, Michael H | Meja, Elvira Gonzlez de.
Edition: 1st ed.Material type: ; Format:
print
Publisher: USA: American Chemical Society, 2007Availability: Items available for loan: UVAS Library [Call number: 664 Tunick 20518 1st 2007 Food.Science] (2).
7.
Improving The Fat Content of Foods
by Williams, Christine | Buttriss, Judith.
Edition: 1stMaterial type: ; Format:
print
Publisher: UK: CRC Press, 2006Availability: Items available for loan: UVAS Library [Call number: 641.3 Williams 18980 1st 2006 Food.Science] (1).
8.
Food : The Chemistry of Its Components
by Coultate, T. P.
Edition: 4th ed.Material type: ; Format:
print
Publisher: UK: Royal Society of Chemistry, 2002Availability: Items available for loan: UVAS Library [Call number: 641.300154 Coultate 16014 4th 2002 Food.Science] (1).
9.
Methods of Analysis of Food Components and Additives / 2nd ed
by Otles, Semih.
Edition: 2nd ed.Material type: ; Format:
print
Publisher: USA: CRC Press, 2012Availability: Items available for loan: UVAS Library [Call number: 664.06 Otles 27555 2nd 2012 Food.Science] (1).
10.
Fennema's Food Chemistry
by Srinvasan Damodaran.
Edition: 4thMaterial type: ; Literary form:
not fiction
Publisher: USA: CRC Press; 2008Availability: Items available for loan: Pattoki Library [Call number: 664.00154 Damodaran 31273 4th 2008 Food.Science] (1).
11.
Food Chemistry
by Thapar, Hema.
Edition: 1st ed. Material type: ; Literary form:
not fiction
Publisher: India: Pacific Books International; 2010Availability: Items available for loan: UVAS Library [Call number: 641.3 Thapar 24348 1st 2010 Food.Science] (1).
12.
Analytical Methods for Food and Dairy Powders
by Schuck, Pierre | Jeantet, Romain.
Edition: 1st ed. Material type: ; Literary form:
not fiction
Publisher: Malaysia: Wiley Blackwell; 2012Availability: Items available for loan: UVAS Library [Call number: 664.07 Schuck 28886 1st 2012 Food.Science] (1).
13.
Food : the chemistry of its components
by Coultate, T. P.
Edition: 6th ed. Material type: ; Literary form:
not fiction
Publisher: UK: Royal Society of Chemistry; 2016Availability: Items available for loan: UVAS Library [Call number: 664 Coultate 33119 6th 2016 Food.Science] (1).
