Food chemistry : the role of additives, preservatives and adulteration

Other Authors:	Sena, Mausumi
Subjects:	Food -- > Analysis Food -- > Composition Electronic books
Online Access:	http://library.unisel.edu.my/web/guest/mylibrary

Similar Items

DNA techniques to verify food authenticity applications in food fraud

Advances in food diagnostics
Published: (2017)

Mechanism and theory in food chemistry
by: Wong, Dominic W.S
Published: (2018)

Fennema's food chemistry
Published: (2008)

Molecular identification of interspecies adulteration in food quality control
by: Bello, Salihu Sa'adatu
Published: (2010)

Food chemistry
by: Chopra, H.K
Published: (2010)

Chemometrics and authenticity of foods of plant origin

Food analysis laboratory manual

Handbook of food analysis instruments
Published: (2009)

Food quality analysis : applications of analytical methods coupled with artificial intelligence

A colour atlas of food quality control
by: Sutherland, J.P
Published: (1986)

Food properties handbook
Published: (2009)

Fundamentals and application of atomic force microscopy for food research

Cooking as a chemical reaction : culinary science with experiments
by: Ozilgen, Sebel

Food fraud prevention : introduction, implementation, and management
by: Spink, John W

Dictionary of food compounds with CD-ROM : additives, flavors, and ingredients
Published: (2004)

Fundamentals of non-thermal processes for food preservation
by: Chakraborty, Snehasis

Handbook of aseptic processing and packaging

Mikrobiologi makanan
by: Frazier, W.C
Published: (1994)

Food packaging and preservation

Food preservation and safety of natural products
by: Onyeaka, Helen N.

Chemical and functional properties of food components
Published: (2002)

Food : the chemistry of its components
by: Coultate, T. P
Published: (2002)

Introduction to the chemistry of food
by: Zeece, Michael

Release and bioavailability of nanoencapsulated food ingredients

Production of flavor enhancer in food industry
by: Puvarasan Selvam
Published: (2009)

Emerging technologies in food preservation

Food structure engineering and design for improved nutrition, health and wellbeing

Essential guide to food additives

Emerging techniques for food processing, quality, and safety assurance

Foods : experimental perspectives
by: McWilliams, Margaret
Published: (2008)

Essentials of food science
by: Vaclavik, Vickie
Published: (2008)

Foods : experimental perspectives
by: McWilliams, Margaret
Published: (2017)

Essentials of food science
by: Vaclavik, Vickie A

Food safety and preservation : modern biological approaches to improving consumer health

Advances in food process engineering : novel processing, preservation and decontamination of foods

Nanotechnology horizons in food process engineering volume 3 : trends, nanomaterials, and food delivery

Handbook of food preservation

Sustainable food systems : the role of the city
by: Biel, Robert

The role of biotechnology in a sustainable food supply