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Subjects (1-29 of 29)
Food -- Composition.
1
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Advanced gas chromatography in food analysis



London : Royal Society of Chemistry, [2020]

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2
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3
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4
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5
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Chemical analysis of food : techniques and applications



Amsterdam ; Boston : Elsevier/AP, 2012.
1st ed.

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6
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Developments in high-pressure food processing


Schaschke, Carl.
New York : Nova Science Publishers Incorporated, [2010]

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7
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8
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9
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Ellagic acid : food sources, potential role in human health and antioxidant effects



Hauppauge, New York : Nova Science Publishers, Inc., [2016]

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10
book
BookPrinted Material
 

Energy value of foods: basis and derivation


Merrill, Annabel L. (Annabel Laura), 1905-1996.
[Washington] : Human Nutrition Research Branch, Agricultural Research Service; for sale by the Supt. of Docs., U.S. Govt. Print. Off., 1973.
Slightly rev.

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Location Call No. Status OPAC Message Public Note Gift Note
 Moore Stacks  TX551 .M38 1973    Available  ---
11
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Evolution of evidence for selected nutrient and disease relationships



Washington, D.C. : National Academy Press, [2002]

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12
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Extraction of organic analytes from foods : a manual of methods


Self, Ron.
Cambridge : Royal Society of Chemistry, 2005.

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13
book
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Food chemistry.


Meyer, Lillian Hoagland, 1910-1986.
New York : Reinhold Pub. Corp., [1960]

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Location Call No. Status OPAC Message Public Note Gift Note
 Moore Stacks  TX545 .M45    Available  ---
14
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Food chemistry



New York : Nova Science Publishers, [2012]

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15
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Food : the chemistry of its components


Coultate, T. P. (Tom P.)
Cambridge : Royal Society of Chemistry, [2002]
4th ed.

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16
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Improving food composition data by standardizing calculation methods


Öhrvik, Veronica, author.
Copenhagen : Norden, [2015]

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17
book
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Introductory food chemistry


Brady, John W., 1952-
Ithaca : Comstock Pub. Associates, 2013.

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 Moore Stacks  TX545 .B73 2013    Available  ---
18
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The kitchen as laboratory : reflections on the science of food and cooking



New York : Columbia University Press, [2012]

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 Moore Stacks  TX541 .K55 2012    Available  ---
19
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20
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Mass spectrometry of natural substances in food


Mellon, Fred.
Cambridge : Royal Society of Chemistry, [2000]

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21
book
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Mechanism and theory in food chemistry


Wong, Dominic W. S.
New York, N.Y. : Van Nostrand Reinhold, [1989]

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 Moore Stacks  TX541 .W66 1989    Available  ---
22
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Nanotechnology in Food Products : Workshop Summary



Washington : National Academies Press, [2009]

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23
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Nutritionism : the science and politics of dietary advice


Scrinis, Gyorgy, author.
New York : Columbia University Press, [2013]

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24
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Phase transitions in foods


Roos, Yrjö H.
San Diego : Academic Press, [1995]

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25
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Proteomics in Food Science


Iqbal, Abeer.
Oakville, ON : Delve Publishing, 2020.

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26
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The science of the oven


This, Hervé.
New York : Columbia University Press, [2009]

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Location Call No. Status OPAC Message Public Note Gift Note
 Moore Stacks  TX546 .T55313 2009    Available  ---
27
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The science of the oven


This, Hervé.
New York : Columbia University Press, [2009]

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28
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Textbook on food science and human nutrition : for undergraduates


Sharma, Dipti.
New Delhi : Daya Publishing House, [2016]

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29
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Umami : unlocking the secrets of the fifth taste


Mouritsen, Ole G.
New York : Columbia University Press, 2014.

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