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Foods: experimental perspectives

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Sonraí Bibleagrafaíochta
Príomhúdar:	McWilliams, Margaret
Formáid:	Printed Book
Teanga:	English
Foilsithe:	New Jersey Pearson Prentice Hall 2005
Eagrán:	5th ed.
Ábhair:	Food- Composition > Food- Analysis > Cookery

Míreanna Comhchosúla

Food : the chemistry of its components /
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Food science /
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Food chemistry /
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Soul to soul: a soul food vegetarian cookbook
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Food : the chemistry of its components
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Food materials science: principles and practice
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Rietz master food guide
le: Desrosier, Norman W
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Fennema's food chemistry
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Chemical physics of food
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Food chemistry /
le: Alex V. Ramani
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Pearson's composition and analysis of foods
le: Kirk , Ronald S
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Physicochemical aspects of food engineering and processing /
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Physicochemical aspects of food engineering and processing
le: Devahastin, Sakamon
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Food theory and applications
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Food chemistry /
Foilsithe: (1975)

Food composition /
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Food for fifty
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Principles of food chemistry
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Basic Food Chemistry
le: Lee, Frank A
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Food theory and applications
le: Paul, Pauline C
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Food chemistry /
Foilsithe: (2004)

Food analysis: theory and practice
le: Meloan, Clifton E
Foilsithe: (1978)

Source book of food enzymology
le: Schwmmer, Sigmund
Foilsithe: (1981)

Food science, nutrition and health
le: Cameron, Allan G, et al.
Foilsithe: (1989)

Advances in food biochemistry /
Foilsithe: (2010)

Advances in food biochemistry
le: Yildiz, Fatih; Editor
Foilsithe: (2010)

Introductory food chemistry /
le: Shohan Sharma
Foilsithe: (2019)

Food biochemistry and food processing
le: Simpson, Benjamin K...[et.al]; ed
Foilsithe: (2012)

Chemical analysis of food techniques and applications
le: Pico, Yolanda; ed
Foilsithe: (2012)

Source Bool for Food Scientists
le: Ockerman, Herbert W
Foilsithe: (1978)

Mechanism and theory in food chemistry /
le: Wong, Dominic W. S.
Foilsithe: (1989)

സൂപ്പര്‍ ഡിഷ് /
le: റ്റോഷ്മ ബിജു വര്‍ഗീസ്
Foilsithe: (2014)

അപ്പങ്ങള്‍ അടകള്‍ കൊഴുക്കട്ടകള്‍ /
le: സുമ ശിവദാസ്
Foilsithe: (2013)

Khazana of healthy tasty recipes
le: Sanjeev,Kapoor
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Russian cooking
le: Siegel,F. (Tr.)
Foilsithe: (1974)

Structure and composition of foods V. 3. Milk (including human), butter, cheese, Ice cream ..................
le: Winton, Andrew L
Foilsithe: (1937)

Science of food : an introduction to food science, nutrition and microbiology
le: Gaman, P.M
Foilsithe: (1981)

Proteomics in Foods Principles and Applications
le: Toldrá, Fidel Nollet, Leo M. L.
Foilsithe: (2013)

Science of food : An introduction to food science, nutrition and microbiology
le: Gaman, P M
Foilsithe: (1981)

Rheology and fracture mechanics of foods /
le: Vliet, Ton van
Foilsithe: (2013)