Introduction to food chemistry

by Richard Owusu-Apenten

Boca Raton : CRC Press, 2005

Buku (pinjaman 1 minggu)

Mechanism and Theory in Food Chemistry

Dominic W.S. Wong

[s.l.] : Springer, 1989

Buku (pinjaman 1 minggu)

Handbook Of Food Analysis Instruments

by Semih Otles

[s.l.] : CRC Press, 2009

Reserved (pinjaman 1 hari)

"Specification for the edentity and purity of food additives and their toxicological evaluation: some antimicrobials, antioxidants, emulsifiers, stabilizers, flour treatment aagents, acids, and bases;9th. report of the Joint FAO"

[s.l.] : Geneva WHO 1966, s.a.]

TRS (Series)

Food : he chemistry of its components

T.P. Coultate

Cambridge : Royal Society of Chemistry, 1996

Buku (pinjaman 1 minggu)

Evaluation of certain food additives and contaminants

[s.l.] : Geneva: WHO, 2007, s.a.]

TRS (Series)

Food legume processing and utilization : with special emphasis on application in developing countries

Alvin Siegel, Brian Fawcett

Ottawa, Canada : International Development Research Center, 1976

Buku (pinjaman 1 minggu)

Evaluation of certain food additives and contaminants

[s.l.] : Geneva: World Health Organization, 2007, s.a.]

TRS (Series)

Understanding... : Food chemistry I : functional groups and properties, water, and acids, ( ket. lihat bab. 4 ) ( halaman 91-119 )

[s.l.] : USA: Cencage Learning, 2003, s.a.]

Kumpulan Daftar Isi Buku

Understanding... : Food chemistry II : carbohydrates, lipids, proteins, ( ket. lihat bab. 5 ) ( halaman 120-153 )

[s.l.] : USA: Cencage Learning, 2003, s.a.]

Kumpulan Daftar Isi Buku