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1
Sulfur compounds in foods /
Washington, DC : American Chemical Society, 1994

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Book
2
Unconventional sources of dietary fiber : physiological and in vitro functional properties /
Washington, DC : American Chemical Society, 1983

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Book
3
Freshness and shelf life of foods /
Washington, DC : American Chemical Society, 2002

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Book
4
Food and packaging interactions ii /
Washington, DC : American Chemical Society, 1991

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Book
5
Thermally generated flavors : maillard, microwave, and extrusion processes /
Washington, DC : American Chemical Society, 1993

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Book
6
Lipids in food flavors /
Washington, DC : American Chemical Society, 1994

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Book
7
Plant proteins : applications, biological effects, and chemistry /
Washington, DC : American Chemical Society, 1986

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Book
8
World protein resources : a symposium sponsored by the division of agricultural and food chemistry at the 150th meeting of the american chemical society, atlantic city, n. j., september 13-15, 1965 /
Washington, DC : American Chemical Society, 1966

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Book
9
Use of sugars and other carbohydrates in the food industry : a collection of papers comprising the symposium on the use of sugars and other carbohydrates in the food industry, presented jointly before the divisions of agricultural and food chemistry and carbohydrate chemistry at the 123rd meeting of the american chemical society, los angeles, calif., march 1953.
Washington, DC : American Chemical Society, 1955

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Book
10
The impact of chemistry on biotechnology : multidisciplinary discussions /
Washington, DC : American Chemical Society, 1988

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Book
11
Lipid oxidation in food /
Washington, DC : American Chemical Society, 1992

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Conference Proceeding Book
12
Irradiation of food and packaging : recent developments /
Washington, DC : American Chemical Society, 2004

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Book
13
Phenolic, sulfur, and nitrogen compounds in food flavors : a symposium /
Washington, DC : American Chemical Society, 1976

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Book
14
Food protein deterioration : mechanisms and functionality : based on a symposium sponsored by the acs division of agricultural and food chemistry at the 182nd meeting of the american chemical society, new york, new york, august 23-28, 1981 /
Washington, DC : American Chemical Society, 1982

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Book
15
Heteroatomic aroma compounds /
Washington, DC : American Chemical Society, 2002

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Book
16
Radiation preservation of foods : a symposium /
Washington, DC : American Chemical Society, 1967

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Book
17
Flavor-food interactions : developed from a symposium sponsored by the division of agricultural and food chemistry at the 208th national meeting of the american chemical society, washington, dc, august 21-25, 1994 /
Washington, DC : American Chemical Society, 1996

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Book
18
Aroma active compounds in foods : chemistry and sensory properties /
Washington, DC : American Chemical Society, 2001

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Book
19
Food contaminants : mycotoxins and food allergens /
Washington, DC : American Chemical Society, 2008

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Conference Proceeding Book
20
Flavor technology : physical chemistry, modification, and process /
Washington, DC : American Chemical Society, 1997

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Book
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