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1

Washington, DC : American Chemical Society, 2000

This item is not available through EZBorrow. Please contact your institution’s interlibrary loan office for further assistance.

Book

2

Nanotechnologies in food /

Cambridge : RSC, 2010

Book

3

Magnetic resonance in food science : latest developments /

Cambridge : Royal Society of Chemistry, 2003

Conference Proceeding Book

4

Micro-facts /

by Halligan, Aynsley
Leatherhead : Leatherhead Pub. and Royal Society of Chemistry, 2003
5th ed. /

Book

5

Food colloids : proteins, lipids and polysaccharides /

Cambridge : Royal Society of Chemistry, 1997

Conference Proceeding Book

6

Food polymers, gels and colloids : based on the proceedings of an international symposium organized by the Food Chemistry Group of the Royal Society of Chemistry of Norwich, from 2...

Cambridge : Royal Society of Chemistry, 1991

Book

7

Capillary electrophoresis for food analysis : method development /

by Frazier, Richard A.
Cambridge : Royal Society of Chemistry, 2000

Book

8

Food chemical composition : dietary significance in food manufacturing /

by Hutton, Tim
Chipping Campden : Campden & Chorleywood Food Research Association Group, 2002

Book

9

Extraction of organic analytes from foods a manual of methods /

by Self, Ron
Cambridge, U.K. : Royal Society of Chemistry, 2005

This item is not available through EZBorrow. Please contact your institution’s interlibrary loan office for further assistance.

Electronic Book

10

Mass spectrometry of natural substances in foods

by Mellon, Fred
Cambridge : Royal Society of Chemistry, 2000

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Electronic Book

11

Food & function

Cambridge, U.K. : Royal Society of Chemistry (RSC), 2010

This item is not available through EZBorrow. Please contact your institution’s interlibrary loan office for further assistance.

Electronic Journal

12

Nanotechnologies in food

Cambridge : RSC Pub., 2010

This item is not available through EZBorrow. Please contact your institution’s interlibrary loan office for further assistance.

Electronic Book

13

Food colloids interactions, microstructure and processing /

Cambridge, U.K. : Royal Society of Chemistry, 2005

This item is not available through EZBorrow. Please contact your institution’s interlibrary loan office for further assistance.

Electronic Conference Proceeding Book

14

The science of bakery products

Cambridge : Royal Society of Chemistry, 2007

This item is not available through EZBorrow. Please contact your institution’s interlibrary loan office for further assistance.

Electronic Book

15

Magnetic resonance in food science a view to the future /

Cambridge : Royal Society of Chemistry, 2001

This item is not available through EZBorrow. Please contact your institution’s interlibrary loan office for further assistance.

Electronic Conference Proceeding Book

16

Food the chemistry of its components /

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

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Electronic Book

17

Nutrition, functional and sensory properties of foods /

Cambridge : RSC Publishing, 2013

Book

18

Chromatography and capillary electrophoresis in food analysis

by Sørensen, H. (Hilmer)
Cambridge : Royal Society of Chemistry, 1999

This item is not available through EZBorrow. Please contact your institution’s interlibrary loan office for further assistance.

Electronic Book

19

Mass spectrometry of natural substances in food /

by Mellon, Fred
Cambridge : Royal Society of Chemistry, 2000

Book

20

Nutrient content of food portions /

by Davies, Jill
Cambridge [England] : Royal Society of Chemistry, 1991

Book

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