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1
Correlating Sensory Objective Measurements-New Methods for Answering Old Problems.
by Powers, J. J.
West Conshohocken : American Society for Testing & Materials 1976

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2
Sulfur compounds in foods /
Washington, DC : American Chemical Society, 1994

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3
Amazing (mostly) edible science : a family guide to fun experiments in the kitchen /
by Schloss, Andrew
Beverly, MA : Quarry, 2016

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4
Handbook of research on advances and applications in refrigeration systems and technologies /
Hershey, PA : Engineering Science Reference, an imprint of IGI Global, 2015

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5
Unconventional sources of dietary fiber : physiological and in vitro functional properties /
Washington, DC : American Chemical Society, 1983

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6
Food lipids : chemistry, flavor, and texture /
Washington, DC : American Chemical Society, 2005

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7
Freshness and shelf life of foods /
Washington, DC : American Chemical Society, 2002

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8
Food and packaging interactions ii /
Washington, DC : American Chemical Society, 1991

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9
Food in world history /
by Pilcher, Jeffrey M., 1965-
New York : Routledge, 2006

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10
Nanomaterials for Food Applications
by Amparo, Lopez Rubio
San Diego : Elsevier, 2018

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11
Foods of non-animal origin : chemistry, technology, inspection procedures /

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12
Thermally generated flavors : maillard, microwave, and extrusion processes /
Washington, DC : American Chemical Society, 1993

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13
Biotechnology in flavor production /
Oxford ; Ames, Iowa : Blackwell, 2008

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14
Lipids in food flavors /
Washington, DC : American Chemical Society, 1994

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15
Plant proteins : applications, biological effects, and chemistry /
Washington, DC : American Chemical Society, 1986

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16
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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17
Food Safety and Human Health
by Singh, Ram Lakhan
San Diego : Elsevier Science & Technology, 2019

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18
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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19
Modern extraction techniques : food and agricultural samples /
Washington, DC : American Chemical Society, 2006

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20
Nutraceutical and Functional Food Components : Effects of Innovative Processing Techniques.
by Galanakis, Charis Michel
Saint Louis : Elsevier Science, 2016

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