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41
Food : facts and fallacies /
by Cameron, Allan G. (Allan Gillies)
London : Faber and Faber Ltd., 1971

Book
42
Process and reaction flavors : recent developments /
Washington, DC : American Chemical Society, 2005

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Book
43
Chemistry and food safety in the EU : the Rapid Alert System for Food and Feed (RASFF) /
by Parisi, Salvatore, Barone, Caterina, Sharma, Ramesh Kumar
Switzerland : Springer, 2016

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Book
44
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
45
Heteroatomic aroma compounds /
Washington, DC : American Chemical Society, 2002

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Book
46
Tasting the past.
by Wood, Jacqui
Cheltenham, Gloucestershire : The History Press, 2019

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Book
47
Flavor chemistry : industrial and academic research /
Washington, DC : American Chemical Society, 2000

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Book
48
TOF-MS within food and environmental analysis /
Amsterdam ; Boston : Elsevier, 2012
1st ed.

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Book
49
Chemical Contaminants and Residues in Food.
by Schrenk, D.
Kent : Elsevier Science, 2017
2nd ed.

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Book
50
Food Microstructure and Its Relationship with Quality and Stability.
by Devahastin, Sakamon
Kent : Elsevier Science, 2017

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Book
51
Food packaging : testing methods and applications /
Washington, DC : American Chemical Society, 2000

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Book
52
Radiation preservation of foods : a symposium /
Washington, DC : American Chemical Society, 1967

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Book
53
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
54
Reducing Salt in Foods
by Beeren, Cindy
Kent : Elsevier Science & Technology, 2019
2nd ed.

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Book
55
NFS journal.
[Amsterdam] : Society of Nutritional and Food Science e.V. [published by Elsevier], 2015

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Journal
56
Aroma active compounds in foods : chemistry and sensory properties /
Washington, DC : American Chemical Society, 2001

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Book
57
Nanotechnology Applications in Food : Flavor, Stability, Nutrition and Safety.
by Grumezescu, Alexandru
Saint Louis : Elsevier Science, 2017

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Book
58
Manger sans risques /
by Leclerc, Vincent
[Versailles, France] : éditions Quae, 2011

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Book
59
Nacameh.
[Iztapalapa, México] : [Universidad Autonóma Metropolitana, Unidad Iztapalapa, Ciencias Biológicas y de la Salud], 2007

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Journal
60
Chemistry's role in food production and sustainability : past and present /
Washington, DC : American Chemical Society, 2019

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Book
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