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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Buch
16
Ukrainian food journal.

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Zeitschrift
17
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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Buch
18
Food Safety and Human Health
von Singh, Ram Lakhan
San Diego : Elsevier Science & Technology, 2019

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Buch
19
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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Buch
20
Modern extraction techniques : food and agricultural samples /
Washington, DC : American Chemical Society, 2006

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Buch
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