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1
Odor quality and chemical structure : based on a symposium sponsored by the division of agricultural and food chemistry at the 178th meeting of the american chemical society, washington, d.c., september 13, 1979 /
Washington, DC : American Chemical Society, 1981

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Libro
2
Potential health benefits of citrus /
Washington, DC : American Chemical Society, 2006

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Libro
3
Advances in microbial food safety /
Washington, DC : American Chemical Society, 2006

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Libro
4
Nutritional bioavailability of iron /
Washington, DC : American Chemical Society, 1982

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5
Insectos para el amuerzo /
por Facklam, Margery
Watertown, MA : Charlesbridge Pub., 2002

Libro
6
Good enough to eat : a kid's guide to food and nutrition /
por Rockwell, Lizzy
New York, NY : HarperCollins Publishers, 1999

Libro
7
Food factors in health promotion and disease prevention /
Washington, DC : American Chemical Society, 2003

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Libro
8
How food works /
London : DK Publishing, 2017

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Libro
9
Carotenoid cleavage products /
Washington, DC : American Chemical Society, 2013

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Libro
10
Mycotoxins and other fungal related food problems : a symposium sponsored by the division of agricultural and food chemistry at the 168th meeting of the american chemical society, atlantic city, n.j., sept. 11-13, 1974 /
Washington, DC : American Chemical Society, 1976

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11
Oligosaccharides in food and agriculture /
Washington, DC : American Chemical Society, 2003

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Libro
12
Advances in microbial food safety.
Sawston, Cambridge : Woodhead Publishing is an imprint of Elsevier, 2015

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13
Microorganisms in foods 1 : their significance and methods of enumeration.
Toronto : Buffalo : University of Toronto Press, 1988
2nd ed. (with revisions)

Libro
14
Using food to stimulate interest in the chemistry classroom /
Washington, DC : American Chemical Society, 2013

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Libro
15
Functional properties of proteins and lipids /
Washington, DC : American Chemical Society, 1998

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Libro
16
Phenolic compounds in foods and natural health products /
Washington, DC : American Chemical Society, 2005

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Libro
17
Novel thermal and non-thermal technologies for fluid foods.
por Cullen, PJ
Burlington : Elsevier Science, 2011

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Libro
18
Flavor precursors : thermal and enzymatic conversions /
Washington, DC : American Chemical Society, 1992

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Procedimiento de la Conferencia Libro
19
The complete works of Count Rumford.

Libro
20
Handbook of plant food phytochemicals : sources, stability and extraction /
Hoboken [N.J.] : Wiley-Blackwell, 2012

Libro
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