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Levnedsmiddelteknologi
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Fish and Fish Products: Supplement to The Composition of Foods (Bog, Paperback / softback, Engelsk)This supplement to McCance and Widdowson's The Composition of Foods 5th Edition presents in-depth information on the nutrient content of fish, crustacea, molluscs, fish products and fish dishes available in the UK.
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Vegetables, Herbs and Spices: Supplement to The Composition of Foods (Bog, Paperback / softback, Engelsk)This supplement to McCance and Widdowson's 'The Composition of Foods' presents extensive new analytical results on over 450 foods.
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Miscellaneous Foods: Supplement to The Composition of Foods (Bog, Paperback / softback, Engelsk)This is a supplement to The Composition of Foods 5th Edition, providing the only authoritative, up-to-date and extensive compilation of nutrient composition.
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Food Flavours: Biology and Chemistry (Bog, Paperback / softback, Engelsk)An invaluable source for students in all areas of food science, as well as in biological, organic and analytical chemistry and a good addition to any food technologist's bookshelf.
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NMR Spectroscopy in Food Analysis (Bog, Hardback, Engelsk)This book is a compact and complete source of information for food scientists who wish to apply methodologies based on NMR spectroscopy in food analysis.
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Food Flavor and Chemistry: Explorations Into The 21st Century (Bog, Hardback, Engelsk)Of interest to a broad spectrum of workers advancing ?avor chemistry, food product research and development as well as those in the quality... Læs mere
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The Maillard Reaction (Bog, Hardback, Engelsk)This unique book provides a 'one-stop' text from which methods of analysis of Maillard products may be obtained.
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Magnetic Resonance in Food Science: Food for Thought (Bog, Hardback, Engelsk)Based on the proceedings of the 11th International Conference on the Applications of Magnetic Resonance in Food Science presenting the latest... Læs mere
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Mass Spectrometry of Natural Substances in Food (Bog, Hardback, Engelsk)Mass Spectrometry of Natural Substances in Food will be a valuable resource for food scientists, food analysts and others working in food research, nutrition and safety.
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Trace Element Speciation for Environment, Food and Health (Bog, Hardback, Engelsk)This book provides an insight into applied research in the speciation field and how it has become so important in all the fields represented.
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Masked Mycotoxins in Food: Formation, Occurrence and Toxicological Relevance (Bog, Hardback, Engelsk)The first book to cover this fast developing field, Masked Mycotoxins in Food will provide a full overview of the issues relating to the toxicology of masked mycotoxins present in food products.
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Fluorine: Chemistry, Analysis, Function and Effects (Bog, Hardback, Engelsk)This volume, written by leading researchers in this area, examines the positives and negatives of fluorine and its effects on humans for those with an interest in the health and nutritional sciences.
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