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Chemical and functional properties of food components Fourth edition (Chemical and functional properties of food components series)

Chemical and functional properties of food components Fourth edition (Chemical and functional properties of food components series)
Paper図書
edited by Hanna Staroszczyk and Zdzisław E. SikorskiCRC Press/Taylor & Francis Group2023<PC25-D39>
National Diet Library
  • LCCTX545

Chemical changes during processing and storage of foods : implications for food quality and human health

Chemical changes during processing and storage of foods : implications for food quality and human health
Paper図書
edited by Delia B. Rodriguez-Amaya, Jaime Amaya-FarfanAcademic Press[2021]<PC25-D16>
National Diet Library
  • LCCTX545

Chemical analysis of food : techniques and applications Second edition.

Chemical analysis of food : techniques and applications Second edition.
Paper図書
edited by Yolanda Pico.Academic Press[2020]<PC25-D12>
National Diet Library
  • LCCTX545

Agricultural and food electroanalysis

Agricultural and food electroanalysis
Paper図書
edited by Alberto Escarpa, María Cristina González, Miguel Ángel López.John Wiley & Sons Ltd.2015.<PC25-B87>
National Diet Library
  • LCCTX545

Chemical analysis of food : techniques and applications 1st ed.

Chemical analysis of food : techniques and applications 1st ed.
Paper図書
[edited by] Yolanda Picó.Academic Press2012.<PC25-B52>
National Diet Library
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Molecular biological and immunological techniques and applications for food chemists / Bert Popping, Carmen Diaz-Amigo, Katrin Hoenicke.

Molecular biological and immunological techniques and applications for food chemists / Bert Popping, Carmen Diaz-Amigo, Katrin Hoenicke.
Paper図書
Wileyc2010.<PC25-B24>
National Diet Library
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Chemistry for cooks : an introduction to the science of cooking : pbk

Chemistry for cooks : an introduction to the science of cooking : pbk
Paper図書
Sandra C. GreerThe MIT Pressc2022
Other Libraries in Japan
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Food chemistry / H.-D. Belitz, W. Grosch, P. Schieberle. 4th rev. and extended ed.

Food chemistry / H.-D. Belitz, W. Grosch, P. Schieberle. 4th rev. and extended ed.
Paper図書
Springerc2009.<PC25-B19>
National Diet Library
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Cooking as a chemical reaction : culinary science with experiments : hardback 2nd ed

Cooking as a chemical reaction : culinary science with experiments : hardback 2nd ed
Paper図書
Sibel ÖzilgenCRC Pressc2020
Other Libraries in Japan
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Food chemistry / H.-D. Belitz, W. Grosch, P. Schieberle ; translation from the fifth German edition by M.M. Burghagen. 3rd rev. ed.

Food chemistry / H.-D. Belitz, W. Grosch, P. Schieberle ; translation from the fifth German edition by M.M. Burghagen. 3rd rev. ed.
Paper図書
Springerc2004.<PC25-B4>
National Diet Library
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Handbook of food analytical chemistry / edited By Ronald E. Wrolstad ... [et al.].

Handbook of food analytical chemistry / edited By Ronald E. Wrolstad ... [et al.].
Paper図書
Wiley-Intersciencec2000-2005.<PC25-B5>
National Diet Library
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Food forensics : stable isotopes as a guide to authenticity and origin : hardback

Food forensics : stable isotopes as a guide to authenticity and origin : hardback
Paper図書
editors, James Francis Carter and Lesley Ann ChessonCRC Pressc2017
Other Libraries in Japan
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Analytical chemistry : developments, applications and challenges in food analysis : hardcover

Analytical chemistry : developments, applications and challenges in food analysis : hardcover
Paper図書
Marcello Locatelli and Christian CeliaNova Science Publishersc2017
Other Libraries in Japan
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Headspace analysis of foods and flavors : theory and practice. : American Chemical Society meeting : Aug 1998, Boston, MA. (Advances in Experimental Medicine and Biology ; 488)

Headspace analysis of foods and flavors : theory and practice. : American Chemical Society meeting : Aug 1998, Boston, MA. (Advances in Experimental Medicine and Biology ; 488)
Paper図書
Kluwer Academic/Plenum Publishersc2001.<M17-03-4798>
National Diet Library
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The science of cooking : understanding the biology and chemistry behind food and cooking : [pbk.]

The science of cooking : understanding the biology and chemistry behind food and cooking : [pbk.]
Paper図書
Joseph J. Provost ... [et al.]Wileyc2016.
Other Libraries in Japan
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Agricultural and food electroanalysis : cloth

Agricultural and food electroanalysis : cloth
Paper図書
edited by Alberto Escarpa, María Cristina González, Miguel Ángel LópezWiley2015
Other Libraries in Japan
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Cooking as a chemical reaction : culinary science with experiments : pbk

Cooking as a chemical reaction : culinary science with experiments : pbk
Paper図書
Sibel ÖzilgenCRC Pressc2015
Other Libraries in Japan
  • LCCTX545

Introductory food chemistry : [hardback]

Introductory food chemistry : [hardback]
Paper図書
John W. BradyComstock Pub.2013
Other Libraries in Japan
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Food chemistry / H.-D. Belitz, W. Grosch. 2nd ed.

Food chemistry / H.-D. Belitz, W. Grosch. 2nd ed.
Paper図書
Springerc1999.<PC25-A38>
National Diet LibraryOther Libraries in Japan
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Culinary reactions : the everyday chemistry of cooking : pbk

Culinary reactions : the everyday chemistry of cooking : pbk
Paper図書
Simon Quellen FieldChicago Review Pressc2012
Other Libraries in Japan
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