| 1 |
Chemical changes in food during processing / edited by Thomas Richardson, John W. Finley
Westport, Conn. : AVI Pub. Co. , c1985
|
| 2 |
Water activity : theory and applications to food / edited by Louis B. Rockland, Larry R. Beuchat
New York : M. Dekker , 1987
|
| 3 |
7
Physical chemistry of foods / edited by Henry G. Schwartzberg, Richard W. Hartel
New York : M. Dekker , c1992
|
| 4 |
Biotechnology and food process engineering / edited by Henry G. Schwartzberg, M.A. Rao
: alk. paper. - New York : M. Dekker , c1990
|
| 5 |
8
Flavor measurement / edited by Chi-Tang Ho, Charles H. Manley
New York : M. Dekker , c1993
|
| 6 |
9
Protein functionality in food systems / edited by Navam S. Hettiarachchy, Gregory R. Ziegler
New York : Marcel Dekker , c1994
|
| 7 |
12
Food microbiological analysis : new technologies / edited by Mary Lou Tortorello, Steven M. Gendel
: hard. - New York : Marcel Dekker , c1997
|
| 8 |
13
Phase/state transitions in foods : chemical, structural, and rheological changes / edited by M.A. Rao, Richard W. Hartel
New York : Marcel Dekker , c1998
|
