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Subject : "Food"

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Basic sensory methods for food evaluation

Author(s) : Watts, Beverley Merle. - International Development Research Centre (Canada) -

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Bioactive proteins and peptides as functional foods and nutraceuticals

Author(s) : Mine, Yoshinori. - Li-Chan, Eunice. - Jiang, Bo -

Edition :

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Bioprocesses and biotechnology for functional foods and nutraceuticals

Author(s) : Neeser, Jean-Richard. - German, J. Bruce. -

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Breaded fried foods

Author(s) : Mallikarjunan, P. Kumar - Ngadi, Michael O. - Chinnan, Manjeet S. -

Edition :

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Carcinogenic and anticarcinogenic food components

Author(s) : Baer-Dubowska, Wanda. - Bartoszek, Agnieszka. - Malejka-Giganti, Danuta. -

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Chilled foods: a comprehensive guide

Author(s) : Stringer, Michael - Dennis, C. -

Edition : 2nd ed.

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Concept research in food product design and development

Author(s) : Moskowitz, Howard R. - Porretta, Sebastiano. - Silcher, Matthias. -

Edition : 1st ed.

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Extracting bioactive compounds for food products: theory and applications

Author(s) : Meireles, M. Angela A. -

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Food biotechnology

Author(s) : Shetty, Kalidas. -

Edition : 2nd ed.

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Food colorants: chemical and functional properties

Author(s) : Socaciu, Carmen. -

Edition :

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