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1.
Flavor technology : physical chemistry, modification and process edited by Chi-Tang Ho, Chee-Teck Tan [and] Chao-Hsiang Tong by Series: ACS Symposium Series 610
Material type: Text Text
Language: English
Publication details: Washington, D.C. : American Chemical Society , 1995
Availability: Items available for loan: NFLIC-FRI Library (2)Call number: 664.07 FLA, ...

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2.
Starch: structure and functionality edited by P.J. Frazier, P. Richmond and A.M. Donald by Series: Special publication; 205
Material type: Text Text
Language: English
Publication details: Cambridge: The Royal Society of Chemistry, 1997
Availability: Items available for loan: NFLIC-FRI Library (2)Call number: 664.2 STA, ...

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3.
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Introduction to the biochemistry of foods by J.B.S. Braverman by
Material type: Text Text
Language: English
Publication details: Amsterdam : Elsevier Publishing , 1969
Availability: Items available for loan: NFLIC-FRI Library (1)Call number: 664.001572 BRA/I.

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4.
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Critical studies in the legal chemistry of foods : for chemists, food inspection officials and manufactures and dealers in food product [by] R.O. Brooks by
Material type: Text Text
Language: English
Publication details: New York : The Chemical Catalog Company , 1927
Availability: Items available for loan: NFLIC-FRI Library (1)Call number: 664 BRO/C.

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5.
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The chemical composition of foods by R.A. McCance and E.M. Widdowson by
Material type: Text Text
Language: English
Publication details: New York : Chemical Publishing , 1940
Availability: Items available for loan: NFLIC-FRI Library (1)Call number: 664 MCC/C.

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