The chemistry of milk and milk products physicochemical properties, therapeutic characteristics, and processing methods

Food structure engineering and design for improved nutrition, health and well-being

Food chemistry a laboratory manual 著者: Miller, Dennis D. 1945-, Yeung, C. K.

Food chemistry the role of additives, preservatives and adulteration

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Myths about liquids 著者: Almocera, Evelyn Villaflor

Chemistry's role in food production and sustainability past and present

Available for University of the Philippines Diliman via ACS Publications. Click here to access
Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy

Chemistry of korean foods and beverages

Available for University of the Philippines Diliman via ACS Publications. Click here to access
Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy

Plant food by-products industrial relevance for food additives and nutraceuticals

Handbook of vegetables and vegetable processing

Fats in food technology 著者: Kumari, Sapna