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  1. 1
    Book

    Food chemistry a laboratory manual
  2. 2
    Published 2022
    Click here to access
    Electronic Resource

    Food chemistry the role of additives, preservatives and adulteration
  3. 3
    Published 2019
    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
    Electronic Resource

    Chemistry's role in food production and sustainability past and present
  4. 4
    Published 2019
    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
    Electronic Resource

    Chemistry of korean foods and beverages
  5. 5
    Published 2018
    Book

    Plant food by-products industrial relevance for food additives and nutraceuticals
  6. 6
    by Kumari, Sapna
    Published 2018
    Book

    Fats in food technology
  7. 7
    Published 2017
    Book

    Ullmann's food and feed
  8. 8
    by Losso, Jack N.
    Published 2016
    Book

    The Maillard reaction reconsidered cooking and eating for health
  9. 9
    Book

    The Science of cooking understanding the biology and chemistry behind food and cooking
  10. 10
    by Roos, Yrjo H.
    Published 2016
    Book

    Phase transitions in foods
  11. 11
    Book

    Physical-chemical properties of foods new tools for prediction
  12. 12
    by Ozilgen, Sibel
    Published 2015
    Book

    Cooking as a chemical reaction culinary science with experiments
  13. 13
    Published 2014
    Book

    Food composition and analysis methods and strategies
  14. 14
    by Velisek, Jan
    Published 2014
    Book

    The Chemistry of food
  15. 15
    by Velisek, Jan
    Published 2014
    Book

    The chemistry of food
  16. 16
    Published 2014
    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
    Electronic Resource

    Chemistry of food, food supplements, and food contact materials from production to plate
  17. 17
    Full text access requires UP Webmail login
    Electronic Resource

    The Importance of packaging design for the chemistry of food products
  18. 18
    Published 2013
    Book

    Advances in food science and technology
  19. 19
    by Aguilera, Jose Miguel
    Published 2013
    Book

    Edible structures the basic science of what we eat
  20. 20
    by Msagati, Titus A.M
    Published 2013
    Book

    The chemistry of food additives and preservatives
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