Infrared spectroscopy for food quality analysis and control

Food properties handbook

Magnetic resonance in food science challenges in a changing world

Food stabilisers, thickeners and gelling agents

Available for UP System via Wiley Online Library.

Food chemistry od Belitz, H. -D

Food flavor chemistry, sensory evaluation, and biological activity

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

Modern techniques for food authentication

Fennema's food chemistry

Essentials of food science od Vaclavik, Vickie A., Christian, Elizabeth W.

Foods experimental perspectives od McWilliams, Margaret