The Cacao manual analytical procedures for fat content and Polycyclic Aromatic Hydrocarbons (PAHs) in Cacao products by Cristobal, Janelle O., Kwan, Charita S., Dumelod, Benelyn D., Narag, Claire Millicent A.

Official methods of analysis of AOAC international

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

Food analysis theory and practice by Pomeranz, Yeshajahu

Food chemistry the role of additives, preservatives and adulteration

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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

Theory, practice and techniques in food chemistry

Food science and the culinary arts by Gibson, Mark

Food safety the science of keeping food safe by Shaw, Ian C.