Progress in authentication of food and wine

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

Food analysis 著者: Khetarpaul, Neelam

Controlling Maillard pathways to generate flavors

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, texture, and flavor of soy

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

Food stabilisers, thickeners and gelling agents

Molecular biological and immunological techniques and applications for food chemists 著者: Popping, Bert

Available for University of the Philippines Baguio via Wiley Online Library. Click here to access

Molecular biological and immunological techniques and applications for food chemists 著者: Popping, Bert

Available for University of the Philippines Diliman via Wiley Online Library. Click here to access

Confectionery and chocolate engineering principles and applications 著者: Mohos, Ferenc A

Available for University of the Philippines Diliman via Wiley Online Library. Click here to access

Molecular biological and immunological techniques and applications for food chemists 著者: Popping, Bert

Food analysis