Micro-organisms in foods 2 Sampling for microbiological analysis : principles and specific applications

Agricultural and food chemistry past, present, future

Flavor quality, objective measurement a symposium

Physical, chemical and biological changes in food caused by thermal processing

Immunological aspects of foods

What happens to food by Don Gray

Flavor quality, objective measurement

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

Physical, chemical and biological changes in food caused by thermal processing

Tables of representative values of foods commonly used in tropical countries by Platt, Benjamin Stanley, 1903-

The chemical analysis of foods by Pearson, David