Showing 351 - 360 results of 396 for search '"Food. Analysis."', query time: 0.01s Refine Results
  1. 351

    Food enzymes the first of a series of symposia on foods

    Published 1960
    Book

    Food enzymes the first of a series of symposia on foods
  2. 352

    Food values in shares and weights in common servings, with suggestions for personal food needs by Taylor, Clara Mae 1898-

    Published 1959
    Book

    Food values in shares and weights in common servings, with suggestions for personal food needs
  3. 353

    Flavor research and good acceptance a survey of the scope of flavor and associate research ; comp. from papers presented in a series of symposia given in 1956-1957.

    Published 1958
    Book

    Flavor research and good acceptance a survey of the scope of flavor and associate research ; comp. from papers presented in a series of symposia given in 1956-1957.
  4. 354

    Food preparation principles and procedures a laboratory manual for college courses in food preparation by Sutherland, Elisabeth

    Published 1958
    Book

    Food preparation principles and procedures a laboratory manual for college courses in food preparation
  5. 355

    The chemical analysis of foods and food products by Jacobs, Morris Boris, 1905-

    Published 1958
    Book

    The chemical analysis of foods and food products
  6. 356

    Food composition tables, recommended for use in the Philippines

    Published 1957
    Book

    Food composition tables, recommended for use in the Philippines
  7. 357

    Tables of food values. by Bradley, Alice Veronica

    Published 1956
    Book

    Tables of food values.
  8. 358

    Chemistry of food and nutrition by Sherman, Henry Clapp 1875-

    Published 1952
    Book

    Chemistry of food and nutrition
  9. 359

    Chemistry of food and nutrition by Sherman, Henry Clapp

    Published 1952
    Book

    Chemistry of food and nutrition
  10. 360

    The chemistry and technology of food and food products; prepared by a group of specialists. by Jacobs, Morris Boris 1905

    Published 1951
    Book

    The chemistry and technology of food and food products; prepared by a group of specialists.

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