Characterization of muscovado sugar Yazar: Balagat, Cherry Grace Rubio, Francisco, Maria Leonora dL

Also available in UP Diliman Digital Archives

Food quality handbook

A Chef's guide to gelling, thickening, and emulsifying agents

Handbook of food analysis

Physical-chemical properties of foods new tools for prediction Yazar: Musavu Ndob, Aïchatou, Melas, Malik, Lebert, Andre

Food safety chemistry toxicant occurrence, analysis and mitigation

Cooking as a chemical reaction culinary science with experiments Yazar: Ozilgen, Sibel

Engineering aspects of food emulsification and homogenization

Agricultural and food electroanalysis

Food chemistry with basic nutrition a manual for principles and preparation on food preservation Yazar: Abaigar, Rumar R.