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Food, Composition

415 books found

Food values of portions commonly used
Food values of portions commonly used

by Anna De Planter Bowes, Anna de Planter Bowes

1939 25 ed.
The science of food
The science of food

by P. M. Gaman, K B Sherrington

1977 18 ed.
Food Hydrocolloids
Food Hydrocolloids

by Martin Glicksman

1983 15 ed.
Foods
Foods

by Margaret McWilliams

1989 15 ed.
Dimensions of food
Dimensions of food

by Vickie A. Vaclavik, V. Vaclavik

1992 13 ed.
Fast Food Facts
Fast Food Facts

by Marion J. Franz

1984 12 ed.
Food Engineering Handbook
Food Engineering Handbook

by Theodoros Varzakas, Constantina Tzia

2014 10 ed.
Cooking As a Chemical Reaction
Cooking As a Chemical Reaction

by Z. Sibel Ozilgen

2014 10 ed.
The top 100 Zone foods
The top 100 Zone foods

by Barry Sears

2000 10 ed.
The GDA diet
The GDA diet

by Nigel Denby

2008 9 ed.
The Chemistry of Food
The Chemistry of Food

by Jan Velisek

2013 9 ed.
Food
Food

by T. P. Coultate

1989 8 ed.
Essentials of food science
Essentials of food science

by Vickie Vaclavik, Vickie A. Vaclavik

1998 8 ed.
Energy conservation guidebook
Energy conservation guidebook

by Dale R. Patrick, Stephen W. Fardo

2007 8 ed.
Integrated View of Fruit and Vegetable Quality
Integrated View of Fruit and Vegetable Quality

by Wojciech J. Florkowski

2000 7 ed.
Principles of enzymology for the food sciences
Principles of enzymology for the food sciences

by John R. Whitaker

1972 7 ed.
The Science of Cooking
The Science of Cooking

by Joseph J. Provost, Keri L. Colabroy

2016 7 ed.
Understanding the Science of Food
Understanding the Science of Food

by Sharon Croxford, Emma Stirling

2017 7 ed.
Food biochemistry and food processing
Food biochemistry and food processing

by Benjamin K. Simpson

2007 7 ed.
Nutrition
Nutrition

by Julian E. Spallholz, Mallory Boylan

1998 7 ed.