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Food Analysis

1,018 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.
On food and cooking
On food and cooking

by Harold McGee

1984 15 ed.
Foods
Foods

by Margaret McWilliams

1989 15 ed.
Calories and carbohydrates
Calories and carbohydrates

by Barbara Kraus

1971 13 ed.
Nutrition Almanac
Nutrition Almanac

by Lavon J. Dunne, Lavon J Dunne

1984 12 ed.
Sensory evaluation practices
Sensory evaluation practices

by Herbert Stone, Joel Sidel

1985 12 ed.
Science Experiments You Can Eat
Science Experiments You Can Eat

by Vicki Cobb

1972 11 ed.
Chemistry of food and nutrition
Chemistry of food and nutrition

by Henry C. Sherman

1911 11 ed.
The top 100 Zone foods
The top 100 Zone foods

by Barry Sears

2000 10 ed.
Cooking As a Chemical Reaction
Cooking As a Chemical Reaction

by Z. Sibel Ozilgen

2014 10 ed.
Composition of foods
Composition of foods

by Consumer and Food Economics Institute (U.S.)

1976 10 ed.
The book of yields
The book of yields

by Francis T. Lynch, Francis. T. Lynch

1998 9 ed.
Collected essays and reviews
Collected essays and reviews

by William James

1920 9 ed.
Food
Food

by Tom Coultate

1994 9 ed.
The Chemistry of Food
The Chemistry of Food

by Jan Velisek

2013 9 ed.
The chemical analysis of foods
The chemical analysis of foods

by Henry Edward Cox

1938 9 ed.
100,000,000 guinea pigs
100,000,000 guinea pigs

by Arthur Kallet

1932 9 ed.
Food
Food

by T. P. Coultate

1989 8 ed.
Sensory evaluation of food
Sensory evaluation of food

by Harry T. Lawless, Hildegarde Heymann

1997 8 ed.
Essentials of food science
Essentials of food science

by Vickie Vaclavik, Vickie A. Vaclavik

1998 8 ed.