Mass Spectrometry in Food Analysis (Food Analysis & Properties)

Mass Spectrometry in Food Analysis (Food Analysis & Properties)

CRC Press

Green Chemistry in Food Analysis (Food Analysis & Properties)

Mass Spectrometry for Food Analysis (Methods and Protocols in Food Science)

Bioactive Compounds from Food: Benefits and Analysis (Food Analysis & Properties)

Spectrophotometry in Food Analysis: Fundamentals, Applications and Methods

Analysis of Food Spices: Identification and Authentication (Food Analysis & Properties)

CRC Press

Chemometrics and Authenticity of Foods of Plant Origin

Nanoemulsions in Food Technology: Development, Characterization, and Applications (Food Analysis & Properties)

Aptasensors for Food Safety: Fundamentals and Applications

Raman Spectroscopy in the Food Industry

CRC Press

Mass Spectrometry for Food Quality and Safety

Arcler Press

Food Rheology: A Practical Guide

Biotoxins in Food: Threats and Benefits

Starch: Structure, Properties, and Modifications for Food Applications

CRC Press

CRC Press - Analysis of Naturally Occurring Food Toxins

CRC Press

Phytoremediation in Food Safety: Risks and Prospects

Bioactive Compounds: Identification and Characterization of their Food and Pharmacological Potential (Food Analysis & Properties)

Food Proteins: Structure, Sources, and Applications

CRC Press

CRC Press Food Safety: Quality Control and Management Book

CRC Press

Nanoemulsions in Food Technology: Development, Characterization, and Applications (Food Analysis & Properties)

CRC Press

Food Toxicology and Safety: Food Manufacturing Related Effects (Contemporary Food Engineering)

CRC Press

Food Texturology: Measurement and Perception of Food Textural Properties

Biomedical Spectroscopy

Food and Microbes (Bioprocessing in Food Science)