Chemical and functional properties of food components

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Understanding and controlling the microstructure of complex foods

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Ingredient interactions effects on food quality

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Texture in food

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Bioactive compounds in foods effects of processing and storage

Table of contents
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Food protein analysis quantitative effects on processing von Owusu-Apenten, Richard

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Residue analysis in food principles and applications

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Food analysis by HPLC

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Rapid food analysis and hygiene monitoring kits, instruments and systems von Raugel, Pierre-Jean 1952-

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Food analysis

Natural toxicants in food

NMR in food science

Instrumental methods in food analysis

Food microbiological analysis new technologies

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Chemical markers for processed and stored foods developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 210th national meeting of the America...

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New physico-chemical techniques for the characterization of complex food systems

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Analysis of contaminants in edible aquatic resources general considerations, metals, organometallics, tainting, and organics

Food microscopy a manual of practical methods, using optical microscopy von Flint, Olga

Spectroscopic techniques for food analysis

Methods of analysis for nutrition labelling