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1
by Shallenberger, R.S.
Published 1993
Springer US
Table of Contents: “... -- 9.3 The Search for the Common Glycophore -- 9.4 The Picrophore -- 10. The Initial Chemistry of Taste...”
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2
Published 1999
Springer US
Table of Contents: “...1. Flavor Chemistry—30 Years of Progress: An Overview -- 2. Mass Spectrometry in Flavor Chemistry...”
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3
by Belitz, H.-D., Grosch, Werner, Schieberle, Peter
Published 2004
Springer Berlin Heidelberg
Subjects: “...Analytical Chemistry...”
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4
by Belitz, Professor Dr.-Ing. H.-D., Grosch, Professor Dr.-Ing. W.
Published 1999
Springer Berlin Heidelberg
Subjects: “...Analytical Chemistry...”
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5
by Belitz, H.-D., Grosch, Werner, Schieberle, Peter
Published 2009
Springer Berlin Heidelberg
Subjects: “...Analytical chemistry...”
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6
Published 2021
Springer Nature Singapore
Subjects: “...Chemistry, Organic...”
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7
Published 2009
Springer New York
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8
Published 2009
Springer New York
Table of Contents: “...Lactose: Chemistry and Properties -- Solid and Liquid States of Lactose -- Significance of Lactose...”
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9
Published 1995
Springer US
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10
by Wong, Noble P.
Published 1988
Springer US
Table of Contents: “... and Protein Denaturation -- 12. Milk-Clotting Enzymes and Cheese Chemistry Part I-Milk-Clotting Enzymes -- II...”
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11
by deMan, John M.
Published 1999
Springer US
“... and Technology.  He has published over 250 papers and book chapters on many aspects of food chemistry.  He has...”
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12
Published 2023
Springer International Publishing
Subjects: “...Food Chemistry...”
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13
Published 2020
Springer Berlin Heidelberg
Table of Contents: “... -- Chemical and toxicological aspects of food contamination -- Culinary chemistry -- Principles of chemical...”
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14
by deMan, John M., Finley, John W., Hurst, W. Jeffrey, Lee, Chang Yong
Published 2018
Springer International Publishing
“... with an understanding of the chemistry associated with these two areas which are growing rapidly in consumer interest...”
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15
Published 2015
Springer Berlin Heidelberg
Table of Contents: “... -- Chemical and toxicological aspects of food contamination -- Culinary chemistry -- Principles of chemical...”
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16
Published 2016
Springer New York
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17
by Steinka, Izabela, Barone, Caterina, Parisi, Salvatore, Micali, Marina
Published 2017
Springer International Publishing
“...Chemistry of Foods...”
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18
Published 2013
Springer US
“...The chemistry and physico-chemical properties of milk proteins is perhaps the largest and most...”
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19
by Fox, P. F., Uniacke-Lowe, T., McSweeney, P. L. H., O'Mahony, J. A.
Published 2015
Springer International Publishing
Table of Contents: “.... Biologically Active Compounds in Milk -- 12.Chemistry and Biochemistry of Cheese -- 13.Chemistry...”
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20
by Baglio, Ettore
Published 2014
Springer International Publishing
“...Chemistry of Foods...”