1
by Hooper, Jeffrey H.
Published 1999
Springer US
Subjects: '; ...Food—Biotechnology...

2
Published 1999
Springer US
Table of Contents: '; ... of Selected Condiments and Spices Used in Chinese Foods -- 7. Character-Impact Aroma Components of Coriander...

3
by Kimball, Dan A.
Published 1999
Springer US
Subjects: '; ...Food—Biotechnology...

4
by Lea, Andrew G.H., Piggott, John R.
Published 1995
Springer US
Subjects: '; ...Food—Biotechnology...

5 Subjects: '; ...Food—Biotechnology...

6
by Dore, Ian
Published 1991
Springer US
Subjects: '; ...Food—Biotechnology...

7
Published 1998
Springer US
Subjects: '; ...Food—Biotechnology...

8
by Ashurst, Philip R.
Published 1999
Springer US
Subjects: '; ...Food—Biotechnology...

9
by Calvel, Raymond, Wirtz, Ronald L.
Published 2001
Springer US
Subjects: '; ...Food—Biotechnology...

10 Subjects: '; ...Food—Biotechnology...

11
by Storm, David R.
Published 2001
Springer US
Subjects: '; ...Food—Biotechnology...

12
Published 1995
Springer US
Subjects: '; ...Food—Biotechnology...

13 Table of Contents: '; ... Postmortem Changes in Muscle Foods -- 4 Edible By-products from the Production and Processing of Muscle Foods...

14
by Fox, Patrick F.
Published 1997
Springer US
Subjects: '; ...Food—Biotechnology...

15
by Cauvain, Stanley P., Young, Linda S.
Published 1999
Springer US
Subjects: '; ...Food—Biotechnology...

16
by Bent, A.J., Bennion, E.B., Bamford, G.S.T.
Published 1997
Springer US
Table of Contents: '; ... products -- 31 Reduced sugar and lower fat baked foods...

17
by Pyle, D. Leo, Fryer, Peter J., Reilly, Chris D.
Published 1997
Springer US
Table of Contents: '; ... transfer in food and bioprocesses -- Conclusions -- Further reading -- 5 Food rheology -- Appendix 5.A...

18
by Hirsch, Arthur
Published 1991
Springer US
Subjects: '; ...Food—Biotechnology...

19
by Shahidi, Fereidoon
Published 1990
Springer US
Table of Contents: '; ..., and Nutritional Effects -- 6 Canola Fatty Acids—An Ideal Mixture for Health, Nutrition, and Food Use -- 7...

20
Published 1991
Springer US
Subjects: '; ...Food—Biotechnology...