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Title
Year
Location
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SpringerBriefs in Molecular Science : Chemistry of Foods
The Influence of Chemistry on New Foods and Traditional Products
| Classification | |
|---|---|
| Series | SpringerBriefs in Molecular Science : Chemistry of Foods |
| Publisher | Springer International Publishing AG |
| Year | 2014 |
| Pages | 65 |
| ISBN | 978 3 319 11357 9 |
| Medium | Online im Internet |
| e-Book | Link |
Introduction to the Physical Chemistry of Foods
| Classification | |
|---|---|
| Publisher | CRC Press Taylor & Francis Group |
| Year | 2013 |
| Pages | 210 |
| ISBN | 978 1 4665 1175 0 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |
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Lipid Oxidation : Challenges in Food Systems
| Classification | |
|---|---|
| Publisher | American Oil Chemists' Society |
| Year | 2013 |
| Pages | 539 |
| ISBN | 978 0 9830791 6 3 |
| Medium | Online im Internet |
| e-Book | Link |
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Advanced Dairy Chemistry (4th Edition)
Proteins : Basic Aspects
| Classification | |
|---|---|
| Series | Advanced Dairy Chemistry (4th Edition) |
| Publisher | Springer Science+Business Media |
| Year | 2013 |
| Pages | 548 |
| ISBN | 978 1 4614 4713 9 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |
ACS Symposium Series
Using Food To Stimulate Interest in the Chemistry Classroom
| Classification | |
|---|---|
| Series | ACS Symposium Series |
| Publisher | American Chemical Society |
| Year | 2013 |
| Pages | 176 |
| ISBN | 978 0 8412 2818 4 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |
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Food Proteins and Peptides : Chemistry, Functionality, Interactions, and Commercialization
| Classification | |
|---|---|
| Publisher | CRC Press Taylor & Francis Group |
| Year | 2012 |
| Pages | 441 |
| ISBN | 978 1 4200 9341 4 |
| Medium | Online im Internet |
| e-Book | Link |
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Faraday Discussions
Soft Matter approaches to Structured Foods : Hof van Wageningen, the Netherlands 2-4 July 2012
| Classification | |
|---|---|
| Series | Faraday Discussions |
| Publisher | Royal Society of Chemistry |
| Year | 2012 |
| Pages | 534 |
| ISBN | 978 1 84973 449 3 |
| Medium | Hardcover |
| Location |
399 B
Borrow book |
Dictionary of Food Ingredients
| Classification | |
|---|---|
| Edition | 5th ed. |
| Publisher | Springer Science+Business Media |
| Year | 2011 |
| Pages | 255 |
| ISBN | 978 1 4419 9712 8 |
| Medium | Online im Internet |
| e-Book | Link |
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Encyclopedia of Dairy Sciences
| Classification | |
|---|---|
| Edition | 2nd ed. |
| Publisher | Elsevier Academic Press |
| Year | 2011 |
| Pages | 753 |
| ISBN | 978 0 12 374402 9 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |
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Springer-Lehrbuch
Lebensmittelchemie
| Classification | |
|---|---|
| Edition | 7., vollst. überarb. Aufl. |
| Series | Springer-Lehrbuch |
| Publisher | Springer-Verlag |
| Year | 2011 |
| Pages | 613 |
| ISBN | 978 3 642 16538 2 |
| Medium | Hardcover / Online im Internet |
| Location | Borrow book |
| e-Book | Link |
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Lehrbuch Lebensmittelchemie und Ernährung
| Classification | |
|---|---|
| Edition | 2., korr. und erw. Aufl. |
| Publisher | Springer-Verlag Wien |
| Year | 2011 |
| Pages | 806 |
| ISBN | 978 3 7091 0210 7 |
| Medium | Online im Internet |
| e-Book | Link |
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ACS Symposium Series
Controlling Maillard Pathways To Generate Flavors
| Classification | |
|---|---|
| Series | ACS Symposium Series |
| Publisher | American Chemical Society |
| Year | 2010 |
| Pages | 161 |
| ISBN | 978 0 8412 2579 4 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |
Handbuch für Lebensmittelchemiker : Lebensmittel - Bedarfsgegenstände - Kosmetika - Futtermittel
| Classification | |
|---|---|
| Edition | 3., vollst. überarb. Aufl. |
| Publisher | Springer-Verlag |
| Year | 2010 |
| Pages | 1226 |
| ISBN | 978 3 642 01684 4 |
| Medium | Online im Internet |
| e-Book | Link |
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Springer - Lehrbuch
Lebensmittel-Warenkunde für Einsteiger
| Classification | |
|---|---|
| Series | Springer - Lehrbuch |
| Publisher | Springer-Verlag |
| Year | 2010 |
| Pages | 394 |
| ISBN | 978 3 642 04485 4 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |
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Special Publication Royal Society of Chemistry
The Maillard Reaction : Interface between Aging, Nutrition and Metabolism
| Classification | |
|---|---|
| Series | Special Publication Royal Society of Chemistry |
| Publisher | Royal Society of Chemistry |
| Year | 2010 |
| Pages | 240 |
| ISBN | 978 1 84973 079 2 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |
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Food Chemistry
| Classification | |
|---|---|
| Edition | 4th rev. and ext. ed. |
| Publisher | Springer-Verlag |
| Year | 2009 |
| Pages | 1070 |
| ISBN | 978 3 540 69933 0 |
| Medium | Paperback / Online im Internet |
| Location |
399 A
Borrow book |
| e-Book | Link |
Food Science and Technology
| Classification | |
|---|---|
| Publisher | Wiley-Blackwell |
| Year | 2009 |
| Pages | 508 |
| ISBN | 978 0 632 06421 2 |
| Medium | Hardcover |
| Location |
399 A
Borrow book |
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Advanced Dairy Chemistry (3rd Edition)
Lactose, Water, Salts and Minor Constituents
| Classification | |
|---|---|
| Series | Advanced Dairy Chemistry (3rd Edition) |
| Publisher | Springer Science+Business Media |
| Year | 2009 |
| Pages | 778 |
| ISBN | 978 0 387 84864 8 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |
The Wiley Encyclopedia of Packaging Technology
| Classification | |
|---|---|
| Edition | 3rd ed. |
| Publisher | John Wiley & Sons, Inc. |
| Year | 2009 |
| Pages | 1353 |
| ISBN | 978 0 470 08704 6 |
| Medium | Hardcover / Online im Internet |
| Location |
399 D
Borrow book |
| e-Book | Link |