1. Chemical and functional properties of food components. (©2007) Other Names: Sikorski, Zdzisław E Record Type: Book Extent: 1 online resource (532 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Food analysis and preservation : current research topics /: current research topics. (©2013) Other Names: Kontominas, Michael G Record Type: Book Extent: 1 online resource (xii, 199 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Foods : experimental perspectives /: experimental perspectives. ([2014]) Authors: McWilliams, Margaret Record Type: Book Extent: 1 online resource (ii, 589 pages), illustrations (black and white) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Chromatography and capillary electrophoresis in food analysis. (©1999) Other Names: Sørensen, H (Hilmer) Record Type: Book Extent: 1 online resource (xvii, 470 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Instrumental methods for quality assurance in foods. (2017) Other Names: Fung, Daniel Yee-Chak, 1942-; Matthews, Richard F, 1929- Record Type: Book Extent: 1 online resource (328 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Volatile compounds in foods and beverages. (2017) Other Names: Maarse, H Record Type: Book Extent: 1 online resource (784 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗