Showing 201 - 220 results of 336 for search '"Food Science."', query time: 0.05s Refine Results
  1. 201
    Yellow Alkaline Noodles Processing Technology and Quality Improvement /
    Subjects: “...Food science. 566222...”
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  2. 202
    High Calorie Diet and the Human Brain Metabolic Consequences of Long-Term Consumption /
    by Farooqui, Akhlaq A.
    Published in Springer eBooks (2015)
    Subjects: “...Food science. 566222...”
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  3. 203
    Food in the Internet Age
    Subjects: “...Food science. 566222...”
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  4. 204
    Glycoscience Chemistry and Chemical Biology /
    by Fraser-Reid, Bertram O.
    Published in Springer eBooks (2008)
    Subjects: “...Food science 566222...”
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  5. 205
    Class 2-3.2 Transferases, Hydrolases EC 2-3.2 /
    Published in Springer eBooks (2013)
    Subjects: “...Food science. 566222...”
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  6. 206
    Class 3.4-6 Hydrolases, Lyases, Isomerases, Ligases EC 3.4-6 /
    Published in Springer eBooks (2013)
    Subjects: “...Food science. 566222...”
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  7. 207
    Class 1 Oxidoreductases EC 1 /
    Published in Springer eBooks (2013)
    Subjects: “...Food science. 566222...”
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  8. 208
    Novel Technologies in Food Science Their Impact on Products, Consumer Trends and the Environment /
    Published in Springer eBooks (2012)
    Subjects: “...Food science. 566222...”
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  9. 209
    Gas Sensing Fundamentals
    Published in Springer eBooks (2014)
    Subjects: “...Food science. 566222...”
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  10. 210
    Lactic Acid Bacteria Fundamentals and Practice /
    Published in Springer eBooks (2014)
    Subjects: “...Food science. 566222...”
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  11. 211
    Gas Sensing Fundamentals
    Published in Springer eBooks (2014)
    Subjects: “...Food science. 566222...”
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  12. 212
    Drying of Porous Materials
    by Kowalski, Stefan Jan
    Published in Springer e-books (2007)
    Subjects: “...Food science 566222...”
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  13. 213
    Lipids, Lipophilic Components and Essential Oils from Plant Sources
    Published in Springer eBooks (2012)
    Subjects: “...Food science. 566222...”
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  14. 214
    Molecular Genetic Approaches to Maize Improvement
    by Nagata, Toshiyuki
    Published in Springer eBooks (2009)
    Subjects: “...Food science 566222...”
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  15. 215
    Molluscan Shellfish Safety
    Published in Springer eBooks (2014)
    Subjects: “...Food science. 566222...”
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  16. 216
    Synthetic Polymeric Membranes Characterization by Atomic Force Microscopy /
    by Khulbe, K. C.
    Published in Springer eBooks (2008)
    Subjects: “...Food science 566222...”
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  17. 217
    Genes on the Menu Facts for Knowledge-Based Decisions /
    by Pechan, Paul Michael
    Published in Springer e-books (2005)
    Subjects: “...Food science 566222...”
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  18. 218
    From Sugar to Splenda A Personal and Scientific Journey of a Carbohydrate Chemist and Expert Witness /
    by Fraser-Reid, Bert
    Published in Springer eBooks (2012)
    Subjects: “...Food science. 566222...”
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  19. 219
    Sustainable Protein Production and Consumption: Pigs or Peas?
    by Aiking, Harry
    Published in Springer e-books (2006)
    Subjects: “...Food science 566222...”
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  20. 220
    Learning from Nature How to Design New Implantable Biomaterialsis: From Biomineralization Fundamentals to Biomimetic Materials and Processing Routes Proceedings of the NATO Advanced Study Institute, held in Alvor, Algarve, Portugal, 13вЂ"24 October 2003 /
    by Reis, R. L.
    Published in Springer e-books (2005)
    Subjects: “...Chemistry/Food Science, general 303270...”
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