Cover Image

Foodomics: advanced mass spectrometry in modern food science and nutrition

Saved in:

Bibliographic Details
Main Author:	Cifuentes, Alejandro (Author)
Format:	Book
Language:	English
Published:	Hoboken John Wiley and Sons 2013
Series:	Wiley Series on Mass Spectrometry
Subjects:	Análisis de alimentos TECNOLOGIA DE ALIMENTOS Nutrición
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

The Maillard reaction in foods and nutrition
by: Waller, George, et al.
Published: (1983)

Advances in food and nutrition research
by: Kinsella, John E
Published: (1989)

Food science in developing countries: selection of unsolved problems
Published: (1974)

Nutritional evaluation of food processing
by: Harris, Robert S, et al.
Published: (1975)

New age nutrition
by: Turchetti. Richard J, et al.
Published: (1974)

Advances in food research
by: Mrak, Emil Marcel, et al.
Published: (1948)

Nutritional evaluation of food processing
by: Harris, Robert S, et al.
Published: (1960)

Modern nutrition in health and disease: dietotherapy
by: Goodhart, Robert S, et al.
Published: (1973)

Food texture
by: Matz, Samuel A.
Published: (1962)

Food microbiology
by: Rose, Anthony H
Published: (1983)

Food service science
by: Smith, Laura Lee W
Published: (1974)

Analyzing food for nutrition labeling and hazardous contaminants
by: Jeon, Ike J, et al.
Published: (1995)

Functional Foods and Biotechnology
Published: (2007)

Let's talk about food: answers to your questions about foods and nutrition
by: White, Philip
Published: (1970)

Food chemistry: a laboratory manual
by: Miller, Dennis D.
Published: (1998)

Fish in nutrition
by: Heen, Eirik, et al.
Published: (1962)

Present knowledge in nutrition
Published: (2001)

Valor nutritivo de los alimentos
by: Fisher, Patty
Published: (1972)

Introducción a la nutrición y el metabolismo
by: Bender, David A
Published: (1993)

Handbook of nutritive value of processed food
by: Rechcigl, Miloslav
Published: (1982)

The food chemistry laboratory: a manual for experimental foods, dietetics, and food scientists
by: Weaver, Connie M, et al.
Published: (2003)

Food composition and analysis
by: Triebold, Howard O, et al.
Published: (1963)

Ingeniería de la industria alimentaria: operaciones de procesado de alimentos
Published: (2002)

Food analysis: theory and practice
by: Pomeranz, Yeshajahu
Published: (1971)

Collodial-scale self-assembly of microcapsules for food
by: Rossier-Miranda, Francisco José
Published: (2010)

Mathematical and statistical methods in food science and technology
by: Granato, Daniel, et al.
Published: (2014)

Physicochemical aspects of food engineering and processing
by: Devahastin, Sakamon
Published: (2011)

Nutritional and safety aspects of food processing
by: Tannenbaum, Steven R
Published: (1979)

Nutrition and feeding of fish
by: Lovell, Tom
Published: (1989)

Engineering properties of foods
by: Rao, M. A, et al.
Published: (1995)

The safety of foods
by: Ayres, J. C, et al.
Published: (1968)

Flavor measurement
by: Ho, Chi-Tang, et al.
Published: (1993)

Functional foods
by: Chadwick, Ruth
Published: (2003)

Elements of food engineering
by: Parker, Milton E.
Published: (1952)

Compendium of food additive specifications
Published: (1992)

Nutrition: a comprehensive treatise
by: Beaton, George H, et al.
Published: (1964)

Principles of food analysis for filth, decomposition, and foreign matter
by: Gorham, J. Richard
Published: (1995)

Food texture and viscosity: concept and measurement
by: Bourne, Malcolm C
Published: (1982)

Amino acid fortification of protein foods
by: Scrimshaw, Nevin S, et al.
Published: (1971)

Fabricated foods
by: Inglett, George E
Published: (1975)