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- The Science of Bakery Products, Chapter 3 Raw Materials
, 2007
, Pages 56-134
- The Science of Sugar Confectionery, Subject index. W. P. Edwards
, 2000
, Pages 158-166
- Saltmarsh's Essential Guide to Food Additives (5), Appendix
, 2021
, Pages 269-277
- The Science of Sugar Confectionery, Emulsifiers, colours and flavours. W. P. Edwards
, 2000
, Pages 59-80
- Food Biosensors, CHAPTER 20 Food Biosensors: Perspective, Reliability, Selectivity, Response Time, Quality Control, and Cost-Effectiveness. Elif Burcu Bahadır, Mustafa Kemal Sezgintürk
, 2017
, Pages 463-513
- Antimicrobial Materials for Biomedical Applications, Chapter 16 Antimicrobial Activities of Fatty Acids and their Derivatives. Sanjit Kanjilal, Shiva Shanker Kaki
, 2019
, Pages 457-480
- Essential Guide to Food Additives (4), CHAPTER 6 E Numbers
, 2013
, Pages 91-276