Physical chemistry of foods /

• Schwartzberg, Henry G.
• Hartel, Richard W., 1951-
• Institute of Food Technologists.

• Food -- Composition

• M. Dekker,

• IFT basic symposium series

• 0824786939

• Chocolate
• Sensory evaluation practices
• Physical properties of foods and food processing systems
• Sensory evaluation of food principles and practices
• Laboratory methods for sensory analysis of food
• HPLC in food analysis
• Introduction to the chemical analysis of foods
• Vitamin C its chemistry and biochemistry
• Guidelines for sensory analysis in food product development and quality control
• Basic gas chromatography
• Analytical chemistry of foods
• Sensory evaluation of food theory and practice
• Dietary reference values a guide
• McCance and Widdowsons the composition of foods
• science of food
• Guidelines for sensory analysis in food product development and quality control
• Experimental food science
• Hygiene for management a text for food hygiene courses
• Dietary reference values for food energy and nutrients for the United Kingdom
• Human nutrition
• Essential statistics
• Human nutrition a health perspective
• Human nutrition and dietetics