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Books on the topic 'Analyse aliments'

Author: Grafiati

Published: 4 June 2021

Last updated: 4 March 2023

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1

Fredot, Emilie. Connaissance des aliments. Tec & Doc Lavoisier, 2005.

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2

Timmer, C. Peter. Analyse de la politique alimentaire. Economica, 1986.

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3

Peace, Diane McClymont. Détection, identification et évaluation des matières étrangères dans les aliments. Santé et bien-être social Canada, 1990.

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4

W, Grosch, ed. Food chemistry. Springer Verlag, 1987.

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5

W, Grosch, ed. Food chemistry. 2nd ed. Springer, 1999.

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6

Shi pin wu xing xue. 2nd ed. Zhongguo qing gong ye chu ban she, 2009.

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7

Belitz, H. D. Lehrbuch der Lebensmittelchemie. 3rd ed. Springer-Verlag, 1987.

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8

Centre collégial de développement de matériel didactique, ed. Apprécier les qualités organoleptiques des aliments. Centre collégial de développement de matériel didactique, 2013.

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9

Choisir son régime et maigrir: Des fiches pour choisir, des fiches pour maigrir, une méthode facile, efficace et personnelle. Dervy, 1994.

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10

L, Fulmer H., and Ontario. Dept. of Agriculture., eds. Breakfast foods: Their chemical composition, digestibility and cost. Dept. of Agriculture, 1997.

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11

Wong, Dominic W. S. Mechanism and theory in food chemistry. Van Nostrand Reinhold, 1989.

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12

Saskatchewan. Dept. of Agriculture., ed. The feeding value of corn: And its comparison with other grains for feeding purposes. J.W. Reid, 1994.

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13

Bien contrôler son poids par une bonne alimentation: Cholestérol, calories, protéines, gras trans. Édimag, 2005.

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14

R, Fennema Owen, ed. Food chemistry. 2nd ed. M. Dekker, 1985.

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15

M, Sullivan Darryl, and Carpenter Donald E, eds. Methods of analysis for nutrition labeling. AOAC International, 1993.

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16

Jeremiah, L. E. Descriptive sensory analysis: The profiling approach. Agriculture and Agri-Food Canada, Research Branch, 1997.

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17

Introduction to food chemistry. CRC Press, 2005.

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18

1939-, Wrolstad Ronald E., ed. Handbook of food analytical chemistry. J. Wiley, 2005.

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19

Lederer, Jean. Alimentation et cancer. 3rd ed. Maloine, 1986.

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20

1963-, Ma Li, and Barletta Blas, eds. Food engineering laboratory manual. Technomic Pub., 1997.

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21

Institute of Medicine (U.S.). Committee on Food Chemicals Codex. Food chemicals codex. 5th ed. National Academy Press, 2003.

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22

Sibbald, I. R. The T.M.E. system of feed evaluation: Methodology, feed composition data and bibliography. Research Branch, Agriculture Canada, 1986.

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23

Food: Biochemistry and nutritional value. Longman Scientific & Technical, 1987.

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24

Moskowitz, Howard R. New directions for product testing and sensory analysis of foods. Food & Nutrition Press, 1985.

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25

R, Heldman Dennis, and Lund Daryl B, eds. Handbook of food engineering. 2nd ed. CRC Press/Taylor & Francis, 2007.

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26

Food analysis. 4th ed. Springer, 2010.

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27

R, Moskowitz Howard, ed. Applied sensory analysis of foods. CRC Press, 1988.

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28

1953-, Arab-Kohlmeier L., Wittler M. 1919-, and Schettler Gotthard, eds. European food composition tables in translation. Springer-Verlag, 1987.

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29

E, Sikorski Zdzisław, ed. Chemical and functional properties of food components. Technomic Pub. Co., 1996.

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30

Weaver, Connie. The food chemistry laboratory: A manual for experimental foods, dietetics, and food scientists. CRC Press, 1996.

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31

Weaver, Connie. The food chemistry laboratory: A manual for experimental foods, dietetics, and food scientists. 2nd ed. CRC Press, 2003.

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32

M, Poste Linda, Larmond Elizabeth, and Canada Agriculture Canada, eds. Laboratory methods for sensory analysis of food. Agriculture Canada], 1991.

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33

Shmuel, Yannai, ed. Dictionary of food compounds with CD-ROM: Additives, flavors, and ingredients. Chapman & Hall/CRC, 2004.

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34

(Editor), Genevieve L. Christen, and J. Scott Smith (Editor), eds. Food Chemistry: Principles and Applications. Science Technology System, 2000.

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35

Food analysis: theory and practice. New Delhi: CBS Publishers and Distributions, 1996.

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36

Méthodes d'analyse sensorielle des aliments en laboratoire. Agriculture Canada, 1991.

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37

Chemical Analysis of Food: Techniques and Applications. Elsevier Science & Technology, 2020.

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38

Pico, Yolanda. Chemical Analysis of Food: Techniques and Applications. Elsevier Science & Technology Books, 2012.

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39

Chemical Analysis of Food: Techniques and Applications. Elsevier Science & Technology Books, 2020.

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40

(Editor), Ronald E. Wrolstad, Terry E. Acree (Editor), Eric A. Decker (Editor), et al., eds. Handbook of Food Analytical Chemistry, Volumes 1 and 2. Wiley-Interscience, 2004.

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41

Food and packaging interactions. American Chemical Society, 1988.

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42

Nollet, Leo M. L., and Janet Alejandra Gutierrez-Uribe. Phenolic Compounds in Food: Characterization and Analysis. Taylor & Francis Group, 2018.

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43

Nollet, Leo M. L., and Janet Alejandra Gutierrez-Uribe. Phenolic Compounds in Food: Characterization and Analysis. Taylor & Francis Group, 2018.

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44

Phenolic Compounds in Food: Characterization and Analysis. Taylor & Francis Group, 2018.

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45

Rechcigl, Miloslav. Handbook of Naturally Occurring Food Toxicants. Taylor & Francis Group, 2018.

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46

Rechcigl, Miloslav. Handbook of Naturally Occurring Food Toxicants. Taylor & Francis Group, 2018.

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47

Rechcigl, Miloslav. Handbook of Naturally Occurring Food Toxicants. Taylor & Francis Group, 2018.

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48

Analytical Chemistry of Foods. Blackie Academic & Professional, 1995.

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49

Robinson, David S. Food: Biochemistry and nutritional value. Wiley, 1987.

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50

Stewart, K. K., and John R. Whitaker. Modern Methods of Food Analysis (Ift Basic Symposium Series). Springer, 1985.

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