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Foods for health in the 21st century a roadmap for the future
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CULINOLOGY THE INTERSECTION OF CULINARY ART AND FOOD SCIENCE
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FOOD IMMUNOCHEMISTRY AND IMMUNOLOGY
LIBING WANG AND CHUANLAI XU2012 年出版403 页ISBN：9787030338174
本书首先介绍了免疫化学的基本原理，着重介绍了免疫分析技术，结合食品科学的特色，分别介绍了食品中典型残留物的免疫分析技术，并辅以应用实例，内容主要包括抗原抗体反应基本原理、抗体的制备与分离纯化技术、抗体...
Nondestructive food evaluation : techniques to analyze properties and quality
edited by Sundaram Gunasekaran.2001 年出版423 页ISBN：0824704533
Eco-materials processing and design XV selected
peer reviewed papers from the 15th International Symposium on Eco-Materials Processing and Design (ISEPD 2014)2222 年出版0 页ISBN：
Flavor from food to behaviors wellbeing and health
P. (Patrick) Etie vant editor Elisabeth Guichard editor Christian Salles editor Andre e Voilley editor2016 年出版430 页ISBN：0081002957
THE RECIPE CLUB A TALE OF FOOD AND FRIENDSHIP
ANDREA ISRAEL AND NANCY GARFINKEL2009 年出版363 页ISBN：0982349205
Food science sourcebook second edition part.1: terms and descriptions
1991 年出版831 页ISBN：0442007760
SOHN INTERNATIONAL SYMPOSIUM ADVANCED PROCESSING OF METALS AND MATERIALS VOLUME 2 THERMO AND PHYSICO
2006 年出版665 页ISBN：9780873396356
