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Subject: "Chemistry."
Author/Creator: Is
Is Is Not
American Chemical Society. Division of Agricultural and Food Chemistry, sponsoring body
LC Class: Is
Is Is Not
T - Technology

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Online Results (65)
1.
Chemistry of food packaging
Published
Washington, DC : American Chemical Society, 1974.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
2.
Chemistry of winemaking
Published
Washington, DC : American Chemical Society, 1974.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
3.
Disposal and decontamination of pesticides : a symposium
Published
Washington, DC : American Chemical Society, 1978.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
4.
Microemulsions and emulsions in foods
Published
Washington, DC : American Chemical Society, 1991.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
5.
Chemistry, texture, and flavor of soy
Published
Washington, DC : American Chemical Society, 2010.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
6.
Flavor encapsulation
Published
Washington, DC : American Chemical Society, 1988.
Online
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Location
Yale Internet Resource >> None
Format
Books / Online
7.
Flavor technology : physical chemistry, modification, and process
Published
Washington, DC : American Chemical Society, 1997.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
8.
Chemistry and function of pectins
Published
Washington, DC : American Chemical Society, 1986.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
9.
Food protein deterioration : mechanisms and functionality : based on a symposium sponsored by the ACS Division of Agricultural and Food Chemistry at the 182nd Meeting of the American Chemical Society, New York, New York, August 23-28, 1981
Published
Washington, DC : American Chemical Society, 1982.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
10.
Encapsulation and controlled release of food ingredients
Published
Washington, DC : American Chemical Society, 1995.
Online
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Location
Yale Internet Resource >> None
Format
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11.
Flavors in noncarbonated beverages
Published
Washington, DC : American Chemical Society, 2010.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
12.
Food related enzymes : a symposium
Published
Washington, DC : American Chemical Society, 1974.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
13.
Chemistry of food, food supplements, and food contact materials : from production to plate
Published
Washington, DC : American Chemical Society, 2014.
Online
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Location
Yale Internet Resource >> None
Format
Books / Online
14.
Chemistry of food, food supplements, and food contact materials : from production to plate
Published
Washington, DC : American Chemical Society, 2014.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
15.
Color quality of fresh and processed foods
Published
Washington, DC : American Chemical Society, 2008.
Online
Online book
Location
Yale Internet Resource >> None
Format
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16.
Chemistry and physiology of selected food colorants
Published
Washington, DC : American Chemical Society, 2001.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
17.
Chemistry of wine flavor
Published
Washington, DC : American Chemical Society, 1998.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
18.
Food proteins : improvement through chemical and enzymatic modification : symposium
Published
Washington, DC : American Chemical Society, 1977.
Online
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Location
Yale Internet Resource >> None
Format
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19.
Functionality and protein structure : based on a symposium
Published
Washington, DC : American Chemical Society, 1979.
Online
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Location
Yale Internet Resource >> None
Format
Books / Online
20.
Micro/nanoencapsulation of active food ingredients
Published
Washington, DC : American Chemical Society, 2009.
Online
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Location
Yale Internet Resource >> None
Format
Books / Online
21.
Modern extraction techniques : food and agricultural samples
Published
Washington, DC : American Chemical Society, 2006.
Online
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Location
Yale Internet Resource >> None
Format
Books / Online
22.
Hispanic foods : chemistry and flavor
Published
Washington, DC : American Chemical Society, 2006.
Online
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Location
Yale Internet Resource >> None
Format
Books / Online
23.
Flavor-food interactions : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 208th National Meeting of the American Chemical Society, Washington, DC, August 21-25, 1994
Published
Washington, DC : American Chemical Society, 1996.
Online
Online book
Location
Yale Internet Resource >> None
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Books / Online
24.
Controlling maillard pathways to generate flavors
Published
Washington, DC : American Chemical Society, 2010.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
25.
Lipids in food flavors
Published
Washington, DC : American Chemical Society, 1994.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online