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Author/Creator: Is
Is Is Not
American Chemical Society. Division of Agricultural and Food Chemistry, sponsoring body
Subject: Is
Is Is Not
Food Analysis

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Current results range from 1950 to 2019

1.
Chemistry of Korean foods and beverages
Published
Washington, DC : American Chemical Society, 2019.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
2.
Sex, smoke, and spirits : the role of chemistry
Published
Washington, DC : American Chemical Society, 2019.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
3.
Browned flavors : analysis, formation, and physiology
Published
Washington, DC : American Chemical Society, 2016.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
4.
Browned flavors : analysis, formation, and physiology
Published
Washington, DC : American Chemical Society, 2016.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
5.
The chemical sensory informatics of food : measurement, analysis, integration
Published
Washington, DC : American Chemical Society, 2015.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
6.
The chemical sensory informatics of food : measurement, analysis, integration
Published
Washington, DC : American Chemical Society, 2015.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
7.
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
8.
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
9.
Food additives and packaging
Published
Washington, DC : American Chemical Society, 2014.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
10.
Food additives and packaging
Published
Washington, DC : American Chemical Society, 2014.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
11.
Carotenoid cleavage products
Published
Washington, DC : American Chemical Society, 2013.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
12.
Carotenoid cleavage products
Published
Washington, DC : American Chemical Society, 2013.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
13.
Physical methods in food analysis
Published
Washington, DC : American Chemical Society, 2013.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
14.
Physical methods in food analysis
Published
Washington, DC : American Chemical Society, 2013.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
15.
Hispanic foods : chemistry and bioactive compounds
Published
Washington, DC : American Chemical Society, 2012.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
16.
Hispanic foods : chemistry and bioactive compounds
Published
Washington, DC : American Chemical Society, 2012.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
17.
Recent advances in the analysis of food and flavors
Published
Washington, DC : American Chemical Society, 2012.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
18.
Recent advances in the analysis of food and flavors
Published
Washington, DC : American Chemical Society, 2012.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
19.
Progress in authentication of food and wine
Published
Washington, DC : American Chemical Society, 2011.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
20.
Volatile sulfur compounds in food
Published
Washington, DC : American Chemical Society, 2011.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
21.
Controlling maillard pathways to generate flavors
Published
Washington, DC : American Chemical Society, 2010.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
22.
Intentional and unintentional contaminants in food and feed
Published
Washington, DC : American Chemical Society, 2009.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
23.
Food flavor : chemistry, sensory evaluation, and biological activity
Published
Washington, DC : American Chemical Society, 2008.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
24.
Functional food and health
Published
Washington, DC : American Chemical Society, 2008.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
25.
Hispanic foods : chemistry and flavor
Published
Washington, DC : American Chemical Society, 2006.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online