Food Chemistry • Food Physics
Food Testing • Food Analysis

Advances in Food Diagnostics (Nollet) 198.95
Amorphous Food and Pharmaceutical Systems (Levine) 207.00
Analysis of Antioxidant-Rich Phytochemicals (Xu) 198.95
Analysis of Endocrine Disrupting Compounds in Food (Nollet) 228.95
Analysis of Food Constituents (Multon) 221.95
Analytical Chemistry in a GMP Environment (Miller) 129.00
Analytical Chemistry of Foods (James) 83.95
Analytical Methods for Food Additives (Wood/Foster/Damant/Key) 288.95
Analytical Methods for Food and Dairy Powders (Schuck) 198.95
Analytical Methods of Food Authentication (Ashurst) 178.00
Analyzing Food for Nutrition Labeling and Hazardous Contaminants (Jeon) 238.95
Applications of Vibrational Spectroscopy in Food Science, 2-Volume Set (Li-Chan) 359.00
Aptamers in Bioanalysis (Mascini) 117.95
Chemical Analysis of Antibiotic Residues in Food (Wang) 109.00
Chemical Physics of Food (Belton) 223.95
Compendium of Methods for the Microbiological Examination of Foods (Downes) 189.95
Composition of Foods, 6th Summary Edition (McCance and Widdowson) 108.00
Comprehensive Handbook of Calorimetry and Thermal Analysis (Sorai) 299.00
Detecting Allergens in Food (Koppelman) 248.95
Determination of Chemical Elements in Food (Caroli) 158.95
Extraction of Organic Analytes from Foods (Self) 158.00
Fennema's Food Chemistry, 4th edition (Damodaran) 76.95
Food Analysis, 4th edition (Nielsen) 88.95
Food Analysis Laboratory Manual, 2nd edition (Nielsen) 58.95
Food Analysis by HPLC, 3rd edition (Nollett) 248.95
Food Authenticity and Traceability (Lees) 298.95
Food Biosensor Analysis (Wagner) 188.95
Food Chemical Composition: Dietary Significance in Food Manufacturing (Hutton) 74.00
Food Chemistry, 4th edition (Belitz) 108.00
Food Composition and Nutrition Tables, 7th edition 208.95
Food Physics: Physical Properties - Measurement and Applications (Figura) 138.00
Food Properties Handbook, 2nd edition (Rahman) 163.95
Handbook of Analysis of Active Compounds in Functional Foods (Nollet) 188.95
Handbook of Basic Tables for Chemical Analysis 2nd edition (Bruno) 128.95
Handbook of Elemental Speciation Volume 2: Species in the Environment, Food, Medicine and Occupational Health (Cornelis) 429.00
Handbook of Food Analysis Instruments (Otles) 169.95
Handbook of Food Analytical Chemistry • 2 Volume Set (Wrolstad, Decker, Schwartz, Sporns) 314.00
Handbook of Food Analytical Chemistry • Water, Proteins, Enzymes, Lipids, and Carbohydrates (Wrolstad, Decker, Schwartz, Sporns) 184.00
Handbook of Food Analytical Chemistry • Pigments, Colorants, Flavors, Texture, and Bioactive Food Components (Wrolstad, Decker, Schwartz, Sporns) 184.00
Handbook of GC/MS: Fundamentals and Applications, 2nd edition (Hubschmann) 284.00
Handbook of Microbiological Media for the Examination of Food, 2nd edition (Atlas) 158.95
Handbook of Muscle Foods Analysis (Nollet) 179.95
Handbook of Processed Meats and Poultry Analysis (Nollett) 208.95
Handbook of Water Analysis, 2nd edition (Nollet) 288.95
High Performance Capillary Electrophoresis (Khaledi) 249.00
Image Analysis of Food Microstructure (Russ) 198.95
Ion Chromatography, 4th edition (Fritz) 165.00
Magnetic Resonance in Food Science: Challenges in a Changing World (Guojónsdóttir) 198.00
Magnetic Resonance in Food Science: The Multivariate Challenge (Englesen) 244.00
Methods of Analysis of Food Components and Additives (Otles) 188.95
Microbiological Analysis of Red Meat, Poultry and Eggs (Mead) 228.95
Modern Analytical Methodologies in Fat- and Water-Soluble Vitamins (Song) 204.00
Moisture Sorption: Practical Aspects of Isotherm Measurement and Use, 2nd edition (Bell and Labuza) 78.00
Molecular and Cell Biology of Yeasts (Walton) 298.00
Molecular Biological and Immunological Techniques and Applications for Food Chemistr (Popping) 124.00
Near-Infrared Spectroscopy in Food Science and Technology (Ozaki) 98.95
Near-Infrared Technology in the Agricultural and Food Industries, 2nd edition (Williams) 194.00
New Physico-Chemical Techniques for Characterizing Complex Food Systems (Dickinson) 198.00
Nondestructive Food Evaluation: Techniques to Analyze Properties and Quality (Gunasekaran) 198.95
Practical Spectroscopy in Agriculture and Food Science (Posudin) 64.00
Principles of Food Chemistry 3rd edition (deMan) 108.00
Properties of Water in Foods ISOPOW6 (Reid) 198.00
Quality in the Food Analysis Laboratory (Wood) 131.00
Rapid Food Analysis and Hygiene Monitoring: kitz, Instruments and Systems (Raugel) 498.00
Rapid Methods for Biological and Chemical Contaminants in Food and Feed
(Van Amerongen)
Statistical Methods in Analytical Chemistry 2nd edition (Meier and Zund) 152.95
Stirring: Theory and Practice (Zlokarnik) 269.00
Troubleshooting and Maintenance Guide for Gas Chromatographers, 4th edition (Rood) 144.00
Understanding and Controlling the Microstructure of Complex foods (McClements) 339.00
Volatile Compounds in Foods and Beverages (Maarse) 308.95
Water Activity in Foods: Fundamentaals and Applications (Barbosa-Cánovas) 228.95
Water in Foods and Biological Materials: A Nuclear Magnetic Resonance Approach (Ruan) 238.95
Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (Reid) 238.95
Water Properties of Food, Pharmaceutical and Biological Materials (Buera) 198.95
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