Food -- Analysis
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The concept Food -- Analysis represents the subject, aboutness, idea or notion of resources found in University of Missouri Libraries.
The Resource
Food -- Analysis
Resource Information
The concept Food -- Analysis represents the subject, aboutness, idea or notion of resources found in University of Missouri Libraries.
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- Food -- Analysis
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- http://id.worldcat.org/fast/00930460
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- fast
62 Items that share the Concept Food -- Analysis
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- A modified monomolecular film test for micro-quantities of lipids in foods
- Advanced mass spectrometry for food safety and quality
- Analytical methods in the food industry : a collection of the papers presented at the Symposium on Analytical Methods in the Food Industry held by the Divisions of Analytical Chemistry and Agricultural and Food Chemistry of the American Chemical Society at the 115th national meeting in San Francisco, March 28 to April 1, 1949
- Authentication of food and wine
- Bioactive compounds in foods : effects of processing and storage
- Browned flavors : analysis, formation, and physiology
- Carotenoid cleavage products
- Chemical analysis of food : techniques and applications
- Chemical markers for processed and stored foods : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 210th National Meeting of the American Chemical Society, Chicago, Illinois, August 20-24, 1995
- Chemistry of Korean foods and beverages
- Chemistry of food, food supplements, and food contact materials : from production to plate
- Chemistry's role in food production and sustainability : past and present
- Chemistry, texture, and flavor of soy
- Composition of foods, raw, processed, prepared
- Controlling Maillard pathways to generate flavors
- Cooking for geeks : real science, great cooks, and good food
- EDRO SARAP research technical reports
- Emirates journal of food and agriculture
- Essentials of food science
- FASTER Act of 2020 : report (to accompany H.R. 2117)
- Fast liquid chromatography-mass spectrometry methods in food and environmental analysis
- Flavor quality, objective measurement : a symposium
- Food & function
- Food : the chemistry of its components
- Food and packaging interactions : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 193rd Meeting of the American Chemical Society, Denver, Colorado, April 5-10, 1987
- Food and packaging interactions II : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 200th National Meeting of the American Chemical Society, Washington, D.C., August 25-31, 1990
- Food biosensors
- Food chemistry
- Food control
- Food flavor : chemistry, sensory evaluation, and biological activity
- Food frying : chemistry, biochemistry, and safety
- Food safety : developments, policies, programs, and research, Volume 3
- Food science and technology international
- Food taste chemistry : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the ACS/CSJ Chemical Congress, Honolulu, Hawaii, April 2-6, 1979
- Functionality and protein structure : based on a symposium
- General principles of food sanitation
- Gourmet lab : the scientific principles behind your favorite foods
- Handbook of food structure development
- Hispanic foods : chemistry and bioactive compounds
- Hispanic foods : chemistry and flavor
- Immunoassays for residue analysis : food safety : developed from a symposium sponsored by the Division of Agriculture and Food Chemistry at the 209th National Meeting of the American Chemical Society, Anaheim, California, April 2-7, 1995
- Innovative Romanian food biotechnology
- International food identification code : manual for nutrition
- Introductory food chemistry
- Journal of agricultural and food chemistry
- Journal of food composition and analysis
- Journal of food engineering
- Journal of food measurement & characterization
- Journal of food process engineering
- McDonald's food : the facts
- Microbiological requirements and methodology for food in military and federal specifications
- Molecular biological and immunological techniques and applications for food chemists
- New analytical approaches for verifying the origin of food
- Physical methods in food analysis
- Progress in authentication of food and wine
- Quality factors of fruits and vegetables : chemistry and technology : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 196th National Meeting of the American Chemical Society, Los Angeles, California, September 25-30, 1988
- Recent advances in the analysis of food and flavors
- The image processing handbook
- The science of cooking
- Thermal generation of aromas : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 196th Meeting of the American Chemical Society, Los Angeles, California, September 25-30, 1988
- Volatile sulfur compounds in food
- Xenobiotics in foods and feeds : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the 184th Meeting of the American Chemical Society, Kansas City, Missouri, September 12-17, 1982
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.library.missouri.edu/resource/kl0Firq835c/" typeof="CategoryCode http://bibfra.me/vocab/lite/Concept"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.library.missouri.edu/resource/kl0Firq835c/">Food -- Analysis</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.library.missouri.edu/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.library.missouri.edu/">University of Missouri Libraries</a></span></span></span></span></div>
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.library.missouri.edu/resource/kl0Firq835c/" typeof="CategoryCode http://bibfra.me/vocab/lite/Concept"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.library.missouri.edu/resource/kl0Firq835c/">Food -- Analysis</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.library.missouri.edu/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.library.missouri.edu/">University of Missouri Libraries</a></span></span></span></span></div>
