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
80 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
- Carpathian journal of food science and technology
- 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 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
- Chinese food science
- Composition of foods, raw, processed, prepared
- Controlling Maillard pathways to generate flavors
- Cooking for geeks : real science, great cooks, and good food
- Current opinion in food science
- Electronic journal of environmental, agricultural and food chemistry : EJEAFChe
- Emirates journal of food and agriculture
- Emirates journal of food and agriculture
- Essentials of food science
- European food research & technology
- Fast liquid chromatography-mass spectrometry methods in food and environmental analysis
- Flavor quality, objective measurement : a symposium
- Flavour
- Food & function
- Food : the chemistry of its components
- Food analytical methods
- Food and agricultural immunology
- Food and nutrition sciences
- 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 biophysics
- Food biosensors
- Food chemical news
- 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
- Innovative Romanian food biotechnology
- International food identification code : manual for nutrition
- International journal of food properties
- International journal of food sciences and nutrition
- Introductory food chemistry
- Italian journal of food science : IJFS = Rivista italiana di scienza degli alimenti
- Journal of agricultural and food chemistry
- Journal of food and nutrition research
- Journal of food composition and analysis
- Journal of food engineering
- Journal of food measurement & characterization
- Journal of food process engineering
- Journal of food safety
- Kharchova nauka i tekhnolohii︠a︡
- MS
- 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
- Qualities of food
- 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 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
- Trace element analysis of food and diet
- 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
- Yao wu shi pin fen xi : Journal of food and drug analysis
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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>
