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1.
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The analysis of nutrients in foods
Monografia
Publication
[1978?]
Description
251 p. : il., tabelas ;
25 cm
LocationBiblioteca Egas Moniz
Availability
Available (1).
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2.
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McCance and Widdowson's the composition of foods / ed. lit. B. Holland... [et al.]
Monografia
Publication
Cambridge : Royal Society of Chemistry, 1991
Description
XIII, 462 p. : il., tabelas ;
25 cm
LocationBiblioteca Egas Moniz
Availability
Available (1).
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3.
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Elementos de bromatología descriptiva / Günter Vollmer... [et al.] ; trad. María Marcela González Gross
Monografia
Publication
Zaragoza : Acribia, [1999?]
Description
XXVIII, 644 p. : tabelas ;
24 cm
LocationBiblioteca Egas Moniz
Availability
Available (1).
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4.
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Nutrient content of food portions / Jill Davies, John Dickerson
Monografia
Publication
Cambridge : Royal Society of Chemistry, 1991
Description
V, 74 p. : il., tabelas ;
25 cm
LocationBiblioteca Egas Moniz
Availability
Available (1).
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5.
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The chemical analysis of foods / David Pearson
Monografia
Publication
Edinburgh : Churchill Livingstone, 1976
LocationBiblioteca Egas Moniz
Availability
Reference (1).
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6.
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Food : the chemistry of its components / T. P. Coultate
Monografia
Publication
Cambridge : Royal Society of Chemistry, 2012
Description
XIX, 501 p. : il. ;
23 cm
LocationBiblioteca Egas Moniz
Availability
Available (1).
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7.
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Culinary reactions : the everyday chemistry of cooking / Simon Quellen Field
Monografia
Publication
Chicago : Chicago Review Press, 2012
Description
XV, 238 p. : il. ;
23 cm
LocationBiblioteca Egas Moniz
Availability
Available (1).
Reference (1).
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8.
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Alimentos : a química de seus componentes / T. P. Coultate ; trad. Jeverson Frazzon... [et al.]
Monografia
Publication
Porto Alegre : Artmed, 2004
Description
368 p. ;
23 cm
LocationBiblioteca Egas Moniz
Availability
Available (1).
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9.
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Biochemistry of foods / N. A. Michael Eskin
Monografia
Publication
San Diego : Academic Press, 1990
Description
XIII, 557 p. : il., gráficos ;
23 cm
LocationBiblioteca Egas Moniz
Availability
Available (1).
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10.
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Química do processamento de alimentos / Paulo A. Bobbio, Florinda Orsatti Bobbio
Monografia
Publication
São Paulo : Livraria Varela, 1992
Description
151 p. : il.
LocationBiblioteca Egas Moniz
Availability
No copies available
Withdrawn (1).
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11.
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Química dos alimentos : a base da nutrição / Édira Castello Branco de Andrade Gonçalves
Monografia
Publication
São Paulo : Varela, 2010
Description
130 p. : il. ;
21 cm
LocationBiblioteca Egas Moniz
Availability
Reference (1).
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12.
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McCance and Widdowson's the composition of foods / compil. Food Standards Agency, Institute of Food Research
Monografia
Publication
Cambridge : The Royal Society of ChemistryLondon : Food Standards Agency, 2002
Description
XV, 537 p. : quadros ;
25 cm
LocationBiblioteca Egas Moniz
Availability
Available (1).
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13.
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Kitchen chemistry / Ted Lister ; colab. Heston Blumenthal
Monografia
Publication
London : Royal Society of Chemistry, 2005
Description
XVII, 125 p. : il. color ;
30 cm +
1 CD-ROM
LocationBiblioteca Egas Moniz
Availability
Available (1).
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14.
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La gran guía de la composición de los alimentos / Universidad J. Liebig de Giessen ; trad. Octavi Piulats, Brigitte Hansmann
Monografia
Publication
Barcelona : Integral, 1994
Description
95 p. : il., quadros ;
18 cm
LocationBiblioteca Egas Moniz
Availability
Available (1).
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15.
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Química de los alimentos / dir. Owen R. Fennema ; trad. Bernabé Sanz Pérez... [et al.]
Monografia
Publication
Zaragoza : Acribia, [1993?]
Description
XII, 1095 p. : il., quadros, gráficos ;
24 cm
LocationBiblioteca Egas Moniz
Availability
Available (1).
Reference (1).
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16.
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Food : the chemistry of its components / T. P. Coultate
Monografia
Publication
Cambridge : The Royal Society of Chemistry, 2002
Description
XI, 432 p. : il., tabela ;
25 cm
LocationBiblioteca Egas Moniz
Availability
Available (1).
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17.
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Química de los alimentos : mecanismos y teoría / Dominic W. S. Wong ; trad. Pascual López Lorenzo... [et al.]
Monografia
Publication
Zaragoza : Acribia, 1995
Description
XVIII, 476 p. : il., gráficos ;
24 cm
LocationBiblioteca Egas Moniz
Availability
Available (1).
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18.
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Biochemistry of foods / ed. lit. N. A. Michael Eskin, Fereidoon Shahidi
Monografia
Publication
LondonWalthamSan Diego : Academic Press, 2013
Description
XVII, 565 p. : il. ;
29 cm
LocationBiblioteca Egas Moniz
Availability
Available (1).
Reference (1).
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19.
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Bioquímica de alimentos : teoria e aplicações práticas / coord. Maria Gabriela Bello Koblitz
Monografia
Publication
Rio de Janeiro : Guanabara Koogan, 2008, reimp. 2013
Description
242 p. : il. ;
24 cm
LocationBiblioteca Egas Moniz
Availability
Available (1).
Reference (1).
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20.
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The science of cooking : understanding the biology and chemistry behind food and cooking / Joseph J. Provost... [et al.]
Monografia
Publication
New Jersey[Canada] : Wiley, 2016
Description
XV, 522 p. : il. ;
24 cm
LocationBiblioteca Egas Moniz
Availability
Available (1).
Reference (1).
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