Biblioteca - Egas Moniz -

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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.
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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3.
The chemical analysis of foods / David Pearson Monografia Publication Edinburgh : Churchill Livingstone, 1976 LocationBiblioteca Egas Moniz Availability Reference (1).

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4.
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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5.
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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6.
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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 LocationBiblioteca Egas Moniz Availability No copies available Withdrawn (1).

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7.
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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8.
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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9.
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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10.
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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11.
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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12.
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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13.
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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14.
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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15.
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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16.
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.
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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18.
Food biochemistry and food processing ; ed. lit. Benjamin K. Simpson ; colab. Leo M. L. Nollet... [et al.] Monografia Publication Ames, Iowa : Wiley-Blackwell, 2012 Description XII, 896 p. : il. ; 28 cm LocationBiblioteca Egas Moniz Availability Available (1).

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19.
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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20.
Des macro-nutriments alimentaires à la santé de l'homme / Daniel Tomé Monografia Publication Bruxelles : Institut Danone, 1995 Description VI, 106 p. : il. ; 24 cm LocationBiblioteca Egas Moniz Availability Available (1).

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