Biblioteca - Egas Moniz -

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21.
Analysis of food spices : identification and authentication / ed. lit. Leo M. L. Nollet, Javed Ahmad, Javed Ahamad Monografia Publication Boca Raton : CRC Press, 2024 [i.e. 2023] Description XVIII, 317 p. : il. ; 26 cm LocationBiblioteca Egas Moniz Availability Available (1).

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22.
Sensory evaluation techniques / Morten Meilgaard, Gail Vance Civille, B. Thomas Carr Monografia Publication Boca Raton : CRC Press, 1999 Description [18], 387 p. : il. ; 26 cm LocationBiblioteca Egas Moniz Availability Available (1).

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23.
Sensory analysis for food and beverage quality control / ed. lit. David Kilcast Monografia Publication Cambridge : Woodhead PublishingBoca Raton : CRC Press, 2010 Description XXV, 373 p. : il. ; 24 cm LocationBiblioteca Egas Moniz Availability Available (1).

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24.
Sensory evaluation practices / Herbert Stone, Rebecca N. Bleibaum, Heather A. Thomas Monografia Publication Amsterdam : Academic Press. Elsevier, 2012 Description X, 438 p. : il. ; 24 cm LocationBiblioteca Egas Moniz Availability Available (1).

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25.
La couleur des aliments : de la théorie à la pratique / dir. Muriel Jacquot, Philippe Fagot, Andrée Voilley Monografia Publication Paris : Lavoisier, 2012 Description XXXV, 472 p. : il. ; 25 cm LocationBiblioteca Egas Moniz Availability Available (1).

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26.
Sensory evaluation practices / Herbert Stone, Rebecca N. Bleibaum, Heather A. Thomas Monografia Publication London : Academic Press. Elsevier, 2021 Description XIII, 466 p. : il. ; 24 cm LocationBiblioteca Egas Moniz Availability Available (1).

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27.
Advances of spectrometric techniques in food analysis and food authentication implemented with chemometrics / ed. lit. Ioannis K. Karabagias Monografia Publication Basel : MDPI - Multidisciplinary Digital Publishing Institute, 2020 Description VII, 135 p. ; 25 cm LocationBiblioteca Egas Moniz Availability Available (1).

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28.
Chemical and functional properties of food components / ed. lit. Zdzislaw E. Sikorski Monografia Publication Boca Raton : CRC Press, 2002 Description [12], 367 p. : il. ; 24 cm LocationBiblioteca Egas Moniz Availability Available (1).

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29.
Sensory evaluation of food : principles and practices / Harry T. Lawless, Hildegarde Heymann Monografia Publication New York : Springer, 2010 Description XXIII, 596 p. : il. ; 27 cm LocationBiblioteca Egas Moniz Availability Available (1).

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30.
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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31.
Authenticity of foods of plant origin / ed. lit. Konstantinos Kotsanopoulos Monografia Publication Boca Raton : CRC Press, 2022 Description X, 286 p. ; 24 cm LocationBiblioteca Egas Moniz Availability Available (1).

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32.
Análisis de los nutrientes de los alimentos / D. R. Osborne, P. Voogt ; trad. Andrés Marcos Barrado Monografia Publication Zaragoza : Acribia, 1986 Description XIII, 258 p. : il. ; 24 cm LocationBiblioteca Egas Moniz Availability Available (1).

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33.
Novel food processing : effects on rheological and functional properties / ed. lit. Jasim Ahmed... [et al.] Monografia Publication Boca Raton : CRC Press, 2010 Description XVII, 491 p. : il. ; 26 cm LocationBiblioteca Egas Moniz Availability Available (1).

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34.
Descriptive analysis in sensory evaluation / ed. lit. Sarah E. Kemp., Joanne Hort, Tracey Hollowood Monografia Publication Hoboken : Wiley Blackwell, 2018 Description XX, 724 p. ; 25 cm LocationBiblioteca Egas Moniz Availability Available (1).

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35.
Sensory evaluation techniques / Morten C. Meilgaard, Gail Vance Civille, B. Thomas Carr Monografia Publication Boca Raton : CRC Press, 2019 Description XXIX, 600 p. : il., figuras ; 26 cm LocationBiblioteca Egas Moniz Availability Available (1).

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36.
Analysis of sensory properties in foods / ed. lit. Edgar Chambers Monografia Publication Basel : MDPI - Multidisciplinary Digital Publishing Institute, 2019 Description VII, 122 p. ; 25 cm LocationBiblioteca Egas Moniz Availability Available (1).

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37.
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Bioactive compounds in foods / ed. lit. John Gilbert, Hamide Z. Senyuva Monografia Publication Chichester : Blackwell, 2008 Description XVI, 409 p. : il. ; 25 cm LocationBiblioteca Egas Moniz Availability Available (1). Reference (1).

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38.
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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39.
Sensory and consumer research in food product and development / Howard R. Moskowitz, Jacqueline H. Beckley, Anna V. A. Resurreccion Monografia Publication Ames, Iowa : IFT Press : Wiley-Blackwell, 2012 Description XIII, 424 p. : il. ; 25 cm LocationBiblioteca Egas Moniz Availability Available (1).

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40.
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Caracterização química e avaliação da atividade biológica da framboesa (Rubus idaeus L.) [Tese] : contribuição para o desenvolvimento de uma alegação de saúde / Maria Madalena Morais Bettencourt da Câmara Correia Monografia Publication [Lisboa] : Faculdade de Farmácia. Universidade de Lisboa, 2016 Description 276 p. : il. ; 30 cm + 1 CD-ROM LocationBiblioteca Egas Moniz Availability Reference (1).

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