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21.
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Assay of iodine in foodstuffs : methods and applications / Jan Kucera
Analítico
Availability
No copies available
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22.
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Food : the definitive guide / Tom Coultate, Jill Davies
Monografia
Publication
Cambridge : Royal Society of Chemistry, 1994
Description
167 p. : il. ;
23 cm
LocationBiblioteca Egas Moniz
Availability
Available (1).
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23.
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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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24.
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Chemistry and technology of honey production / Ettore Baglio
Monografia
Publication
Cham [switzerland] : Springer, 2018
Description
VI, 40 p. : il. ;
24 cm
LocationBiblioteca Egas Moniz
Availability
Available (1).
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25.
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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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26.
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Berry fruit phytochemicals / Luke R. Howard, Tiffany J. Hager
Analítico
Availability
No copies available
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27.
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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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28.
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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.
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Food chemistry / H.-D. Belitz, W. Grosch, P. Schieberle ; trad. M. M. Burghagen
Monografia
Publication
Berlin : Springer, 2004
Description
XLIV, 1070 p. : il. ;
24 cm
LocationBiblioteca Egas Moniz
Availability
Available (1).
Reference (1).
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30.
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Food chemistry / H.-D. Belitz, W. Grosch ; trad. M. M. Burghagen... [et al.]
Monografia
Publication
Berlin : Springer, 1999
Description
XLII, 992 p. : il. ;
24 cm
LocationBiblioteca Egas Moniz
Availability
Available (1).
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31.
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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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32.
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Food lipids : chemistry, nutrition and biotechnology / ed. lit. Casimir C. Akoh, David B. Min
Monografia
Publication
New York : Marcel Dekker, 1998
Description
XI, 816 p. : il. ;
26 cm
LocationBiblioteca Egas Moniz
Availability
Available (1).
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33.
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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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34.
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Introduction a la biochimie et a la technologie des aliments / Jean-Claude Cheftel, Henri Cheftel, Pierre Besançon
Monografia
Publication
Paris : Technique et Documentation Lavoisier, 1977
Description
2 vol. : il. ;
25 cm
LocationBiblioteca Egas Moniz
Availability
Available (2).
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35.
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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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36.
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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).
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