Biblioteca - Egas Moniz -

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21.
Biochemistry and food science / E. N. Ramsden Monografia Publication Cheltenham : Stanley Thornes Publishers, 1995 Description VI, 162 p. : il. ; 27 cm LocationBiblioteca Egas Moniz Availability Available (1).

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22.
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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23.
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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24.
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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25.
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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26.
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Detecção de tecidos de bovino em rações [Dissertação] : contributo para a validação de um método de PCR / Maria Edite da Silva Oliveira Torres Monografia Publication Lisboa : Faculdade de Farmácia da Universidade de Lisboa, 2001 Description XV, 123 f. : il. ; 29 cm LocationBiblioteca Egas Moniz Availability Reference (1).

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27.
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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28.
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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29.
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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30.
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Gorduras / Robert T. Morrison, Robert T. Boyd ; trad. M. Alves da Silva Analítico Availability No copies available

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31.
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Berry fruit phytochemicals / Luke R. Howard, Tiffany J. Hager Analítico Availability No copies available

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32.
Official methods of analysis of AOAC International / ed. lit. William Horwitz, George W. Latimer Jr. Monografia Publication Maryland : AOAC International, 2005 Description 1 vol., pag. var. : il., tabelas ; 29 cm LocationBiblioteca Egas Moniz Availability Available (1).

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33.
Official methods of analysis of AOAC International / ed. lit. Patricia Cunniff Monografia Publication Gaithersburg : AOAC International, 1998 Description 1 vol., pag. var. : il. ; 30 cm LocationBiblioteca Egas Moniz Availability Reference (2).

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34.
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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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.
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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37.
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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38.
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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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39.
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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40.
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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