Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
Caterina Barone
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Analytical Methods for the Assessment of Maillard Reactions in Foods
Rajeev K. Singla
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Chemistry of Maillard Reactions in Processed Foods
Salvatore Parisi
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Salvatore Parisi
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Traceability in the Dairy Industry in Europe : Theory and Practice
Ignazio Mania
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Raw Material Scarcity and Overproduction in the Food Industry
Suresh D. Sharma
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Suresh D. Sharma
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Maillard Reaction in Foods : Mitigation Strategies and Positive Properties
Salvatore Parisi
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Chemistry and Hygiene of Food Gases
Pasqualina Lagana
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Handbook of Humidity Measurement : Methods, Materials and Technologies, Three-Volume Set
Ghenadii Korotcenkov
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Handbook of Humidity Measurement, Volume 3 : Sensing Materials and Technologies
Ghenadii Korotcenkov
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Ghenadii Korotcenkov
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Handbook of Humidity Measurement, Volume 2 : Electronic and Electrical Humidity Sensors
Ghenadii Korotcenkov
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Handbook of Humidity Measurement, Volume 2 : Electronic and Electrical Humidity Sensors
Ghenadii Korotcenkov
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Handbook of Humidity Measurement, Volume 1 : Spectroscopic Methods of Humidity Measurement
Ghenadii Korotcenkov
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Chemical Sensors Fundamentals Of Sensing Materials; Vol.1 General Approaches
Ghenadii Korotcenkov
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Chemical Sensors Fundamentals Of Sensing Materials; Vol.3 Polymers And Other Materials
Ghenadii Korotcenkov
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Chemical Sensors Vol1: Microstructural Characterization and Modeling of Metal Oxides
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Chemical Sensors, Vol 2: Conductometric-Type Sensors
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Chemical Sensors, Vol 3: Solid State Devices
Ghenadii Korotcenkov
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Chemical Sensors : Simulation and Modeling Volume 4: Optical Sensors
Ghenadii Korotcenkov
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