Biosimilars and Interchangeable Biologics : Tactical Elements
Sarfaraz K. Niazi
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Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent
Suni Mary Varghese
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Raw Material Scarcity and Overproduction in the Food Industry
Suresh D. Sharma
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Chemistry and Hygiene of Food Gases
Pasqualina Lagana
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Food Traceability in Jordan : Current Perspectives
Moawiya A. Haddad
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Food Packaging Hygiene
Caterina Barone
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Microbial Toxins and Related Contamination in the Food Industry
Gabriella Caruso
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Foods of Non-Animal Origin : Chemistry, Technology, Inspection Procedures
Arpan Bhagat
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Chemistry and Food Safety in the EU : The Rapid Alert System for Food and Feed (RASFF)
Salvatore Parisi
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The Chemistry of Thermal Food Processing Procedures
Maria Micali
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Chemical Profiles of Industrial Cow’s Milk Curds
Caterina Barone
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The Chemistry of Frozen Vegetables
Izabela Steinka
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Chemistry and Hygiene of Food Additives
Pasqualina Lagana
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Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
Caterina Barone
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Chemistry of Maillard Reactions in Processed Foods
Salvatore Parisi
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Filing Patents Online : A Professional Guide
Sarfaraz K. Niazi
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Handbook of Biogeneric Therapeutic Proteins : Regulatory, Manufacturing, Testing, and Patent Issues
Sarfaraz K. Niazi
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Laboratory Design, Construction, and Renovation : Participants, Process, and Product
National Research Council
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Applications of Biotechnology in Traditional Fermented Foods
Panel on the Applications of Biotechnology to Traditional Fermented Fo
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Fat Content and Composition of Animal Products : Proceedings of a Symposium
Board on Agriculture and Renewable Resources
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Scientific Criteria to Ensure Safe Food
National Research Council
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Sustainability in the Chemical Industry : Grand Challenges and Research Needs
National Research Council
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High-Performance Structural Fibers for Advanced Polymer Matrix Composites
Committee on High-Performance Structural Fibers for Advanced Polymer M
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Improving Data to Analyze Food and Nutrition Policies
Panel on Enhancing the Data Infrastructure in Support of Food and Nutr
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