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High-Performance Structural Fibers for Advanced Polymer Matrix Composites
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Chemistry and Hygiene of Food Gases
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Food Traceability in Jordan : Current Perspectives
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Raw Material Scarcity and Overproduction in the Food Industry
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Microbial Toxins and Related Contamination in the Food Industry
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Foods of Non-Animal Origin : Chemistry, Technology, Inspection Procedures
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Chemistry and Food Safety in the EU : The Rapid Alert System for Food and Feed (RASFF)
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Chemical Profiles of Industrial Cow’s Milk Curds
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The Chemistry of Frozen Vegetables
Izabela Steinka
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Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
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Chemistry of Maillard Reactions in Processed Foods
Salvatore Parisi
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