Applications of Biotechnology in Traditional Fermented Foods
Panel on the Applications of Biotechnology to Traditional Fermented Fo
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Growing Innovation Clusters for American Prosperity : Summary of a Symposium
National Research Council
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Building the U.S. Battery Industry for Electric Drive Vehicles : Progress, Challenges, and Opportunities: Summary of a Symposium
National Research Council
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Flexible Electronics for Security, Manufacturing, and Growth in the United States : Summary of a Symposium
National Research Council
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Strengthening American Manufacturing : The Role of the Manufacturing Extension Partnership : Summary of a Symposium
Committee on 21st Century Manufacturing: The Role of the Manufacturing
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New York's Nanotechnology Model : Building the Innovation Economy: Summary of a Symposium
National Research Council
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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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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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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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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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