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Last updated 2008-06-03
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Copyright © 2003-2008
Martin Lersch
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(by Technorati)
- Harry Nursten: The Maillard Reaction (2005, 214p) ISBN: 0854049649
- Chris Clarke: The Science of Ice Cream (2004, 187p) ISBN: 0854046291
- Belitz, H.-D., Grosch, W., Schieberle, P.: Food Chemistry (2004, 1070 p) ISBN: 3540408185
- Vickie A. Vaclavik, Wlizabeth W. Christian: Essentials of Food Science (2003, 500p) ISBN: 0306473631 (3 ed. appearing Oct 2007: 0387699392)
- Pieter Walstra: Physical Chemistry of Foods (2002, 832p) ISBN: 0824793552
- Tom Coultate: Food: The chemistry of it's components (2002, 350 p) ISBN: 0854046151
- G.O. Phillips (ed.), P.A. Williams (ed.): CRC Handbook of Hydrocolloids (2000, 472p) ISBN: 084930850X
- Norman Potter and Joseph Hotchkiss: Food Science (1999, 608 p) ISBN: 083421265X
- Ernest R. Vieira: Elementary Food Science (1999, 452p) ISBN: 0834216574
- A. Imeson: Thickening and Gelling Agents for Food (320p, 1997) ISBN: 083421296X
- Owen Fennema (ed.): Food Chemistry (1996, 1088 p) ISBN: 0824796918
- C. Fischer, T. Scott: Food Flavours: Biology and Chemistry (1997, 176p) ISBN: 0854045384
- Andrea Illy (ed.), Rinantonio Viani (ed.): Espresso Coffee: The Chemistry of Quality (253p, 1995) ISBN: 012370670X
- H. Maarse: Volatile Compounds in Foods and Beverages (1991, 784p) ISBN: 0824783905
