Explore Books on
food composition

Food values of portions commonly used

By Anna De Planter Bowes,Anna de Planter Bowes

The science of food

By P. M. Gaman,K B Sherrington

Food Hydrocolloids

By Martin Glicksman

Foods

By Margaret McWilliams

Dimensions of food

By Vickie A. Vaclavik,V. Vaclavik

Fast Food Facts

By Marion J. Franz

Food Engineering Handbook

By Theodoros Varzakas,Constantina Tzia

Cooking As a Chemical Reaction

By Z. Sibel Ozilgen

The top 100 Zone foods

By Barry Sears

The GDA diet

By Nigel Denby

The Chemistry of Food

By Jan Velisek

Essentials of food science

By Vickie Vaclavik,Vickie A. Vaclavik,Elizabeth W. Christian

Food

By T. P. Coultate

Energy conservation guidebook

By Dale R. Patrick,Stephen W. Fardo,Ray E. Richardson,Steven R. Patrick

Integrated View of Fruit and Vegetable Quality

By Wojciech J. Florkowski

Principles of enzymology for the food sciences

By John R. Whitaker

Nutrition

By Julian E. Spallholz,Mallory Boylan,Judy A. Driskell

The Science of Cooking

By Joseph J. Provost,Keri L. Colabroy,Brenda S. Kelly,Mark A. Wallert

Understanding the Science of Food

By Sharon Croxford,Emma Stirling

Food biochemistry and food processing

By Benjamin K. Simpson

Physical chemistry of foods

By Pieter Walstra

Dictionary of sodium, fats, and cholesterol

By Barbara Kraus

Water in foods

By Samuel A. Matz,Pedro Fito,Antonio Mulet

Plant Food By-Products

By Gustavo A. González-Aguilar,Mohammed Wasim Siddiqui,J. Fernando Ayala-Zavala,Gustavo González-Aguilar