Principles of food ...
Developing new foo ...
An introduction to ...
Advances in food c ...
Colloids in food
Effects of heating ...
Elements of food t ...
Enzymes in food an ...
Biochemistry of fo ...
Food science and f ...
Food proteins : im ...
Food engineering a ...
Food enzymology
Food proteins and ...
Food colloids : pr ...
Food transportatio ...
Food proteins : pr ...
Food shelf life st ...
Food supply chain ...
Food engineering 2 ...
Chitin, chitosan, oligosaccharides and their derivatives : biological activities and applications
保健食品
Phytopharmaceuticals in cancer chemoprevention
Color chemistry : syntheses, properties, and applications of organic dyes and pigments
Phytochemicals : aging and health
Taiwanese native medicinal plants : phytopharmacology and therapeutic values
Naturally occurring carcinogens of plant origin : toxicology, pathology, and biochemistry
Enzymes in food processing
Microbiology of fermented foods
Food additive user's handbook
Food additive toxicology
SAS/GRAPH user's guide : release 6.03 edition.
Vegetables, fruits, and herbs in health promotion
SAS System for regression
Food-drug synergy and safety
Handbook of drug-nutrient interactions
Diet and human immune function
The health professional's guide to popular dietary supplements
SAS for linear models
The antioxidant vitamins C and E