No.

Title

Item Location

Call Number

1.

Akoh, C.C. & Min, D.B. (ed.) 2008. Food Lipids Chemistry, Nutrition, and Biotechnology. 3rd Ed. Boca Raton: CRC Press Taylor & Francis Group.

Main Library General Collection

QP751.F647 2008

2.

Belitz, H.-D., Grosch, W. & Schieberle, P. 2009. Food Chemistry. 4th revised and extended Ed. Garching: Springer.

Main Library General Collection

TX545. B3513 2009

3.

Damodaran, S., Parkin, K.L. & Fennema, O.R. (ed.). 2008. Fennema’s Food Chemistry. 4th Ed. Boca Raton: CRC Press Taylor & Francis Group.

Main Library General Collection

TX541. F65 2008

4.

McWilliams, M. 2005. Foods Experimental Perspectives. 5th Edition. Pearson Prentice Hall, New Jersey.

Main Library General Collection

TX531. M38 2008

5.

Simpson, B.K., Nollet, L.M.L, Toldra, F., Benjakul, S., Paliyath, G. & Hui, Y.H (ed.) 2012. Food Biochemistry and Food Processing. 2nd Ed. Wiley-Blackwell, USA.

Main Library General Collection

TP370.8 . F663 2012

6.

Vaclavik, V.A. & Christian, E.W. 2003. Essentials of Food Science. 2nd Edition Kluwer Academic/Plenum Publishers, New York.

Main Library General Collection

TX531. V33 2003

7.

Voet, D., Voet, J.G. & Pratt, C.W. 2008. Fundamentals of Biochemistry. John Wiley & Sons, New York.

N/A

N/A