1
Maillard Reaction in Foods [E-Book] : Mitigation Strategies and Positive Properties /
2
Chemistry of Maillard Reactions in Processed Foods [E-Book] /
3
Traceability in the Dairy Industry in Europe [E-Book] : Theory and Practice /
4
Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses [E-Book] /
5
Analytical Methods for the Assessment of Maillard Reactions in Foods [E-Book] /
6
Toxins and Contaminants in Indian Food Products [E-Book] /
7
Chemistry of the Mediterranean Diet [E-Book] /
8
The Chemistry of Frozen Vegetables [E-Book] /
9
Chemical Profiles of Industrial Cows Milk Curds [E-Book] /
10
Chemistry and Food Safety in the EU [E-Book] : The Rapid Alert System for Food and Feed (RASFF) /