Food -- Composition
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The concept Food -- Composition represents the subject, aboutness, idea or notion of resources found in University of Missouri-St. Louis Libraries.
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Food -- Composition
Resource Information
The concept Food -- Composition represents the subject, aboutness, idea or notion of resources found in University of Missouri-St. Louis Libraries.
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- Food -- Composition
52 Items that share the Concept Food -- Composition
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- An introduction to the physical chemistry of food
- Carotenoid esters in foods : physical, chemical and biological properties
- Chemical Analysis of Food : Techniques and Applications
- Chemical analysis of food : techniques and applications
- Chemistry of foods : EU legal and regulatory approaches
- Chemistry of sulphur dioxide in foods
- Composition of foods : raw, processed, prepared : 1992 supplement
- Developments in high-pressure food processing
- Dietary reference intakes : proposed definition and plan for review of dietary antioxidants and related compounds : a report of the Standing Committee on the Scientific Evaluation of Dietary Reference Intakes and Its Panel on Dietary Antioxidants and Related Compounds, Food and Nutrition Board, Institute of Medicine
- Dietary reference intakes : proposed definition of dietary fiber : a report of the Panel on the Definition of Dietary Fiber and the Standing Committee on the Scientific Evaluation of Dietary Reference Intakes
- Effect of processing and cooking on certain nutrients in fowl
- Ellagic acid : food sources, potential role in human health and antioxidant effects
- Energy value of foods : --basis and derivation
- Essentials of food science
- Evolution of evidence for selected nutrient and disease relationships
- Evolution of evidence for selected nutrient and disease relationships
- Extraction of organic analytes from foods : a manual of methods
- Food : the chemistry of its components
- Food chemistry
- Food chemistry and nutritional biochemistry
- Food constituents affecting normal and abnormal behaviors
- Food guide pyramid for young children : a daily guide for 2-to-6-year olds
- Food guide pyramid for young children : a daily guide for 2-to-6-year olds
- Food nutrition : better guidance needed to improve reliability of USDA's food composition data : report to the Chairman, Committee on Science, Space, and Technology, House of Representatives
- Food science and technology : new research
- Food values in the diet
- Handbook of nutritive value of processed food
- Improving food composition data by standardizing calculation methods
- Introduction to the biochemistry of foods
- Mass spectrometry of natural substances in food
- Nanotechnology in Food Products : Workshop Summary
- Nutrient and MyPyramid analysis of USDA foods in five of its food and nutrition programs
- Nutrient content of the U.S. food supply, 1909-2000
- Nutrients in processed foods
- Nutrition in clinical care
- Nutrition monitoring in the United States : chartbook I : selected findings from the National Nutrition Monitoring and Related Research Program
- Nutritional quality of food prepared at home and away from home, 1977-2008
- Nutritionism : the science and politics of dietary advice
- Nutritive value of convenience and processed foods
- Phase transitions in foods
- Physiological and behavioral effects of food constituents
- Real food, fake food, and everything in between : the only consumer's guide to modern food
- Researches on the chemistry of food, and the motion of the juices in the animal body
- The chemistry of common life
- The chemistry of food and nutrition
- The complete eater's digest and nutrition scoreboard
- The importance of packaging design for the chemistry of food products
- The influence of chemistry on new foods and traditional products
- The kitchen as laboratory : reflections on the science of food and cooking
- The science of the oven
- Toxic constituents of plant foodstuffs
- Umami : unlocking the secrets of the fifth taste
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.umsl.edu/resource/miPJyYygzTc/" typeof="CategoryCode http://bibfra.me/vocab/lite/Concept"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.umsl.edu/resource/miPJyYygzTc/">Food -- Composition</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.umsl.edu/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.umsl.edu/">University of Missouri-St. Louis Libraries</a></span></span></span></span></div>
