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Food hydrocolloids
Date: ©1986-
Books
The chemical analysis of foods : a practical treatise on the examination of foodstuffs and the detection of adulterants / by Henry Edward Cox.
Cox, Henry Edward, 1892-1951Date: 1950
Journals
Journal of food science.
Date: [1961-]
Books
Online
The bacteriological examination of food and water / by William G. Savage.
Savage, William George, Sir, 1872-Date: 1914
Books
Tables turned, palates curbed : elements of energy, economy, and equilibrium in American nutrition science, 1880-1930 / Mark T. Hamin.
Hamin, Mark T.Date: 1999
Books
Cooking for geeks : real science, great cooks, and good food / Jeff Potter.
Jeff PotterDate: [2016]
Books
McGee on food & cooking : an encyclopedia of kitchen science, history and culture / Harold McGee ; illustrations by Patricia Dorfman, Justin Greene, and Ann McGee.
Harold McGeeDate: 2004
Books
Online
The chemical examination of water, sewage, foods, and other substances : by J. E. Purvis and T. R. Hodgson.
Purvis, John Edward.Date: 1914
Books
Online
A manual of practical chemistry : the analysis of foods and the detection of poisons / A.W. Blyth.
Alexander Wynter BlythDate: 1879
Books
Online
Detection of the common food adulterants / by Edwin M. Bruce.
Bruce, Edwin M.Date: 1907
Books
Online
Anatomischer atlas der pharmakognosie und nahrungsmittelkunde / von dr. A. Tschirch ... und dr. O. Oesterle.
Alexander TschirchDate: 1900
Books
Online
The chemistry of cookery / by W. Mattieu Williams.
William Mattieu WilliamsDate: 1892
Books
Online
The chemistry of common life / by James F.W. Johnston.
James Finlay Weir JohnstonDate: 1854-1855
Books
Scientific criteria and the selection of allergenic foods for product labelling / prepared under the guidance of the ILSI Europe Food Allergy Task Force.
Date: [1998]
Books
The determination of sulphur dioxide in foods / by G.W. Monier-Williams.
Gordon Wickham Monier-WilliamsDate: 1927
Books
Online
The analysis and adulteration of foods / by James Bell.
James BellDate: 1881-1883
Books
Online
Flesh foods, with methods for their chemical, microscopical, and bacteriological examination : a practical hand-book for medical men, analysts, inspectors, and others / by C. Ainsworth Mitchell.
Mitchell, C. Ainsworth (Charles Ainsworth), 1867-1948.Date: 1900
Books
The determination of benzoic acid in foodstuffs / by G. W. Monier-Williams.
Gordon Wickham Monier-WilliamsDate: 1927
Books
The chemistry of foods : with microscopic illustrations / by James Bell.
James BellDate: 1881-1883
Books
Documents sur les falsifications des matières alimentaires et sur les travaux du Laboratoire municipal. 2. rapport.
Seine (France). Préfecture de police. Laboratoire municipalDate: 1885
Books
The food lab : better home cooking through science / J. Kenji López-Alt ; photographs by the author.
James Kenji López-AltDate: [2015]
Books
Online
A compendium of food-microscopy with sections on drugs, water, and tobacco / compiled, with additions and revision, from the late Dr. A.H. Hassall's works on food by Edwy Godwin Clayton.
Clayton, Edwy Godwin.Date: 1909

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Food hydrocolloids

The chemical analysis of foods : a practical treatise on the examination of foodstuffs and the detection of adulterants / by Henry Edward Cox.

Journal of food science.

The bacteriological examination of food and water / by William G. Savage.

Tables turned, palates curbed : elements of energy, economy, and equilibrium in American nutrition science, 1880-1930 / Mark T. Hamin.

Cooking for geeks : real science, great cooks, and good food / Jeff Potter.

McGee on food & cooking : an encyclopedia of kitchen science, history and culture / Harold McGee ; illustrations by Patricia Dorfman, Justin Greene, and Ann McGee.

The chemical examination of water, sewage, foods, and other substances : by J. E. Purvis and T. R. Hodgson.

A manual of practical chemistry : the analysis of foods and the detection of poisons / A.W. Blyth.

Detection of the common food adulterants / by Edwin M. Bruce.

Anatomischer atlas der pharmakognosie und nahrungsmittelkunde / von dr. A. Tschirch ... und dr. O. Oesterle.

The chemistry of cookery / by W. Mattieu Williams.

The chemistry of common life / by James F.W. Johnston.

Scientific criteria and the selection of allergenic foods for product labelling / prepared under the guidance of the ILSI Europe Food Allergy Task Force.

The determination of sulphur dioxide in foods / by G.W. Monier-Williams.

The analysis and adulteration of foods / by James Bell.

Flesh foods, with methods for their chemical, microscopical, and bacteriological examination : a practical hand-book for medical men, analysts, inspectors, and others / by C. Ainsworth Mitchell.

The determination of benzoic acid in foodstuffs / by G. W. Monier-Williams.

The chemistry of foods : with microscopic illustrations / by James Bell.

Documents sur les falsifications des matières alimentaires et sur les travaux du Laboratoire municipal. 2. rapport.

The food lab : better home cooking through science / J. Kenji López-Alt ; photographs by the author.

A compendium of food-microscopy with sections on drugs, water, and tobacco / compiled, with additions and revision, from the late Dr. A.H. Hassall's works on food by Edwy Godwin Clayton.