Food Analysis

101 books

On food and cooking

Harold McGee

1984 ★ 4.6

Pearson's composition and analysis of foods

Ronald S. Kirk

1991

Foods

Margaret McWilliams

1989

Food chemistry

H.-D Belitz

2004

Science Experiments You Can Eat

Vicki Cobb

1972

Food values of portions commonly used

Anna De Planter Bowes, Anna de Planter Bowes

1963

The chemical analysis of foods

Pearson, David, David Pearson

1971

The top 100 Zone foods

Barry Sears

2001

Food analysis

S. Suzanne Nielsen

2003

The Science of Cooking

Keri L. Colabroy, Mark A. Wallert, Brenda S. Kelly et al.

2016

Acid and alkaline

Herman Aihara

1980

Nutrition Almanac

Lavon J. Dunne, Inc. Nutrition Search, Lavon J Dunne et al.

1984

Essentials of food science

Elizabeth W. Christian, Vickie Vaclavik, Vickie A. Vaclavik

2003

Nutritional biochemistry

Tom Brody

1999

Food analysis

Y. Pomeranz, Clifton E. Meloan, Yeshajahu Pomeranz

1978

Food chemistry

Owen R. Fennema

1996

Methods of analysis for nutrition labeling

Darryl M. Sullivan

1993

Calories and carbohydrates

Barbara Kraus

1983

Kitchen Chemistry

Heston Blumenthal

2005

Fennema's food chemistry

Owen R. Fennema

2007

Applications in medical nutrition therapy

Frances J. Zeman

1996

The 150 Healthiest Foods on Earth

Jonny Bowden

2007

Sensory evaluation practices

Herbert Stone, Joel Sidel

1985

The Chemistry of Food

Jan Velisek

2014

Exchanges for all occasions

Marion J. Franz

1983

Food science, nutrition and health

Allan G. Cameron, Brian A. Fox

1995

Nutrition

Clara M. Lewis

1978

Food analysis laboratory manual

S. Suzanne Nielsen

2010

Nutrition

Judy A. Driskell, Julian E. Spallholz, Mallory Boylan

1999

Chemistry of food and nutrition

Henry C. Sherman

1911