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Chemical Changes During Food Processing

Devideck, Jiri - Pokorny, Jan

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Chemistry And Physics Of Baking

Blanshard, J.M.V. - Frazier, Pj.

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Chemistry A Molecular Approach Ed. 3

Tro, Nivaldo J.

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Analytical Chemistry Of Foods

James, C.S.

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Taints And Off-flavours In Food

Baigrie, Brian

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Kinetic Modeling Of Reactions In Foods

Van Boekel, Martinus AJS

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The Food Chemistry Laboratory

Weaver, Connie

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Food Flavours Biology And Chemistry

Fisher, Carolyn

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Process-induced Chemical Changes In Food

Chi-Tang, Ho - Chuyen, Nguyen Van

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Food Microbiological Analysis

Bendel, Steven M. - Tortorello, Mary Lou

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Nutritional Eavaluation Of Food Processing

Harris, Robert Samuel - Karmas, Endel

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Pedoman Uji Indrawi Bahan Pangan

Kartika, Bambang - Hastuti, Pudji - Supartono, Wahyu

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Food Chemistry

Fennema, Owen R.

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Pengkajian Penanggulangan Dampak Negatif Pembangunan Di Bidang Pangan

Institut Pertanian Bogor. Fakultas Teknologi Pertanian

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Handbook Of Food Analytical Chemistry Water, Proteins, Enzymes, Lipids, And Carbohydrates

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Handbook Of Food Analytical Chemistry Pigments, Colorants, Flavors, Texture, And Bioactive Food Components

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Food Analysis Theori And Practice

Pomeranz, Yeshajahu - Meloan, Clifton E.

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WHAT DO PEOPLE SAY ABOUT US?

Arifa

The Unika Library is super cozy for meditating and finding inspiration! The room is cool, the atmosphere is conducive, especially on the fifth floor of the postgraduate area. Plus, there are plugs everywhere and the wifi is super fast. If you want to find books, you can also search in OPAC first, no need to go back and forth. Definitely recommended!

Deta

UNIKA Library has a comprehensive collection of books, all neatly and cleanly arranged. Plus, all the staff there are friendly and tidy, making us feel comfortable spending time there. UNIKA Library also has spacious rooms, making it very comfortable for us to collaborate on assignments there, and the scenic views add to the pleasant atmosphere.

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Collections

Chemical Changes During Food Processing

Chemistry And Physics Of Baking

Chemistry A Molecular Approach Ed. 3

Analytical Chemistry Of Foods

Taints And Off-flavours In Food

Kinetic Modeling Of Reactions In Foods

HPLC In Food Analysis

Food Analysis

The Food Chemistry Laboratory

Food Flavours Biology And Chemistry

Process-induced Chemical Changes In Food

Food Microbiological Analysis

Nutritional Eavaluation Of Food Processing

Pedoman Uji Indrawi Bahan Pangan

Food Chemistry

Pengkajian Penanggulangan Dampak Negatif Pembangunan Di Bidang Pangan

Handbook Of Food Analytical Chemistry Water, Proteins, Enzymes, Lipids, And Carbohydrates

Handbook Of Food Analytical Chemistry Pigments, Colorants, Flavors, Texture, And Bioactive Food Components

Food Analysis Theori And Practice

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