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Chemistry, Texture, and Flavor of Soy
  • PDF
  • English
  • Year: 2010
  • Author: Keith R. Cadwallader and Sam K. C. Chang (Eds.)
Freshness and Shelf Life of Foods
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  • English
  • Year: 2003
  • Author: Keith R. Cadwallader and Hugo Weenen (Eds.)
Flavor and Lipid Chemistry of Seafoods
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  • English
  • Year: 1997
  • Author: Fereidoon Shahidi and Keith R. Cadwallader (Eds.)
Headspace Analysis of Foods and Flavors: Theory and Practice
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  • English
  • Year: 2001
  • Author: Russell Rouseff, Keith Cadwallader (auth.), Russell L. Rouseff, Keith R. Cadwallader (eds.)
Flavor of Dairy Products
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  • English
  • Year: 2007
  • Author: Keith R. Cadwallader, MaryAnne Drake, and Robert J. McGorrin (Eds.)
Management of Bladder Cancer: A Comprehensive Text With Clinical Scenarios
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  • English
  • Year: 2015
  • Author: Badrinath R. Konety, Sam S. Chang (eds.)
Food in Chinese Culture: Antropological and Historical Perspectives
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  • English
  • Year: 1977
  • Author: K. C. Chang
Food in Chinese Culture: Antropological and Historical Perspectives
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  • English
  • Year: 1977
  • Author: K. C. Chang
Host-Parasite Cellular and Molecular Interactions in Protozoal Infections
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  • English
  • Year: 1987
  • Author: K. Vickerman, L. Tetley, C. M. R. Turner, J. D. Barry (auth.), K.-P. Chang, David Snary (eds.)
Phased Array Antennas, Second Edition
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  • English
  • Year: 2010
  • Author: R. C. Hansen(auth.), Kai Chang(eds.)
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