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Hispanic Foods. Chemistry and Flavor
  • PDF
  • English
  • Year: 2007
  • Author: Michael H. Tunick and Elvira González de Mejia (Eds.)
Hispanic Foods: Chemistry and Bioactive Compounds
  • PDF
  • English
  • Year: 2012
  • Author: Michael H. Tunick and Elvira González de Mejía (Eds.)
Chemistry of Structure-Function Relationships in Cheese
  • PDF
  • English
  • Year: 1995
  • Author: V. H. Holsinger, Philip W. Smith, Michael H. Tunick (auth.), Edyth L. Malin, Michael H. Tunick (eds.)
Advances in Microbial Food Safety
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  • English
  • Year: 2006
  • Author: Vijay K. Juneja, John P. Cherry, and Michael H. Tunick (Eds.)
New Techniques in the Analysis of Foods
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  • English
  • Year: 1998
  • Author: Michael H. Tunick, Peter H. Cooke, Edyth L. Malin, Philip W. Smith, V. H. Holsinger (auth.), Michael H. Tunick, Samuel A. Palumbo, Pina M. Fratamico (eds.)
The science of cheese
  • PDF
  • English
  • Year: 2014
  • Author: Tunick, Michael
The Science and Craft of Artisanal Food
  • PDF
  • English
  • Year: 2023
  • Author: Michael H. Tunick, Andrew L Waterhouse
Innovative Uses of Agricultural Products & Byproducts
  • PDF
  • English
  • Year: 2021
  • Author: Michael H. Tunick (editor), LinShu Liu (editor)
The Science and Craft of Artisanal Food
  • EPUB
  • English
  • Author: Michael H. Tunick (editor), Andrew L. Waterhouse (editor)
Scrawny to brawny. От скелета до атлета
  • PDF
  • English
  • Author: Mejia Michael.
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