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	1.	The Science of Cooking : Understanding the Biology and Chemistry Behind Food and Cooking. by Provost, Joseph J Series: New York Academy of Sciences Series Edition: 1st ed. Material type: Text; Format: available online ; Literary form: Not fiction Publisher: Newark : John Wiley & Sons, Incorporated, 2016Copyright date: ©2016 Online resources: Click to View Availability: No items available. Add to cart (remove)
	2.	Essential Guide to Food Additives. by Saltmarsh, Mike Edition: 4th ed. Material type: Text; Format: available online ; Literary form: Not fiction Publisher: La Vergne : Royal Society of Chemistry, The, 2013Copyright date: ©2013 Online resources: Click to View Availability: No items available. Add to cart (remove)
	3.	Evolution of Evidence for Selected Nutrient and Disease Relationships. Edition: 1st ed. Material type: Text; Format: available online ; Literary form: Not fiction Publisher: Washington, D.C. : National Academies Press, 2002Copyright date: ©2002 Online resources: Click to View Availability: No items available. Add to cart (remove)
	4.	Dietary Reference Intakes : Proposed Definition and Plan for Review of Dietary Antioxidants and Related Compounds. Edition: 1st ed. Material type: Text; Format: available online ; Literary form: Not fiction Publisher: Washington, D.C. : National Academies Press, 1998Copyright date: ©1998 Online resources: Click to View Availability: No items available. Add to cart (remove)
	5.	Dietary Reference Intakes : Proposed Definition of Dietary Fiber. Edition: 1st ed. Material type: Text; Format: available online ; Literary form: Not fiction Publisher: Washington, D.C. : National Academies Press, 2001Copyright date: ©2001 Online resources: Click to View Availability: No items available. Add to cart (remove)
	6.	Nanotechnology in Food Products : Workshop Summary. by Yaktine, Ann Pray, Leslie Edition: 1st ed. Material type: Text; Format: available online ; Literary form: Not fiction Publisher: Washington, D.C. : National Academies Press, 2009Copyright date: ©2009 Online resources: Click to View Availability: No items available. Add to cart (remove)
	7.	Phase Transitions in Foods. by Roos, Yrjo H Drusch, Stephan Edition: 2nd ed. Material type: Text; Format: available online ; Literary form: Not fiction Publisher: San Diego : Elsevier Science & Technology, 2015Copyright date: ©2016 Online resources: Click to View Availability: No items available. Add to cart (remove)
	8.	Improving food composition data by standardizing calculation methods. by Öhrvik, Veronica Carlsen, Monica Hauger Källman, Anna Edition: 1st ed. Material type: Text; Format: available online ; Literary form: Not fiction Publisher: Copenhagen : Nordic Council of Ministers, 2015Copyright date: ©2015 Online resources: Click to View Availability: No items available. Add to cart (remove)

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