Fatty Acids in Foods and their Health Implications
Ching Kuang (University of Kentucky, Lexington, USA) Chow
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Vitamins In Foods : Analysis, Bioavailability, and Stability
George F.M. Ball
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The Nutrition Transition : Diet and Disease in the Developing World
Benjamin, Professor (Johns Hopkins University, Maryland, U. Caballero
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Low-Fat Meats : Design Strategies and Human Implications
Harold D. (Rutgers University, New Brunswick, New Jersey) Hafs
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Introduction to Food Toxicology
Takayuki (University of California, Davis, USA) Shibamoto
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Green Tea : Health Benefits and Applications
Yukihiko (Mitsui Norin Co., Ltd., Tokyo, Japan) Hara
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Vitamin E : Food Chemistry, Composition, and Analysis
Ronald R. (The University of Georgia, Athens, USA) Eitenmiller
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Carbohydrate Polyesters as Fat Substitutes
Casimir C. (The University of Georgia, Athens, USA) Akoh
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Analyzing Food for Nutrition Labeling and Hazardous Contaminants
Ike (Kansas State University, Manhattan, USA) Jeon
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International Food Safety Handbook : Science, International Regulation, and Control
Kees Van der Heijden
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Berry Fruit : Value-Added Products for Health Promotion
Yanyun (Oregon State University, Corvallis, USA) Zhao
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Analyzing Food for Nutrition Labeling and Hazardous Contaminants
Ike (Kansas State University, Manhattan, USA) Jeon
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Omega-3 Fatty Acids in Health and Disease
Lees
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Analyzing Food for Nutrition Labeling and Hazardous Contaminants
Ike (Kansas State University, Manhattan, USA) Jeon
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Phenolic Compounds in Health and Disease
Robert C. Linn
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Nutraceuticals: Food Applications and Health Benefits
Anita Kumari
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Apples: Nutrition, Consumption and Health
Sancho J. Cordoba
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Handbook of Nutrition and Diet
Babasaheb B. Desai
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Handbook of Chickpeas: Nutritional Value, Health Benefits and Management
Albert T. Lund
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