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Rudolf (ehem. Lehrstuhl Analytische Chemie, Universitat) Bock
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Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
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Analytical Methods for the Assessment of Maillard Reactions in Foods
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Chemistry of Maillard Reactions in Processed Foods
Salvatore Parisi
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The Importance of Packaging Design for the Chemistry of Food Products
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Giovanni Brunazzi
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The Influence of Chemistry on New Foods and Traditional Products
Giampiero Barbieri
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Giampiero Barbieri
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Food Packaging Hygiene
Caterina Barone
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Microbial Toxins and Related Contamination in the Food Industry
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Foods of Non-Animal Origin : Chemistry, Technology, Inspection Procedures
Arpan Bhagat
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