food chemistry

Sreeraj Gopi etc. The Chemistry and Bioactive Components of Turmeric. RSC, 2021

Richard Lawley, Laurie Curtis, Judy Davis. The Food Safety Hazard Guidebook. 2nd Ed. RSC, 2012

A. Voilley, P. Etievant Flavour in Food. CRC press, Cambridge, 2006

Stephen T Beckett. The Science of Chocolate. 2nd Edition. Royal Society of Chemistry, 2008, 240 p. ISBN: 978-0-85404-970-7 The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to...