G. G. Birch
Books
- Enzymes and food processing
- Sweet-taste chemoreception
- Dietary fibre
- Control of food quality and food analysis
- Health and food
- Sensory properties of foods
- Molecular structure and function of food carbohydrate
- Food and health
- Sugar
- Vitamin C: recent aspects of its physiological and technological importance
- Glucose syrups and related carbohydrates
- Interactions of food components
- Food Science (Pergamon International Library)
- Sensory Properties of Foods (Applied Science)
- Low-calorie products
- Developments in food flavours
- Sweetness and sweeteners
- Molecular structure and function of food carbohydrate
- Analysis of food carbohydrate
- Developments in food carbohydrate--1
- Alcoholic beverages
- Food from waste
- Health and food
- Vitamin C
- Foods for the '90s
- Developments in Food Flavours
- Food and Health
- Nutritive Sweeteners. Proceedings of the Symposium at the University of Reading Held in April of 1981
- Food science
Author data: Open Library