Books - Food

BFR1

G. Angyal. Method for the microbiological analysis of selected nutrients. Journal Association of Official Analytical Chemists International, Gaithersburg, MD, 1996. ISBN: 978-0-935-58461-5.

BFR2

L. W. Aurand, A. Woods, and A. Wells. Food composition and analysis. UN FAO, 2009. ISBN: 978-0-442-20816-5.

BFR3

B. Brouk. Plants Consumed by Man. Academic Press, New York, 1975.

BFR4

G. Brubacher. Methods for the determination of vitamins in food - item 2. Springer, 1985. ISBN: 978-9-401-08691-2.

BFR5

W. Brubacher, W. Muller-Mullot, and D. A. T. Southgate. Methods for the determination of vitamins in food - item 1. Verlag, New York, 1985. ISBN: 978-94-010-8691-2.

BFR6

R.E. Burns, E.F. Caldwell, and R.B. Fast. Breakfast Cereals and How They Are Made Chapter 7. American Association of Cereal Chemists, St Paul, MN, 2000.

BFR7

E.F. Caldwell, L.E. Johnson, and T.P. Labuza. Breakfast Cereals and How They Are Made Chapter 10. American Association of Cereal Chemists, St Paul, MN, 2000.

BFR8

G. F. Combs. The Vitamins. Academic Press Inc., New York, 4th edition, 2012. ISBN: 978-0-123-81980-2.

BFR9

S. Dharmananda. Lotus seed: food and medicine. Institute for Traditional Medicine, Portland, OR, 2002.

BFR10

J.A. Duke. Handbook of Legumes of Economic Importance. Plenum Press, New York, 1981.

BFR11

H. Egan, R. S. Kirk, and R. Sawyer. Pearson's Chemical Analysis of foods. 8th edition, 1981. ISBN: 978-0-443-01411-6.

BFR12

R. R. Eitenmiller and W. O. Landen. Vitamin Analysis for the Health and Food Sciences. CRC Press, Boca Raton, FL, 1999. ISBN: 978-0-849-39771-4.

BFR13

FAO. Energy and protein requirements; report of a Joint FAO/WHO Ad Hoc Expert Committee. FAO Nutrition Meetings No. 52, Rome, 1973.

BFR14

B. Holland, A. A. Welch, and I. D. Unwin. McCance and Widdowson's The composition of foods. 5th edition, 1991. ISBN: 978-1-84973-636-7.

BFR15

W. Horowitz. AOAC Official Methods of Analysis. Journal Association of Official Analytical Chemists International, Gaithersburg, MD, 17th edition, 2000. ISBN: 978-0-935-58475-2.

BFR16

W. Horowitz. Official Methods of Analysis. AOAC, 18th edition, 2006. ISBN: 978-0-935-58475-2.

BFR17

A. Jackson. Dietary Reference Values for Food Energy and Nutrients for the United Kingdom. Department-of-Health, 1991. ISBN: 978-0-108-51137-0.

BFR18

S. Korz and N.L. Johnson. Encyclopedia of Statistical Sciences. John Wiley and Son, New York, 1988.

BFR19

S. S. Nielson. Food Analysis. Springer, New York, 4th edition, 2010. ISBN: 978-1-4419-1478-1.

BFR20

C. Paquot and A. Hautfenne. Standard Methods for the Analysis of Oils, Fats and Derivatives. IUPAC, 7th edition, 1987. ISBN: 978-0-080-22379-7.

BFR21

W. H. Sebrell and R. S. Harris. The Vitamins. Academic Press Inc., New York, 3rd edition, 1971. ISBN: 978-0-126-33763-1.

BFR22

M. J. Shearer. HPLC Small Molecules. IRL Press, Oxford, 1986.

BFR23

A. J. Sheppard. Lipid Manual: Methodology Suitable for Fatty acid-Cholesterol Analysis. Wm. C. Brown Publishers, Dubuque, IA, 1992. ISBN: 978-0-697-16680-7.

BFR24

W. Shurtleff and A. Aoyagi. The book of Miso. Ballantine Books, New York, 1976.

BFR25

W. Shurtleff and A. Aoyagi. The book of Tempeh. Ballantine Books, New York, 1979.

BFR26

W. Shurtleff and A. Aoyagi. The book of Tofu. Ballantine Books, New York, 1979.

BFR27

S. S. Souci and W. Fachmann. Food Composition and Nutrition Tables. MedPharm, 7th edition, 2008. ISBN: 978-0-849-34141-0.

BFR28

D. A. T. Southgate. Determination of food carbohydrates. Applied Science Publishers, 1976. ISBN: 978-0-853-34693-7.

BFR29

D. A. T. Southgate. Dietary fibre analysis. Royal Society of Chemistry, Cambridge, UK, 1995.

BFR30

J. E. Spallholz, L. Boylan, and J. Driskell. Nutrition chemistry and biology. CRC Press, Boca Raton, FL, 2nd edition, 1998. ISBN: 978-0-849-38504-9.

BFR31

K. K. Stewart and J. R. Whitaker. Modern methods of food analysis. Springer, CT, 1984. ISBN: 978-94-011-7381-0.

BFR32

J.G. Vaughan and C.A. Geisler. The New Oxford Book of Food Plants. Oxford University Press, New York, 1997.

BFR33

J.G. Woodroof. Tree nuts: Production, processing, products. Avi Publishing, Westport, CN, 1979.

BFR34

M. Yamaguchi. World Vegetables: Principles, Production and Nutritive Values. Avi Publishing, Westport, CT, 1983.

BFR35

AOAC Authors. Official methods of analysis - item 1. AOAC International, Arlington, VA, 14th edition, 1984.

BFR36

AOAC Authors. Official methods of analysis - item 2. AOAC International, Arlington, VA, 16th edition, 1995.

BFR37

AOAC Authors. Official methods of analysis - item 3. Association of Analytical Communities, Gaithersburg, MD, 17th edition, 2002.

BFR38

AOAC International. Official methods of analysis - item 4. AOAC International, Gaithersburg, MD, 2010.

BFR39

Dietary Guidelines for Americans. The Report of the Dietary Guidelines Advisory Committee: Dietary Guidelines for Americans. Dietary Guidelines Advisory Committee, Washington, DC, 2004.

BFR40

Hazelnut Council. Sturtevant's edible plants of the world. Dover Publications, New York, 2008.

BFR41

Institute of Food Research. McCance and Widdowson's The composition of foods. Royal Society of Chemistry, Cambridge, UK, 7th edition, 2014. ISBN: 978-1-84973-636-7.

BFR42

Massey University. Food Chemistry for Nutrition Laboratory Manual. Institute of Food, Nutrition and Human Health, New Zealand, 2013.

BFR43

National Academy Press. The Winged Bean: A High Protein Crop for the Tropics. National Academy Press, Washington, DC, 1981.

BFR44

National Research Council. Recommended dietary allowance. National Academy Press, Washington, DC, 10th edition, 1989. ISBN: 978-0-309-04041-9.

BFR45

U.S. Department of Agriculture (USDA) and U.S. Department of Health and Human Services (USDHHS). Dietary Guidelines for Americans. U.S. Department of Agriculture (USDA) and U.S. Department of Health and Human Services (USDHHS), Washington, DC, 2010.

BFR46

U.S. International Trade Commission (USITC). Industry & Trade Summary: Oilseeds. Office of Industries, Washington, DC, 2003.