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Fatty alcohols : anthropogenic and natural occurrence in the environment
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Volatile compounds in foods and beverages
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Food stabilisers, thickeners and gelling agents
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(핵심) 화학반응공학
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Food emulsions
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Fatty acids : their chemistry, properties, production, and use, pt.1-5
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Health issues related to alcohol consumption
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Rancidity in foods
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Vesicles
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Microemulsion Systems
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Medical and nutritional complications of alcoholism : mechanisms and management
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Topics on diffusion in emulsions
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Trends in flavour research : proceedings of the 7th Weurman Flavour Research Symposium, Noordwijkerhout, The Netherlands, 15-18 June, 1993
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Cumulative index : volume 20-38
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Lipids in food flavors
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The Control of fat and lean deposition
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Aromaticity and other conjugation effects
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Flavor and lipid chemistry of seafoods
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Ionic liquids
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