Comprehensive Writings on Food Chemistry, Microbiology, Botany, Physiology

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About

Ang, C.Y.W. et al., eds. Asian Foods: Science and Technology. Lancaster, PA: Technomic, 1999.

Ashurst, P.R. Food Flavorings. Gaithersburg, MD: Aspen, 1999.

Belitz, H.D., and W. Grosch. Food Chemistry. 2nd English ed. Berlin: Springer, 1999.

Campbell-Platt, G. Fermented Foods of the World. London: Butterworth, 1987.

Charley, H. Food Science. 2nd ed. New York: Wiley, 1982.

Coultate, T.P. Food: The Chemistry of Its Components. 2nd ed. Cambridge: Royal Society of Chemistry, 1989.

Doyle, M.P. et al., eds. Food Microbiology. 2nd ed. Washington, DC: American Society of Microbiology, 2001.