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Food Oxidants and Antioxidants: Chemical, Biological, and Functional
Properties
Edited by Grzegorz Bartosz
Fermentation: Effects on Food Properties
Edited by Bhavbhuti M. Mehta, Afaf Kamal-Eldin and Robert Z. Iwanski
Methods of Analysis of Food Components and Additives, Second Edition
Edited by Semih Otles
Food Flavors: Chemical, Sensory and Technological Properties
Edited By Henryk Jelen
Environmental Effects on Seafood Availability, Safety, and Quality
Edited by E. Grazyna Daczkowska-Kozon and Bonnie Sun Pan
Chemical and Biological Properties of Food Allergens
Edited By Lucjan Jedrychowski and Harry J. Wichers
Chemical, Biological, and Functional Aspects of Food Lipids, Second Edition
Edited by Zdzisaw E. Sikorski and Anna Koakowska
Food Colorants: Chemical and Functional Properties
Edited by Carmen Socaciu
Mineral Components in Foods
Edited by Piotr Szefer and Jerome O. Nriagu
Chemical and Functional Properties of Food Components, Third Edition
Edited by Zdzisaw E. Sikorski
Carcinogenic and Anticarcinogenic Food Components
Edited by Wanda Baer-Dubowska, Agnieszka Bartoszek and Danuta Malejka-Giganti
Toxins in Food
Edited by Waldemar M. Dbrowski and Zdzisaw E. Sikorski
Chemical and Functional Properties of Food Saccharides
Edited by Piotr Tomasik
Chemical and Functional Properties of Food Proteins

Atlas of Human Histology

Atlas of Human Histology

A Guide to Microscopic Structure of Cells, Tissues and Organs
367 pages.
ISBN 2810000007289b

Robert L. Sorenson
T. Clark Brelje
 Cells and Tissues: An Introduction to Histology and Cell Biology
by Rogers

A Text - Book of Histology: Descriptive and Practical. For the Use of

Students
by Arthur Clarkson

Atlas of Histology of the Juvenile Rat

Histochemical Techniques
by J. D. Bancroft

Handbook of Histopathological and Histochemical Techniques:

Including Museum Techniques