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  Search result  Your search for [author]Ho, Chi-Tang returned 9 records.  
 
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  Book Quality management of nutraceuticals.

by Ho, Chi-Tang; Washington: American Chemical Society, 2002.

Subject: Functional foods--Analysis--Congresses; Dietary supplements--Analysis--Congresses.

  
     
Relevance: 24.58%
 
     
  Book Food phytochemicals for cancer prevention II : teas, spices, and herbs.

by Ho, Chi-Tang; Washington, DC: American Chemical Society, 1994.

Subject: Cancer -- Chemoprevention; Cancer -- Nutritional aspects; Herbs -- Therapeutic use -- Congresses.

  
     
Relevance: 24.58%
 
     
  Book Flavor technology : physical chemistry, modification, and process.

by Ho, Chi-Tang, 1944-; Washington, DC: American Chemical Society, 1995.

Subject: Flavor -- Congresses.

  
     
Relevance: 24.31%
 
     
  Book Flavor chemistry : industrial and academic research.

Washington, D.C.: American Chemical Society, 2000.

Subject: Flavor -- Congresses; Flavoring essences -- Congresses; Food -- Odor -- Congresses.

  
     
Relevance: 23.53%
 
     
  Book Flavor technology : physical chemistry, modification, and process / Chi-Tang Ho, Chee-Teck Tan, Chao-Hsiang Tong, editors.

Washington, D.C.: American Chemical Society, 1995.

Subject: Flavor -- Congresses.

  
     
Relevance: 20.48%
 
     
  Book Food phytochemicals for cancer prevention I.

Washington, DC: American Chemical Society, 1994.

Subject: Cancer -- Chemoprevention -- Congresses; Cancer -- Nutritional aspects -- Congresses; Fruit -- Therapeutic use -- Congresses; Herbs -- Therapeutics use -- Congresses; Vegetables -- Therapeutic use -- Congresses.

  
     
Relevance: 20.47%
 
     
  Book Food extrusion science and technology TP370.5 .F.

by Kokini, Jozef L.; New York: Marcel Dekker, 1991.

Subject: Food -- Extrusion.

  
     
Relevance: 19.97%
 
     
  Book Asian functional foods.

by Shi, John; Boca Raton, FL.: Taylor & Francis, 2005.

Subject: Functional foods; Diet -- Asia.

  
     
Relevance: 19.64%
 
     
  Analytics Enzymes as tools for utilization and value-adding of starch processing by-product.

by Romero, Marissa V.;

Subject: Starch.

  
     
Relevance: 18.82%
 
     
 
         
         
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