Some of our food chemistry books (print and electronic) are listed below.
On food and cooking: the science and lore of the kitchen by 
The Science of Good Cooking by 
Culinary reactions: the everyday chemistry of cooking by 
The Food Lab: Better Home Cooking Through Science by 
Kitchen Chemistry by 
The Science of Good Food by 
The science of cheese by 
Modernist cuisine : the art and science of cooking / Vol. 1-6 by 
Experimental food chemistry by These electronic books can be read on a screen chapter-by-chapter.
Copy and paste these subjects into the book search box on the library's home page. Limit to books, e-books, articles or videos:
Food chemistry
Food analysis
Carbohydrates
Food composition
Fermentation
Fermented foods
Food Microbiology
For quick overviews of your research topic, start with the encyclopedia database below.
Here are some of the chemistry books owned by the SUNY Adirondack Library. Reference books are used in the library (call numbers begin with "Ref."); circulating books may be borrowed.
Bowes and Church's Food Values of Portions Commonly Used by 
Chemistry essentials for dummies by 
Fermented Foods and Beverages of the World by 
Apples of North America by 
Food, Fermentation and Micro-Organisms by 
The chemical history of color by 
Pharmacodynamic basis of herbal medicine by 
Tietz textbook of clinical chemistry and molecular diagnostics by 
CRC handbook of chemistry and physics
Chasing molecules : poisonous products, human health, and the promise of green chemistry by 
