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1.
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Food microbiology
by Adams, Martin R;
Moss, Maurice O.
Edition: 3rd ed. Publisher: Cambridge : Royal Society of Chemistry, 2008Availability: No items available
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2.
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Developing new food products for a changing marketplace, second edition
by Brody, Aaron L;
Lord, John B.
Edition: 2nd ed. Publisher: [S.l.] : CRC, 2007Availability: No items available
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3.
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Thermal processing of food : potential health benefits and risks
by SKLM, Senate Commission on Food Safety.
Edition: 1st ed. Publisher: Bonn : Wiley-VCH, 2007Availability: No items available
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4.
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Methods of analysis of food components and additives
by Otles, Semih.
Edition: 1st ed. Publisher: Boca Raton: CRC, 2005Availability: No items available
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5.
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Food packaging science and technology
by Lee, Dong Sun;
Yam, Kit L;
Piergiovanni, Luciano.
Publisher: London: CRC, 2008Availability: No items available
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6.
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Food microbiology & laboratory practice
by Bell, Chris;
Neaves, Paul.(jt. auth);
Williams, Anthony P.(jt. auth).
Edition: 1st ed. Publisher: Oxford : Wiley-Blackwell, 2005Availability: No items available
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7.
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Aviation food safety
by Sheward, Erica.
Publisher: Oxford Wiley-Blackwell 2006Availability: No items available
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8.
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Concept research in food product design and development
by Moskowitz, Howard R;
Porretta, Sebastiano;
Silcher, Matthias.
Edition: 1st ed. Publisher: Oxford : Wiley-Blackwell, 2005Availability: No items available
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9.
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Microbiology of fruits and vegetables
by Sapers, Gerald M;
Gorny, James R;
Yousef, Ahmed E.
Edition: 1st ed. Publisher: Boca Raton : CRC Press, 2006Availability: No items available
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10.
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Handbook of fermented functional foods
by Farnworth, Edward R. (ed.).
Edition: 2nd ed. Publisher: Boca Raton CRC Taylor & Francis 2008Availability: No items available
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11.
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McCance and Widdowson's the composition of foods
by Food Standards Agency (comp.);
Institute of Food Research (comp.).
Edition: 6th ed. Publisher: Cambridge: Royal Society of Chemistry, 2007Availability: No items available
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12.
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Introducing food science
by Shewfelt, Robert L.
Publisher: Boca Raton : CRC Press, 2009Availability: No items available
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13.
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Essentials of food science
by Vaclavik, Vickie A;
Christian, E.
Edition: 3rd ed. Publisher: New York : Springer, 2008Availability: No items available
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14.
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Manual 4 baking and cooling biscuits : biscuit, cookies, and cracker manufacturing
by Manley, Duncan.
Publisher: England : Woodhead Publishing Ltd., 1998Availability: No items available
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