Your search returned 61 results from 50900 records. Subscribe to this search

|
21. Food chemistry / Lillian Hoagland Meyer

by Meyer, Lillian Hoagland.

Call number: 664 MEY ew. ed. Edition: ew. ed.Material type: book Book; Format: print Publisher: East West ed. New Delhi : Affiliated East-West Pree PVT. Ltd., 1973Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 MEY ew. ed.] (1).

22. Ingredient interactions : effects on food quality / edited by Anikumar G. Gaonkar.

by Gaonkar, Anikumar G.

Call number: 664.07 ING Material type: book Book; Format: print Publisher: New York, N. Y. : Marcel Dekker, c1995Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 ING] (1).

23. Edible coatings and films to improve food quality / edited by John M. Krochta, Elizabeth A. Baldwin and Myrna O. Nisperos - Carriedo.

by Krochta, John M | Baldwin, Elizabeth A | Nisperos - Carriedo, Myrna O.

Call number: 641.4 EDI Material type: book Book; Format: print Publisher: Lancaster, Pa. : Technomic, c1994Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.4 EDI] (1).

24. Specifications for the identily and purity of some extraction solvents and certain other substances / Joint FAO/WHO Expert Committee on Food Additives.

by Joint FAO/WHO Expert Committee on Food Additives.

Call number: 664.06 FAO nmr-48B Material type: book Book; Format: print Publisher: Rome : FAO & WHO, 1971Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.06 FAO nmr-48B] (1).

25. Food chemical safety / edited by David H. Watson.

by Watson, David H.

Call number: 363.192064 FOO Material type: book Book; Format: print Publisher: Boca Raton, Fla. : CRC Press / Woodhead Pub., c2001-2Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 363.192064 FOO] (2).

26. Food colorants : chemical and functional properties / edited by Carmen Socaciu

by Socaciu, Carmen.

Call number: 664.062 FOO Material type: book Book; Format: print Publisher: Boca Raton, Fla. : CRC Press, c2008Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.062 FOO] (1).

27. Ingredient interactions : effects on food quality/ edited by Anilkumar G. Gaonkar, Andrew McPherson.

by Gaonkar, Anilkumar G | McPherson, Andrew.

Call number: 664.07 ING 2nd ed. Edition: 2nd ed.Material type: book Book; Format: print Publisher: Boca Raton, Fla. : CRC / Taylor & Francis, c2006Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 ING 2nd ed.] (1).

28. Novel food ingredients for weight control / edited by C.J.K. Henry

by Henry, C.J.K.

Call number: 664.6 NOV Material type: book Book; Format: print Publisher: Boca Raton, Fla. : CRC Press ; Cambridge : Woodhead Pub. Ltd., c2007Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.6 NOV] (1).

29. Recent advances in food and flavor chemistry : food flavors and encapsulation, health benefits, analytical methods, and molecular biology of functional foods / edited by C.-T. Ho, ... [et al.].

by International Flavor Conference (12th : 2009 : Skiathos, Greece.) | Mussinan, C. J | Shahidi, F | Tratras Contis, E | Ho, Chi-Tang.

Call number: 664.5 INT Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Cambridge : RSC, c2010Online access: Click here to access online | Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.5 INT] (1).

30. Evaluation of mercury, lead, cadmium and the food additives amaranth, diethylpyrocarbonate, and octyl gallate.

by Joint FAO/WHO Expert Committee on Food Additives | Joint FAO/WHO Expert Committee on Food Additives.

Call number: 664.06 FAO nmr-51A Ref. Edition: nmr-51AMaterial type: book Book; Format: print Publisher: Geneva : World Health Organization, 1972Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.06 FAO nmr-51A Ref.] (1). Items available for reference: [Call number: 664.06 FAO nmr-51A Ref.] (1).

31. Toxicological evaluation of some food colours, emulsifiers, stabilizers, anti-caking agents and certain other substances.

by Joint FAO/WHO Expert Committee on Food Additives.

Call number: 664.06 FAO nmr-46A Material type: book Book; Format: print Publisher: [Rome] : Food and Agriculture Organization of the United Nations, [1970]Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.06 FAO nmr-46A] (1). Items available for reference: [Call number: 664.06 FAO nmr-46A] (1).

32. Separation and identification of food colours permitted by the Colouring matters in fod regulations 1957

by Association of Public Analysts (London).

Call number: 543.1 APA Ref. Material type: book Book; Format: print Publisher: London : The Association, [1960]Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 543.1 APA Ref.] (1). Items available for reference: [Call number: 543.1 APA Ref.] (2).

33. Food chemicals codex / prepared by the Committee on Codex Specifications. Food and Nutrition Board. division of Biological Sciences Assembly of Sciences. National Research Council.

by United States. National Research Council.

Call number: 664.06 NRC 3rd ed. Ref. Edition: 3rd ed.Material type: book Book; Format: print Publisher: Washington : National Academic Press, 1981Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.06 NRC 3rd ed. Ref.] (1). Items available for reference: [Call number: 664.06 NRC 3rd ed. Ref.] (1).

34. Phosphates as food ingredients / [by] R. H. Ellinger.

by Ellinger, Rudolph H.

Call number: 641.17 ELL Material type: book Book; Format: print Publisher: Cleveland : CRC Press, [1972]Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.17 ELL] (1).

35. Food additives / R. J. Taylor.

by Taylor, Reginald James.

Call number: 664.06 TAY Material type: book Book; Format: print Publisher: Chichester ; New York : J. Wiley, c1980Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.06 TAY] (1).

36. Food additives : what they are, how they are used

by Manufacturing Chemists Association (United States).

Call number: 664 MCA Material type: book Book; Format: print Publisher: [Washington : Manufacturing Chemists'Association, 1961]Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 MCA] (1).

37. Chemical additives in food / R. W. L. Goodwin

by Goodwin, R. W. L.

Call number: 664.06 GOO Material type: book Book; Format: print Publisher: London : J. & A. Churchill Ltd., 1967Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.06 GOO] (1).

38. Nopak : conditlioning agent for agricultural meals and feeds

by Huber (J. M.) Corporation.

Call number: VF 441 Material type: book Book; Format: print Publisher: Huber, Ga. : Hkuber (J.M.) Corporation, n.dAvailability: Items available for loan: BSTI [Call number: VF 441] (1).

39. Food additive toxicology / edited by Joseph A. Maga, Anthony T. Tu

by Maga, Joseph A | Tu, Anthony T.

Call number: 664.06 Food Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c1995Availability: Items available for loan: BSTI [Call number: 664.06 Food] (1).

40. Food flavorings / edited by P. R. Ashurst

by Ashurst, P. R.

Call number: 664.5 FOOd 2nd ed. Edition: 2nd ed.Material type: book Book; Format: print Publisher: London : Blackie Academic & Professional, c1991Availability: Items available for loan: BSTI [Call number: 664.5 FOOd 2nd ed.] (1).