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161. Engineering properties of food / edited by M. A. Rao, Syed S. H. Rizvi, Ashim K. Datta.

by Rizvi, Syed S. H | Datta, Ashim K.

Call number: 664 ENG 3rd ed. Ref. Edition: 3rd ed.Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Boca Raton, Fla. : Taylor & Francis , c 2005Availability: Items available for reference: [Call number: 664 ENG 3rd ed. Ref.] (1).

162. Chemical and functional properties of food components / edited by Zdzislaw E. Sikorski.

by Sikorski, Zdzislaw E.

Call number: 664.07 CHE 3rd ed. Ref. Edition: 3rd ed.Material type: book Book; Format: print Publisher: Boca Raton, Fla. : CRC Press, c2007Online access: Click here to access online Availability: Items available for reference: [Call number: 664.07 CHE 3rd ed. Ref.] (1).

163. Mineral components in foods / edited by Piotz Szefer, Jerome O. Nriagu.

by Szefere, Piotz | Nriagu, Jerome O.

Call number: 363.192 MIN Ref. Material type: book Book; Format: print Publisher: Boca Raton, Fla. : CRC Press, c2007Online access: Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 363.192 MIN Ref.] (1).

164. Handbook of food science, technology, and engineering / edited by Y.H. Hui

by Hui, Y. H.

Call number: 664 HANt Ref. 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 | Click here to access online | Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 664 HANt Ref.] (4).

165. Acrylamide and other hazardous compounds in heat-treated foods / edited by K. Skog and J. Alexander

by Skog, K | Alexander, J.

Call number: 615.954 ACR Ref. Material type: book Book; Format: print Publisher: Cambridge : Woodhead Pub. ; Boca Raton, Fla. : CRC Press, c2006Online access: Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 615.954 ACR Ref.] (1).

166. Official methods of analysis of AOAC International : revision 2010 / editors : William Horwitz and George W. Latimer.

by Horwitz, William | Latimer, George W | AOAC International.

Call number: 543 AOAC 18th rev.ed. Ref. Edition: 18th rev.ed.Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Gaithersburg, Md. : AOAC International, c2010Online access: Click here to access online | Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 543 AOAC 18th rev.ed. Ref.] (1).

167. Pearson's composition and analysis of foods; 9th ed. / Ronald S. Kirk, Ronald Sawyer.

by Kirk, Ronald S | Sawyer, Ronald | Egan, Harold | Pearson, David.

Call number: 664.07 PEA 9th ed. Ref. Edition: 9th ed.Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Harlow, Essex, UK. : New York, N. Y. : Longman ; Wiley, c1991Online access: Click here to access online | Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 664.07 PEA 9th ed. Ref.] (1).

168. Official methods of analysis of AOAC international / editor : Dr. George W. Latimer, Jr.

by Latimer, George W., Jr., Dr.

Call number: 543 AOAC 19th ed. Ref. Edition: 19th ed. (2012).Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Gaithersburg, Md. : AOAC International, c2012Online access: Click here to access online | Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 543 AOAC 19th ed. Ref.] (2).

169. หลักการวิเคราะห์อาหารด้วยประสาทสัมผัส / ศาสตราจารย์ ดร.ปราณี อ่านเปรื่อง.

by ปราณี อ่านเปรื่อง.

Call number: 664.07 ป 445 2557 Edition: พิมพ์ครั้งที่ 3.Material type: book Book; Format: print Publisher: กรุงเทพฯ : แห่งจุฬาลงกรณ์มหาวิทยาลัย, 2557Online access: Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 664.07 ป 445 2557] (1).

170. Official methods of analysis of AOAC international ; 2016 / editor : Dr.George W. Latimer, Jr.

by Latimer, George W., Jr., Dr | AOAC International | Association of official Analytical Chemists International.

Call number: 543 AOAC 20th ed. Ref. Edition: 20th ed.Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Rockville, Maryland : AOAC International, c2016Availability: Items available for reference: [Call number: 543 AOAC 20th ed. Ref.] (1). Special Status (1).

171. เคมีอาหาร = Food chemistry / นิธิยา รัตนาปนนท์.

by นิธิยา รัตนาปนนท์.

Call number: 641.301543 น 614 2557 Edition: พิมพ์ครั้งที่ 5.Material type: book Book; Format: print Publisher: กรุงเทพฯ : โอเดียนสโตร์, 2557Other title: Food chemistry..Online access: Click here to access online | Click here to access online Availability: No items available Special Status (1).

172. New analytical approaches for verifying the origin of food / edited by Paul Brereton.

by Brereton, P [editor of compilation.].

Call number: 664.07 NEW Material type: book Book; Literary form: Not fiction Publisher: Cambridge, UK : Woodhead Publishing, c2013Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 NEW] (1).

173. Engineering aspects of food emulsification and homogenization / edited by Marilyn Rayner, Petr Dejmek.

by Rayner, Marilyn [editor.] | Dejmek, Petr, 1945- [editor.].

Call number: TP156.E6 E65 2015 Material type: book Book; Literary form: Not fiction Publisher: Boca Raton : CRC Press, [2015]Copyright date: ?2015Online access: Distributed by publisher. Purchase or institutional license may be required for access. Availability: No items available

174. Flow injection analysis of food additives / edited by Claudia Ruiz-Capillas, Leo M.L. Nollet.

by Ruiz-Capillas, Claudia [editor.] | Nollet, Leo M. L, 1948- [editor.].

Call number: TX553.A3 F47 2016 Material type: book Book; Format: available online remote; Literary form: Not fiction Publisher: Boca Raton : Taylor & Francis, [2016]Copyright date: ©2016Online access: Distributed by publisher. Purchase or institutional license may be required for access. Availability: No items available

175. Official methods of analysis

by Association of Official Analytical Chemists | Horwitz, William.

Call number: 543 AOAC 12th ed. Ref. Edition: 12th ed.Material type: book Book; Format: print Publisher: Washington, 1975Online access: Click here to access online | Click here to access online | Click here to access online | Click here to access online | Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 543 AOAC 12th ed. Ref.] (4). Items available for reference: [Call number: 543 AOAC 12th ed. Ref.] (4).

176. Flavor research : recent advances / edited by Roy Teranishi and Robert A. Flath, Hiroshi Sugisawa.

by Teranishi, Roy | Flath, Robert A | Sugisawa, Hiroshi.

Call number: 664.07 FLA Material type: book Book; Format: print Publisher: New York : M. Dekker, c1981Availability: Items available for loan: BSTI [Call number: 664.07 FLA] (1).

177. Food analysis : analytical and quality control methods for the food manufacturer and buyer ... / R. Lees.

by Lees, R.

Call number: 664.07 LEE 3rd ed. Ref. Edition: 3rd ed.Material type: book Book; Format: print Publisher: London : L. Hill, 1975Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 LEE 3rd ed. Ref.] (1).

178. Food analysis : typical methods and the interpretation of results / by A. G. Woodman ...

by Woodman, Alpheus Grant.

Call number: 543.1 WOO 4th ed Edition: 4th ed.Material type: book Book; Format: print Publisher: New York, London : McGraw-Hill Book Company, inc., 1941Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 543.1 WOO 4th ed] (2).

179. Modern methods of food analysis / edited by Kent K. Stewart, John R. Whitaker.

by Stewart, Kent K | Whitaker, John R | Institute of Food Technologists | International Union of Food Science and Technology | Symposium on Modern Methods of Food Analysis (1983 : New Orleans, La.).

Call number: 664.07 MOD Material type: book Book; Format: print Publisher: Westport, Conn. : AVI Pub. Co., c1984Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 MOD] (1).

180. Laboratory techniques in food analysis / [by] D. Pearson.

by Pearson, David.

Call number: 664.07 PEAr Material type: book Book; Format: print Publisher: New York : Wiley, 1973Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 PEAr] (2).