Your search returned 310 results from 50309 records. Subscribe to this search

|
81. Methods of analysis of food components and additives [electronic resource] /edited by Semih Otles.

by Otles, Semih.

Call number: 664.06 M592 Material type: computer file Computer file; Format: electronic available online remote Publisher: Boca Raton : CRC Press, 2005Online access: Distributed by publisher. Purchase or institutional license may be required for access. Availability: No items available

82. Ingredient interactions [electronic resource] :effects on food quality / edited by Anilkuma G. Gaonkar, Andrew McPherson.

by Gaonkar, Anilkumar G, 1954- | McPherson, Andrew.

Call number: 664.07 I55 Edition: 2nd ed.Material type: computer file Computer file; Format: electronic available online remote Publisher: Boca Raton : CRC/TAYLOR & Francis, 2006Online access: Distributed by publisher. Purchase or institutional license may be required for access. Availability: No items available

83. 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).

84. Volatile compounds in foods and beverages / edited by Henk Maarse

by Maarse, Henk.

Call number: 664.07 VOL Ref. Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c1991Availability: Items available for reference: [Call number: 664.07 VOL Ref.] (1).

85. Compendium of methods for the microbiological examination of foods / edited by Frances Pouch Downes, Keith Ito.

by Downes, Frances Pouch | Ito, Keith | American Public Health Association.

Call number: 576.163 COM 4th ed. Ref. Edition: 4th ed.Material type: book Book; Format: print Publisher: Washington, D.C. : American Public Health Association, c2001Online access: Click here to access online Availability: Items available for reference: [Call number: 576.163 COM 4th ed. Ref.] (1).

86. Analyzing food for nutrition labeling and hazardous contaminants / Ike J. Jeon, William G. Ikin.

by Jeon, Ike J | Ikin, William G.

Call number: 664.07 ANAy Ref. Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker , c 1995Online access: Click here to access online Availability: Items available for reference: [Call number: 664.07 ANAy Ref.] (1).

87. Rapid methods for biological and chemical contaminants in food and feed / edited by A. van Amerongan, D. Barug, M. Lauwaars.

by Amerongan, A. van | Barug, D | Lauwaars, M.

Call number: 664.07 RAPm Ref. Material type: book Book; Format: print Publisher: Wageningen, [The Netherlands] : Wageningen Academic Publishers, 2005Online access: Click here to access online Availability: Items available for reference: [Call number: 664.07 RAPm Ref.] (1).

88. Methods of analysis of food components and additives / edited by Semih Otles.

by Otles, Semih.

Call number: 664.06 MET Ref. Material type: book Book; Format: print Publisher: Boca Raton, Fla. : Taylor & Francis, c2005Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 MET Ref.] (1).

89. Food contaminants and residue analysis / edited by Yalanda Pico

by Pico, Yalanda.

Call number: 543 WIL V.51 Ref. Material type: book Book; Format: print Publisher: Amsterdam : Elsevier, c2008. Online access: Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 543 WIL V.51 Ref.] (1).

90. Manual of microbiological methods for the food and drinks industry / Dr. C.L. Baylis, Dr. Roy P. Betts, Christina Oscroft.

by Baylis, C.L., (Christopher L.), Dr | Betts, Roy P., Dr [co-author.] | Oscroft, Christina [co-author.].

Call number: 576.163 BAY 5th ed. Ref. Edition: 5th ed.Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Gloucestershire, UK. : Campden BRI, c2007Online access: Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 576.163 BAY 5th ed. Ref.] (1).

91. Compendium of methods for the microbiological examination of foods / editors, Yvonne Salfinger, Mary Lou Tortorello.

by Salfinger, Yvonne [editor.] | Tortorello, Mary Lou [editor.] | American Public Health Association.

Call number: 576.163 COM 5th ed. Ref. Edition: 5th ed.Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Washington, DC. : APHA Press, c2015Online access: Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 576.163 COM 5th ed. Ref.] (1).

92. การทดลองอาหาร / อัจฉรา ดลวิทยาคุณ.

by อัจฉรา ดลวิทยาคุณ.

Call number: 664.07 อ 498 2556 Edition: พิมพ์ครั้งที่ 2.Material type: book Book; Format: print ; Literary form: Not fiction Publisher: กรุงเทพฯ : โอเดียนสโตร์, 2556Online access: Click here to access online | Click here to access online Availability: No items available Special Status (1).

93. Composition of foods : fats and oils [raw, processed, prepared] / by Consumer and Food Economics Institute ; principal investigators, James B. Reeves, III, John L. Weihrauch.

by Consumer and Food Economics Institute | Weihrauch, John L | Reeves, James B | United States. Science and Education Administration | United States. Department of Agriculture.

Call number: 641.10212 USDA Ref. Edition: Rev. ed.Material type: book Book; Format: print Publisher: [Washington] : United States Department of Agriculture, Science and Education Administration, 1979Online access: Click here to access online Availability: Items available for reference: [Call number: 641.10212 USDA Ref.] (2).

94. Food texture and viscosity : concept and measurement / by Malcolm C. Bourne.

by Bourne, Malcolm C.

Call number: 664.07 BOU Material type: book Book; Format: print Publisher: New York : Academic Press, c1982Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 BOU] (1).

95. Analysis of foods and beverages : headspace techniques / edited by George Charalambous.

by Charalambous, George | American Chemical Society. Division of Agricultural and Food Chemistry.

Call number: 664.07 CHA Material type: book Book; Format: print Publisher: New York : Academic Press, 1978Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 CHA] (1).

96. Additive migration from plastics into food / by T. R. Crompton

by Crompton, T. R. (Thomas Roy).

Call number: 668.411 CROa Edition: 1st ed.Material type: book Book; Format: print Publisher: Oxford ; New York : Pergamon Press, 1979Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 668.411 CROa] (1).

97. Food taste chemistry : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the ACS/CSJ Chemical Congress, Honolulu, Hawaii, April 2-6, 1979 / James C. Boudreau, editor.

by Boudreau, James C | American Chemical Society. Division of Agricultural and Food Chemistry.

Call number: 664.07 ACS Material type: book Book; Format: print Publisher: Washington, D.C. : American Chemical Society, 1979Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 ACS] (1).

98. Flavor quality, objective measurement : a symposium / sponsored by the Division of Agricultural and Food Chemistry at the 172nd meeting of the American Chemical Society, San Francisco, Calif., September 1, 1976 ; Richard A. Scanlan, editor.

by Scanlan, Richard A | American Chemical Society. Division of Agricultural and Food Chemistry.

Call number: 664.07 SCA Material type: book Book; Format: print Publisher: Washington : American Chemical Society, 1977Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 SCA] (1).

99. Agricultural and food chemistry : past, present, future / edited by Roy Teranishi.

by Teranishi, Roy | American Chemical Society. Division of Agricultural and Food Chemistry.

Call number: 630.24 TER Material type: book Book; Format: print Publisher: Westport, Conn. : AVI Pub. Co., c1978-Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 630.24 TER] (1).

100. Toxicants occurring naturally in foods : the report was approved by the National Research Council, Food Protection Committee

by National Research Council (United States). Food Protection Committee.

Call number: 615.9 NRC 2nd ed. Edition: 2nd ed.Material type: book Book; Format: print Publisher: Washington : National Academy of Sciences, 1973Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 615.9 NRC 2nd ed.] (1).