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61. 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).

62. Food microbiology / W. C. Frazier, D. C. Westhoff.

by Frazier, W. C. (William Carroll) | Westhoff, Dennis C.

Call number: 576.163 FRA 3rd ed. Edition: 3rd ed.Material type: book Book; Format: print Publisher: New York : McGraw-Hill, c1978Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 576.163 FRA 3rd ed.] (1).

63. The story of food / by Ira D. Garard

by Garard, Ira Dufresne.

Call number: 641 GAR Material type: book Book; Format: print Publisher: Westport, Conn. : AVI Pub. Co., 1974Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641 GAR] (1).

64. The economics of food processing / by W. Smith Greig, in collaboration with specialists.

by Greig, W. Smith (William Smith).

Call number: 338.47664 GRE Material type: book Book; Format: print Publisher: Westport, Conn. : Avi Pub. Co., 1971Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 338.47664 GRE] (1).

65. Food sanitation / [by] Rufus K. Guthrie, in collaboration with specialists.

by Guthrie, Rufus K.

Call number: 614.302 GUT Material type: book Book; Format: print Publisher: Westport, Conn., : Avi Pub. Co., 1972Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 614.302 GUT] (1).

66. Food microbiology / William Carroll Frazier

by Frazier, William Carroll.

Call number: 664.8 FRA Material type: book Book; Format: print Publisher: New York : McGraw-Hill, 1958Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.8 FRA] (1).

67. Food poisoning and food hygiene / [by] Betty C. Hobbs.

by Hobbs, Betty C.

Call number: 664.07 HOB 2nd ed. Edition: 2nd ed.Material type: book Book; Format: print Publisher: London : Edward Arnold, 1968Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 HOB 2nd ed.] (1).

68. Microbial inhibitors in food : the action, use and natural occurrence of microbial inhibitors in foods. / Editor, N. Molin; assistant editor, A. Erichsen.

by International Symposium on Food Microbiology (4th : 1964 : Swedish Institute for Food Preservation Research) | Molin, Nils | International Association of Microbiological Societies | Svenska institutet for konserveringsforskning.

Call number: 664.8 MOL Material type: book Book; Format: print Publisher: Stockholm : Almquist & Wiksell, [1964]Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.8 MOL] (1).

69. The chemistry and technology of food and food products / prepared by a group of specialists.

by Jacobs, Morris Boris.

Call number: 664 JAC Ref. Edition: 2nd, completely rev. and augm. ed.Material type: book Book; Format: print Publisher: New York : Interscience Publishers, 1951Availability: Items available for loan: BSTI [Call number: 664 JAC Ref.] (3).

70. Food process engineering / by Dennis R. Heldman.

by Heldman, Dennis R.

Call number: 664 HEL Material type: book Book; Format: print Publisher: Westport, Conn. : Avi Pub. Co., 1975Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 HEL] (1).

71. The Scope for increased trade between developing countries in vegetable oils and other oilseeds products.

by International Trade Centre.

Call number: 641.14 ITC Material type: book Book; Format: print Publisher: Geneva : International Trade Centre, 1981Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.14 ITC] (1).

72. Scope manual on nutrition / Michael C. Latham ... [et al.].

by Latham, Michael C | Thomas, Baird A.

Call number: 616.39 LAT 3rd ed. Edition: 3rd ed.Material type: book Book; Format: print Publisher: Kalamazoo, Michigan : The Upjohn Co., 1975Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 616.39 LAT 3rd ed.] (1).

73. 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).

74. Lipids as a source of flavor / a symposium sponsored by the Flavor Sub-division of the Division of Agricultural and Food Chemistry at the 174th meeting of the American Chemical Society, Chicago, Illinois, August 30-31, 1977 ; Michael K. Supran, editor.

by Supran, Michael K | American Chemical Society. Division of Agricultural and Food Chemistry.

Call number: 664.07 LIP Material type: book Book; Format: print Publisher: Washington : American Chemical Society, 1978Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 LIP] (1).

75. Chemical composition of foods / R. A. McCance, E. M. Widdowson

by McCance, Robert Alexander | Widdowson, E. M.

Call number: 641.1 MCC 2nd ed. Edition: 2nd rev. ed.Material type: book Book; Format: print Publisher: London : His Majesty, 1946Availability: Items available for loan: BSTI [Call number: 641.1 MCC 2nd ed.] (1).

76. Developments in food carbohydrate - 3 : disaccharidases / edited by C. K. Lee, M. G. Lindley

by Lindley, M. G | Lee, C. K | American Chemical Society.

Call number: 641.1 DEV V.3 Material type: book Book; Format: print Publisher: London ; Englewood, N.J. : Applied Science Publishers, c1982Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.1 DEV V.3] (1).

77. FAO/WHO food additives data system : based on the work of the Joint FAO/WHO Expert Committee on Food Additives.

by Joint FAO/WHO Expert Committee on Food Additives | Food and Agriculture Organization of the United Nations.

Call number: 664.06 FAO fnp-30 Edition: fnp-30Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations, 1984Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.06 FAO fnp-30] (1).

78. Recommended dietary allowances / Committee on Dietary Allowances, Food and Nutrition Board, Division of Biological Sciences, Assembly of Life Sciences, National Research Council.

by National Research Council (United States). Committee on Dietary Allowances | National Research Council (United States). Food and Nutrition Board.

Call number: 641.1 REC 9th rev.ed Edition: 9th rev. ed.Material type: book Book; Format: print Publisher: Washington : National Academy of Sciences, 1980, 1987 printingOnline access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.1 REC 9th rev.ed] (1).

79. Soybeans : chemistry and technology / edited by Allan K. Smith and Sidney J. Circle.

by Circle, Sidney Joseph | Smith, Allan Kay.

Call number: 633.34 SMI 2nd ed. Edition: Rev. ed.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: 633.34 SMI 2nd ed.] (1).

80. Soybeans and soybean products.

by Markley, Klare Stephen | Merkley, Klare S.

Call number: 633.34 SOY Material type: book Book; Format: print Publisher: New York,N.Y. : Interscience Publishers, [1950-1951.]Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 633.34 SOY] (1).