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41. The chemical analysis of foods; 7th ed. / by David Pearson.

by Pearson, David | Cox, Henry Edward.

Call number: 664.07 PEA 7th ed. Ref. Edition: 7th ed.Material type: book Book; Format: print Publisher: Edinburgh, New York : Churchill Livingstone, 1976Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 PEA 7th ed. Ref.] (1). Items available for reference: [Call number: 664.07 PEA 7th ed. Ref.] (1).

42. 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).

43. Evaluation of certain food additives : Eighteenth report of the Joint FAO/WHO Expert Committee on Food Additives, Rome, 4-13 June 1974.

by Joint FAO/WHO Expert Committee on Food Additives | World Health Organization | Food and Agriculture Organization of the United Nations | Joint FAO/WHO Expert Committee on Food Additives (18th : 1974 : Rome).

Call number: 664.06 FAO nmr-54 Std. Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations, 1974Availability: Items available for reference: [Call number: 664.06 FAO nmr-54 Std.] (1).

44. Evaluation of certain food additives : Nineteenth report of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 14-23 April 1975.

by Joint FAO/WHO Expert Committee on Food Additives | Food and Agriculture Organization of the United Nations | World Health Organization | Joint FAO/WHO Expert Committee on Food Additives (19th : 1975 : Geneva).

Call number: 664.06 FAO nmr-55 Ref. Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations, 1975Availability: Items available for reference: [Call number: 664.06 FAO nmr-55 Ref.] (1).

45. Worldwide list of food technolgoy institutions : Liste des institutions s'occupant de technologie alimentaire dans le monde Nomina mundial de las instituciones de tecnologia alimentaria.

by Food and Agriculture Organization of the United Nations.

Call number: 664.0025 FAO 3rd ed. TD. Edition: 3rd ed.Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations, 1971Availability: Items available for reference: [Call number: 664.0025 FAO 3rd ed. TD.] (1).

46. Food composition tables for the Near East : a research project / sponsored jointly by Food and Agriculture Organization of the United Nations, Food Policy and Nutrition Division, Rome, and U.S. Department of Agriculture, Human Nutrition Information Division, Consumer Nutrition Center, Hyattsville, Md., U.S.A.

by Food and Agriculture Organization of the United Nations. Food Policy and Nutrition Division | Consumer Nutrition Center | United States. Department of Agriculture. Consumer Nutrition Center.

Call number: 641.1021256 FOO Ref. Material type: book Book; Format: print Publisher: Rome : FAO, 1982Online access: Click here to access online Availability: Items available for reference: [Call number: 641.1021256 FOO Ref.] (1).

47. Foods and food production encyclopedia / Douglas M. Considine, editor-in-chief ; Glenn D. Considine, managing editor.

by Considine, Douglas M.

Call number: 664.0321 FOO Ref. Material type: book Book; Format: print Publisher: New York : Van Nostrand Reinhold, c1982Availability: Items available for reference: [Call number: 664.0321 FOO Ref.] (1).

48. Source book of flavors / Henry B. Heath.

by Heath, Henry B.

Call number: 664.5 HEA Ref. Material type: book Book; Format: print Publisher: Westport, Conn. : AVI Pub. Co., c1981Availability: No items available Special Status (1).

49. Handbook of U. S. colorants for foods, drugs, and cosmetics / Daniel M. Marmion.

by Marmion, Daniel M.

Call number: 664.06 MAR Ref. Material type: book Book; Format: print Publisher: New York : Wiley, c1979-Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 MAR Ref.] (1).

50. Elsevier's dictionary of food science and technology : in four languages, English, French, Spanish, German, with an index of Latin names / compiled by Ian Douglas Morton and Chloe Morton.

by Morton, I. D. (Ian Douglas) | Morton, Chloe.

Call number: 664.003 MOR Ref. Edition: 1st ed.Material type: book Book; Format: print Publisher: Amsterdam ; New York : Elsevier Scientific Pub. Co. ; New York : distributors for the U.S. and Canada, Elsevier/North-Holland, 1977Availability: Items available for reference: [Call number: 664.003 MOR Ref.] (1).

51. Nutritive value of American foods in common units / by Catherine F. Adams.

by Adams, Catherine F | United States. Agricultural Research Service.

Call number: 641.10212 ARS Ref. Material type: book Book; Format: print Publisher: Washington : Agricultural Research Service, U.S. Dept. of Agriculture : for sale by the Supt. of Docs., U.S. Govt. Print. Off., 1975Online access: Click here to access online Availability: Items available for reference: [Call number: 641.10212 ARS Ref.] (1).

52. Bacteriological analytical manual for foods / Food and Drug Administration, Bureau of Foods, Division of Microbiology.

by United States. Food and Drug Administration. Division of Microbiology.

Call number: 589.9 FDAf 4th ed. Ref. Edition: 4th ed.Material type: book Book; Format: print Publisher: Washington : Association of Official Analytical Chemists, 1976Availability: Items available for reference: [Call number: 589.9 FDAf 4th ed. Ref.] (2).

53. Food chemicals codex; 2nd ed. / Prepared by the Committee on Specifications, Food Chemicals Codex, of the Committee on Food Protection, National Research Council.

by National Research Council (United States). Committee on Specifications of the Food Chemicals Codex.

Call number: 664.06 NRC 2nd ed. Ref. Edition: 2nd ed.Material type: book Book; Format: print Publisher: Washington, : National Academy of Sciences,, 1972Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 NRC 2nd ed. Ref.] (1).

54. Attack on starvation / Norman W. Desrosier

by Desrosier, Norman W.

Call number: 641 DES Material type: book Book; Format: print Publisher: Westport, Conn. : Avi Pub. Co., 1961Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 641 DES] (1). Items available for reference: [Call number: 641 DES] (1).

55. 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).

56. Processed plant protein foodstuffs / edited by Aaron Mayer Altschul

by Altschul, Aaron Mayer.

Call number: 664 ALT Ref. Material type: book Book; Format: print Publisher: New York : Academic Press, 1958Online access: Click here to access online Availability: Items available for reference: [Call number: 664 ALT Ref.] (1).

57. Food composition tables-minerals and vitamins for international use : a report / prepared by Charlotte Chatfield, Nutrition Division.

by Food and Agriculture Organization of the United Nations. Nutrition Division | Chatfield, Charlotte.

Call number: 641.11083 FAO Ref. Material type: book Book; Format: print Publisher: Rome, Italy : Food and Agriculture Organization of the United Nations ; [New York] : [Columbia University Press, sales agents], [1954]Online access: Click here to access online Availability: Items available for reference: [Call number: 641.11083 FAO Ref.] (1).

58. Food additives tables / compiled by Food Law Research Centre, Institute of European Studies, University of Brussels ; editors, M. Fondu ... [et al.].

by Universite libre de Bruxelles. Food Law Research Centre | Fondu, M | Bigwood, E. J.

Call number: 664.06 FLRC Ref. Edition: Updated ed.Material type: book Book; Format: print Publisher: Amsterdam, New York : Elsevier Scientific Pub. Co., 1975-<1984 >Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FLRC Ref.] (1).

59. The composition of foods / [by] R.A. McCance, E.M. Widdowson.

by McCance, R. A. (Robert Alexander) | Widdowson, E. M.

Call number: 641.11083 MCC 3rd ed. Ref. Edition: 3rd rev. ed.Material type: book Book; Format: print Publisher: London : H.M. Stationery Off., 1960Online access: Click here to access online Availability: Items available for reference: [Call number: 641.11083 MCC 3rd ed. Ref.] (1).

60. Elements of food engineering / by Milton E. Parker with the collaboration of Ellery H. Harvey, E. S. Stateler.

by Parker, Milton E.

Call number: 664 PAR Ref. Material type: book Book; Format: print Publisher: New York : Book Division, Reinhold, 1952-54Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664 PAR Ref.] (2). Items available for reference: [Call number: 664 PAR Ref.] (1).