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81. Freezing effects on food quality / edited by Lester E. Jeremiah.

by Jeremiah, Lester E. (Earl).

Call number: 664.02853 FRE Material type: book Book; Format: print Publisher: New York, N. Y. : Marcel Dekker, c1996Availability: Items available for loan: BSTI [Call number: 664.02853 FRE] (1).

82. Food biosensor analysis / edited by Gabriele Wagner, George G. Guilbault

by Wagner, Gabriele | Guilbault, George G.

Call number: 664.07 FOOb Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c1994Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 FOOb] (1).

83. Introduction to food engineering / R. Paul Singh, Dennis R. Heldman

by Singh, R. Paul | Heldman, Dennis R.

Call number: 664 SIN 2nd ed. Edition: 2nd ed.Material type: book Book; Format: print Publisher: San Diego, Calif. : Academic Press, c1993Availability: Items available for loan: BSTI [Call number: 664 SIN 2nd ed.] (1).

84. Freeze drying and advanced food technology / edited by S. A. Goldblith, L. Rey and W. W. Rothmayr.

by Goldblith, S. A | Rey, L | Rothmayr, W. W.

Call number: 664.02845 GOL Material type: book Book; Format: print Publisher: London : Academic Press, 1975-Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.02845 GOL] (1).

85. Carbohydrates in food / edited by Ann-Charlotte Eliasson.

by Eliasson, Ann-Charlotte.

Call number: 664 CAR Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c1996Availability: Items available for loan: BSTI [Call number: 664 CAR] (1).

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

by Bourne, Malcolm C.

Call number: 664.07 BOU 2nd ed. Edition: 2nd ed.Material type: book Book; Format: print Publisher: San Diego, Calif. : Academic Press, c2002Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 BOU 2nd ed.] (1).

87. Food emulsions : principles, practices, and techniques / David Julian McClements.

by McClements, David Julian.

Call number: 664 MCC 2nd ed. Edition: 2nd ed.Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Boca Raton, Fla. : CRC Press , c 2005Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 MCC 2nd ed.] (1).

88. Food processing operations modeling : design and analysis / edited by Joseph Irudayaraj.

by Irudayaraj, Joseph.

Call number: 664.0015118 FOO Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker , c 2001Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.0015118 FOO] (1).

89. Transport properties of foods / George D. Saravacos, Zacharias B. Maroulis.

by Saravacos, George D | Maroulis, Zacharias B.

Call number: 664 SAR Material type: book Book; Format: print Publisher: New York, N. Y. : Marcel Dekker , c 2001Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 SAR] (1).

90. Food protein analysis : quantitative effects on processing / R. K. Owusu-Apenten.

by Owusu-Apenten, R. K.

Call number: 547.75 OWU Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c 2002Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 547.75 OWU] (1).

91. Physical chemistry of foods / Pieter Walstra.

by Walstra, Pieter.

Call number: 664 WAL Material type: book Book; Format: print Publisher: New York, N. Y. : Marcel Dekker , c 2003Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 WAL] (1).

92. Extraction optimization in food engineering / edited by Constantina Tzia, George Liadakis.

by Tzia, Constantina | Liadakis, George.

Call number: 664.022 EXT Material type: book Book; Format: print Publisher: New York, N. Y. : Marcel Dekker , c 2003Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.022 EXT] (1).

93. Rice science and technology / edited by Wayne E. Marshall, James I. Wadsworth.

by Marshall, Wayne E | Wadsworth, James I.

Call number: 664.725 RIC Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker , c 1994Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.725 RIC] (1).

94. Computerized control systems in the food industry / edited by Gauri S. Mittal.

by Mittal, Gauri S.

Call number: 664.024 COM Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker , c 1997Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.024 COM] (1).

95. Nonthermal preservation of foods / Gustavo V. Barbosa-Canovas...[et al.]

by Barbosa-Canovas, Gustavo V.

Call number: 664.028 NON Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c 1998Availability: Items available for loan: BSTI [Call number: 664.028 NON] (1).

96. Trace minerals in foods / edited by Kenneth T. Smith.

by Smith, Kenneth T.

Call number: 613.28 TRA Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker , c 1988Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 613.28 TRA] (1).

97. Clostridium botulinum : ecology and control in food / edited by Andreas H. W. Hauschild, Karen L. Dodds.

by Hauschild, Andreas H. W | Dodds, Karen L.

Call number: 664.07 CLO Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c 1993Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 CLO] (1).

98. Baked goods freshness : technology, evaluation, and inhibition of staling / edited by Ronald E. Hebeda, Henry F. Zobel.

by Hebeda, Ronald E | Zobel, Henry F.

Call number: 664.752 BAK Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker , c 1996Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.752 BAK] (1).

99. Polysaccharide association structures in food / edited by Reginald H. Walter.

by Walter, Reginald H.

Call number: 664 POL Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker , c 1998Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 POL] (1).

100. Food emulsions / edited by Stig E. Friberg, Kare Larsson, Johan Sjoblom.

by Friberg, Stig E | Larsson, Kare | Sjoblom, Johan.

Call number: 664.024 FRI 4th ed. Edition: 4th ed. , rev & expanded.Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c2004Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.024 FRI 4th ed.] (1).