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1. The chemistry and technology of cereals as food and feed / prepared by a group of specialists.

by Matz, Samuel A.

Call number: 664.7 MAT Material type: book Book; Format: print Publisher: Westport, Conn. : AVI Pub. Co., 1959Availability: Items available for loan: BSTI [Call number: 664.7 MAT] (1).

2. The fundamentals of food engineering / Stanley E. Charm

by Charm, Stanley E.

Call number: 664 CHA Material type: book Book; Format: print Publisher: Westport, Conr., Avi Pub. Co.,, 1963'd1963Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 CHA] (1).

3. An anthology of food science / by S. A. Goldbith, M. A. Joslyn and J. T. R. Nickerson

by Goldblith, S. A | Joslyn, M. A | Nickerson, J. T. R.

Call number: 664 GOL Material type: book Book; Format: print Publisher: Westport, Conn., A.V.I. Pub. Co.,, 1961 Availability: No items available

4. A guide to the selection, combination, and cooking of foods / by Carl A. Rietz

by Rietz, Carl A.

Call number: 641 RIE Ref. Material type: book Book; Format: print Publisher: Westport, Conn : A.V.I. Pub. Co., 1961, 1965Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 641 RIE Ref.] (2). Items available for reference: [Call number: 641 RIE] (1).