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1. Toxic constituents of animal foodstuffs / edited by Irvin E. Liener.

by Liener, Irvin E.

Call number: 615.954 LIE Material type: book Book; Format: print Publisher: New York : Academic Press, 1974Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 615.954 LIE] (1).

2. Auditing in the food industry : from safety and quality to environmental and other audits / edited by Mike Dillon and Chris Griffith.

by Dillon, Mike | Griffith, Chris.

Call number: 664.07 AUD Material type: book Book; Format: print Publisher: Boca Raton, Fla. : CRC Press ; Cambridge : Woodhead, c2001Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 AUD] (1).

3. Food hygiene, microbiology and HACCP / S. J. Forsythe and P. R. Hayes.

by Forsythe, S. J | Hayes, P. R.

Call number: 664.00289 FOR 3rd ed. Edition: 3rd ed.Material type: book Book; Format: print Publisher: Gaithersburg, Md. : Aspen Publishers, 1998Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.00289 FOR 3rd ed.] (1).

4. Principles of food science / edited by Owen R. Fennema [and others]

by Fennema, Owen R.

Call number: 664 FEN Material type: book Book; Format: print Publisher: New York : M. Dekker, c1975-Availability: No items available

5. Food properties handbook / Shafiur Rahman.

by Rahman, Shafiur.

Call number: 664.07 RAH Material type: book Book; Format: print Publisher: Boca Raton, Fla. : CRC, c1995Availability: Items available for loan: BSTI [Call number: 664.07 RAH] (1).

6. Control of foodborne microorganisms / edited by Vijay K. Juneja, John N. Sofos.

by Juneja, Vijay K | Sofos, John N.

Call number: 664.001579 CON 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: 664.001579 CON] (1).

7. Food process engineering and technology / Zeki, Berk.

by Berk, Zeki.

Call number: 664.222 BER Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Amsterdam : Academic Press, c2009Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.222 BER] (1).

8. Thermal food processing [electronic resource] :new technologies and quality issues / edited by Da-Wen Sun.

by Sun, Da-Wen.

Call number: 664.028 T411 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

9. Hygiene in food processing : principles and practice / edited by H.L.M. Lelieveld, J.T. Holah and D. Napper.

by Lelieveld, H. L. M | Holah, J. T | Napper, D.

Call number: 664 Edition: Second edition.Material type: book Book; Format: available online remote; Literary form: Not fiction Publisher: Philadelphia, PA : Woodhead Pub., 2014Online access: An electronic book accessible through the World Wide Web; click to view Availability: No items available

10. 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).

11. Water relations of foods : proceedings of an international symposium held in Glasgow, September 1974 / edited by R. B. Duckworth ; [for the] International Union of Food Science and Technology.

by Duckworth, Ronald Barrett | International Union of Food Science and Technology.

Call number: 641.16 DUC Material type: book Book; Format: print Publisher: London; New York : Academic Press, 1975Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.16 DUC] (1).

12. Foodborne infections and intoxications / edited by Hans Riemann, Frank L. Bryan.

by Bryan, Frank L | Riemann, Hans.

Call number: 615.954 FOO 2nd ed. Edition: 2nd ed.Material type: book Book; Format: print Publisher: New York : Academic Press, 1979Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 615.954 FOO 2nd ed.] (1).

13. Enzymes in food processing / edited by Gerald Reed.

Call number: 664.06 REE 2nd ed. Edition: 2nd ed.Material type: book Book; Format: print Publisher: New York : Academic Press, 1975Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.06 REE 2nd ed.] (1).

14. Toxic constituents of plant foodstuffs / edited by Irvin E. Liener.

by Liener, Irvin E.

Call number: 615.954 LIE 2nd ed. Edition: 2nd ed.Material type: book Book; Format: print Publisher: New York : Academic Press, 1980Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 615.954 LIE 2nd ed.] (1).

15. Water activity and food / John A. Troller, J. H. B. Christian.

by Troller, John A | Christian, J. H. B.

Call number: 664.02 TRO 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: 664.02 TRO] (2).

16. Quality control in the food industry / edited by S. M. Herschdoerfer.

by Herschdoerfer, S. M.

Call number: 664.07 HER Material type: book Book; Format: print Publisher: London, New York : Academic Press, 1967-Online access: Click here to access online | Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 HER] (3).

17. Food chemistry / edited by Owen R. Fennema.

by Fennema, Owen R.

Call number: 664 FEN pt.1 Material type: book Book; Format: print Publisher: New York : Marcel Dekker, 1976Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 FEN pt.1] (1).

18. Food biotechnology microorganisms / edited by Y. H. Hui, George G. Khachatourians.

by Hui, Y. H | Khachatourians, George G.

Call number: 664.024 FOOb Material type: book Book; Format: print Publisher: New York, N.Y. : VCH, c1995Availability: Items available for loan: BSTI [Call number: 664.024 FOOb] (1).

19. Ingredient interactions : effects on food quality / edited by Anikumar G. Gaonkar.

by Gaonkar, Anikumar G.

Call number: 664.07 ING Material type: book Book; Format: print Publisher: New York, N. Y. : Marcel Dekker, c1995Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 ING] (1).

20. Engineering properties of foods / edited by M. A. Rao and S. S. H. Rizvi

by Rao, M. A | Rizvi, S. S. H.

Call number: 664 ENG 2nd rev. ed. Edition: 2nd ed., revised and expandedMaterial type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c1995Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 ENG 2nd rev. ed.] (1).