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1. Food irradiation : a technique for preserving and improving the safety of food.

by Food and Agriculture Organization of the United Nations | World Health Organization.

Call number: VF 1136 Material type: book Book; Format: print Publisher: Geneva : World Health Organization ; Albany, N.Y. : WHO Publications Center USA, 1988Availability: Items available for loan: BSTI [Call number: VF 1136] (1).

2. Food colors : Committee on Food Protection / National Research Council.

by National Research Council (United States). Food Protection Committee.

Call number: VF 576 Material type: book Book; Format: print Publisher: Washington : National Academy of Sciences, 1971Availability: Items available for loan: BSTI [Call number: VF 576] (1).

3. Nutrition : food at work for you / Prepared by Consumer and Food Economics Institute Science and Education Administation [Reprint from U.S. Dept. of Agricultural, Home and garden bulletin no. 1]

by United States. Department of Agriculture. Consumer and Food Economics Institute.

Call number: VF 784 Edition: Slightly rev. Jan. 1975.Material type: book Book; Format: print Publisher: [Washington] : The Institute, [1968]Availability: Items available for loan: BSTI [Call number: VF 784] (1).

4. Miles dairy products and services

by Moles Laboratories Inc.

Call number: VF 495 Material type: book Book; Format: print Publisher: Elkhart, Ind,. : Miles Laboratories, Inc, 1974Availability: Items available for loan: BSTI [Call number: VF 495] (1).

5. Natural coloura and flavours, for use in sugar confedtionary and food products

by Food Industries Limited.

Call number: VF 763 Material type: book Book; Format: print Publisher: Merseyside : Food Industries Ltd, n.dAvailability: Items available for loan: BSTI [Call number: VF 763] (1).

6. Food science : past, present and futare the 1976 W. O. Atwater Memorial Lecture; presented in cooperation with the American Chemical Society at their Centennial Meeting, N. Y., Aor. 5, 1976. Edited by Emil M. Mrak

by Mark, Emil M | W. O. Atwater Memorial Lecture.

Call number: VF 842 Material type: book Book; Format: print Publisher: Washington, United States. Dept. of Agricultlure, Agricultural Availability: Items available for loan: BSTI [Call number: VF 842] (1).

7. Formulating for fido and fluffy / Pam Erickson Otto.

by Otto, Pam Erickson.

Call number: VF 1285 Material type: book Book; Format: print Publisher: Northbrook, Ill. : Weeks Publishing Co., 1997Availability: Items available for loan: BSTI [Call number: VF 1285] (1).

8. A review of heptachlor : its effect on the environment and human health

by Velsicol Chemical Corporation.

Call number: VF 107 Material type: book Book; Format: print Publisher: Chicago : Velsicol Chemical Corp., 1971Availability: Items available for loan: BSTI [Call number: VF 107] (1).

9. Ingredients for food processlors

by Missanto Chemical Co.

Call number: VF 311 Material type: book Book; Format: print Publisher: Missouri, n.dAvailability: Items available for loan: BSTI [Call number: VF 311] (1).

10. Investment opportunitied in food processing

by Thailand. Board of Investment.

Call number: VF 341 Material type: book Book; Format: print Publisher: Bangkok, 1972-Availability: Items available for loan: BSTI [Call number: VF 341] (1).

11. Food analysis by atomic absorption spectroscopy

by Rowe, C. J.

Call number: VF 613 Material type: book Book; Format: print Publisher: Springvale,Vic : Varian Techtron Pty, Ltd, 1973Availability: Items available for loan: BSTI [Call number: VF 613] (1).

12. Lactic acid and lactates

by C. C. A. biochem b. v.

Call number: VF 992 Material type: book Book; Format: print Publisher: C.C.A. biochem b.v., [198-]Availability: Items available for loan: BSTI [Call number: VF 992] (1).

13. Flexible packaging : a food preservation hope for developing countries

by Joosten, Richard L.

Call number: VF 700 Edition: n.d.Material type: book Book; Format: print Publisher: n.d. Availability: Items available for loan: BSTI [Call number: VF 700] (1).

14. The protein gap : AID's role in reducing malnutrition in developing countries.

by United States. Agency for International Development. Bureau for Technical Assistance.

Call number: VF 16 Material type: book Book; Format: print Publisher: Washington, [1970]Availability: Items available for loan: BSTI [Call number: VF 16] (1).

15. Food aid and employment

by World Food Programme.

Call number: VF 86 Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization, 1971Availability: Items available for loan: BSTI [Call number: VF 86] (1).

16. The use of chemicals in food production, processing, storage, and distribution.

by National Research Council (United States). Food Protection Committee.

Call number: VF 349 Material type: book Book; Format: print Publisher: Washington : National Academy of Sciences, 1973Availability: Items available for loan: BSTI [Call number: VF 349] (1).

17. Current trends in cassava research / Barry L. Nestel.

by Nestel, Barry L.

Call number: 420 VF Material type: book Book; Format: print Publisher: Ottawa : International Development Research Centre, 1974Availability: Items available for loan: BSTI [Call number: 420 VF] (1).

18. Trends in the demand and supply of the fruits and vegetables in Japan

by Japan External Trade Organization.

Call number: VF 69 Material type: book Book; Format: print Publisher: [Tokyo] : Japan External Trade Organization, ndAvailability: Items available for loan: BSTI [Call number: VF 69] (1).

19. How to process vegetables and fruits for pickling & canning

by Japan External Trade Organization.

Call number: VF 70 Material type: book Book; Format: print Publisher: [Tokyo] : Japan External Trade Organization, ndAvailability: Items available for loan: BSTI [Call number: VF 70] (1).

20. Vitamin contents of modern dietaries losses due to various procedures

by Hoffmann (F.)-La Roche & Co. Ltd.

Call number: VF 85 Material type: book Book; Format: print Publisher: Basle : hoffmann (F.) - La Roche & Co. Ltd., ndAvailability: Items available for loan: BSTI [Call number: VF 85] (1).