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41. Engineering properties of foods [electronic resource].

by Rao, M. A, 1937- | Rizvi, S. S. H, 1948- | Datta, Ashim K.

Call number: 664 E577 Edition: 3rd ed. / [edited by] M.A. Rao, Syed S.H. Rizvi, Ashim K. Datta.Material type: computer file Computer file; Format: electronic available online remote Publisher: Boca Raton : Taylor & Francis, 2005Online access: Distributed by publisher. Purchase or institutional license may be required for access. Availability: No items available

42. Handbook of food science, technology, and engineering [electronic resource] /edited by Y.H. Hui ; associate editors, J.D. Culbertson ... [et al.].

by Hui, Y. H. (Yiu H.).

Call number: 664 H236 Material type: computer file Computer file; Format: electronic available online remote Publisher: Boca Raton : Taylor & Francis, 2006Online access: Distributed by publisher. Purchase or institutional license may be required for access. Availability: No items available

43. Kinetic modeling of reactions in foods [electronic resource] /Martinus A.J.S. van Boekel.

by Boekel, M. A. J. S. van.

Call number: 664.00154 B671 Material type: computer file Computer file; Format: electronic available online remote Publisher: Boca Raton : CRC Press, c2009Online access: Distributed by publisher. Purchase or institutional license may be required for access. Availability: No items available

44. Ingredient interactions [electronic resource] :effects on food quality / edited by Anilkuma G. Gaonkar, Andrew McPherson.

by Gaonkar, Anilkumar G, 1954- | McPherson, Andrew.

Call number: 664.07 I55 Edition: 2nd ed.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

45. Nutraceutical and functional food regulations in the United States and around the world / edited by Debasis Bagchi.

by Bagchi, Debasis [editor.].

Call number: 664.07 Edition: Second edition.Material type: book Book; Format: available online remote; Literary form: Not fiction Publisher: London, England : Academic Press, 2014Copyright date: 2014Online access: An electronic book accessible through the World Wide Web; click to view Availability: No items available

46. Functional food product development / edited by Jim Smith and Edward Charter.

by Smith, Jim | Charter, Edward.

Call number: 613.2 FUNt Material type: book Book; Literary form: Not fiction Publisher: Chichester, West Sussex ; Ames, Iowa : Wiley-Blackwell, c2010Availability: Items available for loan: BSTI (2).

47. Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) : markets, materials and technologies / edited by Neil Farmer.

by Farmer, Neil [editor of compilation.].

Call number: 664.09 TRE Material type: book Book; Literary form: Not fiction Publisher: Oxford ; Philadelphia : Woodhead Publishing, c2013Online access: Click here to access online Availability: Items available for loan: BSTI (2).

48. New analytical approaches for verifying the origin of food / edited by Paul Brereton.

by Brereton, P [editor of compilation.].

Call number: 664.07 NEW Material type: book Book; Literary form: Not fiction Publisher: Cambridge, UK : Woodhead Publishing, c2013Online access: Click here to access online Availability: Items available for loan: BSTI (2).

49. Open innovation in the food and beverage industry / edited by Marian Garcia Martinez.

by Martinez, Marian Garcia [editor.].

Call number: 664 OPE Material type: book Book; Literary form: Not fiction Publisher: Cambridge, UK : Woodhead Publishing, c2013Online access: Click here to access online Availability: Items available for loan: BSTI (2).

50. HPLC in food analysis / edited by R. Macrae.

by Macrae, R.

Call number: 664.07 HPL Material type: book Book; Format: print Publisher: London ; New York : Academic Press, 1982Availability: Items available for loan: BSTI [Call number: 664.07 HPL] (1).

51. Thermobacteriology in food processing / [by] C. R. Stumbo.

by Stumbo, C. R. (Charles Raymond).

Call number: 664.028 STU 2nd ed. Edition: 2nd ed.Material type: book Book; Format: print Publisher: New York : Academic Press, 1973Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.028 STU 2nd ed.] (1).

52. Unit operations in food processing / by R. L. Earle.

by Earle, R. L.

Call number: 664.02 EAR Edition: [1st ed.]Material type: book Book; Format: print Publisher: Oxford, New York : Pergamon Press, [1966-Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.02 EAR] (1).

53. Gum technology in the food industry / Martin Glicksman

by Glicksman, Martin.

Call number: 664 GLI Material type: book Book; Format: print Publisher: New York : Academic Press, 1969Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 GLI] (1).

54. Enzymes in food processing / With a contribution by Leland A. Underkofler.

by Reed, Gerald | Underkofler, Leland A.

Call number: 664.06 REE Material type: book Book; Format: print Publisher: New York : Academic Press, 1966Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.06 REE] (1).

55. Thermobacteriology in food processing / [by] C. R. Stumbo.

by Stumbo, Charles Raymond.

Call number: 664.028 STU Material type: book Book; Format: print Publisher: New York : Academic Press, 1965-Availability: Items available for loan: BSTI [Call number: 664.028 STU] (1).

56. Natural toxicants in food : progress and prospects / edited by D.H. Watson.

by Watson, D. H.

Call number: 615.954 NAT Material type: book Book; Format: print Publisher: Chichester, England : E. Horwood ;, 1987Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 615.954 NAT] (1).

57. Sensory evaluation of food : statistical methods and procedures / Michael O'Mahony.

by O'Mahony, Michael.

Call number: 664.07 OMA Material type: book Book; Format: print Publisher: New York : M. Dekker, c1986Availability: Items available for loan: BSTI [Call number: 664.07 OMA] (1).

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

by Herschdoerfer, S. M | Herschdoerfer, S. M.

Call number: 664.07 HER 2nd ed. Edition: 2nd ed.Material type: book Book; Format: print Publisher: London ; Orlando : Academic Press, 1984-1987Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 HER 2nd ed.] (2).

59. Enzymes in food procesing / with a contribution by Leland A. Underkofler

by Reed, Gerald | Underkofler, Leland A.

Call number: 664 REE Material type: book Book; Format: print Publisher: New York : Academic Press, [1966]Availability: No items available

60. Seafood : effects of technology on nutrition / George M. Pigott, Barbee W. Tucker

by Pigott, George M | Tucker, Barbee W.

Call number: 664.949 PIG Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c1990Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.949 PIG] (1).