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121. Handbook of fruits and fruit processing / editor, Y.H. Hui ; associate editors, Jozsef Barta ... [et al.]

by Hui, Y.H | Barta, Jozsef.

Call number: 664.8 HANf Ref. Material type: book Book; Format: print Publisher: Ames, Iowa : Blackwell Publishing, c2006Online access: Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 664.8 HANf Ref.] (1).

122. Waste management for the food industries / authored by Ioannis S. Arvanitoyannis

by Arvanitoyannis, Ioannis S.

Call number: 664.00286 ARV Ref. Material type: book Book; Format: print Publisher: Amsterdam : Academic Press, c2008Online access: Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 664.00286 ARV Ref.] (1).

123. Understanding pathogen behaviour : virulence, stress response and resistance / edited by Mansel Griffiths.

by Griffiths, Mansel.

Call number: 579.165 UND Ref. Material type: book Book; Format: print Publisher: Boca Raton, Fla. : CRC Press; Cambridge : Woodhead, 2005Online access: Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 579.165 UND Ref.] (1).

124. Official methods of analysis of AOAC International : revision 2010 / editors : William Horwitz and George W. Latimer.

by Horwitz, William | Latimer, George W | AOAC International.

Call number: 543 AOAC 18th rev.ed. Ref. Edition: 18th rev.ed.Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Gaithersburg, Md. : AOAC International, c2010Online access: Click here to access online | Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 543 AOAC 18th rev.ed. Ref.] (1).

125. Determining mycotoxins and mycotoxigenic fungi in food and feed / edited by Sarah De Saeger.

by De Saeger, Sarah.

Call number: 615.95295 DET Ref. Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Cambridge, UK : Woodhead Publishing, c2011Online access: Click here to access online | Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 615.95295 DET Ref.] (1).

126. Food analysis / edited by S. Suzanne Nielsen.

by Nielsen, S. Suzanne.

Call number: 664.07 FOOa 4th ed. Ref. Material type: book Book; Format: print ; Literary form: Not fiction Publisher: New York, N.Y. : Kluwer Academic / Plenum Pub., c2003Online access: Click here to access online | Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 664.07 FOOa 4th ed. Ref.] (1).

127. Official methods of analysis of AOAC international / editor : Dr. George W. Latimer, Jr.

by Latimer, George W., Jr., Dr.

Call number: 543 AOAC 19th ed. Ref. Edition: 19th ed. (2012).Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Gaithersburg, Md. : AOAC International, c2012Online access: Click here to access online | Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 543 AOAC 19th ed. Ref.] (2).

128. Official methods of analysis of AOAC international ; 2016 / editor : Dr.George W. Latimer, Jr.

by Latimer, George W., Jr., Dr | AOAC International | Association of official Analytical Chemists International.

Call number: 543 AOAC 20th ed. Ref. Edition: 20th ed.Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Rockville, Maryland : AOAC International, c2016Availability: Items available for reference: [Call number: 543 AOAC 20th ed. Ref.] (1). Special Status (1).

129. The use of fungi as food and in food processing. / Author: William D. Gray.

by Gray, William Dudley.

Call number: 664.8 GRA pt.1 Material type: book Book; Format: print Publisher: Cleveland : CRC Press, [1970]Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.8 GRA pt.1] (2). Items available for reference: [Call number: 664.8 GRA pt.1] (1).

130. Toxicological evaluation of some enzymes, modified starches and certain other substances / the evaluations contained in this publication were prepared by the Joint FAO/WHO Expert Committee on Food Additives, which met in Rome, 16-24 June 1971.

by Joint FAO/WHO Expert Committee on Food Additives | Joint FAO/WHO Expert Committee on Food Additives.

Call number: 664.06 FAO nmr-50A Ref. Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations, World Health Organization, 1972Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.06 FAO nmr-50A Ref.] (1). Items available for reference: [Call number: 664.06 FAO nmr-50A Ref.] (1).

131. Toxicological evaluation of some extraction solvents and certain other substances / issued jointly by FAO and WHO.

by Joint FAO/WHO Expert Committee on Food Additives.

Call number: 664.06 FAO nmr-48A Ref. Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations, 1971Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.06 FAO nmr-48A Ref.] (1). Items available for reference: [Call number: 664.06 FAO nmr-48A Ref.] (1).

132. Food technology the world over / edited by Martin S. Peterson and Donald K. Tressler in collaboration with leading food scientists and technologists of the various countries considered.

by Peterson, Martin S | Tressler, Donald Kiteley.

Call number: 664 PET Material type: book Book; Format: print Publisher: Westport, Conn. : Avi Pub. Co., 1963-65Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664 PET] (3). Items available for reference: [Call number: 664 PET] (1).

133. Toxicological evaluation of some antimicrobials : antioxidants, emulsifiers, stabilizers, flourtreatment agents, acids and bases

by Joint FAO/WHO Expert Committee on Food Additives | Joint FAO/WHO Expert Committee on Food Additives.

Call number: 664.06 FAO nmr-40 A, B, C Material type: book Book; Format: print Publisher: Rome : [Food and Agriculture Organization of the United Nations, World Health Organization,, 1967]Availability: Items available for loan: BSTI [Call number: 664.06 FAO nmr-40 A# B# C] (1). Items available for reference: [Call number: 664.06 FAO nmr-40 A# B# C] (1).

134. Fish as food / edited by Georg Borgstron.

by Borgstrom, Georg.

Call number: 664.94 BOR Ref. Material type: book Book; Format: print Publisher: New York : Academic Press, 1961-Online access: Click here to access online Availability: Items available for reference: [Call number: 664.94 BOR Ref.] (4).

135. Food processing operations : their management, machines, materials, and methods / by Maynarl A. Joslyn, J.L. Heid, in collaboration with selected authorities on the management, machines, materials, and methods of the food industry.

by Joslyn, Maynard Alexander | Heid, John Laurence.

Call number: 664 JOS Ref. Material type: book Book; Format: print Publisher: Westport, Conn. : Avi Pub. Co., 1963-64Online access: Click here to access online | Click here to access online | Click here to access online | Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664 JOS Ref.] (4). Items available for reference: [Call number: 664 JOS Ref.] (3).

136. Food chemicals codex / Prepared by the Committee on Specifications of the Food Chemicals Codex of the Food Protection Committee, National Academy of Sciences, National Research Council.

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

Call number: 664.06 NRC Ref. Edition: 1st ed.Material type: book Book; Format: print Publisher: Washington : National Academy of Sciences, National Research Council, 1966Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 NRC Ref.] (2).

137. Food products formulary / Lucy Long, Stephan L., Komarik, Donald K. Tressler.

by Long, Lucy | Long, Lucy Alberta | Komarik, Stephan L | Tressler, Donald K.

Call number: 664.028 KOM 2nd ed. Ref. Edition: 2nd ed.Material type: book Book; Format: print Publisher: Westport, Conn. : AVI Pub. Co., c1982-Online access: Click here to access online Availability: Items available for reference: [Call number: 664.028 KOM 2nd ed. Ref.] (2).

138. Food products formulary : cereals, baked goods, dairy and egg products / Donald K. Tressler, William J. Sultan

by Tressler, Donald K | Komarik, Stephan L.

Call number: 664.028 KOM Ref. Material type: book Book; Format: print Publisher: Westport, Conn. : Avi Pub. Co., 1975Online access: Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 664.028 KOM Ref.] (4).

139. Food additive control in canada Rome.

by Pugsley, L. I.

Call number: 614.33 FAO fac-1 Ref. Material type: book Book; Format: print Publisher: Rome : FAO, 1959Online access: Click here to access online | Click here to access online | Click here to access online | Click here to access online | Click here to access online | Click here to access online | Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 614.33 FAO fac-1 Ref.] (8).

140. 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).