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1. 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).

2. 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).

3. 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).

4. 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).

5. 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).

6. 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).

7. 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).

8. 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).

9. 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).

10. 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).

11. Food shelf life stability : chemical, biochemical and microbiological changes / edited by N. A. Michael Eskin, David S. Robinson.

by Eskin, N. A. Michael | Robinson, David S.

Call number: 664 FOOl Material type: book Book; Format: print Publisher: Boca Raton, Fla. : CRC Press, c2001Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 FOOl] (1).

12. Modern food microbiology / James M. Jay, Martin J. Loessner, David A. Golden.

by Jay, James M | Loessner, Martin J.

Call number: 664.001579 JAY 7th ed. Edition: 7th ed.Material type: serial Continuing resource; Format: print Publisher: New York, N. Y. : Springer , c 2005Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.001579 JAY 7th ed.] (1).

13. The food chemistry laboratory : a manual for experimental foods, dietetics, and food scientists / Connie M. Weaver, James R. Daniel.

by Weaver, Connie M | Daniel, James R.

Call number: 664.07 WEA 2nd ed. Edition: 2nd ed.Material type: book Book; Format: print Publisher: Boca Raton, Fla. : CRC Press, c2003Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 WEA 2nd ed.] (1).

14. Foodborne infections and intoxications / edited by Hens P. Riemann and Dean O. Cliver.

by Riemann, Hens P | cliver, Dean O.

Call number: 615.954 FOO 3rd ed. Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Amsterdam : Elsevier / Academic Press, c2006Online access: Click here to access online | Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 615.954 FOO 3rd ed.] (1).

15. Practical design, construction and operation of food facilities / J. Peter Clark.

by Clark, J. Peter.

Call number: 664.00284 CLA Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Amsterdam : Elsevier / Academic Press, c2009Online access: Click here to access online | Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.00284 CLA] (1).

16. Chemical deterioration and physical instability of food and beverages / edited by Leif H. Skibsted, Jens Risbo and Mogens L. Andersen.

by Skibsted, Leif H | Risbo, Jens | Andersen, Mogens L.

Call number: 664.07 CHEm Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Boca Raton : oxford : CRC ; Woodhead Pub., c2010Online 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 CHEm] (1).

17. Food analysis laboratory manual / edited by S. Suzanne Nielsen.

by Nielsen, S. Suzanne.

Call number: 664.07 FOOn 2nd ed. Edition: 2nd ed.Material type: book Book; Format: print ; Literary form: Not fiction Publisher: New York, N.Y. : Springer, c2010Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 FOOn 2nd ed.] (1).

18. Innovations in food packaging / edited by Jung H. Han, PepsiCo Corporate R&D/PepsiCo Advanced Research, Plano, Tex, USA.

by Han, Jung H [editor.].

Call number: 664.092 INN 2nd ed. Edition: 2nd ed.Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Amsterdam : Academic Press, c2014Online access: Click here to access online | Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.092 INN 2nd ed.] (1).

19. Global legislation for food contact materials / edited by Joan Sylvain Baughan.

by Baughan, Joan Sylvain [editor.].

Call number: 344.04232 GLOb Material type: book Book; Format: print Publisher: Amsterdam : Elsevier, c2015Online access: Click here to access online | Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 344.04232 GLOb] (1).

20. 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).