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41. Handbook of food isotherms : water sorption parameters for food and food components / Hector A. Iglesias and Jorge Chirife.

by Iglesias, Hector A | Chirife, Jorge.

Call number: 641.3 IGL Ref. Material type: book Book; Format: print Publisher: New York, N.Y. : Academic Press, 1982Online access: Click here to access online Availability: Items available for reference: [Call number: 641.3 IGL Ref.] (1).

42. Food biotechnology / edited by Dietrich Knorr

by Knorr, D.

Call number: 664.024 FOO Ref. Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c1987Online access: Click here to access online Availability: Items available for reference: [Call number: 664.024 FOO Ref.] (1).

43. Volatile compounds in foods and beverages / edited by Henk Maarse

by Maarse, Henk.

Call number: 664.07 VOL Ref. Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c1991Availability: Items available for reference: [Call number: 664.07 VOL Ref.] (1).

44. Encapsulated and powdered foods / edited by Charles Onwulata.

by Onwulata, Charles.

Call number: 664.02 ENC Ref. Material type: serial Continuing resource; Format: print Publisher: Boca Raton, Fla. : Taylor & Francis , c 2005Online access: Click here to access online Availability: Items available for reference: [Call number: 664.02 ENC Ref.] (1).

45. Techniques for analyzing food aroma / edited by Ray Marsili.

by Marsili, Ray.

Call number: 664.07 TEC Ref. Material type: book Book; Format: print ; Literary form: Not fiction Publisher: New York, N. Y. : Marcel Dekker, 1997Online access: Click here to access online Availability: Items available for reference: [Call number: 664.07 TEC Ref.] (1).

46. Flavor, fragrance, and odor analysis / edited by Ray Marsili.

by Marsili, Ray.

Call number: 664.07 FLAf Ref. Material type: book Book; Format: print ; Literary form: Not fiction Publisher: New York , N. Y. : Marcel Dekker , c 2002Online access: Click here to access online Availability: Items available for reference: [Call number: 664.07 FLAf Ref.] (1).

47. International handbook of foodborne pathogens / edited by Marianne D. Miliotis, Jeffrey W. Bier.

by Miliotis, Marianne D | Bier, Jeffrey W.

Call number: 615.95293 INT Ref. Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker , c 2003Online access: Click here to access online Availability: Items available for reference: [Call number: 615.95293 INT Ref.] (1).

48. Analyzing food for nutrition labeling and hazardous contaminants / Ike J. Jeon, William G. Ikin.

by Jeon, Ike J | Ikin, William G.

Call number: 664.07 ANAy Ref. Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker , c 1995Online access: Click here to access online Availability: Items available for reference: [Call number: 664.07 ANAy Ref.] (1).

49. Complex carbohydrates in foods / edited by Susan Sungsoo Cho, Leon Prosky, Mark Dreher.

by Cho, Susan Sungsoo | Prosky, Leon | Dreher, Mark L.

Call number: 613.283 COM Ref. Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c1999Online access: Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 613.283 COM Ref.] (1).

50. Nondestructive food evaluation : techniques to analyze properties and quality / edited by Sundaram Gunasekaran.

by Gunasekaran, Sundaran.

Call number: 363.192064 NON Ref. Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c2001Online access: Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 363.192064 NON Ref.] (1).

51. Improving the thermal process of foods / edited by Philip Richardson.

by Richardson, Philip.

Call number: 664.028 IMP Ref. Material type: book Book; Format: print Publisher: Boca Raton, Fla. : CRC Press ; Cambridge : Woodhead Pub., c2004Online access: Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 664.028 IMP Ref.] (1).

52. Food packaging : principles and practice / Gordon L. Robertson.

by Robertson, Gordon L.

Call number: 664.09 ROB 2nd ed. Ref. Edition: 2nd ed.Material type: book Book; Format: print Publisher: Boca Raton, Fla. : CRC/Taylor & Francis, c2006Online access: Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 664.09 ROB 2nd ed. Ref.] (1).

53. Handbook of food preservation / edited by M. Shafiur Rahman.

by Rahman, M. Shafiur.

Call number: 664.028 HAN 2nd ed. Ref. Edition: 2nd ed.Material type: book Book; Format: print Publisher: Boca Raton, Fla. : CRC Press, c2007Online access: Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 664.028 HAN 2nd ed. Ref.] (1).

54. Handbook of organic food safety and quality / edited by Julia Cooper, Urs Niggli and Carlo Leifert

by Cooper, Julia | Niggli, Urs | Leifert, Carlo.

Call number: 631.584 HAN Ref. Material type: book Book; Format: print Publisher: Boca Raton, Fla. : CRC Press ; Cambridge : Woodhead, c2007Online access: Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 631.584 HAN Ref.] (1).

55. Acrylamide and other hazardous compounds in heat-treated foods / edited by K. Skog and J. Alexander

by Skog, K | Alexander, J.

Call number: 615.954 ACR Ref. Material type: book Book; Format: print Publisher: Cambridge : Woodhead Pub. ; Boca Raton, Fla. : CRC Press, c2006Online access: Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 615.954 ACR Ref.] (1).

56. 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).

57. Food chemical safety / edited by David H. Watson.

by Watson, David H.

Call number: 363.192064 FOO Material type: book Book; Format: print Publisher: Boca Raton, Fla. : CRC Press / Woodhead Pub., c2001-2Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 363.192064 FOO] (2).

58. 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).

59. Chemical migration and food contact materials / edited by Karen A. barnes, C. Richard Sinclair and D.H. Watson.

by Barnes, Karen A | Sinclair, C. Richard | Watson, D.H.

Call number: 363.192 CHE Material type: book Book; Format: print Publisher: Boca Raton, Fla. : CRC Press ; Cambridge : Woodhead Pub. Ltd., c2007Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 363.192 CHE] (1).

60. 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