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161. Aflatoxins : food sources, occurrence and toxicological effects / Adina G. Faulkner, editor.

by Faulkner, Adina G [editor.].

Call number: 615.9/5295657 Material type: book Book; Format: available online remote; Literary form: Not fiction Publisher: New York : Nova Publishers, 2014Copyright date: 2014Online access: An electronic book accessible through the World Wide Web; click to view Availability: No items available

162. Foods, nutrients and food ingredients with authorised EU health claims. Volume 1 / edited by M. J. Sadler.

by Sadler, M. J [editor.].

Call number: 613.2094 Material type: book Book; Format: available online remote; Literary form: Not fiction Publisher: Cambridge, England : Elsevier, 2014Copyright date: 2014Online access: An electronic book accessible through the World Wide Web; click to view Availability: No items available

163. Encyclopedia of food engineering / [by] Carl W. Hall, A. W. Farrall [and] A. L. Rippen.

by Hall, Carl W | Farrall, Arthur William | Rippen, A. L.

Call number: 664.003 HAL Ref. Material type: book Book; Format: print Publisher: Westport, Conn. : Avi Pub. Co., 1971Availability: Items available for reference: [Call number: 664.003 HAL Ref.] (1).

164. Methods in food analysis : physical, chemical, and instrumental methods of analysis / Edited by Maynard A. Joslyn.

by Joslyn, Maynard Alexander.

Call number: 664.07 JOS 2nd ed. Ref. Edition: 2nd ed.Material type: book Book; Format: print Publisher: New York : Academic Press, 1970-Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 JOS 2nd ed. Ref.] (1). Items available for reference: [Call number: 664.07 JOS 2nd ed. Ref.] (1).

165. Handbook of cereal science and technology / edited by Klaus J. Lorenz, Karel Kulp.

by Lorenz, Klaus J | Kulp, Karel.

Call number: 664.7 HAN Ref. Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, 1991Online access: Click here to access online Availability: Items available for reference: [Call number: 664.7 HAN Ref.] (1).

166. Handbook of food engineering / edited by Dennis R. Heldman, Daryl B. Lund.

by Heldman, Dennis R | Lund, Daryl B.

Call number: 664 HANd Ref. Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c1992Online access: Click here to access online Availability: Items available for reference: [Call number: 664 HANd Ref.] (1).

167. Handbook of herbs and spices / edited by K. V. Peter

by Peter, K. V.

Call number: 664.53 HAN Ref. Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Cambridge : Woodhead, c 2001, 2004Online access: Click here to access online Availability: Items available for reference: [Call number: 664.53 HAN Ref.] (2).

168. Novel food processing technologies / edited by Gustavo V. Barbosa-Canovas, Maria S. Tapia, M. Pilar Cano.

by Barbosa - Canovas, Gustavo V | Tapia, Maria S | Cano, M. Pilar.

Call number: 664.02 NOV Ref. Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Boca Raton, Fla. : CRC Press , c 2005Online access: Click here to access online Availability: Items available for reference: [Call number: 664.02 NOV Ref.] (1).

169. Food safety control in the poultry industry / edited by G. C. Mead

by Mead, G. C.

Call number: 363.1929 FOO Ref. Material type: serial Continuing resource; Format: print Publisher: Boca Raton, Fla. : CRC Press ; Cambridge : Woodhead , c 2005Online access: Click here to access online Availability: Items available for reference: [Call number: 363.1929 FOO Ref.] (1).

170. Handbook of food enzymolology / edited by John R. Whitaker, Alphons G. J. Voragen, Dominic W. S. Wong.

by Whitaker, John R | Voragen, Alphons G. J | Wong, Dominic W. s.

Call number: 664.001547758 HAN 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: 664.001547758 HAN Ref.] (1).

171. Industrialization of indigenous fermented foods / edited by Keith H. Steinkraus.

by Steinkraus, Keith H.

Call number: 664.024 IND 2nd ed. Ref. Edition: 2nd ed., rev. & expanded.Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker , c 2004Online access: Click here to access online Availability: Items available for reference: [Call number: 664.024 IND 2nd ed. Ref.] (1).

172. Antimicrobials in food / edited by P. Michael Davidson, John N. Sofos, A. L. Branen.

by Davidson, P. Michael | Sofos, John N | Branen, A. L.

Call number: 664.06 ANT 3rd ed. Ref. Edition: 3rd ed.Material type: book Book; Format: print Publisher: Boca Raton : Taylor & Francis, c 2005Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 ANT 3rd ed. Ref.] (1).

173. Coloring of food, drugs, and cosmetics / Gisbert Otterstatter; translated by Axel Mixa.

by Otterstatter, Gisbert.

Call number: 664.062 OTT Ref. Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker , c 1999Online access: Click here to access online Availability: Items available for reference: [Call number: 664.062 OTT Ref.] (1).

174. Handbook of food engineering / edited by Dennis R. Heldman, Daryl B. Lund.

by Heldman, Dennis R | Lund, Daryl B.

Call number: 664 HANd 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 Availability: Items available for reference: [Call number: 664 HANd 2nd ed. Ref.] (1).

175. Genetic variation in taste sensitivity / edited by John Prescott, Beverly J. Tepper.

by Prescott, John | Tepper, Beverly J | European Chemosensory Research Organisation Conference (2002 : Erlangen, Germany).

Call number: 664.07 GEN Ref. Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c2004Online access: Click here to access online Availability: Items available for reference: [Call number: 664.07 GEN Ref.] (1).

176. Food polysaccharides and their applications / edited by Alistair M. Stephen, Glyn O. Phillips, Peter A. Williams.

by Stephen, Alistair M | Phillips, Glyn O | Williams, Peter A.

Call number: 664 FOOt 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 Availability: Items available for reference: [Call number: 664 FOOt 2nd ed. Ref.] (1).

177. Handbook of cereal science and technology / edited by Karel Kulp, Joseph G. Ponte, Jr.

by Kulp, Karel | Ponte, Joseph G.

Call number: 664.7 HAN 2nd ed. Ref. Edition: 2nd ed., rev. and expandedMaterial type: book Book; Format: print Publisher: New York, N.Y. :; Marcel Dekker, 2000Online access: Click here to access online Availability: Items available for reference: [Call number: 664.7 HAN 2nd ed. Ref.] (1).

178. Improving the fat content of foods / edited by Christine Williams and Judith Buttriss.

by Williams, Christine | Buttriss, Judith.

Call number: 641.3 IMP Ref. Material type: book Book; Format: print Publisher: Boca Raton, Fla. : CRC Press ; Cambridge : Woodhead Pub., 2006Online access: Click here to access online Availability: Items available for reference: [Call number: 641.3 IMP Ref.] (1).

179. Modifying lipids for use in food / edited by Frank D. Gunstone.

by Gunstone, Frank D | Aarhuskarlshamn (Firm). Oils & Fats Academy.

Call number: 664.3 MOD Ref. Material type: book Book; Format: print Publisher: Cambridge : Woodhead ; Boca Raton, Fla. : CRC Press, c2006Online access: Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 664.3 MOD Ref.] (1).

180. Starch in food : structure, function and application / edited by Ann-Charlotte Eliasson.

by Eliasson, Ann-Charlotte.

Call number: 664.2 STAr Ref. Material type: book Book; Format: print Publisher: Cambridge : Woodhead Pub. ; Boca Raton, Fla. : CRC Press, c2004Online access: Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 664.2 STAr Ref.] (1).