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81. 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

82. Food analysis by HPLC / edited by Leo M. L. Nollet

by Nollet, Leo M. L.

Call number: 664.07 FOOd Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c1992Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 FOOd] (1).

83. Introduction to food toxicology / Takayuki Shibamoto, Leonard F. Bjeldanes

by SHibamoto, Takayuki | Bjeldanes, Leonard F.

Call number: 615.954 SHI Material type: book Book; Format: print Publisher: San Diego, Calif. : Academic Press, c1993Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 615.954 SHI] (1).

84. Fundamentals of food biotechnology / Byong H. Lee.

by Lee, Byong H.

Call number: 664.024 LEE Material type: book Book; Format: print Publisher: New York, N.Y. : VCH, c1996Availability: Items available for loan: BSTI [Call number: 664.024 LEE] (1).

85. Freezing effects on food quality / edited by Lester E. Jeremiah.

by Jeremiah, Lester E. (Earl).

Call number: 664.02853 FRE Material type: book Book; Format: print Publisher: New York, N. Y. : Marcel Dekker, c1996Availability: Items available for loan: BSTI [Call number: 664.02853 FRE] (1).

86. Food biosensor analysis / edited by Gabriele Wagner, George G. Guilbault

by Wagner, Gabriele | Guilbault, George G.

Call number: 664.07 FOOb Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c1994Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 FOOb] (1).

87. Introduction to food engineering / R. Paul Singh, Dennis R. Heldman

by Singh, R. Paul | Heldman, Dennis R.

Call number: 664 SIN 2nd ed. Edition: 2nd ed.Material type: book Book; Format: print Publisher: San Diego, Calif. : Academic Press, c1993Availability: Items available for loan: BSTI [Call number: 664 SIN 2nd ed.] (1).

88. Freeze drying and advanced food technology / edited by S. A. Goldblith, L. Rey and W. W. Rothmayr.

by Goldblith, S. A | Rey, L | Rothmayr, W. W.

Call number: 664.02845 GOL Material type: book Book; Format: print Publisher: London : Academic Press, 1975-Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.02845 GOL] (1).

89. Carbohydrates in food / edited by Ann-Charlotte Eliasson.

by Eliasson, Ann-Charlotte.

Call number: 664 CAR Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c1996Availability: Items available for loan: BSTI [Call number: 664 CAR] (1).

90. Food texture and viscosity : concept and measurement / by Malcolm C. Bourne.

by Bourne, Malcolm C.

Call number: 664.07 BOU 2nd ed. Edition: 2nd ed.Material type: book Book; Format: print Publisher: San Diego, Calif. : Academic Press, c2002Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 BOU 2nd ed.] (1).

91. Food emulsions : principles, practices, and techniques / David Julian McClements.

by McClements, David Julian.

Call number: 664 MCC 2nd ed. Edition: 2nd ed.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 loan: BSTI [Call number: 664 MCC 2nd ed.] (1).

92. Food processing operations modeling : design and analysis / edited by Joseph Irudayaraj.

by Irudayaraj, Joseph.

Call number: 664.0015118 FOO Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker , c 2001Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.0015118 FOO] (1).

93. Food protein analysis : quantitative effects on processing / R. K. Owusu-Apenten.

by Owusu-Apenten, R. K.

Call number: 547.75 OWU Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c 2002Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 547.75 OWU] (1).

94. Physical chemistry of foods / Pieter Walstra.

by Walstra, Pieter.

Call number: 664 WAL 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 loan: BSTI [Call number: 664 WAL] (1).

95. Computerized control systems in the food industry / edited by Gauri S. Mittal.

by Mittal, Gauri S.

Call number: 664.024 COM Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker , c 1997Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.024 COM] (1).

96. Nonthermal preservation of foods / Gustavo V. Barbosa-Canovas...[et al.]

by Barbosa-Canovas, Gustavo V.

Call number: 664.028 NON Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c 1998Availability: Items available for loan: BSTI [Call number: 664.028 NON] (1).

97. Trace minerals in foods / edited by Kenneth T. Smith.

by Smith, Kenneth T.

Call number: 613.28 TRA Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker , c 1988Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 613.28 TRA] (1).

98. Polysaccharide association structures in food / edited by Reginald H. Walter.

by Walter, Reginald H.

Call number: 664 POL Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker , c 1998Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 POL] (1).

99. Food safety of proteins in agricultural biotechnology / edited by Bruce G. Hammond.

Call number: 363.192 FOOp Material type: book Book; Format: print Publisher: Boca Raton, Fla. : CRC Press, c2008Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 363.192 FOOp] (1).

100. Consumer-led food product development / edited by Hal MacFie

by Macfie.

Call number: 658.575 CON 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: 658.575 CON] (1).