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Food packaging materials : aspects of analysis and migration of contaminants / N.T. Crosby.
by Crosby, N. T. Call number: 363.19264 CRO Material type:  Book; Format:
print
Publisher: London : Applied Science Publishers Ltd.,, 1981Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 363.19264 CRO] (1).
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2.
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Food texture and viscosity : concept and measurement / by Malcolm C. Bourne.
by Bourne, Malcolm C. Call number: 664.07 BOU Material type: 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).
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3.
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Developments in food packaging - 1 / edited by S.J. Palling.
by Palling, S. J. Call number: 664.092 DEV Material type: Book; Format:
print
Publisher: London : Applied Science Publishers, 1980-Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.092 DEV] (1).
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4.
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Developments in food preservation -1 / edited by Stuart Thorne.
by Thorne, Stuart. Call number: 641.4 DEV Material type: Book; Format:
print
Publisher: London [England] ; New Jersey : Applied Science Publishers, 1981-Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.4 DEV] (1).
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5.
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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; 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).
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6.
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The Analysis of dietary fiber in food / edited by W. P. T. James, Olof Theander.
by James, W. P. T | Theander, Olof. Call number: 641.1 THE Material type: Book; Format:
print
Publisher: New York : M. Dekker, c1981Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.1 THE] (1).
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7.
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The facts of food / Arnold E. Bender.
by Bender, Arnold E. (Arnold Eric). Call number: 641.3 BEN Material type: Book; Format:
print
Publisher: London; New York : Oxford University Press, 1975Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.3 BEN] (1).
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8.
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Intermediate moisture foods / edited by R. Davies, G. G. Birch and K. J. Parker.
by Davies, R | Birch, Gordon Gerard | Parker, Kenneth John. Call number: 664.028 DAV Material type: Book; Format:
print
Publisher: London : Applied Science Publishers, c1976Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.028 DAV] (1).
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9.
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Analysis of food contaminants / edited by John Gilbert.
by Gilbert, John. Call number: 363.192028 ANA Material type: Book; Format:
print
Publisher: London : Elsevier Applied Science Publishers, c1984Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 363.192028 ANA] (1).
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10.
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Food engineering systems / edited by Arthur W. Farrall.
by Farrall, Arthur William. Call number: 664.0028 FAR Material type: Book; Format:
print
Publisher: Westport, Conn. : AVI Pub. Co., 1976-Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.0028 FAR] (2).
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11.
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Fundamentals of food microbiology / Marion L. Fields.
by Fields, Marion L. Call number: 576.163 FIE Material type: Book; Format:
print
Publisher: Westport, Conn. : AVI Pub. Co., c1979Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 576.163 FIE] (1).
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12.
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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; 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).
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13.
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Food science and nutrition : current issues and answers / Fergus Clydesdale, editor.
by Clydesdale, F. Call number: 664 CLY Material type: Book; Format:
print
Publisher: Englewood Cliffs, N.J. : Prentice-Hall, c1979Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 CLY] (1).
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14.
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Food quality assurance / by Wilbur A. Gould.
by Gould, Wilbur A. Call number: 664.07 GOU Material type: Book; Format:
print
Publisher: Westport, Conn. : Avi Pub. Co., c1977Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 GOU] (1).
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15.
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Manual of nutrition / Ministry of Agriculture, Fisheries and Food.
by Great Britain. Ministry of Agriculture, Fisheries and Food. Call number: 641.1 MAFF Material type: Book; Format:
print
Publisher: London : H.M. Stationery Off., 1976Availability: Items available for loan: BSTI [Call number: 641.1 MAFF] (1).
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16.
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Handbook of tropical foods / edited by Harvey T. Chain, Jr.
by Chan, Harvey T. Call number: 631 HAN Material type: Book; Format:
print
Publisher: New York : M. Dekker, c1983Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 631 HAN] (1).
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17.
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Nutritional quality index of foods / R. Gaurth Hansen, Bonita W. Wyse and Ann W. Sorenson.
by Hansen, R. Gaurth (Roger Gaurth) | Wyse, Bonita W | Sorenson, Ann W. Call number: 641.1 HAN Material type: Book; Format:
print
Publisher: Westport, Conn. : AVI Pub. Co., c1979Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.1 HAN] (1).
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18.
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Fundamentals of food chemistry / Werner Heimann.
by Heimann, Werner. Call number: 641.1 HEI Material type: Book; Format:
print
Publisher: Chichester : E. Horwood ; Westport, Conn. Avi Pub. Co., 1980Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.1 HEI] (1).
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19.
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Fabricated foods / edited by George E. Inglett
by Inglett, G. E | American Chemical Society. Division of Agricultural and Food Chemistry. Call number: 664.6 ING Material type: Book; Format:
print
Publisher: Westport, Conn. : Avi Pub. Co., 1975Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.6 ING] (1).
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20.
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Adding nutrients to foods : where do we go from here? / James L. Vetter, editor.
by Vetter, James Louis | American Association of Cereal Chemists. Call number: 641.1 ADD Material type: Book; Format:
print
Publisher: St. Paul, Minn. : America Association of Cereal Chemists, c1982Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.1 ADD] (1).
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