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1. Food contaminants and residue analysis / edited by Yalanda Pico

by Pico, Yalanda.

Call number: 543 WIL V.51 Ref. Material type: book Book; Format: print Publisher: Amsterdam : Elsevier, c2008. Online access: Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 543 WIL V.51 Ref.] (1).

2. Compendium of methods for the microbiological examination of foods / editors, Yvonne Salfinger, Mary Lou Tortorello.

by Salfinger, Yvonne [editor.] | Tortorello, Mary Lou [editor.] | American Public Health Association.

Call number: 576.163 COM 5th ed. Ref. Edition: 5th ed.Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Washington, DC. : APHA Press, c2015Online access: Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 576.163 COM 5th ed. Ref.] (1).

3. Toxicological aspects of food safety : proceedings of the European Society of Toxicology / edited by B. J. Leonard

by European Society of Toxicology | Leonard, B. J., (Brian James).

Call number: 615.954 EST Ref. Material type: book Book; Format: print Publisher: Berlin : Springer-Verlag, 1978Availability: Items available for reference: [Call number: 615.954 EST Ref.] (1).

4. Compendium of methods for the microbiological examination of foods / edited by Frances Pouch Downes, Keith Ito.

by Downes, Frances Pouch | Ito, Keith | American Public Health Association.

Call number: 576.163 COM 4th ed. Ref. Edition: 4th ed.Material type: book Book; Format: print Publisher: Washington, D.C. : American Public Health Association, c2001Online access: Click here to access online Availability: Items available for reference: [Call number: 576.163 COM 4th ed. Ref.] (1).

5. The microbiological safety and quality of food / edited by Barbara M. Lund, Tony C. Baird-Parker, Grahame W. Gould.

by Lund, Barbara M | Baird-Parker, Tony C | Gould, Grahame W.

Call number: 664.001579 MICr Ref. Material type: book Book; Format: print Publisher: Gaithersburg, Md. : Aspen Publishers, 2000Online access: Click here to access online Availability: Items available for reference: [Call number: 664.001579 MICr Ref.] (2).

6. Water properties of food, pharmaceutical, and biological materials / edited by Maria del Pilar Buera ... [et al.]

by Pilar Buera, Maria del.

Call number: 664.07 WATe Ref. Material type: book Book; Format: print Publisher: Boca Raton : CRC/TAYLOR & Francis, 2006Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 WATe Ref.] (1).

7. Source book of flavors / Henry B. Heath.

by Heath, Henry B.

Call number: 664.5 HEA Ref. Material type: book Book; Format: print Publisher: Westport, Conn. : AVI Pub. Co., c1981Availability: No items available Special Status (1).

8. Attack on starvation / Norman W. Desrosier

by Desrosier, Norman W.

Call number: 641 DES Material type: book Book; Format: print Publisher: Westport, Conn. : Avi Pub. Co., 1961Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 641 DES] (1). Items available for reference: [Call number: 641 DES] (1).

9. Processed plant protein foodstuffs / edited by Aaron Mayer Altschul

by Altschul, Aaron Mayer.

Call number: 664 ALT Ref. Material type: book Book; Format: print Publisher: New York : Academic Press, 1958Online access: Click here to access online Availability: Items available for reference: [Call number: 664 ALT Ref.] (1).

10. Food chemicals codex / Committee on Food Chemicals Codex, Food and Nutrition Board, Institute of Medicine, National Academy of Sciences.

by Institute of Medicine (United States.). Committee on Food Chemicals Codex.

Call number: 664.06 NRC 4th ed. Ref. Edition: 4th ed.Material type: book Book; Format: print Publisher: Washington, D.C. : National Academy Press, 1996Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 NRC 4th ed. Ref.] (1).

11. Food factories : processes, equipment, costs / edited by Alfred Bartholomai

by Bartholomai, Alfred.

Call number: 664 FOOf Ref. Material type: book Book; Format: print Publisher: Weinheim, FRG. W. Germany : VCH, c1987Online access: Click here to access online Availability: Items available for reference: [Call number: 664 FOOf Ref.] (1).

12. Proceedings / S08/70 International Congress, food Science and technology

by International Congress of Food Science and Technology (3rd : 1970 : Washington).

Call number: 664 ICFST 3rd ed. Ref. Edition: 3rd ed.Material type: book Book; Format: print Publisher: Chicago : Institute of Food Technologists, 1970Online access: Click here to access online Availability: Items available for reference: [Call number: 664 ICFST 3rd ed. Ref.] (1).

13. 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).

14. Source book of flavors / edited by Gary Reineccius

by Reineccius, Gary.

Call number: 664.5 HEA 2nd ed. Ref. Edition: 2nd ed.Material type: book Book; Format: print Publisher: New York, N.Y. : Chapman & Hall, c1994Availability: Items available for reference: [Call number: 664.5 HEA 2nd ed. Ref.] (1).

15. 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).

16. The chemical analysis of foods; 6th ed. / by David Pearson.

by Pearson, David | Cox, Henry Edward.

Call number: 664.07 PEA 6th ed. Ref. Edition: 6th ed.Material type: book Book; Format: print Publisher: Edinburgh, New York : Churchill Livingstone, 1970Online access: Click here to access online Availability: No items available Special Status (1).

17. Food chemicals codex / Committee on Food Chemicals Codex, Food and Nutrition Board, Institute of Medicine.

by Institute of Medicine (United States). Committee on Food Chemicals Codex.

Call number: 664.06 NRC 5th ed. Ref. Edition: 5th ed.Material type: book Book; Format: print Publisher: Washington, D.C. : National Academy Press, 2004Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 NRC 5th ed. Ref.] (1).

18. Rapid and on-line instrumentation for food quality assurance / edited by Ibtisam E. Tothill.

by Tothill, Ibtsam E.

Call number: 664.07 RAPi Ref. Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Boca Raton, Fla. : CRC Press; Cambridge: Woodhead Pub. , c 2003Online access: Click here to access online Availability: Items available for reference: [Call number: 664.07 RAPi Ref.] (1).

19. Microbiological risk assessment in food processing / edited by Martyn Brown and Mike Stringer.

by Brown, Martyn | Stringer, Mike.

Call number: 664.001579 MIC Ref. Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Boca Raton, Fla. : CRC Press; Cambridge: Woodhead Pub. , c 2002Online access: Click here to access online Availability: Items available for reference: [Call number: 664.001579 MIC Ref.] (1).

20. 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).