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1. The technology of wine making / M. A. Amerine, H. W. Berg ... [et al.].

by Amerine, M. A. (Maynard Andrew) | Berg, H. W.

Call number: 663.2 AME 4th ed. Edition: 4th ed.Material type: book Book; Format: print Publisher: Westport, Conn. : Avi Pub. Co., c1980Availability: Items available for loan: BSTI [Call number: 663.2 AME 4th ed.] (1).

2. Ice cream / W. S. Arbuckle.

by Arbuckle, W. S. (Wendell Sherwood).

Call number: 637.4 ARB 3rd ed. Edition: 3rd ed.Material type: book Book; Format: print Publisher: Westport, Conn. : Avi Pub. Co., c1977Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 637.4 ARB 3rd ed.] (1).

3. Chemistry and testing of dairy products / Henry V. Atherton and J. A. Newlander.

by Atherton, Henry V | Newlander, John Alvin.

Call number: 637 ATH 4th ed. Edition: 4th ed.Material type: book Book; Format: print Publisher: Westport, Conn. : Avi Pub. Co., c1977Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 637 ATH 4th ed.] (1).

4. Microwave heating / by David A. Copson.

by Copson, David A.

Call number: 664.02845 COP 2nd ed. Edition: 2nd ed.Material type: book Book; Format: print Publisher: Westport, Conn. : Avi Pub. Co., 1975Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.02845 COP 2nd ed.] (1).

5. Rheology and texture in food quality / edited by J. M. DeMan ... [et al.].

by De Man, John M.

Call number: 664.07 DEM Material type: book Book; Format: print Publisher: Westport, Conn. : AVI Pub. Co., c1976Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 DEM] (1).

6. Fundamentals of food freezing / Norman W. Desrosier, editor-in-chief and Donald K. Tressler, president.

by Desrosier, Norman W | Tressler, Donald Kiteley.

Call number: 664.0285 DES Material type: book Book; Format: print Publisher: Westport, Conn. : Avi Pub. Co., c1977Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.0285 DES] (1).

7. The Technology of food preservation / Norman W. Desrosier, James N. Desrosier.

by Desrosier, Norman W | Desrosier, James N.

Call number: 664.028 DES 4th ed. Edition: 4th ed.Material type: book Book; Format: print Publisher: Westport, Conn. : Avi Pub. Co., c1977Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.028 DES 4th ed.] (1).

8. Food engineering systems / edited by Arthur W. Farrall.

by Farrall, Arthur William.

Call number: 664.0028 FAR Material type: book 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).

9. Spices, condiments and seasonings / Kenneth T. Farrell.

by Farrell, Kenneth T.

Call number: 664.53 FAR Material type: book Book; Format: print Publisher: Westport, Conn. : AVI Pub. Co., c1985Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.53 FAR] (1).

10. Fundamentals of food microbiology / Marion L. Fields.

by Fields, Marion L.

Call number: 576.163 FIE Material type: book 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).

11. Food colorimetry : theory and applications / by F. J. Francis; F. M. Clydesdale.

by Francis, F. J. (Frederick John) | Clydesdale, F. M.

Call number: 664.07 FRA Material type: book Book; Format: print Publisher: Westport, Conn. : Avi Pub. Co., 1975Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 FRA] (1).

12. Food quality assurance / by Wilbur A. Gould.

by Gould, Wilbur A.

Call number: 664.07 GOU Material type: book 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).

13. Symposium : postharvest biology and handling of fruits and vegetables : [papers] / edited by Norman F. Haard, D. K. Salunkhe.

by Salunkhe, D. K | Haard, Norman F | Institute of Food Technologists.

Call number: 631.56 HAA Material type: book Book; Format: print Publisher: Westport, Conn. : Avi Pub. Co., 1975Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 631.56 HAA] (1).

14. Processing equipment for agricultural products / Carl W. Hall, Denny C. Davis.

by Hall, Carl W | Davis, Denny C.

Call number: 631.36 HAL 2d ed. Edition: 2nd ed.Material type: book Book; Format: print Publisher: Westport, Conn. : AVI Pub. Co., c1979Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 631.36 HAL 2d ed.] (2).

15. 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 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).

16. Elements of food engineering / by John C. Harper.

by Harper, John C. (John Cline).

Call number: 664 HARe Material type: book Book; Format: print Publisher: Westport, Conn : AVI Pub. Co., c1976Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 HARe] (1).

17. Dairy technology and engineering / W. James Harper and Carl W. Hall.

by Harper, W. James | Hall, Carl W.

Call number: 637.1 HAR Material type: book Book; Format: print Publisher: Westport, Conn. : AVI Pub. Co., 1976Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 637.1 HAR] (1).

18. Flavor technology : profiles, products, applications / Henry B. Heath.

by Heath, Henry B.

Call number: 664.5 HEA Material type: book Book; Format: print Publisher: Westport, Conn. : Avi Pub. Co., c1978Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.5 HEA] (1).

19. Fundamentals of food chemistry / Werner Heimann.

by Heimann, Werner.

Call number: 641.1 HEI Material type: book 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).

20. Food process engineering / by Dennis R. Heldman.

by Heldman, Dennis R.

Call number: 664 HEL Material type: book 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 HEL] (1).