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1. 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).

2. Carbohydrates and health / edited by Lamartine F. Hood, Edward K. Wardrip, G. N. Bollenback.

by Hood, Lamartine F | Institute of Food Technologists. Carbohydrate Division.

Call number: 612.396 HOO Material type: book Book; Format: print Publisher: Westport, Conn., : Avi, 1977Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 612.396 HOO] (1).

3. Carbohydrates / edited by G. O. Aspinall.

by Aspinall, Gerald O.

Call number: 547.78 ASP Material type: book Book; Format: print Publisher: London ; Boston : Butterworths, 1976Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 547.78 ASP] (1).

4. Determination of food carbohydrates / [by] D. A. T. Southgate.

by Southgate, D. A. T.

Call number: 664.1 SOU Material type: book Book; Format: print Publisher: London : Applied Science Publishers, 1976Availability: No items available

5. Structure elucidation of natural products by mass spectrometry / [by] Herbert Budzikiewicz, Carl Djerassi [and] Dudley H. Williams.

by Budzikiewicz, Herbert | Djerassi, Carl | Williams, Dudley H.

Call number: 545.33 BUD Material type: book Book; Format: print Publisher: San Francisco : Holden-Day, 1964Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 545.33 BUD] (2).

6. Carbohydrate chemistry / [by] Eugene A. Davidson.

by Davidson, Eugene A. (Eugene Abraham).

Call number: 547.78 DAV Material type: book Book; Format: print Publisher: New York : Holt, Rinehart and Winston, [1967]Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 547.78 DAV] (1).

7. The chemistry of natural products / edited by R. H. Thomson.

by Thomson, R. H.

Call number: 547.7 CHE Material type: book Book; Format: print Publisher: Glasgow : Blackie ; New York : Distributed in the USA by Chapman and Hall, 1985Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 547.7 CHE] (1).

8. Developments in food carbohydrate-1 / edited by G. G. Birch, R.S. Shallenberger

by Birch, G. G | Shallenberger, R. S | American Chemical Society.

Call number: 664.1 BIRd Material type: book Book; Format: print Publisher: London ; Englewood, N.J. : Applied Science Publishers, c1977-Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.1 BIRd] (1).

9. A primer on four nustrients : proteins, carbohydrates, fats, and fiber by G. Edward Damon. [reprinted fron FDA Consumer Feb. 1975]

by United States. Public Health Service.

Call number: VF 815 Material type: book Book; Format: print Publisher: Washington : United States Govst. Print. Off.,, 1975Availability: Items available for loan: BSTI [Call number: VF 815] (1).

10. Use of sugars and other carbohydrates in the food industry

by American Chemical Society | American Chemical Society. Division of Carbohydrate Chemistry.

Call number: 664.1 ACS Material type: book Book; Format: print Publisher: Washington : Amerucan Chemical Society, 1955Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.1 ACS] (1).

11. The chemistry of plant constituents / by Ole Gisvold, Charles H. Rogers

by Gisvold, Ole | Rogers, Charles H.

Call number: 581.192 GIS Edition: [1st ed.]Material type: book Book; Format: print Publisher: Minneapolis, Minn. : Burgess, c1938Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 581.192 GIS] (1).