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1. Ingredient interactions : effects on food quality / edited by Anikumar G. Gaonkar.

by Gaonkar, Anikumar G.

Call number: 664.07 ING Material type: book Book; Format: print Publisher: New York, N. Y. : Marcel Dekker, c1995Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 ING] (1).

2. Food chemistry / by Nigel Clark

by Clark, Nigel.

Call number: 641.1 CLA Material type: book Book; Format: print Publisher: Westerham, Kent : Food Trade Press, c1992Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.1 CLA] (1).

3. Oxidative enzymes in foods / edited by David S. Robinson and Neason Akivah Michael Eskin

by Robinson, David S | Eskin, Neason Akivah Michael.

Call number: 664 OXI Material type: book Book; Format: print Publisher: London : Elsevier Applied Science, c1991Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 OXI] (1).

4. Physical chemistry of food processes ; v.2 : advanced techniques, structures, and applications / edited by Ion C. Baianu, Helmut Pessen and Thomas F. Kumosinski

by Pessen, Helmut | Baianu, Ion C | Kumosinski, Thomas F.

Call number: 664 PHY rev.ed. V.2 Edition: rev. ed.Material type: book Book; Format: print Publisher: New York, N.Y. : Van Nostrand Reinhold, c1993Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 PHY rev.ed. V.2] (1).

5. New physico-chemical techniques for the characterization of complex food systems / edited by Eric Dickinson.

by Dickinson, Eric.

Call number: 641.3 NEW Material type: book Book; Format: print Publisher: London : Blackie Academic & Professional, c1995Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.3 NEW] (1).

6. Food chemistry / edited by Owen R. Fennema.

by Fennema, Owen R.

Call number: 664 FEN 3rd ed. Edition: 3rd ed.Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c1996Availability: Items available for loan: BSTI [Call number: 664 FEN 3rd ed.] (1).

7. Rice science and technology / edited by Wayne E. Marshall, James I. Wadsworth.

by Marshall, Wayne E | Wadsworth, James I.

Call number: 664.725 RIC Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker , c 1994Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.725 RIC] (1).

8. Ingredient interactions : effects on food quality/ edited by Anilkumar G. Gaonkar, Andrew McPherson.

by Gaonkar, Anilkumar G | McPherson, Andrew.

Call number: 664.07 ING 2nd ed. Edition: 2nd ed.Material type: book Book; Format: print Publisher: Boca Raton, Fla. : CRC / Taylor & Francis, c2006Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 ING 2nd ed.] (1).

9. Novel food ingredients for weight control / edited by C.J.K. Henry

by Henry, C.J.K.

Call number: 664.6 NOV 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: 664.6 NOV] (1).

10. Advances in food biochemistry [electronic resource] /editor, Fatih Yildiz.

by Yildiz, Fatih.

Call number: 664 A244 Material type: computer file Computer file; Format: electronic available online remote Publisher: Boca Raton : Taylor & Francis, 2010Online access: Distributed by publisher. Purchase or institutional license may be required for access. Availability: No items available

11. Chemical and functional properties of food components [electronic resource] /edited by Zdzislaw E. Sikorski

by Zdzislaw E. Sikorski.

Call number: 664.07 C517 Edition: 3rd ed.Material type: computer file Computer file; Format: electronic available online remote Publisher: Boca Raton, FL : CRC Press, c2007Online access: Distributed by publisher. Purchase or institutional license may be required for access. Availability: No items available

12. Advances in deep fat frying foods [electronic resource] /Serpil Sahin, Servet Gulum Sumnu.

by Sahin, Serpil | Sumnu, Servit Gulum.

Call number: 641.77 A244 Material type: computer file Computer file; Format: electronic available online remote Publisher: Boca Raton : Taylor & Francis, 2008Online access: Distributed by publisher. Purchase or institutional license may be required for access. Availability: No items available

13. Handbook of food enzymology [electronic resource] /edited by John R. Whitaker, Alphons G.J. Voragen, Dominic W.S. Wong.

by Whitaker, John R | Voragen, A. G. J | Wong, Dominic W. s.

Call number: 664.001547758 H236 Material type: computer file Computer file; Format: electronic available online remote Publisher: New York : Marcel Dekker, c2003Online access: Distributed by publisher. Purchase or institutional license may be required for access. Availability: No items available

14. Food phytates [electronic resource] /edited by N. Rukma Reddy, Shridhar K. Sathe.

by Reddy, N. R | Sathe, Shridhar K.

Call number: 572.5532 F686 Material type: computer file Computer file; Format: electronic available online remote Publisher: Boca Raton, FL : CRC Press, c2002Online access: Distributed by publisher. Purchase or institutional license may be required for access. Availability: No items available

15. Ingredient interactions [electronic resource] :effects on food quality / edited by Anilkuma G. Gaonkar, Andrew McPherson.

by Gaonkar, Anilkumar G, 1954- | McPherson, Andrew.

Call number: 664.07 I55 Edition: 2nd ed.Material type: computer file Computer file; Format: electronic available online remote Publisher: Boca Raton : CRC/TAYLOR & Francis, 2006Online access: Distributed by publisher. Purchase or institutional license may be required for access. Availability: No items available

16. Physicochemical aspects of food engineering and processing [electronic resource] /edited by Sakamon Devahastin.

by Devahastin, Sakamon, 1974-.

Call number: 664.07 P578 Material type: computer file Computer file; Format: electronic available online remote Publisher: Boca Raton : CRC Press, 2010Online access: Distributed by publisher. Purchase or institutional license may be required for access. Availability: No items available

17. Formulation engineering of foods / edited by Jennifer E. Norton, Peter J. Fryer, and Ian T. Norton.

by Norton, Jennifer E | Fryer, P. J | Norton, Ian T.

Call number: 664.07 FOR Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Chichester, West Sussex, UK : John Wiley & Sons, c2013Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 FOR] (1).

18. Source book of food enzymology / Sigmund Schwimmer

by Schwimmer, Sigmund.

Call number: 664.001547758 SCH Ref. Material type: book Book; Format: print Publisher: Westport, Conn. : AVI Pub. Co., c1981Online access: Click here to access online Availability: Items available for reference: [Call number: 664.001547758 SCH Ref.] (1).

19. Nutritive value of American foods in common units / by Catherine F. Adams.

by Adams, Catherine F | United States. Agricultural Research Service.

Call number: 641.10212 ARS Ref. Material type: book Book; Format: print Publisher: Washington : Agricultural Research Service, U.S. Dept. of Agriculture : for sale by the Supt. of Docs., U.S. Govt. Print. Off., 1975Online access: Click here to access online Availability: Items available for reference: [Call number: 641.10212 ARS Ref.] (1).

20. Composition of foods : fats and oils [raw, processed, prepared] / by Consumer and Food Economics Institute ; principal investigators, James B. Reeves, III, John L. Weihrauch.

by Consumer and Food Economics Institute | Weihrauch, John L | Reeves, James B | United States. Science and Education Administration | United States. Department of Agriculture.

Call number: 641.10212 USDA Ref. Edition: Rev. ed.Material type: book Book; Format: print Publisher: [Washington] : United States Department of Agriculture, Science and Education Administration, 1979Online access: Click here to access online Availability: Items available for reference: [Call number: 641.10212 USDA Ref.] (2).