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1.
The chemistry and technology of food and food products / prepared by a group of specialists.

by Jacobs, Morris Boris.

Call number: 664 JAC Ref. Edition: 2nd, completely rev. and augm. ed.Material type: book Book; Format: print Publisher: New York : Interscience Publishers, 1951Availability: Items available for loan: BSTI [Call number: 664 JAC Ref.] (3).

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2.
Enzyme assays for food scientists / Clyde E. Stauffer

by Stauffer, Clyde E.

Call number: 574.1925028 STA Material type: book Book; Format: print Publisher: New York, N.Y. : Van Nostrand Reinhold, c1989Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 574.1925028 STA] (1).

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3.
Functional food product development / edited by Jim Smith and Edward Charter.

by Smith, Jim | Charter, Edward.

Call number: 613.2 FUNt Material type: book Book; Literary form: Not fiction Publisher: Chichester, West Sussex ; Ames, Iowa : Wiley-Blackwell, c2010Availability: Items available for loan: BSTI (2).

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4.
Bio-nanotechnology : a revolution in food, biomedical, and health sciences / edited by Debasis Bagchi... [et al.].

by Bagchi, Debasis [editor.] | Bagchi, Manashi [editor.] | Moriyama, Hiroyoshi [editor.] | Shahidi, Fereidoon [editor.].

Call number: 610.284 BIOn Material type: book Book; Literary form: Not fiction Publisher: Chichester, West Sussex : Wiley-Blackwell, c2013Online access: Click here to access online Availability: Items available for loan: BSTI (2).

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