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1. 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).

2. Foodborne infections and intoxications / edited by Hans Riemann, Frank L. Bryan.

by Bryan, Frank L | Riemann, Hans.

Call number: 615.954 FOO 2nd ed. Edition: 2nd ed.Material type: book Book; Format: print Publisher: New York : Academic Press, 1979Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 615.954 FOO 2nd ed.] (1).

3. Intermediate moisture foods / edited by R. Davies, G. G. Birch and K. J. Parker.

by Davies, R | Birch, Gordon Gerard | Parker, Kenneth John.

Call number: 664.028 DAV Material type: book Book; Format: print Publisher: London : Applied Science Publishers, c1976Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.028 DAV] (1).

4. Indicators of viruses in water and food / edited by Gerald Berg.

by Berg, Gerald.

Call number: 576.64 BER Material type: book Book; Format: print Publisher: Ann Arbor, Mich. : Ann Arbor Science, c1978Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 576.64 BER] (1).

5. Food microbiology : public health and spoilage aspects / edited by Mario P. Defigueiredo and Don F. Splittstoesser.

by Defigueiredo, Mario P | Splittstoesser, Don Frederick.

Call number: 576.163 DEF 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: 576.163 DEF] (1).

6. Food microbiology / W. C. Frazier, D. C. Westhoff.

by Frazier, W. C. (William Carroll) | Westhoff, Dennis C.

Call number: 576.163 FRA 3rd ed. Edition: 3rd ed.Material type: book Book; Format: print Publisher: New York : McGraw-Hill, c1978Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 576.163 FRA 3rd ed.] (1).

7. Hygienic design and operation of food plant / editor, Ronald Jowitt.

by Jowitt, Ronald | Society of Chemical Industry (Great Britain). Food Engineering Panel.

Call number: 664.0028 JOW Edition: 1st American ed.Material type: book Book; Format: print Publisher: Westport, Conn. : AVI, 1980Availability: Items available for loan: BSTI [Call number: 664.0028 JOW] (1).

8. Modern food microbiology / [by] James M. Jay.

by Jay, James M. (James Monroe).

Call number: 576.163 JAY Material type: book Book; Format: print Publisher: New York : Van Nostrand Reinhold, [1970]Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 576.163 JAY] (1).

9. Microbial processes : promising technologies for developing countries / report of an Ad Hoc Panel of the Advisory Committee on Technology Innovation, Board on Science and Technology for International Development, Commission on International Relations, National Research Council.

by National Academy of Sciences (United States).

Call number: 576.162 MIC Material type: book Book; Format: print Publisher: Washington, D.C. : National Academy of Sciences, 1979Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 576.162 MIC] (1).

10. Microbiology of fermented foods / edited by Brian J.B. Wood.

by Wood, Brian J. B.

Call number: 576.163 MIC Material type: book Book; Format: print Publisher: London ; New York : Elsevier Applied Science Publishers, c1985Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 576.163 MIC] (2).

11. Prevention of microbial and parasitic hazards associated with processed foods : a guide for the food processor / Committee on Food Protection, Food and Nutrition Board, Division of Biological Sciences, Assembly of Life Sciences, National Research Council.

by National Research Council (United States). Food Protection Committee.

Call number: 576.163 NRC Material type: book Book; Format: print Publisher: Washington : National Academy of Sciences, 1975Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 576.163 NRC] (1).

12. Microbiology of foods and food processing / [by] John T. Nickerson [and] Anthony J. Sinskey.

by Nickerson, John T | Sinskey, Anthony J.

Call number: 576.163 NIC Material type: book Book; Format: print Publisher: New York : American Elsevier Pub. Co., [1972]Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 576.163 NIC] (1).

13. Principles of microbiology : for students of food technology / [by] Thelma Parry, Rosa Pawsey.

by Parry, Thelma | Pawsey, Rosa K.

Call number: 576.163 PAR Material type: book Book; Format: print Publisher: London : Hutchinson, 1973Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 576.163 PAR] (1).

14. Microbiology of food fermentations / Carl S. Pederson.

by Pederson, Carl S. (Carl Severin).

Call number: 576.163 PED 2nd 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: 576.163 PED 2nd ed.] (1).

15. Microbiology of food fermentations / by Carl S. Pederson.

by Pederson, Carl S. (Carl Severin).

Call number: 576.163 PED Material type: book Book; Format: print Publisher: Westport, Conn. : Avi Pub. Co., 1971Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 576.163 PED] (1).

16. Food microbiology : a framework for the future / by Anthony Nelson Sharpe.

by Sharpe, Anthony N.

Call number: 576.163 SHA Material type: book Book; Format: print Publisher: Springfield, Ill. : Thomas, c1980Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 576.163 SHA] (1).

17. Water activity and food / John A. Troller, J. H. B. Christian.

by Troller, John A | Christian, J. H. B.

Call number: 664.02 TRO Material type: book Book; Format: print Publisher: New York : Academic Press, 1978Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.02 TRO] (2).

18. Practical food microbiology and technology / by Harry H. Weiser, George J. Mountney [and] Wilbur A. Gould.

by Weiser, Harry H. (Harry Howard) | Mountney, George J | Gould, Wilbur A.

Call number: 576.163 WEI 2nd ed. Edition: 2nd ed.Material type: book Book; Format: print Publisher: Westport, Conn. : Avi Pub. Co., 1971Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 576.163 WEI 2nd ed.] (1).

19. Food microbiology / [by] W. C. Frazier.

by Frazier, W. C. (William Carroll).

Call number: 576.163 FRA 2nd ed. Edition: 2nd ed.Material type: book Book; Format: print Publisher: New York : McGraw-Hill, [1967]Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 576.163 FRA 2nd ed.] (1).

20. Food microbiology / William Carroll Frazier

by Frazier, William Carroll.

Call number: 664.8 FRA Material type: book Book; Format: print Publisher: New York : McGraw-Hill, 1958Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.8 FRA] (1).