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1. Future food : alternate protein for the year 2000 / Barbara Ford.

by Ford, Barbara.

Call number: 641.12 FOR Edition: 1st ed.Material type: book Book; Format: print Publisher: New York : Willium Morrow and Co. Inc., 1978Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.12 FOR] (1).

2. 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).

3. Biotechnology in industry : selected applications and unit operations / by Rajani Joglekar ... [et al.].

by Joglekar, Rajani | Joglekar, Rajani.

Call number: 660.6 JOG Material type: book Book; Format: print Publisher: Ann Arbor, Mich. : Ann Arbor Science, c1983Availability: Items available for loan: BSTI [Call number: 660.6 JOG] (1).

4. New protein foods / edited by Aaron M. Altschul.

by Altschul, Aaron M. (Aaron Mayer) | Wilcke, Harold Ludwig.

Call number: 664.64 ALT Material type: book Book; Format: print Publisher: New York, N.Y. : Academic Press, 1974-1985Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.64 ALT] (2).

5. Food colloids / edited by Horace D. Graham.

by Graham, Horace Delbert.

Call number: 547.75 GRA 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: 547.75 GRA] (1).

6. World protein resources / Allen Jones

by Jones, Allen.

Call number: 641.3 JON Material type: book Book; Format: print Publisher: Lancaster : Medical and Technical Publishing Co., 1974Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.3 JON] (1).

7. Protein resources and technology : status and research needs / edited by Max Milner, Nevin S. Scrimshaw, Daniel I. C. Wang.

by Scrimshaw, Nevin S | Milner, Max | Wang, Daniel I-chyau | Scrimshaw, Nevin S.

Call number: 641.12 MIL Material type: book Book; Format: print Publisher: Westport, Conn. : AVI Pub. Co., c1978-Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.12 MIL] (1).

8. Plant proteins / G. Norton.

by Easter School in Agricultural Science (24th : 1976 : University of Nottingham) | Norton, Geoffrey | Easter School in Agricultural Science (24th : 1976 : University of Nottingham).

Call number: 581.19245 NOR Material type: book Book; Format: print Publisher: London ; Boston : Butterworths, 1978Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 581.19245 NOR] (1).

9. Food protein sources / edited by N. W. Pirie, with advice from M. S. Swaminathan.

by Pirie, N. W | Swaminathan, Monkombu Sambasivan.

Call number: 641.3 PIR Material type: book Book; Format: print Publisher: Cambridge [Eng.] ; New York : Cambridge University Press, 1975Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.3 PIR] (1).

10. Amino acid fortification of protein foods : report of an international conference held at the Massachusetts Institute of Technology, September 16 to 18, 1969. / Edited by Nevin S. Scrimshaw and Aaron M. Altschul.

by Scrimshaw, Nevin S | Altschul, Aaron M.

Call number: 641.12 SCR Material type: book Book; Format: print Publisher: Cambridge : MIT Press, [1971]Availability: Items available for loan: BSTI [Call number: 641.12 SCR] (1).

11. Soybeans : chemistry and technology / edited by Allan K. Smith, Sidney J. Circle.

by Circle, Sidney Joseph | Smith, Allan K.

Call number: 633.34 SMI Material type: book Book; Format: print Publisher: Westport, Conn. : Avi Pub. Co., 1972-Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 633.34 SMI] (1).

12. Quantitative thin layer chromatography. / Edited by Joseph C. Touchstone.

Call number: 545.81 TOU Material type: book Book; Format: print Publisher: New York : Wiley, 1973Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 545.81 TOU] (1).

13. Food proteins / John R. Whitaker and Steven R. Tannenbaum.

by Whitaker, John R | Tannenbaum, Steven R | Institute of Food Technologists | International Union of Food Science and Technology.

Call number: 641.12 WHI Material type: book Book; Format: print Publisher: Westport, Conn. : Avi Pub. Co., c1977Availability: Items available for loan: BSTI [Call number: 641.12 WHI] (1).

14. Protein-enriched cereal foods for world needs. / Max Milner: editor.

by American Association of Cereal Chemists | Milner, Max | American Association of Cereal Chemists.

Call number: 641.12 AACC Material type: book Book; Format: print Publisher: St. Paul, Minn. : American Association of Cereal Chemists, [c1969]Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.12 AACC] (1).

15. Techniques in protein chemistry / by J. Leggett Bailey.

by Bailey, J. Leggett (John Leggett).

Call number: 547.75 BAI 2nd ed. Edition: 2nd rev. and expanded ed.Material type: book Book; Format: print Publisher: Amsterdam, New York : Elsevier Pub. Co., 1967Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 547.75 BAI 2nd ed.] (1).

16. Evaluation of protein quality : report of an international conference.

by National Research Council (United States). Committee on Protein Malnutrition | National Research Council (United States).

Call number: 543.1 NRC Material type: book Book; Format: print Publisher: Washington : National Academy of Sciences-National Research Council, 1963Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 543.1 NRC] (1).

17. Encouraging the use of protein-rich foods / by John Fridthjof, food promotion expert.

by Food and Agriculture Organization of the United Nations. Nutrition Division | Fridthjof, John.

Call number: 641.392 FAO Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations, 1962Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.392 FAO] (1).

18. Cross electrophoresis : its principle and applications / Shojiro Nakamura

by Nakamura, Shojiro.

Call number: 574.192028 NAK Material type: book Book; Format: print Publisher: Tokyo : Igaku Shoin; Amsterdam, New York, Elsevier, 1966 [i.e. 1967]Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 574.192028 NAK] (1).

19. The physico-chemical properties of proteins with special reference to wheat proteins : comprising papers read at a symposium organised by the Food Group [and] held at London, 27th March, 1957.

by Society of chemical industry Food group | Society of Chemical Industry (Great Britain).

Call number: 547.75 SCI m.6 Material type: book Book; Format: print Publisher: London : Society of Chemical Industry, 1959Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 547.75 SCI m.6] (1).

20. Symposium on Foods : Proteins and Their Reactions; the third in a series of symposia on foods held at Oregon State University. [Papers] / Editor, H.W. Schultz. Associate editor: A.F. Anglemier.

by Symposium on Foods (1963 : Oregon State University) | Schultz, H. W | Oregon State University. Department of Food Science and Technology.

Call number: 664 SOF 1963 Material type: book Book; Format: print Publisher: Westport, Conn. : Avi Pub. Co., 1964Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 SOF 1963] (1).