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1. Food texture and viscosity : concept and measurement / by Malcolm C. Bourne.

by Bourne, Malcolm C.

Call number: 664.07 BOU Material type: book Book; Format: print Publisher: New York : Academic Press, c1982Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 BOU] (1).

2. Water relations of foods : proceedings of an international symposium held in Glasgow, September 1974 / edited by R. B. Duckworth ; [for the] International Union of Food Science and Technology.

by Duckworth, Ronald Barrett | International Union of Food Science and Technology.

Call number: 641.16 DUC Material type: book Book; Format: print Publisher: London; New York : Academic Press, 1975Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.16 DUC] (1).

3. 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).

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 processing and nutrition / Arnold E. Bender.

by Bender, Arnold E. (Arnold Eric).

Call number: 641.1 BENf Material type: book Book; Format: print Publisher: London ; New York : Academic Press, 1978Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.1 BENf] (1).

6. Analysis of foods and beverages : headspace techniques / edited by George Charalambous.

by Charalambous, George | American Chemical Society. Division of Agricultural and Food Chemistry.

Call number: 664.07 CHA 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: 664.07 CHA] (1).

7. Laboratory methods in food and dairy microbiology / W. F. Harrigan and Margaret E. McCance.

by Harrigan, W. F | McCance, Margaret E.

Call number: 576.163028 HAR rev. ed. Edition: Rev. ed. prepared by W. F. Harrigan.Material type: book Book; Format: print Publisher: London ; New York : Academic Press, 1976Availability: No items available

8. The microbiological safety of food. : Proceedings of the eighth International Symposium on Food Microbiology, Reading, Eng. / Organized by the Committee on Food Microbiology and Hygiene of the International Association of Microbiological Societies.

by Hobbs, Betty C | Christian | Hobbs, Betty C | International Association of Microbiological Societies | International Symposium on Food Microbiology (8th : 1972 : Reading, Eng.) | International Symposium on Food Microbiology (1973 : Rfeading, England).

Call number: 614.31 HOB Material type: book Book; Format: print Publisher: London, New York : Academic Press,, 1973Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 614.31 HOB] (1).

9. HPLC in food analysis / edited by R. Macrae.

by Macrae, R.

Call number: 664.07 HPL Material type: book Book; Format: print Publisher: London ; New York : Academic Press, 1982Availability: Items available for loan: BSTI [Call number: 664.07 HPL] (1).

10. Water activity : influences on food quality : a treatise on the influence of bound and free water on the quality and stability of foods and other natural products / edited by Louis B. Rockland, George F. Stewart, assistant editors, R.B. Duckworth ... [et al.] ; sponsored by International Union of Food Science and Technology.

by International Symposium on Properties of Water (2nd : Osaka) | Rockland, Louis B | Stewart, George Franklin | International Union of Food Science and Technology.

Call number: 664.07 WAT Material type: book Book; Format: print Publisher: New York : Academic Press, 1981Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 WAT] (1).

11. Toxic constituents of animal foodstuffs / edited by Irvin E. Liener.

by Liener, Irvin E.

Call number: 615.954 LIE Material type: book Book; Format: print Publisher: New York : Academic Press, 1974Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 615.954 LIE] (1).

12. Lactic acid bacteria in beverages and food : proceedings of a symposium held at Long Ashton Research Station, University of Bristol, 19-21 September, 1973 / edited by J. G. Carr, C. V. Cutting, and G. C. Whiting.

by Long Ashton Symposium | Carr, John Geoffrey | Cutting, C. V | Whiting, Geoffrey Charles.

Call number: 664.02 LON Material type: book Book; Format: print Publisher: London ; New York : Academic Press, 1975Availability: Items available for loan: BSTI [Call number: 664.02 LON] (1).

13. The Quality of foods and beverages : chemistry and technology / edited by George Charalambous, George Inglett.

by Inglett, G. E | Charalambous, George | American Chemical Society. Division of Agricultural and Food Chemistry | Institute of Food Technologists | American Society of Flavor Chemists | International Flavor Conference (2nd : 1980 : Athens, Greece).

Call number: 664 QUA Material type: book Book; Format: print Publisher: New York : Academic Press, 1981-Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664 QUA] (2).

14. Enzymes in food processing / edited by Gerald Reed.

Call number: 664.06 REE 2nd ed. Edition: 2nd ed.Material type: book Book; Format: print Publisher: New York : Academic Press, 1975Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.06 REE 2nd ed.] (1).

15. Single cell protein : proceedings of the international symposium held in Rome, Italy, on November 7-9, 1973 / edited by P. Davis.

by Liquichimica, S. P. R | Davis, Peyton N | Stanford Research Institute.

Call number: 641.3 SCP Material type: book Book; Format: print Publisher: London ; New York : Academic Press, 1974Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.3 SCP] (1).

16. Inhibition and inactivation of vegetative microbes / edited by F. A. Skinner and W. B. Hugo.

by Hugo, W. B | Skinner, F. A | Society for Applied Bacteriology | North West European Microbiological Group.

Call number: 660.62 SKI Material type: book Book; Format: print Publisher: London ; New York : Academic Press,, 1976Availability: Items available for loan: BSTI [Call number: 660.62 SKI] (1).

17. Thermobacteriology in food processing / [by] C. R. Stumbo.

by Stumbo, C. R. (Charles Raymond).

Call number: 664.028 STU 2nd ed. Edition: 2nd ed.Material type: book Book; Format: print Publisher: New York : Academic Press, 1973Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.028 STU 2nd ed.] (1).

18. Toxic constituents of plant foodstuffs / edited by Irvin E. Liener.

by Liener, Irvin E.

Call number: 615.954 LIE 2nd ed. Edition: 2nd ed.Material type: book Book; Format: print Publisher: New York : Academic Press, 1980Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 615.954 LIE 2nd ed.] (1).

19. 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).

20. Gum technology in the food industry / Martin Glicksman

by Glicksman, Martin.

Call number: 664 GLI Material type: book Book; Format: print Publisher: New York : Academic Press, 1969Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 GLI] (1).