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1. Food control : its public health aspects a manual for regulatory officers, food technologists, and students of the food industry / by James Houston Shrader ...

by Shrader, James Houston.

Call number: 614.3 SHR Material type: book Book; Format: print Publisher: New York,N.Y. : J. Wiley & Sons, inc. ; London , Chapman & Hall, limited, 1939Availability: No items available

2. Food control : Its public-health aspects'sa manual for regulatory officers, food technologists, and students of the food industry / by James Houston shrader...

by Shrader, James Houston.

Call number: 614.3 SHR Material type: book Book; Format: print Publisher: New York : J Wiley & Sons, inc; London, Chapman & Hall, limited, 1939Availability: No items available

3. The structure and composition of foods / by Andrew L. Winton and Kate Barber Winton

by Winton, Andrew Lincoln | Winton, Kate Grace.

Call number: 543.1 WIN Material type: book Book; Format: print Publisher: New York : J. Wiley & sons, inc.; London, chapman & Hall, limited, 1932-39Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 543.1 WIN] (1).

4. Elements of foods and nutrition / by Mary T. Dowd... and Alberta Dent...

by Dowd, Mary T | Dent, Alberta.

Call number: 641.1 DOW Material type: book Book; Format: print Publisher: New York : J. Wiley & sons, inc.; London, Chapman & Hall, limited, 1937Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.1 DOW] (1).

5. Minimally processed refrigerated fruits & vegetables / edited by Robert C. Wiley.

by Wiley, Robert C.

Call number: 664.85 MIN Material type: book Book; Format: print Publisher: New York, N. Y. : Chapman & Hall, c1994Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.85 MIN] (1).

6. Microbial food poisoning / edited by Adrian R. Eley

by Eley, Adrian R.

Call number: 615.954 MIC Material type: book Book; Format: print Publisher: London : Chapman & Hall, c1992Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 615.954 MIC] (1).

7. The technology of vitamins in food / edited by P. Berry Ottaway

by Ottaway, P. Berry.

Call number: 612.399 TEC Material type: book Book; Format: print Publisher: Glasgow, U.K. : Chapman & Hall, c1993Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 612.399 TEC] (1).

8. Principles and applications of modified atmosphere packaging of foods / edited by R. T. Parry

by Parry, R. T.

Call number: 688.8 PRI Material type: book Book; Format: print Publisher: London : Chapman & Hall, c1993Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 688.8 PRI] (1).

9. Food intolerance / Maurice H. Lessof

by Lessof, Maurice H.

Call number: 616.975 LES Material type: book Book; Format: print Publisher: London : Chapman & Hall, c1992Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 616.975 LES] (1).

10. Immunoassays for food-poisoning bacteria and bacterial toxins / G. M. Wyatt

by Wyatt, G. M.

Call number: 576.163 WYA Material type: book Book; Format: print Publisher: London : Chapman & Hall, c1992Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 576.163 WYA] (1).

11. Developments in food engineering : proceedings of the 6th International Congress on Engineering and Food / edited by Yoshimasa Yano, Ryuichi Matsuno, Kozo Nakamura

by Matsuno, Ryuichi | Yano, Yoshimasa | Nakamura, Kozo.

Call number: 664 DEV Material type: book Book; Format: print Publisher: London : Chapman & Hall, c1994Availability: Items available for loan: BSTI [Call number: 664 DEV] (2).

12. Modern food microbiology / James M. Jay

by Jay, James M.

Call number: 576.163 JAY 4th ed. Edition: 4th ed.Material type: book Book; Format: print Publisher: New York, N.Y. : Chapman & Hall, c1992Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 576.163 JAY 4th ed.] (1).

13. Food colour and appearance / John B. Hutchings

by Hutchings, John B.

Call number: 664.06 HUT Material type: book Book; Format: print Publisher: London : Chapman & Hall, c1994Availability: Items available for loan: BSTI [Call number: 664.06 HUT] (1).

14. Food and drink laboratory accreditation : a practical approach / Sandra Wilson and Geoff Weir

by Wilson, Sandra | Weir, Geoff.

Call number: 641 WIL Material type: book Book; Format: print Publisher: London : Chapman & Hall, c1995Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641 WIL] (1).

15. Magnetic resonance imaging in foods / Michael J. McCarthy

by McCarthy, Michael J. (Michael John).

Call number: 664.07 MCC Material type: book Book; Format: print Publisher: New York, N.Y. : Chapman & Hall, c1994Availability: Items available for loan: BSTI [Call number: 664.07 MCC] (1).

16. Crisis management in the food and drinks industry : a practical approach / Colin Doeg

by Doeg, Colin.

Call number: 641.068 DOE Material type: book Book; Format: print Publisher: London : Chapman & Hall, c1995Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.068 DOE] (1).

17. Food analysis : theory and practice / Yeshajahu Pomeranz, Clifton E. Meloan.

by Pomeranz, Yeshajahu | Meloan, Cliffton E.

Call number: 664.07 POM 3rd ed. Edition: 3rd ed.Material type: book Book; Format: print Publisher: New York, N.Y. : Chapman & Hall, c1994Availability: Items available for loan: BSTI [Call number: 664.07 POM 3rd ed.] (1).

18. Food science / Norman N. Potter, Joseph H. Hotchkiss.

by Potter, Norman N | Hotchkiss, Joseph H.

Call number: 664 POT 5th ed. Edition: 5th ed.Material type: book Book; Format: print Publisher: New York, N.Y. : Chapman & Hall, c1995Availability: Items available for loan: BSTI [Call number: 664 POT 5th ed.] (1).

19. Dictionary of food compounds with CD-ROM [electronic resource] :additives, flavors, and ingredients / edited by Shmuel Yannai.

by Yannai, Shmuel.

Call number: 664.003 D554 Material type: computer file Computer file; Format: electronic available online remote Publisher: Boca Raton : Chapman & Hall/CRC, c2004Other title: Dictionary of food compounds.Online access: Distributed by publisher. Purchase or institutional license may be required for access. Availability: No items available

20. Source book of flavors / edited by Gary Reineccius

by Reineccius, Gary.

Call number: 664.5 HEA 2nd ed. Ref. Edition: 2nd ed.Material type: book Book; Format: print Publisher: New York, N.Y. : Chapman & Hall, c1994Availability: Items available for reference: [Call number: 664.5 HEA 2nd ed. Ref.] (1).