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1. Food biotechnology / edited by Dietrich Knorr

by Knorr, D.

Call number: 664.024 FOO Ref. Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c1987Online access: Click here to access online Availability: Items available for reference: [Call number: 664.024 FOO Ref.] (1).

2. Volatile compounds in foods and beverages / edited by Henk Maarse

by Maarse, Henk.

Call number: 664.07 VOL Ref. Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c1991Availability: Items available for reference: [Call number: 664.07 VOL Ref.] (1).

3. Techniques for analyzing food aroma / edited by Ray Marsili.

by Marsili, Ray.

Call number: 664.07 TEC Ref. Material type: book Book; Format: print ; Literary form: Not fiction Publisher: New York, N. Y. : Marcel Dekker, 1997Online access: Click here to access online Availability: Items available for reference: [Call number: 664.07 TEC Ref.] (1).

4. Flavor, fragrance, and odor analysis / edited by Ray Marsili.

by Marsili, Ray.

Call number: 664.07 FLAf Ref. Material type: book Book; Format: print ; Literary form: Not fiction Publisher: New York , N. Y. : Marcel Dekker , c 2002Online access: Click here to access online Availability: Items available for reference: [Call number: 664.07 FLAf Ref.] (1).

5. Handbook of microwave technology for food applications / edited by Ashim K. Datta, Ramaswamy C. Anantheswaren.

by Datta, Ashim K | Anantheswaren, Ramaswamy C.

Call number: 664 HANm Ref. Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c 2001Online access: Click here to access online Availability: Items available for reference: [Call number: 664 HANm Ref.] (1).

6. Applied dairy microbiology / edited by Elmer H. Marth, James L. Steele.

by Marth, Elmer H | Steele, James L.

Call number: 637.01579 APP 2nd ed. Ref. Edition: 2nd ed., rev. and expanded.Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c 2001Online access: Click here to access online Availability: Items available for reference: [Call number: 637.01579 APP 2nd ed. Ref.] (1).

7. Food lipids : chemistry, nutrition, and biotechnology / edited by Casimir C. Akoh, David B. Min.

by Akoh, Casimir C | Min, David B.

Call number: 612.397 FOO 2nd ed. Ref. Edition: 2nd ed., rev. and expanded.Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker , c 2002Online access: Click here to access online Availability: Items available for reference: [Call number: 612.397 FOO 2nd ed. Ref.] (1).

8. Postharvest physiology and pathology of vegetables / edited by Jerry A. Bartz, Jeffrey K. Brecht.

by Bartz, Jerry A | Brecht, Jeffrey K.

Call number: 635.046 POS 2nd ed. Ref. Edition: 2nd ed., rev. and expanded.Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c 2003Online access: Click here to access online Availability: Items available for reference: [Call number: 635.046 POS 2nd ed. Ref.] (1).

9. Handbook of dough fermentations / edited by Karel Kulp, Klaus Lorenz.

by Kulp, Karel | Lorenz, Klaus.

Call number: 641.815 HAN Ref. Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker , c 2003Online access: Click here to access online Availability: Items available for reference: [Call number: 641.815 HAN Ref.] (1).

10. Handbook of vegetable preservation and processing / edited by Y. H. Hui...[et al.]

by Hui, Y. H.

Call number: 664.8 HANv Ref. Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker , c 2004Online access: Click here to access online Availability: Items available for reference: [Call number: 664.8 HANv Ref.] (1).

11. Industrialization of indigenous fermented foods / edited by Keith H. Steinkraus.

by Steinkraus, Keith H.

Call number: 664.024 IND 2nd ed. Ref. Edition: 2nd ed., rev. & expanded.Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker , c 2004Online access: Click here to access online Availability: Items available for reference: [Call number: 664.024 IND 2nd ed. Ref.] (1).

12. Principles of enzymology for the food sciences / John R. Whitaker.

by Whitaken, John R.

Call number: 612.0151 WHI 2nd ed. Ref. Edition: 2nd ed.Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker , c 1994Online access: Click here to access online Availability: Items available for reference: [Call number: 612.0151 WHI 2nd ed. Ref.] (1).

13. Analyzing food for nutrition labeling and hazardous contaminants / Ike J. Jeon, William G. Ikin.

by Jeon, Ike J | Ikin, William G.

Call number: 664.07 ANAy Ref. Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker , c 1995Online access: Click here to access online Availability: Items available for reference: [Call number: 664.07 ANAy Ref.] (1).

14. Coloring of food, drugs, and cosmetics / Gisbert Otterstatter; translated by Axel Mixa.

by Otterstatter, Gisbert.

Call number: 664.062 OTT Ref. Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker , c 1999Online access: Click here to access online Availability: Items available for reference: [Call number: 664.062 OTT Ref.] (1).

15. Food proteins and their applications / edited by Srinivasan Damodaran, Alain Paraf.

by Damodaran, Srinivasan | Paraf, Alain.

Call number: 664 FOOt Ref. Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker , c 1997Online access: Click here to access online Availability: Items available for reference: [Call number: 664 FOOt Ref.] (1).

16. Complex carbohydrates in foods / edited by Susan Sungsoo Cho, Leon Prosky, Mark Dreher.

by Cho, Susan Sungsoo | Prosky, Leon | Dreher, Mark L.

Call number: 613.283 COM Ref. Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c1999Online access: Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 613.283 COM Ref.] (1).

17. Nondestructive food evaluation : techniques to analyze properties and quality / edited by Sundaram Gunasekaran.

by Gunasekaran, Sundaran.

Call number: 363.192064 NON Ref. Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c2001Online access: Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 363.192064 NON Ref.] (1).

18. Dairy technology : principles of milk properties and processes / P. Walstra ... [et al.].

by Walstra, P.

Call number: 637.1 DAI Ref. Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c1999Online access: Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 637.1 DAI Ref.] (1).

19. Fat crystal networks / Alejandro G. Marangoni

by Marangoni, Alejandro G.

Call number: 664.3 MAR Ref. Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c2005Online access: Click here to access online Availability: Items available for reference: [Call number: 664.3 MAR Ref.] (1).

20. Genetic variation in taste sensitivity / edited by John Prescott, Beverly J. Tepper.

by Prescott, John | Tepper, Beverly J | European Chemosensory Research Organisation Conference (2002 : Erlangen, Germany).

Call number: 664.07 GEN Ref. Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c2004Online access: Click here to access online Availability: Items available for reference: [Call number: 664.07 GEN Ref.] (1).