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81.
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Volatile compounds in foods and beverages / edited by Henk Maarse
by Maarse, Henk. Call number: 664.07 VOL Ref. Material type:  Book; Format:
print
Publisher: New York, N.Y. : Marcel Dekker, c1991Availability: Items available for reference: [Call number: 664.07 VOL Ref.] (1).
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82.
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Handbook of food analysis / edited by Leo M. L. Nollet.
by Nollet, Leo M. L. Call number: 664.07 HAN Ref. Material type: Book; Format:
print
Publisher: New York, N.Y. : Marcel Dekker, c1996Online access: Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 664.07 HAN Ref.] (2).
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83.
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Handbook of food and beverage fermentation technology / edited by Y. H. Hui---[et al.]
by Hui, Y. H. (Yiu H.). Call number: 664.024 HAN Ref. Material type:  Continuing resource; 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 HAN Ref.] (1).
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84.
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Techniques for analyzing food aroma / edited by Ray Marsili.
by Marsili, Ray. Call number: 664.07 TEC Ref. Material type: 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).
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85.
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Handbook of flavor characterization : sensory analysis, chemistry, and physiology / edited by Kathryn D. Deibler, Jeannine Delwiche.
by Deibler, Kathryn D | Delwiche, Jeannine. Call number: 664.07 HANc Ref. Material type: Book; Format:
print
; Literary form:
Not fiction
Publisher: New York, N.Y. : Marcel Dekker, c 2004Online access: Click here to access online Availability: Items available for reference: [Call number: 664.07 HANc Ref.] (2).
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86.
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Flavor, fragrance, and odor analysis / edited by Ray Marsili.
by Marsili, Ray. Call number: 664.07 FLAf Ref. Material type: 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).
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87.
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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; 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).
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88.
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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; 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).
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89.
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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; 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).
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90.
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Handbook of food toxicology / S. S. Deshpande.
by Deshpande, S. S. Call number: 615.954 DES Ref. Material type: 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: 615.954 DES Ref.] (1).
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91.
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Handbook of food enzymolology / edited by John R. Whitaker, Alphons G. J. Voragen, Dominic W. S. Wong.
by Whitaker, John R | Voragen, Alphons G. J | Wong, Dominic W. s. Call number: 664.001547758 HAN Ref. Material type: 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: 664.001547758 HAN Ref.] (1).
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92.
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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; 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).
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93.
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International handbook of foodborne pathogens / edited by Marianne D. Miliotis, Jeffrey W. Bier.
by Miliotis, Marianne D | Bier, Jeffrey W. Call number: 615.95293 INT Ref. Material type: 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: 615.95293 INT Ref.] (1).
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94.
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Handbook of dough fermentations / edited by Karel Kulp, Klaus Lorenz.
by Kulp, Karel | Lorenz, Klaus. Call number: 641.815 HAN Ref. Material type: 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).
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95.
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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; 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).
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96.
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Handbook of dietary fiber / edited by Susan Sungsoo Cho, Mark L. Dreher.
by Cho, Susan Sungsoo | Dreher, Mark L. Call number: 612.39 HANd Ref. Material type: 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: 612.39 HANd Ref.] (1).
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97.
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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; 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).
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98.
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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; 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).
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99.
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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; 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).
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100.
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Coloring of food, drugs, and cosmetics / Gisbert Otterstatter; translated by Axel Mixa.
by Otterstatter, Gisbert. Call number: 664.062 OTT Ref. Material type: 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).
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