Your search returned 35 results from 51107 records. Subscribe to this search

|
1. Handbook of fruit science and technology : production, composition, storage, and processing / edited by D. K. Salunkhe, S. S. Kadam.

by Salunkle, D. K | Kadam, S. S.

Call number: 634 HAN Ref. Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c1995Online access: Click here to access online Availability: Items available for reference: [Call number: 634 HAN Ref.] (1).

2. Handbook of cereal science and technology / edited by Klaus J. Lorenz, Karel Kulp.

by Lorenz, Klaus J | Kulp, Karel.

Call number: 664.7 HAN Ref. Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, 1991Online access: Click here to access online Availability: Items available for reference: [Call number: 664.7 HAN Ref.] (1).

3. 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).

4. Handbook of food engineering / edited by Dennis R. Heldman, Daryl B. Lund.

by Heldman, Dennis R | Lund, Daryl B.

Call number: 664 HANd Ref. Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c1992Online access: Click here to access online Availability: Items available for reference: [Call number: 664 HANd Ref.] (1).

5. Handbook of brewing / edited by William A. Hardwick.

by Hardwicks, William A.

Call number: 663.3 HAN Ref. Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c1995Online access: Click here to access online Availability: Items available for reference: [Call number: 663.3 HAN Ref.] (1).

6. Handbook of indigenous fermented foods / edited by Keith H. Steinkraus.

by Steinkraus, Keith H.

Call number: 664 HAN 2nd ed. Ref. Edition: 2nd ed., rev. & expanded.Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c1996Online access: Click here to access online Availability: Items available for reference: [Call number: 664 HAN 2nd ed. Ref.] (1).

7. 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).

8. Handbook of food analysis / edited by Leo M. L. Nollet.

by Nollet, Leo M. L.

Call number: 664.07 HAN Ref. Material type: book 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).

9. 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: serial 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).

10. 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).

11. 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 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).

12. 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).

13. 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).

14. 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).

15. 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).

16. Handbook of food toxicology / S. S. Deshpande.

by Deshpande, S. S.

Call number: 615.954 DES Ref. 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: 615.954 DES Ref.] (1).

17. 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 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).

18. 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).

19. 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 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).

20. 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).