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21. Sustainable food systems / edited by Dietrich Knorr.

by Knorr, Dietrich W.

Call number: 338.19 SUS Material type: book Book; Format: print Publisher: Westport, Conn. : AVI Pub. Co., c1983Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 338.19 SUS] (1).

22. Nutritional and safety aspects of food processing / edited by Steven R. Tannenbaum.

by Tannenbaum, Steven R.

Call number: 664 TAN Material type: book Book; Format: print Publisher: New York : : M. Dekker,, c1979Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 TAN] (1).

23. 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).

24. Dietetic foods / [by] A. E. Bender.

by Bender, Arnold E.

Call number: 641.1 BEN Material type: book Book; Format: print Publisher: London : L. Hill, 1967Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.1 BEN] (1).

25. Principles of food science / Georg Borgstrom

by Borgstrom, Georg.

Call number: 664 BOR Material type: book Book; Format: print Publisher: London : Macmillan, c1968Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664 BOR] (2).

26. Food engineering operations. / By J. G. Brennan... et. al. With a foreword by E. J. Rolfe.

by National College of Food Technology.

Call number: 664 BRE Material type: book Book; Format: print Publisher: Amsterdam ; New York [etc.] : Elsevier Pub. Co., 1969Availability: Items available for loan: BSTI [Call number: 664 BRE] (1).

27. Process engineering in the food industries / Ronald James Clarke

by Clarke, Ronald James.

Call number: 664 CLA Material type: book Book; Format: print Publisher: New York : Philosophical Library, 1957Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 CLA] (1).

28. Unit operations in food processing / by R. L. Earle.

by Earle, R. L.

Call number: 664.02 EAR Edition: [1st ed.]Material type: book Book; Format: print Publisher: Oxford, New York : Pergamon Press, [1966-Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.02 EAR] (1).

29. 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).

30. Fundamentals of food processing operations : ingredients, methods, and packaging / by J. L. Heid and Maynard A. Joslyn, in collaboration with selected authorities ...

by Heid, John Laurence | Joslyn, Maynard Alexander.

Call number: 664 HEI Material type: book Book; Format: print Publisher: Westport, Conn. : Avi Pub. Co., 1967Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 HEI] (1).

31. Some savoury food products : a selection of published articles, reports and writings during the years 1962 to 1965. / Neil Lyall

by Lyall, Neil.

Call number: 664 LYA Edition: Rev. ed.Material type: book Book; Format: print Publisher: London : Food Trade Pr., 1965Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 LYA] (1).

32. The use of chemicals in food production : processing, storage, and distribution.

by National Research Council (United States). Food Protection Committee.

Call number: 664 NRCu Material type: book Book; Format: print Publisher: Washington : National Academy of Sciences, 1961Availability: No items available

33. Food science / by Norman N. Potter.

by Potter, Norman N.

Call number: 664 POT Material type: book Book; Format: print Publisher: Westport, Conn. : Avi Pub. Co., 1968Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 POT] (1).

34. Production and application of enzyme preparations in food manufacture : comprising papers (with discussions) read at a symposium organised by the Food Group, held on 1-2 October 1959, at the Royal Society of Medicine, London.

by Society of Chemical Industry (Great Britain). Food Group.

Call number: 664 SCIp Material type: book Book; Format: print Publisher: London : Society of Chemical Industry, 1961Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 SCIp] (1).

35. Food industries manual / edited by Anthony Woollen.

by Woollen, Anthony.

Call number: 664.058 FOO 18th ed. Edition: 18th ed.Material type: book Book; Format: print Publisher: New York : Chemical Pub. Co., Inc., [1970]Availability: Items available for loan: BSTI [Call number: 664.058 FOO 18th ed.] (2).

36. Food processing plant / [by] Frank H. Slade.

by Slade, Frank Herbert.

Call number: 664.02 SLA Ref. Material type: book Book; Format: print Publisher: London : L. Hill, 1967-1971Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.02 SLA Ref.] (1).

37. Biotechnology in food processing / edited by Susan K. Harlander, Theodore P. Labuza.

by Harlander, Susan K | LaBuza, Theodore Peter | University of Minnesota. Department of Food Science and Nutrition.

Call number: 664 BIO Material type: book Book; Format: print Publisher: Park Ridge, N.J. : Noyes Publications, c1986Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 BIO] (1).

38. Food irradiation : a technique for preserving and improving the safety of food.

by Food and Agriculture Organization of the United Nations | World Health Organization.

Call number: VF 1136 Material type: book Book; Format: print Publisher: Geneva : World Health Organization ; Albany, N.Y. : WHO Publications Center USA, 1988Availability: Items available for loan: BSTI [Call number: VF 1136] (1).

39. Food science and technology abstracts 1969+ m. : Commonwealth Agricultural Bureaux, Bucks

by International Food Information Service.

Call number: Abstr. Material type: book Book; Format: print Publisher: [Shinfield, Eng.] : International Food Information Service Availability: No items available

40. Recommended international code of hygienic practice for canned fruit and vegetable products.

by Joint FAO/WHO Codex Alimentarius Commission. Joint FAO/WHO Food Standards Programme.

Call number: FAO CAC RCP 2 1969 Std. Material type: book Book; Format: print Publisher: Rome : FAO, 1969Availability: No items available