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141. Microbiology of fermented foods / edited by Brian J.B. Wood.

by Wood, Brian J. B.

Call number: 576.163 MIC Material type: book Book; Format: print Publisher: London ; New York : Elsevier Applied Science Publishers, c1985Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 576.163 MIC] (2).

142. Principles of design and operation of catering equipment / A Milson and D. Kirk.

by Milson, A. (Anthony) | Kirk, D.

Call number: 647.9508 MIL Material type: book Book; Format: print Publisher: Chichester : E. Horwood ; Westport, Conn. : Avi Pub., 1980Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 647.9508 MIL] (1).

143. Modern methods of food analysis / edited by Kent K. Stewart, John R. Whitaker.

by Stewart, Kent K | Whitaker, John R | Institute of Food Technologists | International Union of Food Science and Technology | Symposium on Modern Methods of Food Analysis (1983 : New Orleans, La.).

Call number: 664.07 MOD Material type: book Book; Format: print Publisher: Westport, Conn. : AVI Pub. Co., c1984Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 MOD] (1).

144. Thermal properties of foods and agricultural materials / Nuri N. Mohsenin.

by Mohsenin, Nuri N.

Call number: 641.3 MOH Material type: book Book; Format: print Publisher: New York : Gordon and Breach, c1980Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.3 MOH] (1).

145. Poultry products technology / by George J. Mountney.

by Mountney, George J.

Call number: 664.93 MOU 2nd ed. Edition: 2nd ed.Material type: book Book; Format: print Publisher: Westport, Conn. : AVI Pub. Co., 1976Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.93 MOU 2nd ed.] (1).

146. Canned foods : principles of thermal process control and container closure evaluation / edited and illustrated by staff members of the National Canners Association Research Laboratories.

by National Canners Association. Research Laboratories.

Call number: 664.0282 NCAc 2nd ed. Edition: 2nd ed.Material type: book Book; Format: print Publisher: [Berkeley, Calif.] : Food Processors Institute, c1975Availability: Items available for loan: BSTI [Call number: 664.0282 NCAc 2nd ed.] (1).

147. Prevention of microbial and parasitic hazards associated with processed foods : a guide for the food processor / Committee on Food Protection, Food and Nutrition Board, Division of Biological Sciences, Assembly of Life Sciences, National Research Council.

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

Call number: 576.163 NRC Material type: book Book; Format: print Publisher: Washington : National Academy of Sciences, 1975Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 576.163 NRC] (1).

148. Agricultural production efficiency

by National Research Council (United States). Committee on Agricultural Production Efficiency.

Call number: 338.1 NRC Material type: book Book; Format: print Publisher: Washington : National Academy of Sciences, 1975Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 338.1 NRC] (1).

149. Natural colours for food and other uses / edited by J.N. Counsell.

by Counsell, J. N | Roche Products Limited.

Call number: 664.06 NAT Material type: book Book; Format: print Publisher: London : Applied Science Publishers, c1981Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.06 NAT] (1).

150. Industrial water pollution : origins, characteristics, and treatment / Nelson L. Nemerow.

by Nemerow, Nelson Leonard.

Call number: 628.1683 NEM Material type: book Book; Format: print Publisher: Malabar, Fla. : R.E. Krieger Pub. Co., 1987, c1978Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 628.1683 NEM] (1).

151. Microbiology of foods and food processing / [by] John T. Nickerson [and] Anthony J. Sinskey.

by Nickerson, John T | Sinskey, Anthony J.

Call number: 576.163 NIC Material type: book Book; Format: print Publisher: New York : American Elsevier Pub. Co., [1972]Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 576.163 NIC] (1).

152. Enzymes in food and beverage processing : a symposium sponsored by the Division of Agricultural and Food Chemistry at the 172nd meeting of the American Chemical Society in San Francisco, Calif., Aug. 30-31 1976 / Robert L. Ory, Allen J. St. Angelo

by Ory, Robert L | St. Angelo, Allen J | American Chemical Society. Division of Agricultural and Food Chemistry.

Call number: 664 ORY Material type: book Book; Format: print Publisher: Washington : American Chemical Society, 1977Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 ORY] (1).

153. Fish protein concentrate : panacea for protein malnutrition? / Ernst R. Pariser ... [et al.].

by Pariser, Ernst R.

Call number: 641.12 PAR Material type: book Book; Format: print Publisher: Cambridge, Mass. : MIT Press, c1978Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.12 PAR] (1).

154. Principles of microbiology : for students of food technology / [by] Thelma Parry, Rosa Pawsey.

by Parry, Thelma | Pawsey, Rosa K.

Call number: 576.163 PAR Material type: book Book; Format: print Publisher: London : Hutchinson, 1973Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 576.163 PAR] (1).

155. Food theory and applications / Edited by Pauline C. Paul, Helen H. Palmer.

by Palmer, Helen Hanson.

Call number: 664 PAU Material type: book Book; Format: print Publisher: New York : J. Wiley, [1972]Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 PAU] (1).

156. Laboratory techniques in food analysis / [by] D. Pearson.

by Pearson, David.

Call number: 664.07 PEAr Material type: book Book; Format: print Publisher: New York : Wiley, 1973Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 PEAr] (2).

157. Microbiology of food fermentations / Carl S. Pederson.

by Pederson, Carl S. (Carl Severin).

Call number: 576.163 PED 2nd ed. Edition: 2nd ed.Material type: book Book; Format: print Publisher: Westport, Conn. : AVI Pub. Co., c1979Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 576.163 PED 2nd ed.] (1).

158. Microbiology of food fermentations / by Carl S. Pederson.

by Pederson, Carl S. (Carl Severin).

Call number: 576.163 PED Material type: book Book; Format: print Publisher: Westport, Conn. : Avi Pub. Co., 1971Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 576.163 PED] (1).

159. Cassava utilization and potential markets / [by] Truman P. Phillips.

by Phillips, Truman P.

Call number: 664.23 PHI Material type: book Book; Format: print Publisher: Ottawa : International Development Research Centre, c1973-74Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.23 PHI] (1).

160. Food protein sources / edited by N. W. Pirie, with advice from M. S. Swaminathan.

by Pirie, N. W | Swaminathan, Monkombu Sambasivan.

Call number: 641.3 PIR Material type: book Book; Format: print Publisher: Cambridge [Eng.] ; New York : Cambridge University Press, 1975Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.3 PIR] (1).