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1. The chemistry and technology of cereals as food and feed / prepared by a group of specialists.

by Matz, Samuel A.

Call number: 664.7 MAT Material type: book Book; Format: print Publisher: Westport, Conn. : AVI Pub. Co., 1959Availability: Items available for loan: BSTI [Call number: 664.7 MAT] (1).

2. Fruit and vegetuble juices : by Donald K. Tressler, Maynard A. Joslyn, and George L. Marsh

by Tressler, Donald K | Joslyn, Maynard A | March, George L.

Call number: 663.63 TREf Material type: book Book; Format: print Publisher: New York : AVI Pun. Co., 1939Availability: No items available

3. Fruit and vegetable juice procesing technology / by D.K. Tressler, and Maynard A. Joslyn, in collaboration with a group of spceialists.

by Tressler, Donald Kiteley | Joslyn, Maynard A.

Call number: 663.63 TRE Material type: book Book; Format: print Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 663.63 TRE] (1).

4. The fundamentals of food engineering / Stanley E. Charm

by Charm, Stanley E.

Call number: 664 CHA Material type: book Book; Format: print Publisher: Westport, Conr., Avi Pub. Co.,, 1963'd1963Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 CHA] (1).

5. An anthology of food science / by S. A. Goldbith, M. A. Joslyn and J. T. R. Nickerson

by Goldblith, S. A | Joslyn, M. A | Nickerson, J. T. R.

Call number: 664 GOL Material type: book Book; Format: print Publisher: Westport, Conn., A.V.I. Pub. Co.,, 1961 Availability: No items available

6. The fruzing preservation of foods / by D.K. Trossler,and Cliffard F. Evers.

by Tressler, Donald Kiteley | Evers, Cliffer F.

Call number: 664.80285 TRE 3rd ed. Edition: 3rd ed.Material type: book Book; Format: print Publisher: A.V.I. Pub Co.,6c1957, 1957Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.80285 TRE 3rd ed.] (2).

7. Ice cream and related products / by J.H. Frandsen and W. S. Arbuckle

by Frandsen, Julius Herman | Arbuckle, W. S.

Call number: 637.4 FRA Material type: book Book; Format: print Publisher: Westport, Conn : a.V.I. pub. Co., 1961Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 637.4 FRA] (1).

8. A guide to the selection, combination, and cooking of foods / by Carl A. Rietz

by Rietz, Carl A.

Call number: 641 RIE Ref. Material type: book Book; Format: print Publisher: Westport, Conn : A.V.I. Pub. Co., 1961, 1965Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 641 RIE Ref.] (2). Items available for reference: [Call number: 641 RIE] (1).

9. The chemistry and technology of cereals as food and feed / by Samuel A. Matz

by Matz, Samuel A.

Call number: 664.7 MAT 2nd ed. Ref. Edition: 2nd ed.Material type: book Book; Format: print Publisher: New York, N.Y. : Van Nostrand Reinhold, c1991Availability: Items available for reference: [Call number: 664.7 MAT 2nd ed. Ref.] (1).