41.
Introduction to the biochemistry of foods / by J. B. S. Braverman.
by Braverman, Joseph B. S, 1895-1962 .
Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: Amsterdam : Elsevier Scientific Pub. Co., 1963Availability: No items available Lost (1).
42.
An introduction to biochemistry of foods / by J. B. S. Braverman.
by Braverman, J. B. S.
Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: Amsterdam : Elsevier Publishing, 1963Availability: No items available Lost (1).
43.
The science of food : an introduction to food science, nutrition, and microbiology / by P.M. Gaman and K.B. Sherrington.
by Gaman, P. M | Sherrington, K. B.
Edition: 3rd ed.Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: Oxford ; New York : Pergamon Press, c1990Availability: No items available Lost (2).
44.
The contribution of chemistry to food supplies : invited and selected contributed papers presented at the Symposium on the Contribution of Chemistry to Food Supplies / International Union of Pure and Applied Chemistry.
by International Union of Pure and Applied Chemistry | International Union of Food Science and Technology | Egan, H | Hawthorn, J | Morton, I | Rhodes, D. N.
Material type: ; Format:
print
Publisher: London : Butterworths, 1974Availability: Items available for loan: Matheson Library [Call number: 641.1 I61] (1).
45.
Physico-chemical aspects of food processing / edited by S.T. Beckett.
by Beckett, S. T.
Material type: ; Format:
print
Publisher: London : Blackie Academic & Professional, 1995Availability: No items available Lost (1).
46.
Food authentication / edited by P.R. Ashurst and M.J. Dennis.
by Ashurst, P. R | Dennis, M. J.
Edition: [1st ed.].Material type: ; Format:
print
Publisher: London : Blackie Academic & Professional, [1996]Availability: Items available for loan: Matheson Library [Call number: 664 F686] (2).
47.
New physico-chemical techniques for the characterization of complex food systems / edited by Eric Dickinson.
by Dickinson, Eric.
Edition: [1st ed.].Material type: ; Format:
print
Publisher: London : Blackie Academic & Professional, [1995]Availability: Items available for loan: Matheson Library [Call number: 664 N532] (1).
48.
Mechanism and theory in food chemistry / Dominic W.S. Wong.
by Wong, Dominic W. S.
Material type: ; Format:
print
Publisher: New York : Van Nostrand Reinhold, [c1989]Availability: Items available for loan: Matheson Library [Call number: 664 W872] (1).
49.
Food enzymes : structure and mechanism / Dominic W.S. Wong.
by Wong, Dominic W. S.
Material type: ; Format:
print
Publisher: New York : Chapman & Hall, 1995Availability: No items available
50.
Food science, nutrition and health / Brian A. Fox, Allan G. Cameron.
by Fox, Brian A | Cameron, Allan G.
Edition: 6th ed.Material type: ; Format:
print
Publisher: London : Arnold, 1995Availability: No items available
51.
Introductory food chemistry / by Ira D. Garard.
by Garard, Ira Dufresne.
Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: Westport, Conn. : AVI Pub. Co., c1976Availability: No items available Lost (2).
52.
Water in foods / by Samuel A. Matz.
by Matz, Samuel A.
Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: Westport, Conn., : Avi Publishing, c1965Availability: No items available Lost (1).
53.
Food chemistry.
by Meyer, Lillian.
Material type: ; Format:
print
Publisher: New York : Reinhold Publishing, 1960Availability: No items available Lost (1).
54.
McCance and Widdowson's The composition of foods / by A. A. Paul and D. A. T. Southgate.
by McCance, R. A. (Robert Alexander), 1899- | Paul, A. A | Southgate, D. A. T | Widdowson, Elsie M. (Elsie May), 1906- .
Edition: 4th rev. and extended ed. of MRC Special report no. 297 / by A. A. Paul and D. A. T. Southgate.Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: London : Her Majesty's Stationery Offic, 1978Availability: Items available for loan: Matheson Library [Call number: 641.1 M122] (1).
55.
Food composition and analysis / Howard O. Triebold, Leonard W. Aurand.
by Triebold, Howard O | Aurand, Leonard W.
Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: New York : Van Nostrand Reinhold, c1963Availability: No items available Lost (1).
56.
Principles of food chemistry / by John M. DeMan.
by DeMan, John M.
Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: Westport, Conn. : Avi Pub. Co., c1976Availability: Items available for loan: Matheson Library [Call number: 641.300154 D371] (1).
57.
Nutrient content of food portions / Jill Davies & John Dickerson.
by Davies, Jill | Dickerson, John.
Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: Cambridge, Eng. : Royal Society of Chemistry, c1991Availability: Items available for loan: Matheson Library [Call number: 641.1 D256] (3).
58.
Physical chemistry of food processes, volume 1 : fundamental aspects / edited by Ion C. Baianu.
by Baianu, Ion C.
Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: New York, N.Y. : Van Nostrand Reinhold, c1992Availability: No items available Lost (1).
59.
Food biochemistry / C. Alais, G. Linden ; translator, A. Whitehead.
by Alais, Charles | Linden, G | Whitehead, A [transl.] .
Edition: English ed.Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: New York : Ellis Horwood, 1991Availability: No items available
60.
Tropical foods : chemistry and nutrition / edited by George E. Inglett, George Charalambous.
by Inglett, G. E, 1928- | Charalambous, George, 1922- | International Conference on Tropical Foods (1979 : Honolulu, Hawaii) .
Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: New York : Academic Press, c1979-Availability: No items available
