81.
The analysis of nutrients in foods / by D.R. Osborne and P. Voogt.
by Osborne, D. R | Voogt, P.
Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: London : Academic Press, 1978Availability: Items available for loan: Matheson Library [Call number: 613.2 O81] (1).
82.
Manual of food quality control, 12 : quality assurance in the food control microbiological laboratory / FAO of the United Nations,
by Food and Agriculture Organization of the United Nations.
Material type: ; Format:
print
Publisher: Rome : FAO of the United Nations, 1991-1993Availability: Items available for loan: Matheson Library [Call number: 664.07 M294] (3).
83.
Rheology of food, pharmaceutical and biological materials with general rheology / edited by R.E. Carter.
by British Society of Rheology. Meeting (1989 : University of Warwick) | Carter, R. E.
Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: London : Elsevier Applied Science, c1990Availability: No items available Lost (1).
84.
Microstructural principles of food processing & engineering / Jose Miguel Aguilera and David W. Stanley.
by Aguilera, Jos�e Miguel | Stanley, David W.
Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: London ; New York : New York, NY, USA : Elsevier Applied Science ; Sole distributor in the USA and Canada, Elsevier Science Pub. Co., c1990Availability: No items available
85.
Instrumental methods of food analysis / A. J. Macleod.
by MacLeod, A. J. (Alexander Joseph).
Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: London : Elek Science, 1973Availability: No items available
86.
Food enzymes : the first of a series of symposia on foods / Edited by H.W. Schultz.
by Symposium on Foods: Enzymes (1959 : Oregon State College) | Schultz, Harold William | Oregon State College. Dept. of Food and Dairy Technology.
Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: Westport, Conn. : Avi Pub. Co., 1960Availability: No items available
87.
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
88.
Nutritional evaluation of food processing / edited by Robert S. Harris and Harry Von Loesecke.
by Harris, Robert Samuel | Loesecke, Harry Von.
Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: Westport, Conn. : Avi Pub. Co., 1960Availability: No items available
89.
The Pacific Islands food composition tables / C.A. Dignan ... [et al.].
by Dignan, C. A. (Cecily A.) | South Pacific Commission.
Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: New Zealand, New Caledonia : Institute for Crop & Food Research, South Pacific Commission, 1994Availability: No items available
90.
Nutritional evaluation of food processing / edited by Robert S. Harris and Endel Karmas.
by Harris, Robert Samuel | Karmas, Endel.
Edition: 2nd ed.Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: Westport, Conn. : Avi Pub. Co., 1975Availability: No items available
91.
Codex alimentarius, volume 13 : methods of analysis and sampling / Joint FAO/WHO Food Standards Programme.
by Joint FAO/WHO Food Standards Programme | Codex Alimentarius Commission | Food and Agriculture Organization of the United Nations | World Health Organization.
Edition: 2nd ed.Material type: ; Format:
print
Publisher: Rome : FAO of the United Nations, 1994Availability: No items available
92.
Methods for the determination of vitamins in food, recommended by COST 91 / edited by G. Brubacher, W. Muller-Mulot and D.A.T. Southgate.
by Brubacher, G.B | Southgate, D.A.T | Muller-Mulot, W.
Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: London : Elsevier Applied Science Publishers, c1985Availability: No items available
93.
The use of hazard analysis critical control point (HACCP) principles in food control / FAO of the United Nations.
Material type: ; Format:
print
Publisher: Rome : FAO of the United Nations, 1995Availability: No items available
94.
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: No items available
95.
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
96.
Analytical chemistry of foods / C.S. James.
by James, C. S.
Edition: [1st ed.].Material type: ; Format:
print
Publisher: London : Blackie Academic & Professional, [1995]Availability: No items available
97.
Food microscopy : a manual of practical methods, using optical microscopy / Olga Flint.
by Flint, Olga.
Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: Oxford, UK : BIOS Scientific Publishers, 1994Availability: No items available
98.
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: No items available
99.
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: No items available
100.
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: No items available
