1.
Integrated computer-aided design of mechanical systems / S.A. Meguid.
by Meguid, S. A.
Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: London : Elsevier Applied Science. 1987Availability: Items available for loan: Matheson Library [Call number: 620.00425 M497] (2).
2.
Food engineering operations / J.G. Brennan ... [et al.].
by Brennan, J. G.
Edition: 3rd ed.Material type: ; Format:
print
Publisher: London : Elsevier Applied Science, 1990Availability: Items available for loan: Matheson Library [Call number: SR 664 F686] (3).
3.
Processing of poultry / edited by G.C. Mead.
by Mead, G. C.
Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: London : Elsevier Applied Science, 1989Availability: Items available for loan: Matheson Library [Call number: SR 664.93 P876] (1).
4.
Analysis of food contaminants edited by John Gilbert
by Gilbert, John.
Material type: ; Format:
print
Publisher: London Elsevier Applied Science c1984Availability: Items available for loan: Matheson Library [Call number: 363.192028 A532] (2).
5.
Thermal processing and quality of foods/ edited by P.Zeuthen ...[et al.]
by Zeuthen, P.
Material type: ; Format:
print
Publisher: London Elsevier Applied Science 1984Availability: Items available for loan: Matheson Library [Call number: 664.028 T411] (1).
6.
Concrete slabs
by Cope, R. J | Clark, L. A. (Leslie Arthur), 1944- .
Material type: ; Format:
print
Publisher: London Elsevier Applied Science Mar.1984Availability: Items available for loan: Matheson Library [Call number: 624.18342 C782c] (1).
7.
Sensory analysis of foods / edited by J.R. Piggott.
by Piggott, J. R.
Material type: ; Format:
print
Publisher: London : Elsevier Applied Science, 1984Availability: Items available for loan: Matheson Library [Call number: 664.07 S478] (1).
8.
Chemistry of sulphur dioxide in foods
by Wedzicha, B. L.
Material type: ; Format:
print
Publisher: London Elsevier Applied Science May 1984Availability: Items available for loan: Matheson Library [Call number: 641.17 W393c] (1).
9.
Extrusion cooking technology edited by Ronald Jowitt
by Jowitt, R.
Material type: ; Format:
print
Publisher: London Elsevier Applied Science 1984Availability: Items available for loan: Matheson Library [Call number: 664.75 E96] (1).
10.
In vivo measurement of body composition in meat animals
by Lister, D.
Material type: ; Format:
print
Publisher: London Elsevier Applied Science 1984Availability: Items available for loan: Matheson Library [Call number: 636.0883 I35] (1).
11.
Engineering and food. edited by Brian M. McKenna
by McKenna, B. M.
Material type: ; Format:
print
Publisher: Oxford Elsevier Applied Science, 1984 Availability: Items available for loan: Matheson Library [Call number: 664 E57] (2).
12.
Glucose syrups science and technology edited by S. Z. Dziedzic and M. W. Kearsley
by Dziedzic, S. Z | Kearsley, M. W.
Material type: ; Format:
print
Publisher: London Elsevier Applied Science 1984Availability: Items available for loan: Matheson Library [Call number: 664.13 G567] (1).
13.
Post-yield fracture mechanics D. G. H. Latzko [et al.]
by Latzko, D. G. H.
Edition: 2nd ed.Material type: ; Format:
print
Publisher: London Elsevier Applied Science 1984Availability: Items available for loan: Matheson Library [Call number: 624.182 P858 1984] (1).
14.
Formex configuration processing in structural engineering Hoshyar Nooshin
by Nooshin, H.
Material type: ; Format:
print
Publisher: London Elsevier Applied Science 1984Availability: Items available for loan: Matheson Library [Call number: 624.171015125 N817f] (1).
15.
Role of fats in food and nutrition M. I. Gurr
by Gurr, M. I. (Michael Ian).
Material type: ; Format:
print
Publisher: London Elsevier Applied Science Sept.1984Availability: Items available for loan: Matheson Library [Call number: 613.28 G981r] (1).
16.
Alcoholic beverages edited by G. G. Birch and M. G. Lindley
by Birch, G. G. (Gordon Gerrard), 1934- | Lindley, M. G.
Material type: ; Format:
print
Publisher: London Elsevier Applied Science 1985Availability: Items available for loan: Matheson Library [Call number: 641.21 A354] (1).
17.
Advances in microbiology and biochemistry of cheese and fermented milk edited by F. Lyndon Davies and Barry A. Law
by Davies, F. L | Law, B. A.
Material type: ; Format:
print
Publisher: London Elsevier Applied Science 1984Availability: Items available for loan: Matheson Library [Call number: 637.01576 A244] (1).
18.
Celebration cakes their production and decoration byMorris Howkins
by Howkins, Morris.
Material type: ; Format:
print
Publisher: London Elsevier Applied Science 1984Availability: Items available for loan: Matheson Library [Call number: 664.752 H863c] (1).
19.
Bakery specialities A. B. Barrows
by Barrows, A. B.
Material type: ; Format:
print
Publisher: London Elsevier Applied Science 1984Availability: Items available for loan: Matheson Library [Call number: 664.752 B278b] (2).
20.
Streamflow measurement Reginald W. Herschy
by Herschy, Reginald W.
Material type: ; Format:
print
Publisher: London Elsevier Applied Science 1985Availability: Items available for loan: Matheson Library [Call number: 627.125 H571s] (2).
