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1.
Braverman's introduction to the biochemistry of foods / J.B.S. Braverman.

by Braverman, Joseph B. S, 1895-1962 | Berk, Z.

Edition: Completely new ed. /Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Amsterdam : Elsevier Scientific, 1976Availability: Items available for loan: Matheson Library [Call number: SR 641.1 B826] (2).
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2.
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Basic food chemistry Frank A. Lee

by Lee, Frank A.

Edition: 2nd ed.Material type: book Book; Format: print Publisher: Westport, Conn : AVI Pub. Co, c1983Availability: Items available for loan: Matheson Library [Call number: SR 641.300154 L477] (1).
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3.
Physical properties of foods and food processing systems / M.J. Lewis.

by Lewis, M. J.

Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Cambridge, England : Woodhead, 1996Availability: Items available for loan: Matheson Library [Call number: SR 664 L675] (3).
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4.
Physical properties of plant and animal materials : structure, physical characteristics, and mechanical properties / Nuri N. Mohsenin.

by Mohsenin, Nuri N.

Edition: 2nd rev. and updated ed.Material type: book Book; Format: print ; Literary form: Not fiction Publisher: New York : Gordon and Breach, 1986Availability: Items available for loan: Matheson Library [Call number: SR 664 M699] (2).
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