1.
Basic food chemistry Frank A. Lee
by Lee, Frank A.
Edition: 2nd ed.Material type: ; Format:
print
Publisher: Westport, Conn : AVI Pub. Co, c1983Availability: Items available for loan: Matheson Library [Call number: SR 641.300154 L477] (1).
2.
Sanitation in food processing / John A. Troller.
by Troller, John A.
Edition: 2nd ed.Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: San Diego : Academic Press, c1993Availability: Items available for loan: Matheson Library [Call number: SR 664 T846] (1).
3.
Fennema's food chemistry / edited by Srinivasan Damodaran, Kirk L. Parkin, Owen R. Fennema.
by Damodaran, Srinivasan | Parkin, Kirk L | Fennema, Owen R.
Edition: 4th ed.Material type: ; Format:
print
Publisher: Boca Raton, Fla. : CRC Press, 2008Availability: Items available for loan: Matheson Library [Call number: SR 664.00154 F335] (1).
4.
Fundamentals of food biotechnology / Byong H. Lee.
by Lee, Byong H.
Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: New York : VCH, c1996Availability: Items available for loan: Matheson Library [Call number: SR 664.024 L477] (1).
5.
Quality control in the food industry / edited by S. M. Herschdoerfer.
Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: London : Academic Press, 1972Availability: Items available for loan: Matheson Library [Call number: SR 664.07 Q1] (1).
6.
Quality control in the food industry, volume 2 / Edited by S.M. Herschdoerfer.
by Herschdoerfer, S. M.
Edition: 2nd ed.Material type: ; Format:
print
Publisher: London : Academic Press, c1986Availability: Items available for loan: Matheson Library [Call number: SR 664.07 Q1] (1).
7.
Plant pigments, flavors, and textures the chemistry and biochemistry of selected compounds N. A. Michael Eskin
by Eskin, N. A. M. (Neason Akivah Michael).
Material type: ; Format:
print
Publisher: New York Academic Press 1979Availability: Items available for loan: Matheson Library [Call number: 664 E75p] (1).
8.
Principles of sensory evaluation of food by Maynard A. Amerine, Rose Marie Pangborn, Edward B. Roessler
by Amerine, M. A. (Maynard Andrew), 1911- | Pangborn, Rose Marie | Roessler, Edward Biffer, 1902- .
Material type: ; Format:
print
Publisher: New York Academic Press 1965Availability: Items available for loan: Matheson Library [Call number: 664.07 A512p] (1).
9.
Toxic constituents of plant foodstuffs / edited by Irvin E. Liener.
by Liener, Irvin E.
Edition: 2nd ed.Material type: ; Format:
print
Publisher: New York : Academic Press, 1980Availability: Items available for loan: Matheson Library [Call number: 615.954 T755 1980] (1).
10.
Carotenoids as colorants and vitamin A precursors technological and nutritional applications edited by J. Christopher Bauernfeind
by Bauernfeind, J. Christopher.
Material type: ; Format:
print
Publisher: New York, N.Y. Academic Press 1981Availability: Items available for loan: Matheson Library [Call number: 664.06 C293] (1).
11.
Water relations of foods proceedings of an international symposium held in Glasgow, September 1974 edited by R. B. Duckworth
by Duckworth, Ronald Barrett | International Union of Food Science and Technology.
Material type: ; Format:
print
Publisher: London New York Academic Press 1975Availability: Items available for loan: Matheson Library [Call number: 641.16 W324] (1).
12.
Thermobacteriology in food processing C. R. Stumbo
by Stumbo, C. R. (Charles Raymond), 1914- .
Edition: 2d ed.Material type: ; Format:
print
Publisher: New York Academic Press 1973Availability: Items available for loan: Matheson Library [Call number: 664.028 S934t 1973] (1).
13.
Introduction to food science and technology George F. Stewart, Maynard A. Amerine
by Stewart, George Franklin, 1908- | Amerine, M. A. (Maynard Andrew), 1911- .
Edition: 2nd ed.Material type: ; Format:
print
Publisher: New York Academic Press 1982Availability: Items available for loan: Matheson Library [Call number: 664 S849i 1982] (1).
14.
Anthocyanins as food colors edited by Pericles Markakis
by Markakis, Pericles.
Material type: ; Format:
print
Publisher: New York Academic Press 1982Availability: Items available for loan: Matheson Library [Call number: 664.06 A628] (1).
15.
Food microscopy / edited by J.G. Vaughan.
by Vaughan, J. G. (John Griffith).
Material type: ; Format:
print
Publisher: London : Academic Press, 1979Availability: Items available for loan: Matheson Library [Call number: 664.07 F686] (2).
16.
Technology of biscuits, crackers, and cookies D.J.R. Manley
by Manley, D. J. R. (Duncan J. R.), 1938- .
Material type: ; Format:
print
Publisher: Chichester, West Sussex Deerfield Beach, Fla E. Horwood Verlag Chemie International [distributor] 1983Availability: Items available for loan: Matheson Library [Call number: 664.752 M279t] (2).
17.
Human milk and infant formula Vernal S. Packard
by Packard, Vernal S.
Material type: ; Format:
print
Publisher: New York Academic Press 1982Availability: Items available for loan: Matheson Library [Call number: 613.20880542 P119h] (1).
18.
Food texture and viscosity concept and measurement by Malcolm C. Bourne
by Bourne, Malcolm C.
Material type: ; Format:
print
Publisher: New York Academic Press c1982Availability: Items available for loan: Matheson Library [Call number: 664.07 B775f] (1).
19.
Handbook of food isotherms water sorption parameters for food and food components Hector A. Iglesias, Jorge Chirife
by Iglesias, Hector A | Chirife, Jorge.
Material type: ; Format:
print
Publisher: New York Academic Press 1982Availability: Items available for reference: Matheson Library [Call number: 641.3 I24h] (1).
20.
Sensory quality in foods and beverages editors, A.A. Williams, R.K. Atkin
by Atkin, R. K | Williams, A. A. (Anthony A.), 1939- | Symposium "Sensory Quality in Foods and Beverages: Its Definition, Measurement, and Control" (1982 : University of Bristol).
Material type: ; Format:
print
Publisher: Chichester New York E. Horwood Ltd. Halsted Press 1983Availability: Items available for loan: Matheson Library [Call number: 664.07 S478] (1).
