1.
Laboratory instruction manual for food composition studies / compiled by H. Greenfield ...[et al.].
by Greenfield, H | University of New South Wales. Department of Food Science and Technology.
Material type: ; Format:
print
Publisher: N.S.W : University of NSW, Dept. of Food Science and Technology, 1993Availability: Items available for loan: Matheson Library [Call number: SR 664.07 L123] (1).
2.
The Quality of foods and beverages chemistry and technology edited by George Charalambous, George E. Inglett
by Charalambous, George, 1922- | Inglett, G. E, 1928- | American Chemical Society Division of Agricultural and Food Chemistry | Institute of Food Technologists | American Society of Flavor Chemists | International Flavor Conference (2nd : 1980 : Athens, Greece).
Material type: ; Format:
print
Publisher: New York Academic Press 1981-Availability: Items available for loan: Matheson Library [Call number: 664 Q1] (1).
3.
Methods of sampling and analysis of contaminants in food report of a joint FAO/WHO expert consultation, Rome, 27 February-3 March 1978, in collaboration with the United Nations Environment Programme
by Food and Agriculture Organization of the United Nations | World Health Organization | United Nations Environment Programme.
Material type: ; Format:
print
Publisher: Rome Food and Agriculture Organization of the United Nations 1978Availability: Items available for loan: Matheson Library [Call number: 664.07 M592] (1).
4.
Pearson's chemical analysis of foods Harold Egan, Ronald S. Kirk, Ronald Sawyer
by Egan, Harold | Kirk, Ronald S | Sawyer, Ronald | Pearson, David. Chemical analysis of foods .
Edition: 8th edMaterial type: ; Format:
print
Publisher: Edinburgh New York Churchill Livingstone 1981Availability: Items available for loan: Matheson Library [Call number: 664.07 E28p 1981] (1).
5.
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).
6.
Arsenic and tin in foods reviews of commonly used methods of analysis prepared by William Horwitz
by Horwitz, William, 1918- .
Edition: RevMaterial type: ; Format:
print
Publisher: Rome Food and Agriculture Organization of the United Nations 1979Availability: Items available for loan: Matheson Library [Call number: 664.07 H824a 1979] (1).
7.
The Analysis and control of less-desirable flavors in foods and beverages edited by George Charalambous
by Charalambous, George, 1922- | Chemical Congress of the North American Continent (2nd : 1980 : Las Vegas, Nev.).
Material type: ; Format:
print
Publisher: New York Academic Press 1980Availability: Items available for loan: Matheson Library [Call number: 664.07 A532] (1).
8.
Manual of food quality control, 3 : commodities / prepared by FAO of the United Nations with the support of the Swidish International Development Authority.
by Food and Agriculture Organization of the United Nations | Sweden. Styrelsen for internationell utveckling.
Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: Rome : FAO, c1979Availability: Items available for loan: Matheson Library [Call number: 664.07 M294] (2).
9.
Flavor research--recent advances edited by Roy Teranishi and Robert A. Flath, Hiroshi Sugisawa
by Teranishi, Roy, 1922- | Flath, Robert A, 1933- | Sugisawa, Hiroshi, 1928- .
Material type: ; Format:
print
Publisher: New York M. Dekker c1981Availability: Items available for loan: Matheson Library [Call number: 664.07 F589] (1).
10.
Recent developments in food analysis : proceedings of the First European Conference on Food Chemistry (EURO FOOD CHEM I), held at Vienna (Austria), 17-20 February 1981 / edited by W. Baltes, P.B. Czedik-Eysenberg, W. Pfannhauser.
by European Conference on Food Chemistry (1st : 1981 : Vienna, Austria) | Baltes, W (Werner) | Czedik-Eysenberg, P. B. (Peter B.) | Pfannhauser, W (Werner), 1940- | European Federation of Chemical Societies Working Party on Food Chemistry .
Material type: ; Format:
print
Publisher: Weinheim Deerfield Beach, Fla Verlag Chemie 1982Availability: Items available for loan: Matheson Library [Call number: 664.07 E89 1981] (2).
11.
Experimental food chemistry Nell I. Mondy
by Mondy, Nell I.
Material type: ; Format:
print
Publisher: Westport, Conn. AVI Publishing Co. 1980Availability: Items available for loan: Matheson Library [Call number: 641.1 M741e] (1).
12.
Study leave report D. F. Stewart
by Stewart, D. F. (Don F.) | Baqar, M. R | Papua New Guinea University of Technology Dept. of Chemical Technology | Papua New Guinea University of Technology.
Material type: ; Format:
print
Publisher: [Lae] Dept. of Chemical Technology, Papua New Guinea University of Technology 1981Availability: Items available for loan: Matheson Library [Call number: 666.9409953 S849] (1).
13.
Food flavours / edited by I. D. Morton, A. J. MacLeod.
by Morton, I. D. (Ian Douglas) | MacLeod, A. J. (Alexander Joseph).
Material type: ; Format:
print
Publisher: Amsterdam: Elsevier Scientific, 1982-86Availability: Items available for loan: Matheson Library [Call number: 664 F686] (2).
14.
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).
15.
Modern food analysis F. Leslie Hart and Harry Johnstone Fisher
by Hart, Frank Leslie, 1893- | Fisher, Harry Johnstone, 1896- .
Material type: ; Format:
print
Publisher: New York Springer-Verlag 1971Availability: Items available for loan: Matheson Library [Call number: 664.07 H325m] (1).
16.
Principles of food analysis for filth, decomposition and foreign matter / edited by Richard Gorham.
by Gorham, John Richard, 1931- .
Edition: 2nd ed.Material type: ; Format:
print
Publisher: Washington, DC : U.S. Department of Health & Human Services, Food and Drug Administration, 1981Availability: Items available for loan: Matheson Library [Call number: 664.07 P957] (1).
17.
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).
18.
Chemistry of foods and beverages : recent developments / edited by George Charalambous and George Inglett.
by Charalambous, George | Inglett, G. E.
Material type: ; Format:
print
Publisher: New York : Academic Press, 1982Availability: Items available for loan: Matheson Library [Call number: 664 C517] (1).
19.
Food composition data : production, management and use / by H. Greenfield & D.A.T. Southgate ; technical editors: B.A. Burlingame & U.R. Charrondierre.
by Greenfield, H | Southgate, D. A. T | Food and Agriculture Organization of the United Nations.
Edition: 2nd ed.Material type: ; Format:
print
Publisher: Rome : FAO of the United Nations, 2003Availability: Items available for loan: Matheson Library [Call number: 338.19 G812] (1).
20.
Physical properties of foods edited by Micha Peleg, Edward B. Bagley
by Peleg, Micha | Bagley, Edward B | Institute of Food Technologists | International Union of Food Science and Technology | IFT-IUFoST Basic Symposium (1982 : Las Vegas, Nev).
Material type: ; Format:
print
Publisher: Westport, Conn AVI Pub. Co. c1983Availability: Items available for loan: Matheson Library [Call number: 664 P578] (1).
