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.
First supplement to McCance and Widdowson's The composition of foods amino acids, mg per 100 g food, fatty acids, g per 100 g food by A. A. Paul, D. A. T. Southgate, and J. Russell
by Paul, A. A | Southgate, D. A. T | McCance, R. A. (Robert Alexander), 1899- . Composition of foods | Russell, John, d. 1804 .
Material type: ; Format:
print
Publisher: London Amsterdam New York New York H. M. Stationery Off Elsevier/North-Holland Biomedical Press sole distributors for the USA and Canada Elsevier/North-Holland c1979Availability: Items available for loan: Matheson Library [Call number: 641.10212 M122m] (1).
3.
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).
4.
Source book of food enzymology Sigmund Schwimmer
by Schwimmer, Sigmund.
Material type: ; Format:
print
Publisher: Westport, Conn. AVI Pub. Co. c1981Availability: Items available for loan: Matheson Library [Call number: 664.001 S415s] (1).
5.
Handbook of nutritive value of processed food Miloslav Rechcigl, Jr., editor
by Rechcigl, Miloslav.
Material type: ; Format:
print
Publisher: Boca Raton, Fla CRC Press c1982Availability: Items available for loan: Matheson Library [Call number: 641.1 H236] (6).
6.
Principles of food chemistry by John M. DeMan
by DeMan, John M, 1925- .
Edition: Rev. 3rd printingMaterial type: ; Format:
print
Publisher: Westport, Conn Avi Pub. Co. 1980Availability: Items available for loan: Matheson Library [Call number: 641.300154 D371p 1980] (1).
7.
Antinutrients and natural toxicants in foods edited by Robert L. Ory
by Ory, Robert L, 1925- | American Chemical Society Division of Agricultural and Food Chemistry | Symposium on Antinutrients and Natural Toxicants in Foods (1979 : Honolulu, Hawaii).
Material type: ; Format:
print
Publisher: Westport, Conn Food & Nutrition Press c1981Availability: Items available for loan: Matheson Library [Call number: 615.954 A631] (1).
8.
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).
9.
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).
10.
Food composition and nutrition tables 1981/82 on behalf of the Bundesministerium fur Ernahrung, Landwirtschaft und Forsten, Bonn, edited by Deutsche Forschungsanstalt fur Lebensmittelchemie, Garching b. Munchen
by Souci, S. W. (Siegfried Walter), 1904- | Fachmann, W | Scherz, Heimo | Kloos, Gustav | Kraut, Heinrich, 1893- .
Edition: 2nd completely rev. ed.Material type: ; Format:
print
Publisher: Stuttgart Wissenschaftliche Verlagsgesellschaft 1981Availability: Items available for loan: Matheson Library [Call number: 641.1 F686 1981] (1).
11.
The vanishing harvest a study of food and its conservation R.K. Robinson
by Robinson, R. K. (Richard Kenneth).
Material type: ; Format:
print
Publisher: Oxford New York Oxford Univesity Press 1983Availability: Items available for loan: Matheson Library [Call number: 630 R663v] (1).
12.
A review of rapid methods for the estimation of total fat / P. R. Smith
by Smith, P. R | British Food Manufacturing Industries Research Association.
Material type: ; Format:
print
Publisher: Leatherhead, Surrey : British Food Manufacturing Industries Research Association, 1969Availability: No items available Lost (1).
13.
Nutritional evaluation of protein foods report of a working group sponsored by the International Union of Nutritional Sciences and the United Nations University World Hunger Programme edited by Peter L. Pellett and Vernon R. Young
by Pellett, Peter L | Young, Vernon R | International Union of Nutritional Sciences | United Nations University. World Hunger Programme.
Material type: ; Format:
print
Publisher: Tokyo United Nations University 1980Availability: Items available for loan: Matheson Library [Call number: 641.12 N976] (2).
14.
Food composition tables for use in the Pacific Islands Fiji National Food and Nutrition Committee Fiji School of Medicine, South Pacific Commission
by South Pacific Commission | Fiji School of Medicine | Fiji National Food and Nutrition Committee.
Material type: ; Format:
print
Publisher: Noumea South Pacific Commission 1983Availability: Items available for loan: Matheson Library [Call number: 641.10212099 F686] (1).
15.
Normal and therapeutic nutrition Corinne H. Robinson and Marilyn R. Lawler
by Robinson, Corinne H | Lawler, Marilyn R.
Edition: 15th ed.Material type: ; Format:
print
Publisher: New York Macmillan c1977Availability: Items available for loan: Matheson Library [Call number: 613.2 R658n 19] (2).
16.
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).
17.
Basic food chemistry Frank A. Lee
by Lee, Frank A.
Edition: 2nd ed.Material type: ; Format:
print
Publisher: Westport, Conn : AVI Pub. Co, c1983Availability: No items available
18.
Symposium: phosphates in food processing / edited by J.M. Deman, P. Melnychyn.
by Symposium [on] Phosphates in Food Processing (1970 : Ontario, Canada) | Deman, J. M | Melnychyn, P.
Material type: ; Format:
print
Publisher: Westport, Connecticut : AVI Publishing, 1971Availability: Items available for loan: Matheson Library [Call number: 664.06 S989] (1).
19.
Agricultural and food chemistry past, present, future edited by Roy Teranishi
by Teranishi, Roy, 1922- | American Chemical Society Division of Agricultural and Food Chemistry .
Material type: ; Format:
print
Publisher: Westport, Conn AVI Pub. Co. c1978Availability: Items available for loan: Matheson Library [Call number: 630.24 A278] (1).
20.
Food - the chemistry of its components / T. P. Coultate.
by Coultate, T. P. (Tom P.).
Material type: ; Format:
print
; Literary form:
Not fiction
Publisher: London : Royal Society of Chemistry, 1984Availability: Items available for loan: Matheson Library [Call number: 641.1 C855] (4).
