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13.

Handbook of fermented functional foods

Author

Farnworth, Edward R., ed.

Preferred Shelf Number

QW 85 H236 2003

Format:

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14.

Eggs and health promotion

Author

Watson, Ronald Ross, ed.

Preferred Shelf Number

QU 145.5 E29 2002

Format:

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15.

Adverse reactions to food : The Report of a British Nutrition Foundation task force

Author

Buttriss, Judith, ed. British Nutrition Foundation.

Preferred Shelf Number

WD 310 A244 2002

Format:

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16.

Nutraceuticals : the complete encyclopedia of supplements, herbs, vitamins, and healing foods

Author

Roberts, Arthur James, ed. O'Brien, Mary E., ed. Subak-Sharpe, Genell J., ed.

Preferred Shelf Number

REF/QU 145.5 N976 2001

Format:

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17.

Food intake in fish

Author

Houlihan, Dominic, ed. Boujard, Thierry, ed. Jobling, Malcolm, ed.

Preferred Shelf Number

SH 156 F66 2001

Format:

Availability

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18.

Krause's food, nutrition, & diet therapy

Author

Mahan, L. Kathleen, ed. Escott-Stump, Sylvia, ed.

Preferred Shelf Number

WB 400 K908 2000

Format:

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19.

Food safety sourcebook : basic consumer health information about the safe handling of meat ...

Author

Matthews, Dawn D, ed.

Preferred Shelf Number

WA 701 F687 1999

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20.

Food irradiation : a reference book

Author

Wilkinson, Vanessa M. Gould, Grahame Warwick, ort. yaz.

Preferred Shelf Number

TP371.8 B434 1998

Format:

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21.

Frozen and refrigerated doughs and batters

Author

Kulp, Karel, ed. Lorenz, Klaus, ed. Brummer, Juergen, ed.

Preferred Shelf Number

TP 372.3 F76 1995

Format:

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22.

Development and application of immunoassay for food analysis

Author

Rittenburg, J. H., ed.

Preferred Shelf Number

TX 54.9 D48 1990

Format:

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23.

Batters and breadings in food processing

Author

Kulp, K., ed. Loewe, R., ed.

Preferred Shelf Number

TP 451.B38 B355 1990

Format:

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24.

Rapid methods for analysis of food and food raw material

Author

Baltes, Werner, ed.

Preferred Shelf Number

TX 541 S326 1990

Format:

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