Search Results for Food

175 Results Found

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49.

Regulatory status of direct food additives

Author

Furia, Thomas E., ed.

Preferred Shelf Number

TX 553.A3 R4 1980 1.K

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Health Sciences Library~1

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50.

Food legume improvement and development

Author

Workshop held at the University of Aleppo ( 2-7 May 1978 : Aleppo, Syria)

Preferred Shelf Number

QU 145 WOR 1979

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51.

Introduction to food science and technology

Author

Stewart, George F.

Preferred Shelf Number

QU 145 STE 1973 I

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52.

Microbiology of foods and food processing

Author

Nickerson, John T. J. Sinskey, Anthony.,ort.yaz.

Preferred Shelf Number

QW 85 NIC 1972

Format:

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53.

The Great American food hoax

Author

Margolius, Sidney K.

Preferred Shelf Number

TX 356 M37 1971 1.K

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54.

Food : nutrition and diet therapy

Author

Krause, Marie V.

Preferred Shelf Number

WB 400 KRA 1966 1.K

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55.

Food : the yearbook of agriculture, 1959.

Author

U.S. Dept. of Agriculture.

Preferred Shelf Number

QU 145 USDA 1959

Format:

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56.

Chemistry of food and nutrition

Author

Sherman, Henry Clapp, 1875-

Preferred Shelf Number

QU 18 SHE 1952

Format:

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57.

Krause's food & the nutrition care process

Author

Mahan, L. Kathleen. Éditeur scientifique. Escott-Stump, Sylvia. Éditeur scientifique. Raymond, Janice L. Krause Mendelson, Marie (1906-1994). Auteur adapté /précédent.

Preferred Shelf Number

WB 400 K91 2012

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58.

Critical reviews in food science and nutrition.

Author

TAYLOR & FRANCIS

Preferred Shelf Number

ALFABETİK V.30 1991

Electronic Access

Elektronik erişim

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59.

Advances in magnetic resonance in food science

Author

International Conference on Applications of Magnetic Resonance in Food Science (4th : 1998 : Norwich, England) Belton, P. S., ed. Hills, Brian, ed. Webb, Graham Alan, ed. Royal Society of Chemistry (Great Britain)

Preferred Shelf Number

TP 370 A2444 1999

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60.

Cover image for Specifications for the identity and purity of some food colours, emulsifiers, stabilizers, anti-caking agents and certain other substances.

Specifications for the identity and purity of some food colours, emulsifiers, stabilizers, anti-caking agents and certain other substances.

Author

Joint FAO/WHO Expert Committee on Food Additives

Preferred Shelf Number

WA 712 JOI 1970 SP 1.K

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