Search Results for Chemistry.

1.

Flavours and Fragrances Chemistry, Bioprocessing and Sustainability

Author

Berger, Ralf Günter. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/978-3-540-49339-6

Format:

Availability

Online Library~1

Available:
Copies:

2.

Food Safety A Practical and Case Study Approach

Author

McElhatton, Anna. editor. Marshall, Richard J. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/978-0-387-33957-3

Format:

Availability

Online Library~1

Available:
Copies:

3.

Introduction to Agricultural Engineering Technology A Problem Solving Approach

Author

Field, Harry L. author. Solie, John B. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/978-0-387-36915-0

Format:

Availability

Online Library~1

Available:
Copies:

4.

Technology of Breadmaking

Author

Cauvain, Stanley P. author. Young, Linda S. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/0-387-38565-7

Format:

Availability

Online Library~1

Available:
Copies:

5.

Mycotoxins in Feedstuffs

Author

Weidenbörner, Martin. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/978-0-387-46412-1

Format:

Availability

Online Library~1

Available:
Copies:

6.

Rheology of Fluid and Semisolid Foods Principles and Applications

Author

Rao, M. Anandha. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/978-0-387-70930-7

Format:

Availability

Online Library~1

Available:
Copies:

7.

Industrial Enzymes Structure, Function and Applications

Author

Polaina, Julio. editor. MacCabe, Andrew P. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/1-4020-5377-0

Format:

Availability

Online Library~1

Available:
Copies:

8.

Chemical Sensors An Introduction for Scientists and Engineers

Author

Gründler, Peter. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/978-3-540-45743-5

Format:

Availability

Online Library~1

Available:
Copies:

9.

Fundamentals of Food Process Engineering

Author

Toledo, Romeo T. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/0-387-29241-1

Format:

Availability

Online Library~1

Available:
Copies:

10.

Essays in Brewing Science

Author

Lewis, Michael J. author. Bamforth, Charles W. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/0-387-33011-9

Format:

Availability

Online Library~1

Available:
Copies:

11.

Wine Microbiology Practical Applications and Procedures

Author

Fugelsang, Kenneth C. editor. Edwards, Charles G. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/978-0-387-33349-6

Format:

Availability

Online Library~1

Available:
Copies:

12.

Utilization of By-Products and Treatment of Waste in the Food Industry

Author

Oreopoulou, Vasso. editor. Russ, Winfried. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/978-0-387-35766-9

Format:

Availability

Online Library~1

Available:
Copies:

	{displayName}	{count}
{error}