Search Results for Food technology.

1.

Food technology.

Author

Institute Of Food Technologists

Preferred Shelf Number

ALFABETİK V.9 1955

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2.

Food packaging technology

Author

Coles, Richard, ed. McDowell, Derek, ed. Kirwan, Mark J., ed.

Preferred Shelf Number

TP 374 F654 2003

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3.

Food packaging technology

Author

McDowel, D., ed. Coles, Richard, ed. Kirwan, Mark, ed.

Preferred Shelf Number

TP 374 F66 2003

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4.

Food science and food biotechnology

Author

Gutierrez-Lopez, Gustavo F. Barbosa-Cǹovas, Gustavo V.

Preferred Shelf Number

ONLINE

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5.

Food plant sanitation

Author

Hui, Y. H. (Yiu H.)

Preferred Shelf Number

ONLINE

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6.

Physical chemistry of foods

Author

Walstra, Pieter.

Preferred Shelf Number

ONLINE

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7.

Physical principles of food preservation

Author

Karel, Marcus. Lund, Daryl B.

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ONLINE

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8.

Characterization of cereals and flours properties, analysis, and applications

Author

Kaletun,̇ Gn̲¿l. Breslauer, Kenneth.

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ONLINE

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9.

Handbook of dough fermentations

Author

Kulp, Karel. Lorenz, Klaus J., 1936-

Preferred Shelf Number

ONLINE

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10.

Natural colorants for food and nutraceutical uses

Author

Delgado-Vargas, Francisco. Paredes-Lopez, Octavio.

Preferred Shelf Number

ONLINE

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11.

Handbook of food enzymology

Author

Whitaker, John R. Voragen, A. G. J. Wong, Dominic W. S.

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ONLINE

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12.

Food process design

Author

Maroulis, Zacharias B., 1957- Saravacos, George D., 1928-

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ONLINE

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13.

Transport phenomena in food processing

Author

Welti-Chanes, Jorge. Vľez-Ruiz, Jorge Fernando, 1955- Barbosa-Cǹovas, Gustavo V.

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ONLINE

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14.

International handbook of foodborne pathogens

Author

Miliotis, Marianne D. Bier, Jeffrey W.

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ONLINE

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15.

Nutrient metabolism

Author

Kohlmeier, Martin.

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9780124177628

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16.

Food chemical safety

Author

Watson, David H., ed.

Preferred Shelf Number

TX 537 F57 2001 V.1

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17.

Bread making : improving quality

Author

Cauvain, Stanley P.

Preferred Shelf Number

TX769 .B74 2003

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18.

Bread making improving quality

Author

Cauvain, Stanley P.

Preferred Shelf Number

ONLINE

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EBSCOhost http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=101389
EBSCOhost http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=110847

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19.

Hygiene in food processing

Author

Lelieveld, H. L. M., ed. European Hygienic Engineering & Design Group.

Preferred Shelf Number

TP 373.6 H992 2003

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20.

Food preservation techniques

Author

Zeuthen, Peter, ed. Bogh-Sorensen, Leif, ed.

Preferred Shelf Number

TP 371.2 F6 2003

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Online http://www.foodnetbase.com/ejournals/books/book_km.asp?id=1193

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21.

Quality control in the food industry

Author

Herschdoerfer, S. M.

Preferred Shelf Number

TP 370 H47 1967

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22.

Unit operations in food engineering

Author

Ibarz, Albert. Barbosa-Cǹovas, Gustavo V.

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ONLINE

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23.

Postharvest physiology and pathology of vegetables

Author

Bartz, Jerry A., 1942- Brecht, Jeffrey K., 1942- Weichmann, J. Postharvest physiology of vegetables.

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ONLINE

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24.

Yeasts in food Beneficial and detrimental aspects

Author

Boekhout, T.

Preferred Shelf Number

ONLINE(312974.1)

Electronic Access

Knovel http://app.knovel.com/web/toc.v/cid:kpYFBDA008

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25.

Handbook of postharvest technology cereals, fruits, vegetables, tea, and spices

Author

Chakraverty, Amalendu.

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ONLINE

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26.

Modern aspect of nutrition : present knowledge and future perspectives

Author

International Congress of Nutrition (17th : 2001 : Vienna, Austria) Elmadfa, I., ed. Anklam, Elke, ed. König, Jürgen, ed.

Preferred Shelf Number

QU 145 I604 2003

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