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1. 
Cover image for Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification
Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification
Author 
Nussinovitch, A., author. Hirashima, Madoka, author.
Preferred Shelf Number 
ONLINE(342574.1)
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2. 
Cover image for Resistance and stability of polymers
Resistance and stability of polymers
Author 
Ehrenstein, Gottfried W. (Gottfried Wilhelm), 1937- author. Pongratz, Sonja, 1969- author.
Preferred Shelf Number 
ONLINE(356055.1)
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9783446416451
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3. 
Cover image for Antioxidant polymers synthesis, properties, and applications
Antioxidant polymers synthesis, properties, and applications
Author 
Cirilo, Giuseppe. Iemma, Francesca. Wiley InterScience (Online service)
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ONLINE
Electronic Access 
Wiley InterScience An electronic book accessible through the World Wide Web; click for information
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4. 
Cover image for Gums and stabilisers for the food industry. 16
Gums and stabilisers for the food industry. 16
Author 
Williams, Peter A. Phillips, Glyn O. Royal Society of Chemistry (Great Britain)
Preferred Shelf Number 
ONLINE(343048.1)
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Royal Society of Chemistry An electronic book accessible through the World Wide Web; click for information
http://swb.eblib.com/patron/FullRecord.aspx?p=1185596
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