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1. 
Cover image for Fundamentals of food reaction technology
Fundamentals of food reaction technology
Author 
Earle, R.L., 1930- Emerton, Victoria. Earle, Mary.
Preferred Shelf Number 
ONLINE(343974.1)
Electronic Access 
http://dx.doi.org/10.1039/9781847559470
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2. 
Cover image for Nanotechnologies in food
Nanotechnologies in food
Author 
Chaudhry, Qasim. Castle, L. Watkins, Richard, Dr.
Preferred Shelf Number 
ONLINE
Electronic Access 
EBSCOhost http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=519443
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3. 
Cover image for Mass spectrometry and nutrition research
Mass spectrometry and nutrition research
Author 
Fay, Laurent-Bernard. Kussmann, Martin. Packer, Nicole. Corradini, Claudio. Kuksis, Arnis.
Preferred Shelf Number 
ONLINE(344105.1)
Electronic Access 
http://dx.doi.org/10.1039/9781849730921
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4. 
Cover image for The maillard reaction Interface between aging, nutrition and metabolism
The maillard reaction Interface between aging, nutrition and metabolism
Author 
Thomas, Merlin. Forbes, Josephine.
Preferred Shelf Number 
ONLINE(344117.1)
Electronic Access 
http://dx.doi.org/10.1039/9781849732123
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5. 
Cover image for HACCP A toolkit for implementation
HACCP A toolkit for implementation
Author 
Wareing, Peter.
Preferred Shelf Number 
ONLINE(344127.1)
Electronic Access 
http://dx.doi.org/10.1039/9781849732086
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6. 
Cover image for Recent advances in food and flavor chemistry Food flavors and encapsulation, health benefits, analytical methods, and molecular biology of functional foods
Recent advances in food and flavor chemistry Food flavors and encapsulation, health benefits, analytical methods, and molecular biology of functional foods
Author 
Ho, Chi-Tang. Mussinan, Cynthia J. Shahidi, Fereidoon, 1951- Tratras Contis, Ellene.
Preferred Shelf Number 
ONLINE(344141.1)
Electronic Access 
http://dx.doi.org/10.1039/9781849731782
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7. 
Cover image for Alternatives to conventional food processing
Alternatives to conventional food processing
Author 
Proctor, Andrew. Kraus, George Andrew, 1950- Clark, James H. Bryson, Nancy S. Roberts, Michael.
Preferred Shelf Number 
ONLINE(344115.1)
Electronic Access 
http://dx.doi.org/10.1039/9781849730976
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8. 
Cover image for Gums and stabilisers for the food industry 14
Gums and stabilisers for the food industry 14
Author 
Williams, Peter A. Phillips, Glyn O.
Preferred Shelf Number 
ONLINE
Electronic Access 
http://www.rsc.org/publishing/ebooks/2008/9780854044610.asp
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9. 
Cover image for Carbons and carbon supported catalysts in hydroprocessing
Carbons and carbon supported catalysts in hydroprocessing
Author 
Furimsky, Edward.
Preferred Shelf Number 
ONLINE
Electronic Access 
http://www.rsc.org/publishing/ebooks/2008/9780854041435.asp
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10. 
Cover image for The food safety hazard guidebook
The food safety hazard guidebook
Author 
Lawley, Richard. Curtis, Laurie C. Davis, Judy.
Preferred Shelf Number 
ONLINE
Electronic Access 
http://www.rsc.org/publishing/ebooks/2008/9780854044603.asp
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11. 
Cover image for Essential guide to food additives
Essential guide to food additives
Author 
Leatherhead Food International Limited.
Preferred Shelf Number 
ONLINE.
Electronic Access 
http://www.rsc.org/publishing/ebooks/2008/9781905224500.asp
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12. 
Cover image for Food allergy and intolerance Current issues and concerns
Food allergy and intolerance Current issues and concerns
Author 
Emerton, Victoria.
Preferred Shelf Number 
ONLINE(343976.1)
Electronic Access 
http://dx.doi.org/10.1039/9781847559449
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13. 
Cover image for Food Microbiology
Food Microbiology
Author 
Adams, Martin R, Dr. Moss, Maurice O, Professor.
Preferred Shelf Number 
ONLINE(344013.1)
Electronic Access 
http://dx.doi.org/10.1039/9781847557940
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