Search Results for Food & beverage technology.

1.

Cover image for Food and beverage packaging technology

Author

Kirwan, Mark J.

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ONLINE

Electronic Access

John Wiley http://dx.doi.org/10.1002/9781444392180
Ebook Library http://public.eblib.com/EBLPublic/PublicView.do?ptiID=675208
ebrary http://site.ebrary.com/id/10510323

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2.

Handbook of food and beverage fermentation technology

Author

Hui, Y. H. (Yiu H.)

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ONLINE

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3.

Handbook of animal-based fermented food and beverage technology

Author

Hui, Y. H. (Yiu H.) Evranuz, E. ¿zg¿l. Chandan, Ramesh C.

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ONLINE

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4.

Handbook of plant-based fermented food and beverage technology

Author

Hui, Y. H. (Yiu H.) Evranuz, E. ¿zg¿l. Arroyo-Lp̤ez, Francisco No.̌

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5.

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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6.

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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7.

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)

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http://dx.doi.org/10.1039/9781849731782

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8.

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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9.

The maillard reaction Interface between aging, nutrition and metabolism

Author

Thomas, Merlin. Forbes, Josephine.

Preferred Shelf Number

ONLINE(344117.1)

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http://dx.doi.org/10.1039/9781849732123

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10.

Mass spectrometry and nutrition research

Author

Fay, Laurent-Bernard. Kussmann, Martin. Packer, Nicole. Corradini, Claudio. Kuksis, Arnis.

Preferred Shelf Number

ONLINE(344105.1)

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http://dx.doi.org/10.1039/9781849730921

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11.

Gums and stabilisers for the food industry 14

Author

Williams, Peter A. Phillips, Glyn O.

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ONLINE

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http://www.rsc.org/publishing/ebooks/2008/9780854044610.asp

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12.

Carbons and carbon supported catalysts in hydroprocessing

Author

Furimsky, Edward.

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ONLINE

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http://www.rsc.org/publishing/ebooks/2008/9780854041435.asp

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13.

The food safety hazard guidebook

Author

Lawley, Richard. Curtis, Laurie C. Davis, Judy.

Preferred Shelf Number

ONLINE

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http://www.rsc.org/publishing/ebooks/2008/9780854044603.asp

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14.

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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15.

Fundamentals of food reaction technology

Author

Earle, R.L., 1930- Emerton, Victoria. Earle, Mary.

Preferred Shelf Number

ONLINE(343974.1)

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http://dx.doi.org/10.1039/9781847559470

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16.

Food allergy and intolerance Current issues and concerns

Author

Emerton, Victoria.

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ONLINE(343976.1)

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http://dx.doi.org/10.1039/9781847559449

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17.

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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