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13.

Food analysis

Author

Nielsen, S. Suzanne, ed.

Preferred Shelf Number

TX 545 I58 1998

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14.

Chemical and functional properties of food components

Author

Sikorski, Zdzislaw E., ed.

Preferred Shelf Number

TX 545 C44 1997

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15.

Food microbiological analysis : new technologies

Author

Tortorello, Marry Lou, ed. Gendel, Steven M., ed.

Preferred Shelf Number

QR 115 F638 1997

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16.

Food engineering laboratory manual

Author

Barbosa-Cnovas, Gustavo V. Ma, Li,{dollar}d1963- ort. yaz. Barletta, Blas, ort. yaz.

Preferred Shelf Number

TP 372.5 B37 1997

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17.

Food chemistry

Author

Fennema, Owen R., ed.

Preferred Shelf Number

TX 541 F65 1996

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18.

The food chemistry laboratory : a manual for experimental foods, dietetics, and food scientists

Author

Weaver, Connie, 1950-

Preferred Shelf Number

TX 541 W43 1996

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19.

Magnetic resonance in food science

Author

Belton, P. S., ed. International Conference on Applications of Magnetic Resonance in Food Science (2nd : 1994 : University of Aveiro, Portugal).

Preferred Shelf Number

TX 541 M33 1994

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20.

Physico-chemical aspects of food processing

Author

Beckett, S. T., ed.

Preferred Shelf Number

TP 372.5 P569 1995

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21.

Source book of flovors

Author

Reineccius, Gary, ed. Heath, Henry B. Source book of flavors.

Preferred Shelf Number

TP 418 S68 1994

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22.

Physical techniques for the study of food biopolymers

Author

Ross-Murphy, S. B., ed.

Preferred Shelf Number

TX 541 P486 1994

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23.

Food analysis : theory and practice

Author

Pomeranz, Yeshajahu. Meloan, Clifton E., ort. yaz.

Preferred Shelf Number

TX 541 P64 1994

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24.

Taschenbuch für Lebensmittelchemiker und-technologen.

Author

Frede, Wolfgang, hrsg. Osteroth, Dieter, hrsg.

Preferred Shelf Number

TX 545 T181 1991 V.1

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