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1. 
Cover image for Renewable resources for functional polymers and biomaterials polysaccharides, proteins and polyesters
Renewable resources for functional polymers and biomaterials polysaccharides, proteins and polyesters
Author 
Williams, Peter A.
Preferred Shelf Number 
ONLINE(343016.1)
Electronic Access 
Royal Society of Chemistry http://dx.doi.org/10.1039/9781849733519
http://swb.eblib.com/patron/FullRecord.aspx?p=1186064
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2. 
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)
Electronic Access 
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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3. 
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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4. 
Cover image for Handbook of industrial water soluble polymers
Handbook of industrial water soluble polymers
Author 
Williams, Peter A.
Preferred Shelf Number 
ONLINE
Electronic Access 
John Wiley http://dx.doi.org/10.1002/9780470988701
Knovel http://app.knovel.com/web/toc.v/cid:kpHIWSP002
Contributor biographical information http://catdir.loc.gov/catdir/enhancements/fy0802/2006035213-b.html
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5. 
Cover image for Phytoplankton productivity carbon assimilation in marine and freshwater ecosystems
Phytoplankton productivity carbon assimilation in marine and freshwater ecosystems
Author 
Williams, Peter J. leB. Thomas, David N. (David Neville), 1962- Reynolds, Colin S. Wiley InterScience (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
John Wiley http://dx.doi.org/10.1002/9780470995204
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6. 
Cover image for Gums and stabilisers for the food industry. 17, The changing face of food manufacture: The role of hydrocolloids
Gums and stabilisers for the food industry. 17, The changing face of food manufacture: The role of hydrocolloids
Author 
Williams, Peter, editor of compilation. Phillips, Glyn O., editor of compilation.
Preferred Shelf Number 
ONLINE(343189.1)
Electronic Access 
Royal Society of Chemistry http://dx.doi.org/10.1039/9781782621300
ebrary http://alltitles.ebrary.com/Doc?id=10928449
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7. 
Cover image for Handbook of hydrocolloids
Handbook of hydrocolloids
Author 
Phillips, Glyn O. Williams, Peter A.
Preferred Shelf Number 
XX(522485.1)
Electronic Access 
ScienceDirect https://www.sciencedirect.com/science/book/9780128201046
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8. 
Cover image for Gums and stabilisers for the food industry 12
Gums and stabilisers for the food industry 12
Author 
Phillips, Glyn O., 1927- Williams, Peter A.
Preferred Shelf Number 
ONLINE(344058.1)
Electronic Access 
Unspecified, see website description
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9. 
Cover image for Gum arabic
Gum arabic
Author 
Kennedy, John F., 1942- Phillips, Glyn O. Williams, Peter A.
Preferred Shelf Number 
ONLINE(342985.1)
Electronic Access 
Royal Society of Chemistry http://dx.doi.org/10.1039/9781849733106
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10. 
Cover image for Gums and stabilisers for the food industry 15
Gums and stabilisers for the food industry 15
Author 
Gums and Stabilisers for the Food Industry Conference (15th : 2008 : Glyndwr University) Williams, Peter A. Phillips, Glyn O.
Preferred Shelf Number 
ONLINE(312853.1)
Electronic Access 
Knovel http://app.knovel.com/web/toc.v/cid:kpGSFI0011
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11. 
Cover image for Food polysaccharides and their applications
Food polysaccharides and their applications
Author 
Stephen, Alistair M., 1922- Phillips, Glyn O. Williams, Peter A.
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
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12. 
Cover image for The Cambridge handbook of personality disorders
The Cambridge handbook of personality disorders
Author 
Lejuez, Carl W., editor. Gratz, Kim L., editor.
Preferred Shelf Number 
RC554 .C33 2020
Electronic Access 
https://www.cambridge.org/core/product/identifier/9781108333931/type/BOOK
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