Search Results for Food science.

Food science

2025-03-14T05:11:43Z

Author Potter, Norman N. Hotchkiss, Joseph H., ort. yaz.
Preferred Shelf Number TP 370 P58 1995
Format: Books
Availability Beytepe Library~1

Experimental food science

2025-03-14T05:11:43Z

Author Taylor, Steve. Penfield, Marjorie Porter. Campbell, Ada Marie, 1920-
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780121579203
Format: Electronic Resources
Availability Online Library~1

Introducing food science

2025-03-14T05:11:43Z

Author Shewfelt, Robert L.
Preferred Shelf Number TP370 S424 2009
Format: Books
Availability Beytepe Library~1

Food science sourcebook

2025-03-14T05:11:43Z

Author Ockerman, Herbert W.
Preferred Shelf Number TX 349 O3 1991 V.1
Format: Books
Availability Beytepe Library~2

Essentials of Food Science

2025-03-14T05:11:43Z

Author Vaclavik, Vickie A. author. Christian, Elizabeth W. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-1-4614-9138-5
Format: Electronic Resources
Availability Online Library~1

Essentials of Food Science

2025-03-14T05:11:43Z

Author Vaclavik, Vickie A. author. Christian, Elizabeth W. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/978-0-387-69940-0
Format: Electronic Resources
Availability Online Library~1

Journal of food science.

2025-03-14T05:11:43Z

Author Institute of Food Technologists Blackwell Publishing
Preferred Shelf Number ALFABETİK V.54 PART.1 1989
Electronic Access Elektronik eri?im
Format: Continuing Resources Other
Availability Beytepe Library~20 Health Sciences Library~7 ~0

Food science and technology

2025-03-14T05:11:43Z

Author Campbell-Platt, Geoffrey. International Union of Food Science and Technology.
Preferred Shelf Number TP 370 F6865 2009
Format: Books
Availability Health Sciences Library~1

Food science and technology

2025-03-14T05:11:43Z

Author Pyke, Magnus.
Preferred Shelf Number TP 370 P9 1968
Format: Books
Availability Beytepe Library~1

Gastronomy and food science

2025-03-14T05:11:43Z

Author Galanakis, Charis M.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect https://www.sciencedirect.com/science/book/9780128200575
Format: Electronic Resources
Availability Online Library~1

Principles of food science

2025-03-14T05:11:43Z

Author Fennema, Owen R. Karel, Marcus ort. yaz. Lund, Daryl B. ort. yaz.
Preferred Shelf Number WA 710 FEN 1975 V.2 1.K
Format: Books
Availability Health Sciences Library~1

Introduction to food science and technology

2025-03-14T05:11:43Z

Author Stewart, George F., 1908-1982. Amerine, Maynard A. (Maynard Andrew), 1911-1998, joint author.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780126702507
Format: Electronic Resources
Availability Online Library~1

Encyclopedia of food science research

2025-03-14T05:11:43Z

Author Turner, Catherine L. Randovski, Jacob A.
Preferred Shelf Number REF TP370 E53 2011 V.1
Format: Books
Availability Beytepe Library~3

Introduction to food science and technology

2025-03-14T05:11:43Z

Author Stewart, George F., 1908-1982.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780126702569
Format: Electronic Resources
Availability Online Library~1

Food science and technology abstracts.

2025-03-14T05:11:43Z

Author Intern.Food Inf.Serv.
Format: Continuing Resources Other
Availability ~0

Magnetic resonance in food science

2025-03-14T05:11:43Z

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
Format: Books
Availability Beytepe Library~1

Food materials science and engineering

2025-03-14T05:11:43Z

Author Bhandari, Bhesh. Roos, Yrjö H.
Preferred Shelf Number ONLINE
Electronic Access Wiley InterScience http://dx.doi.org/10.1002/9781118373903 Books24x7 http://www.books24x7.com/marc.asp?bookid=49606 ebrary http://site.ebrary.com/id/10583398
Format: Electronic Resources
Availability Online Library~1

Food science and the culinary arts

2025-03-14T05:11:43Z

Author Gibson, Mark, author. Newsham, Pat, illustrator.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect https://www.sciencedirect.com/science/book/9780128118160
Format: Electronic Resources
Availability Online Library~1

Nanotechnology in agriculture and food science

2025-03-14T05:11:43Z

Author Axelos, Monique A. V. Voorde, M. H. van de (Marcel H.)
Preferred Shelf Number ONLINE
Electronic Access Wiley Online Library
Format: Electronic Resources
Availability Online Library~1

Electron spin resonance in food science

2025-03-14T05:11:43Z

Author Shukla, Ashutosh Kumar, editor.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect https://www.sciencedirect.com/science/book/9780128054284
Format: Electronic Resources
Availability Online Library~1

Emerging nanotechnologies in food science

2025-03-14T05:11:43Z

Author Busquets, Rosa, editor.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780323429801 ScienceDirect https://www.sciencedirect.com/science/book/9780323429801
Format: Electronic Resources
Availability Online Library~1

Ayurvedic Science of Food and Nutrition

2025-03-14T05:11:43Z

Author Rastogi, Sanjeev. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-1-4614-9628-1
Format: Electronic Resources
Availability Online Library~1

Statistics in food science and nutrition

2025-03-14T05:11:43Z

Author Pripp, Are Hugo.
Preferred Shelf Number TX367 P75 2013
Format: Books
Availability Beytepe Library~1

Statistics in Food Science and Nutrition

2025-03-14T05:11:43Z

Author Pripp, Are Hugo. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE(331647.1)
Electronic Access http://dx.doi.org/10.1007/978-1-4614-5010-8
Format: Electronic Resources
Availability Online Library~1

Food science research and technology

2025-03-14T05:11:43Z

Author Haghi, A. K.
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Omics technologies tools for food science

2025-03-14T05:11:43Z

Author Benkeblia, Noureddine.
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Gluten-free food science and technology

2025-03-14T05:11:43Z

Author Gallagher, Eimear.
Preferred Shelf Number TP451.D53 G58 2009
Format: Books
Availability Beytepe Library~1

Gluten-free food science and technology

2025-03-14T05:11:43Z

Author Gallagher, Eimear. Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9781444316209
Format: Electronic Resources
Availability Online Library~1

Frozen food science and technology

2025-03-14T05:11:43Z

Author Evans, Judith A. (Judith Anne), 1962- Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access Contributor biographical information http://catdir.loc.gov/catdir/enhancements/fy0806/2007033156-b.html John Wiley http://dx.doi.org/10.1002/9781444302325 UASB, GKVK http://onlinelibrary.wiley.com/book/10.1002/9781444302325
Format: Electronic Resources
Availability Online Library~1

Food Materials Science Principles and Practice

2025-03-14T05:11:43Z

Author Aguilera, José Miguel. editor. Lillford, Peter J. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/978-0-387-71947-4
Format: Electronic Resources
Availability Online Library~1

Handbook of food science, technology, and engineering

2025-03-14T05:11:43Z

Author Hui, Y. H. (Yiu H.)
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Food science and food biotechnology

2025-03-14T05:11:43Z

Author Gutierrez-Lopez, Gustavo F. Barbosa-Cǹovas, Gustavo V.
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Food science and food biotechnology

2025-03-14T05:11:43Z

Author Gutierrez-Lopez, Gustavo F.,ed. Barbosa-Canovas, Gustavo V.,ed.
Preferred Shelf Number TP 248.65.F66 F733 2003
Format: Books
Availability Beytepe Library~1

Chromatography in food science and technology

2025-03-14T05:11:43Z

Author Cserhati, Tibor. Forgacs, Esther, 1957- ort. yaz.
Preferred Shelf Number TP 372.5 C74 1999
Format: Books
Availability Beytepe Library~1

Introduction to food science and technology

2025-03-14T05:11:43Z

Author Stewart, George F.
Preferred Shelf Number QU 145 STE 1973 I
Format: Books
Availability Health Sciences Library~1

Critical reviews in food science and nutrition.

2025-03-14T05:11:43Z

Author TAYLOR & FRANCIS
Preferred Shelf Number ALFABETİK V.30 1991
Electronic Access Elektronik eri?im
Format: Continuing Resources Other
Availability Beytepe Library~8 Health Sciences Library~10 ~0

Advances in magnetic resonance in food science

2025-03-14T05:11:43Z

Author International Conference on Applications of Magnetic Resonance in Food Science (4th : 1998 : Norwich, England) Belton, P. S., ed. Hills, Brian, ed. Webb, Graham Alan, ed. Royal Society of Chemistry (Great Britain)
Preferred Shelf Number TP 370 A2444 1999
Format: Books
Availability Health Sciences Library~1

Food for health in the Pacific Rim 3rd International Conference of [i.e. on] Food Science and Technology

2025-03-14T05:11:43Z

Author International Conference on Food Science and Technology (3rd : 1997 : University of California, Davis) Whitaker, John R. University of California, Davis. Wuxi qing gong ye xue yuan. Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9780470390412
Format: Electronic Resources
Availability Online Library~1

Science and Innovations for Food Systems Transformation

2025-03-14T05:11:43Z

Author von Braun, Joachim. editor. Afsana, Kaosar. editor. Fresco, Louise O. editor. Hassan, Mohamed Hag Ali. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-3-031-15703-5
Format: Electronic Resources
Availability Online Library~1

Easy statistics for food science with R

2025-03-14T05:11:43Z

Author Alkarkhi, Abbas F. M., author. Alqaraghuli, Wasin A. A., author.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect https://www.sciencedirect.com/science/book/9780128142622
Format: Electronic Resources
Availability Online Library~1

Role of materials science in food bioengineering

2025-03-14T05:11:43Z

Author Holban, Alina Maria. Grumezescu, Alexandru Mihai.
Preferred Shelf Number TA403.2 R65 2018
Format: Books
Availability Beytepe Library~1

Electronic noses and tongues in food science

2025-03-14T05:11:43Z

Author Mendez, Maria Luz Roguez, editor.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780128002438
Format: Electronic Resources
Availability Online Library~1

Applications of vibrational spectroscopy in food science

2025-03-14T05:11:43Z

Author Li-Chan, Eunice. Griffiths, Peter R., 1942- Chalmers, John M.
Preferred Shelf Number TX541 A78 2010 V.1
Format: Books
Availability Beytepe Library~2

Food regulation law, science, policy, and practice

2025-03-14T05:11:43Z

Author Fortin, Neal D.
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9780470409695 http://www3.interscience.wiley.com/cgi-bin/bookhome/119141002 Ebook Library http://public.eblib.com/EBLPublic/PublicView.do?ptiID=416180 http://site.ebrary.com/lib/alltitles/Doc?id=10296423
Format: Electronic Resources
Availability Online Library~1

Global issues in food science and technology

2025-03-14T05:11:43Z

Author Barbosa-Cánovas, Gustavo V.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780123741240
Format: Electronic Resources
Availability Online Library~1

Food regulation : law, science, policy, and practice

2025-03-14T05:11:43Z

Author Fortin, Neal D.
Preferred Shelf Number KF3875 .F67 2009
Format: Books
Availability Health Sciences Library~1

Food colloids self-assembly and material science

2025-03-14T05:11:43Z

Author Dickinson, Eric. Leser, Martin E.
Preferred Shelf Number ONLINE(312972.1)
Electronic Access Knovel http://app.knovel.com/web/toc.v/cid:kpFCSAMS01
Format: Electronic Resources
Availability Online Library~1

Role of materials science in food bioengineering

2025-03-14T05:11:43Z

Preferred Shelf Number ONLINE
Electronic Access ScienceDirect https://www.sciencedirect.com/science/book/9780128114483
Format: Electronic Resources
Availability Online Library~1

Food colloids Self-assembly and material science.

2025-03-14T05:11:43Z

Preferred Shelf Number ONLINE(344012.1)
Electronic Access http://dx.doi.org/10.1039/9781847557698
Format: Electronic Resources
Availability Online Library~1

Magnetic resonance in food science Latest developments.

2025-03-14T05:11:43Z

Preferred Shelf Number ONLINE(343485.1)
Electronic Access http://dx.doi.org/10.1039/9781847551269
Format: Electronic Resources
Availability Online Library~1

Journal of the science of food and agriculture.

2025-03-14T05:11:43Z

Author Society of Chemical Industry Wiley
Preferred Shelf Number ALFABETİK V.13 1962
Electronic Access Elektronik eri?im
Format: Continuing Resources Other
Availability Health Sciences Library~18 ~0

CRC Critical reviews in food science and nutrition.

2025-03-14T05:11:43Z

Author Chemical Rubber Company.
Preferred Shelf Number ALFABETİK V.6 1975
Format: Continuing Resources Other
Availability Health Sciences Library~9 ~0

Case studies in the traditional food sector : a volume in the consumer science and strategic marketing series

2025-03-14T05:11:43Z

Author Cavicchi, Alessio, editor. Santini, Cristina, editor.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect https://www.sciencedirect.com/science/book/9780081009444
Format: Electronic Resources
Availability Online Library~1

Kent's technology of cereals : an introduction for students of food science and agriculture

2025-03-14T05:11:43Z

Author Rosentrater, Kurt August, author. Evers, Anthony D., author.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780081005293
Format: Electronic Resources
Availability Online Library~1

Case studies in the traditional food sector : a volume in the Consumer Science and Strategic Marketing series

2025-03-14T05:11:43Z

Author Cavicchi, Alessio, editor. Santini, Cristina, editor.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780081010075
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Novel Technologies in Food Science Their Impact on Products, Consumer Trends and the Environment

2025-03-14T05:11:43Z

Author McElhatton, Anna. editor. do Amaral Sobral, Paulo José. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/978-1-4419-7880-6
Format: Electronic Resources
Availability Online Library~1

Statistical methods for food science introductory procedures for the food practitioner

2025-03-14T05:11:43Z

Author Bower, John A. (Lecturer in food science) Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9781444320947
Format: Electronic Resources
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Magnetic resonance in food science an exciting future

2025-03-14T05:11:43Z

Author International Conference on Applications of Magnetic Resonance in Food Science (10th : 2010 : Clermont-Ferrand-Theix Institut National de la Recherche Agronomique) Renou, J.-P. Webb, G. A. (Graham Alan), 1935- Belton, P. S.
Preferred Shelf Number ONLINE
Electronic Access EBSCOhost http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=519501
Format: Electronic Resources
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Proceedings of the fifth international congres of food science and technology

2025-03-14T05:11:43Z

Author International Congress of Food Science and Technology ; (5th : 1978 : Kyoto) Chiba, H., ed.
Preferred Shelf Number TX 345 I562 1978
Format: Books
Availability Beytepe Library~1

Magnetic resonance in food science : food for thought

2025-03-14T05:11:43Z

Author Duynhoven, John van, editor. Belton, Peter S., editor. Webb, G.A., editor. Van As, Henk, editor. International Conference on Applications of Magnetic Resonance in Food Science (11th : 2012 : Wageningen Universiteit)
Preferred Shelf Number ONLINE(343124.1)
Electronic Access Royal Society of Chemistry http://dx.doi.org/10.1039/9781849737531
Format: Electronic Resources
Availability Online Library~1

Food Microbiology Laboratory for the Food Science Student A Practical Approach

2025-03-14T05:11:43Z

Author Shen, Cangliang. author. Zhang, Yifan. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-3-031-26197-8
Format: Electronic Resources
Availability Online Library~1

Careers in Food Science: From Undergraduate to Professional

2025-03-14T05:11:43Z

Author Hartel, Richard W. editor. Klawitter, Christina. editor. Thiel, Abbey. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-3-031-14353-3
Format: Electronic Resources
Availability Online Library~1

Koku in Food Science and Physiology Recent Research on a Key Concept in Palatability

2025-03-14T05:11:43Z

Author Nishimura, Toshihide. editor. Kuroda, Motonaka. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-981-13-8453-0
Format: Electronic Resources
Availability Online Library~1

Proteomics in food science : from farm to fork

2025-03-14T05:11:43Z

Author Colgrave, Michelle L., editor.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780128040072
Format: Electronic Resources
Availability Online Library~1

Food safety in China : science, technology, management and regulation

2025-03-14T05:11:43Z

Author Jen, Joseph J., 1939- editor. Chen, Junshi, editor.
Preferred Shelf Number ONLINE
Electronic Access Wiley Online Library
Format: Electronic Resources
Availability Online Library~1

Functional polymers in food science : from technology to biology. Volume 1, Food packaging

2025-03-14T05:11:43Z

Author Cirillo, Giuseppe, 1980- editor. Spizzirri, Umile Gianfranco, editor. Iemma, Francesca, editor.
Preferred Shelf Number ONLINE
Electronic Access Wiley Online Library
Format: Electronic Resources
Availability Online Library~1

Functional polymers in food science : from technology to biology. Volume 2, Food processing

2025-03-14T05:11:43Z

Author Cirillo, Giuseppe, 1980- editor. Spizzirri, Umile Gianfranco, editor. Iemma, Francesca, editor.
Preferred Shelf Number TP374 .F86 2015
Electronic Access John Wiley http://onlinelibrary.wiley.com/book/10.1002/9781119108580
Format: Electronic Resources
Availability Online Library~1

The perfect meal : the multisensory science of food and dining

2025-03-14T05:11:43Z

Author Spence, Charles, author. Piqueras-Fiszman, Betina, author.
Preferred Shelf Number ONLINE(341559.1)
Electronic Access Cover image http://catalogimages.wiley.com/images/db/jimages/9781118490822.jpg Ebook Library http://public.eblib.com/choice/publicfullrecord.aspx?p=1732296 ebrary http://site.ebrary.com/id/10892179 John Wiley http://dx.doi.org/10.1002/9781118491003 MyiLibrary http://www.myilibrary.com?id=627052
Format: Electronic Resources
Availability Online Library~1

Mathematical and statistical methods in food science and technology

2025-03-14T05:11:43Z

Author Granato, Daniel, editor of compilation. Ares, Gaston, editor of compilation.
Preferred Shelf Number ONLINE(341539.1)
Electronic Access Ebook Library http://public.eblib.com/choice/publicfullrecord.aspx?p=1584990 John Wiley http://dx.doi.org/10.1002/9781118434635
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Food Consumer Science Theories, Methods and Application to the Western Balkans

2025-03-14T05:11:43Z

Author Barjolle, Dominique. editor. Gorton, Matthew. editor. Milošević Đorđević, Jasna. editor. Stojanović, Žaklina. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE(336115.1)
Electronic Access http://dx.doi.org/10.1007/978-94-007-5946-6
Format: Electronic Resources
Availability Online Library~1

Foodomics : advanced mass spectrometry in modern food science and nutrition

2025-03-14T05:11:43Z

Author Cifuentes, Alejandro,
Preferred Shelf Number TX547 F66 2013
Format: Books
Availability Health Sciences Library~1

Modern food, moral food self-control, science, and the rise of modern American eating in the early twentieth century

2025-03-14T05:11:43Z

Author Veit, Helen Zoe, author. Project Muse.
Preferred Shelf Number ONLINE
Electronic Access Full text available:
Format: Electronic Resources
Availability Online Library~1

Food safety : the science of keeping food safe

2025-03-14T05:11:43Z

Author Shaw, Ian.
Preferred Shelf Number TX531 S58 2013
Format: Books
Availability Beytepe Library~2

Real-time PCR in food science : current technology and applications

2025-03-14T05:11:43Z

Author Rodríguez-Lázaro, David.
Preferred Shelf Number QP606.D46 R443 2013
Format: Books
Availability Beytepe Library~1

The kitchen as laboratory : reflections on the science of food and cooking

2025-03-14T05:11:43Z

Author Vega, César. Ubbink, Job. Linden, Erik van der.
Preferred Shelf Number ONLINE
Electronic Access http://www.jstor.org/stable/10.7312/vega15344
Format: Electronic Resources
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Veterinary Science Current Aspects in Biology, Animal Pathology, Clinic and Food Hygiene

2025-03-14T05:11:43Z

Author Pugliese, Antonio. editor. Gaiti, Alberto. editor. Boiti, Cristiano. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/978-3-642-23271-8
Format: Electronic Resources
Availability Online Library~1

Magnetic resonance in food science Challenges in a changing world

2025-03-14T05:11:43Z

Author Gudjonsdottir, Maria. Belton, P. S. Webb, G.A.
Preferred Shelf Number ONLINE(344093.1)
Electronic Access Unspecified, see website description
Format: Electronic Resources
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Food Safety Governance Integrating Science, Precaution and Public Involvement

2025-03-14T05:11:43Z

Author Renn, Ortwin. editor. Dreyer, Marion. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/978-3-540-69309-3
Format: Electronic Resources
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Adequate food for all culture, science, and technology of food in the 21st century

2025-03-14T05:11:43Z

Author Pond, Wilson G., 1930- Nichols, Buford Lee, 1931- Brown, Dan L.
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Careers in Food Science: From Undergraduate to Professional

2025-03-14T05:11:43Z

Author Hartel, Richard W. editor. Klawitter, Christina P. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/978-0-387-77391-9
Format: Electronic Resources
Availability Online Library~1

Food Bites The Science of the Foods We Eat

2025-03-14T05:11:43Z

Author Hartel, Richard. author. Hartel, AnnaKate. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/978-0-387-75845-9
Format: Electronic Resources
Availability Online Library~1

Barley for food and health science, technology, and products

2025-03-14T05:11:43Z

Author Newman, Rosemary K. Newman, C. Walter. Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9780470369333
Format: Electronic Resources
Availability Online Library~1

Near-infrared spectroscopy in food science and technology

2025-03-14T05:11:43Z

Author Ozaki, Y. (Yukihiro) McClure, W. F. (William F.) Christy, Alfred A. Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/0470047704
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Availability Online Library~1

Principles of food science part 1 food chemistry

2025-03-14T05:11:43Z

Author Fennema, O. R., ed.
Preferred Shelf Number QU 50 P954 1976
Format: Books
Availability Health Sciences Library~1

Magnetic resonance in food science From molecules to man.

2025-03-14T05:11:43Z

Preferred Shelf Number ONLINE(344020.1)
Electronic Access http://dx.doi.org/10.1039/9781847557735
Format: Electronic Resources
Availability Online Library~1

Magnetic resonance in food science The multivariate challenge.

2025-03-14T05:11:43Z

Preferred Shelf Number ONLINE(343867.1)
Electronic Access http://dx.doi.org/10.1039/9781847551276
Format: Electronic Resources
Availability Online Library~1

Plant biopolymer science Food and non-food applications.

2025-03-14T05:11:43Z

Preferred Shelf Number ONLINE(343474.1)
Electronic Access http://dx.doi.org/10.1039/9781847551672
Format: Electronic Resources
Availability Online Library~1

Magnetic resonance in food science A view to the future.

2025-03-14T05:11:43Z

Preferred Shelf Number ONLINE(343479.1)
Electronic Access http://dx.doi.org/10.1039/9781847551252
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An Introduction to the Physical Chemistry of Food

2025-03-14T05:11:43Z

Author Coupland, John N. author. SpringerLink (Online service)
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Functional Foods and Nutraceuticals

2025-03-14T05:11:43Z

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Food Analysis Laboratory Manual

2025-03-14T05:11:43Z

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Fundamentals of Food Process Engineering

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Principles of Food Sanitation

2025-03-14T05:11:43Z

Author Marriott, Norman G. author. Gravani, Robert B. author. SpringerLink (Online service)
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Electronic Access http://dx.doi.org/10.1007/b106753
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Modern Food Microbiology

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Laboratory exercises for sensory evaluation

2025-03-14T05:11:43Z

Author Lawless, Harry T.
Preferred Shelf Number TX546 L379 2013
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Laboratory Exercises for Sensory Evaluation

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Sensory evaluation practices

2025-03-14T05:11:43Z

Author Stone, Herbert Bleibaum, Rebecca Thomas, Heather A.
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Microbial Food Safety An Introduction

2025-03-14T05:11:43Z

Author Oyarzabal, Omar A. editor. Backert, Steffen. editor. SpringerLink (Online service)
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Dried fruits phytochemicals and health effects

2025-03-14T05:11:43Z

Author Alasalvar, Cesarettin. Shahidi, Fereidoon, 1951-
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Introduction to Food Process Engineering

2025-03-14T05:11:43Z

Author Smith, P. G. author. SpringerLink (Online service)
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Food storage

2025-03-14T05:11:43Z

Author Cohen, George E. Levin, Carol M.
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Food Analysis

2025-03-14T05:11:43Z

Author Nielsen, S. Suzanne. editor. SpringerLink (Online service)
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Sensory Evaluation of Food Principles and Practices

2025-03-14T05:11:43Z

Author Lawless, Harry T. author. Heymann, Hildegarde. author. SpringerLink (Online service)
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Kinetic modeling of reactions in foods

2025-03-14T05:11:43Z

Author Boekel, Martinus. A. J. S. van.
Preferred Shelf Number TX545 .B64 2009
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Starch chemistry and technology

2025-03-14T05:11:43Z

Author BeMiller, James N. Whistler, Roy Lester.
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The produce contamination problem causes and solutions

2025-03-14T05:11:43Z

Author Sapers, Gerald M. Solomon, Ethan. Matthews, Karl R.
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Starch : chemistry and technology

2025-03-14T05:11:43Z

Author BeMiller, James N. Whistler, Roy Lester.
Preferred Shelf Number QD321 W43 2009
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Kinetic modeling of reactions in foods

2025-03-14T05:11:43Z

Author Boekel, M. A. J. S. van.
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Foodborne microbial pathogens : mechanisms and pathogenesis

2025-03-14T05:11:43Z

Author Bhunia, Arun K.
Preferred Shelf Number QR201.F62 B486 2008
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Food safety of proteins in agricultural biotechnology

2025-03-14T05:11:43Z

Author Hammond, Bruce G.
Preferred Shelf Number S494.5.B563 F66 2008
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What can nanotechnology learn from biotechnology? social and ethical lessons for nanoscience from the debate over agrifood biotechnology and GMOs

2025-03-14T05:11:43Z

Author David, Kenneth H. Thompson, Paul B., 1951-
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Practical design, construction and operation of food facilities

2025-03-14T05:11:43Z

Author Clark, J. P., 1942-
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Food lipids chemistry, nutrition, and biotechnology

2025-03-14T05:11:43Z

Author Akoh, Casimir C., 1955- Min, David B.
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Food plant economics

2025-03-14T05:11:43Z

Author Maroulis, Zacharias B., 1957- Saravacos, George D., 1928-
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Food safety of proteins in agricultural biotechnology

2025-03-14T05:11:43Z

Author Hammond, Bruce G. (Bruce George), 1947-
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Seafood and freshwater toxins pharmacology, physiology, and detection

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Author Botana, Luis M.
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Handbook of food engineering

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Author Heldman, Dennis R. Lund, Daryl B.
Preferred Shelf Number TP370.4 H36 2007
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Listeria, listeriosis, and food safety

2025-03-14T05:11:43Z

Author Ryser, Elliot T. Marth, Elmer H.
Preferred Shelf Number QR201.L7 R9 2007
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Functional foods and biotechnology

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Author Shetty, Kalidas.
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Listeria, listeriosis, and food safety

2025-03-14T05:11:43Z

Author Ryser, Elliot T., 1957- Marth, Elmer H.
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Fatty acids in foods and their health implications

2025-03-14T05:11:43Z

Author Chow, Ching Kuang, 1940-
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Handbook of food preservation

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Author Rahman, Shafiur.
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Radionuclide concentrations in food and the environment

2025-03-14T05:11:43Z

Author Ps̲chl, Michael. Nollet, Leo M. L., 1948-
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Berry fruit value-added products for health promotion

2025-03-14T05:11:43Z

Author Zhao, Yanyun, Dr.
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Handbook of food engineering

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Author Heldman, Dennis R. Lund, Daryl B.
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Sensory-directed flavor analysis

2025-03-14T05:11:43Z

Author Marsili, Ray, 1946-
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Physical Properties of Foods

2025-03-14T05:11:43Z

Author Sahin, Serpil. author. Sumnu, Servet Gülüm. author. SpringerLink (Online service)
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Electronic Access http://dx.doi.org/10.1007/0-387-30808-3
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Carbohydrates in food

2025-03-14T05:11:43Z

Author Eliasson, Ann-Charlotte.
Preferred Shelf Number TX553.C28 C37 2006
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Food polysaccharides and their applications

2025-03-14T05:11:43Z

Author Stephen, Alistair M. Phillips, Glyn O. Williams, Peter A.
Preferred Shelf Number TX553.P65 F66 2006
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Handbook of food and bioprocess modeling techniques

2025-03-14T05:11:43Z

Author Sablani, Shyam S.
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Thermal food processing new technologies and quality issues

2025-03-14T05:11:43Z

Author Sun, Da-Wen.
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Handbook of frozen food packaging and processing

2025-03-14T05:11:43Z

Handbook of brewing

2025-03-14T05:11:43Z

Author Priest, F. G. Stewart, Graham G., 1942-
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Food polysaccharides and their applications

2025-03-14T05:11:43Z

Author Stephen, Alistair M., 1922- Phillips, Glyn O. Williams, Peter A.
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Advanced technologies for meat processing

2025-03-14T05:11:43Z

Author Nollet, Leo M. L., 1948- Toldr,̀ Fidel.
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Advanced technologies for meat processing

2025-03-14T05:11:43Z

Author Nollet, Leo M. L., 1948- Toldrá, Fidel.
Preferred Shelf Number TS1960 A38 2006
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Vitamins in foods analysis, bioavailability, and stability

2025-03-14T05:11:43Z

Author Ball, G. F. M.
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Carbohydrates in food

2025-03-14T05:11:43Z

Author Eliasson, Ann-Charlotte, 1953-
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Ingredient interactions effects on food quality

2025-03-14T05:11:43Z

Author Gaonkar, Anilkumar G., 1954- McPherson, Andrew.
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Encapsulated and powdered foods

2025-03-14T05:11:43Z

Author Onwulata, Charles, ed.
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Novel food processing technologies

2025-03-14T05:11:43Z

Author Barbosa-Cǹovas, Gustavo V. Tapia, Mara̕ S. Cano, M. Pilar.
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Antimicrobials in food

2025-03-14T05:11:43Z

Author Davidson, P. Michael, 1950- Sofos, John Nikolaos. Branen, Alfred Larry, 1945-
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Food plant design

2025-03-14T05:11:43Z

Author Lp̤ez Gm̤ez, Antonio, 1958- Barbosa-Cǹovas, Gustavo V.
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Engineering properties of foods

2025-03-14T05:11:43Z

Author Rao, M. A., 1937- Rizvi, S. S. H., 1948- Datta, Ashim K.
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Fat crystal networks

2025-03-14T05:11:43Z

Author Marangoni, Alejandro G., 1965-
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Surimi and surimi seafood

2025-03-14T05:11:43Z

Author Park, Jae Won, 1953-
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Food emulsions

2025-03-14T05:11:43Z

Author Friberg, Stig, 1930- Larsson, Kr̄e, 1937- Sjb̲lom, Johan, 1953-
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Handbook of vegetable preservation and processing

2025-03-14T05:11:43Z

More efficient utilization of fish and fisheries products proceedings of the international symposium on the occasion of the 70th anniversary of the Japanese Society of Fisheries Science, held in Kyoto, Japan, 7-10 October 2001

2025-03-14T05:11:43Z

Author Sakaguchi, Morihiko, 1938- Nihon Suisan Gakkai.
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Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780080444505
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Handbook of flavor characterization sensory analysis, chemistry, and physiology

2025-03-14T05:11:43Z

Author Deibler, Kathryn D. (Kathryn Diane), 1973- Delwiche, Jeannine, 1967-
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Handbook of frozen foods

2025-03-14T05:11:43Z

Industrialization of indigenous fermented foods

2025-03-14T05:11:43Z

Author Steinkraus, Keith H., 1918-
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Genetic variation in taste sensitivity

2025-03-14T05:11:43Z

Author Prescott, John, 1954- Tepper, Beverly J.
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Vitamin E food chemistry, composition, and analysis

2025-03-14T05:11:43Z

Author Eitenmiller, Ronald R. (Ronald Ray), 1944- Lee, Junsoo, 1967-
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Lactic acid bacteria microbiology and functional aspects

2025-03-14T05:11:43Z

Author Salminen, Seppo. Wright, Atte von, 1952- Ouwehand, Arthur.
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International handbook of foodborne pathogens

2025-03-14T05:11:43Z

Author Miliotis, Marianne D. Bier, Jeffrey W.
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Food process design

2025-03-14T05:11:43Z

Natural colorants for food and nutraceutical uses

2025-03-14T05:11:43Z

Author Delgado-Vargas, Francisco. Paredes-Lopez, Octavio.
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Food analysis laboratory manual

2025-03-14T05:11:43Z

Author Nielsen, S. Suzanne.
Preferred Shelf Number TX545 .F663 2003
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Handbook of dough fermentations

2025-03-14T05:11:43Z

Author Kulp, Karel. Lorenz, Klaus J., 1936-
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Food plant sanitation

2025-03-14T05:11:43Z

Handbook of food enzymology

2025-03-14T05:11:43Z

Author Whitaker, John R. Voragen, A. G. J. Wong, Dominic W. S.
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Physical chemistry of foods

2025-03-14T05:11:43Z

Author Walstra, Pieter.
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Physical principles of food preservation

2025-03-14T05:11:43Z

Author Karel, Marcus. Lund, Daryl B.
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Characterization of cereals and flours properties, analysis, and applications

2025-03-14T05:11:43Z

Author Kaletun,̇ Gn̲¿l. Breslauer, Kenneth.
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Food lipids chemistry, nutrition, and biochemistry

2025-03-14T05:11:43Z

Handbook of food toxicology

2025-03-14T05:11:43Z

Author Deshpande, S. S., 1955-
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Food lipids : chemistry, nutrition, and biochemistry

2025-03-14T05:11:43Z

Author Akoh, Casimir C., ed. Min, David B., ed.
Preferred Shelf Number QU 85 F686 2002
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Food additives

2025-03-14T05:11:43Z

Author Branen, Alfred Larry, 1945- ed.
Preferred Shelf Number TX 553.A3 F564 2002
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Food protein analysis quantitative effects on processing

2025-03-14T05:11:43Z

Author Owusu-Apenten, R. K.
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Flavor, fragrance, and odor analysis

2025-03-14T05:11:43Z

Food additives

2025-03-14T05:11:43Z

Author Branen, Alfred Larry, 1945-
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Drug residues in foods pharmacology, food safety, and analysis

2025-03-14T05:11:43Z

Author Botsoglou, Nikolaos A., 1946- Fletouris, Dimitrios J., 1959-
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Transport properties of foods

2025-03-14T05:11:43Z

Author Saravacos, George D., 1928- Maroulis, Zacharias B., 1957-, ort. yaz.
Preferred Shelf Number TP370.9.T73 S27 2001
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Handbook of dietary fiber

2025-03-14T05:11:43Z

Author Cho, Sungsoo. Dreher, Mark L., 1951-
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Green tea health benefits and applications

2025-03-14T05:11:43Z

Author Hara, Yukihiko, 1943-
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Food processing operations modeling design and analysis

2025-03-14T05:11:43Z

Author Irudayaraj, Joseph, 1961-
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Seafood and freshwater toxins pharmacology, physiology, and detection

2025-03-14T05:11:43Z

Author Batana, Luis M., 1959-
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Novel macromolecules in food systems

2025-03-14T05:11:43Z

Author Doxastakis, George. Kiosseoglou, V. (Vassilios)
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Dairy technology : principles of milk properties and processes

2025-03-14T05:11:43Z

Author Walstra, Pieter.
Preferred Shelf Number SF 250.5 D385 1999
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Complex carbohydrates in foods

2025-03-14T05:11:43Z

Author Cho, Sungsoo. Prosky, Leon. Dreher, Mark L., 1951-
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Sensory evaluation of food : Principles and practices

2025-03-14T05:11:43Z

Author Lawless, Harry T. Heymann, Hildegarde, ort. yaz.
Preferred Shelf Number TX 546 L38 1998
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Instrumental methods in food and beverage analysis

2025-03-14T05:11:43Z

Author Wetzel, David L. B. Charalambous, George, 1922-1994.
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Spice science and technology

2025-03-14T05:11:43Z

Author Hirasa, Kenji, 1958- Takemasa, Mitsuo, 1943-
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Milk and dairy product technology

2025-03-14T05:11:43Z

Author Spreer, Edgar.
Preferred Shelf Number SF 250.5 S7713 1998
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Analyzing food for nutrition labeling and hazardous contaminants

2025-03-14T05:11:43Z

Author Jeon, Ike J., Ikins, William G.,
Preferred Shelf Number TX 541 .A764 1995
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Postharvest handling a systems approach

2025-03-14T05:11:43Z

Author Shewfelt, Robert L. Prussia, Stanley Eugene.
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Introduction to food toxicology

2025-03-14T05:11:43Z

Author Shibamoto, Takayuki. Bjeldanes, Leonard F.
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Sanitation in food processing

2025-03-14T05:11:43Z

Author Troller, John A.
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Introduction to food toxicology

2025-03-14T05:11:43Z

Author Shibamoto, Takayuki. Bjeldanes, Leonard F., ort. yaz.
Preferred Shelf Number RA 1258 S55 1993
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Lactic acid bacteria

2025-03-14T05:11:43Z

Author Salminen, Seppo, ed. Wright, Atte Von, ed.
Preferred Shelf Number QR 121 L333 1993
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Sensory evaluation practices

2025-03-14T05:11:43Z

Author Stone, Herbert. Sidel, Joel L.
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The Chemistry and technology of pectin

2025-03-14T05:11:43Z

Author Walter, Reginald H.
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Functional properties of food components

2025-03-14T05:11:43Z

Author Pomeranz, Y. (Yeshajahu), 1922-
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Volatile compounds in foods and beverages

2025-03-14T05:11:43Z

Author Maarse, Henk, ed.
Preferred Shelf Number TX 541 V64 1991
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Colonization control of human bacterial enteropathologens in poultry

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Author Blankenship, Leroy C. Bailey, J. Stan.
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Chemical changes during food processing

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Author Davidek, J., ed. Velisek, J., ed. Pokorny, J., ed.
Preferred Shelf Number TP 372.5 C468 1990
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Muscle and meat biochemistry

2025-03-14T05:11:43Z

Author Pearson, A. M. (Albert Marchant), 1916- Young, R. B.
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Tropical fruit processing

2025-03-14T05:11:43Z

Author Jagtiani, Jethro. Chan, Harvey T., 1940- Sakai, William Shigeru, 1942-
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Fundamentals of new food product development

2025-03-14T05:11:43Z

Author Baker, Robert C. Hahn, P. W., ort. yaz. Robbins, K. R., ort. yaz.
Preferred Shelf Number TP 370 B35 1988
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Economics of food processing in the United States

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Author McCorkle, Chester O.
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Food biotechnolohy

2025-03-14T05:11:43Z

Author Knorr, Dietrich W., ed.
Preferred Shelf Number TP 370.5 F656 1987
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The Microbiology of poultry meat products

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Author Cunningham, Frank E. Cox, N. A.
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Food biotechnology

2025-03-14T05:11:43Z

Author Knorr, Dietrich W., ed.
Preferred Shelf Number TP 370.5 F656 1987 1.K
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Postharvest physiology of vegetables

2025-03-14T05:11:43Z

Author Weichmann, J., ed.
Preferred Shelf Number SB 324.6 P67 1987
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Handbook of food and beverage stability chemical, biochemical, microbiological, and nutritional aspects

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Author Charalambous, George, 1922-1994.
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Food irradiation

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Author Urbain, Walter M.
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Food flavours part B : the flavour of beverages

2025-03-14T05:11:43Z

Author Morton, I. D., ed. Macleod, A. J., ed.
Preferred Shelf Number TX 541 F686 1986 1.K
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Muscle as food

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Author Bechtel, Peter J.
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New protein foods

2025-03-14T05:11:43Z

Author Altschul, Aaron M. (Aaron Mayer), 1914- Wilcke, Harold Ludwig, 1906-
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Functional properties of food components

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Author Pomeranz, Y. (Yeshajahu), 1922-
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Food and energy resources

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Author Pimentel, David, 1925- Hall, Carl W.
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Starch chemistry and technology

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Author Whistler, Roy Lester. BeMiller, James N. Paschall, Eugene F.
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Food protein chemistry an introduction for food scientists

2025-03-14T05:11:43Z

Author Regenstein, J. M. (Joe M.) Regenstein, Carrie. Kochen, Beth.
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Introduction to food engineering

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Author Singh, R. Paul. Heldman, Dennis R.
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Lipids in cereal technology

2025-03-14T05:11:43Z

Author Barnes, P. J. (Peter John), 1947-
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Human milk and infant formula

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Author Packard, Vernal S.
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Food texture and viscosity concept and measurement

2025-03-14T05:11:43Z

Author Stewart, George F., 1908-1982.
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Carotenoids as colorants and vitamin A precursors technological and nutritional applications

2025-03-14T05:11:43Z

Author Bauernfeind, J. Christopher (Jack Christopher)
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Food engineering, principles and selected applications

2025-03-14T05:11:43Z

Author Loncin, Marcel. Merson, Richard Larry, joint author.
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Food processing and nutrition

2025-03-14T05:11:43Z

Author Bender, Arnold E. (Arnold Eric)
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Water activity and food

2025-03-14T05:11:43Z

Author Troller, John A. Christian, J. H. B., joint author.
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Water relations of foods Proceedings of an International Symposium held in Glasgow, September 1974

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Author Duckworth, R.
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Enzymes in food processing

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Author Reed, Gerald, 1913-2008.
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Toxic constituents of animal foodstuffs

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Author Liener, Irvin E.
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Aflatoxin scientific background, control, and implications,

2025-03-14T05:11:43Z

Author Goldblatt, Leo A. (Leo Arthur), 1902-
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Quality control in the food industry. Volume 1

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Author Herschdoerfer, S. M.
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Handbook of paper and paperboard packaging technology

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Author Kirwan, Mark J.
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Food process engineering and technology

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Author Berk, Zeki, author.
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Introduction to food engineering

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Author Singh, R. Paul, author. Heldman, Dennis R., author.
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Bio-nanotechnology a revolution in food, biomedical, and health sciences

2025-03-14T05:11:43Z

Author Bagchi, Debasis, 1954-
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Novel thermal and non-thermal technologies for fluid foods

2025-03-14T05:11:43Z

Author Cullen, P. J. (Patrick J.) Tiwari, Brijesh K. Valdramidis, Vasilis P. ScienceDirect (Online service)
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Cereals and pulses nutraceutical properties and health benefits

2025-03-14T05:11:43Z

Author Yu, Liangli. Cao, Rong. Shahidi, Fereidoon, 1951-
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Food preservation process design

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Author Heldman, Dennis R.
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Food preservation process design

2025-03-14T05:11:43Z

Author Heldman, Dennis R.
Preferred Shelf Number TP371.2 H46 2011
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Functional food product development

2025-03-14T05:11:43Z

Author Smith, Jim, 1953- Charter, Edward.
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Nutrigenomics and proteomics in health and disease food factors and gene interactions

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Author Mine, Yoshinori. Miyashita, Kazuo. Shahidi, Fereidoon, 1951- Wiley InterScience (Online service)
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Milk proteins from expression to food

2025-03-14T05:11:43Z

Author Thompson, Abby. Boland, Mike. Singh, Harjinder.
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Wine tasting a professional handbook

2025-03-14T05:11:43Z

Author Jackson, Ron S.
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Food process engineering and technology

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Author Berk, Zeki.
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Gluten-free cereal products and beverages

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Author Arendt, Elke. Dal Bello, Fabio.
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Nutraceutical and functional food regulations in the United States and around the world

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Author Bagchi, Debasis, 1954-
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Computer vision technology for food quality evaluation

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Author Sun, Da-Wen.
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Wine science principles and applications

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Author Jackson, Ron S.
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Waste management for the food industries

2025-03-14T05:11:43Z

Author Arvanitoyannis, Ioannis S.
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Nutraceutical and functional food regulations in the United States and around the world

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Author Bagchi, Debasis, 1954-
Preferred Shelf Number QP144.F85 N88 2008
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Advanced quantitative microbiology for foods and biosystems models for predicting growth and inactivation

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Author Peleg, Micha.
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Foodborne infections and intoxications

2025-03-14T05:11:43Z

Author Riemann, Hans, 1920-, ed. Cliver, Dean O., ed.
Preferred Shelf Number RC 143 .F66 2006
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Flavour science recent advances and trends

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Author Bredie, Wender L. P. Petersen, Mikael Agerlin.
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Dairy science and technology

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Author Walstra, Pieter. Wouters, Jan T. M. Geurts, T. J. (Tom J.)
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Innovations in food packaging

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Author Han, Jung H.
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Aflatoxin and food safety

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Author Abbas, Hamed K.
Preferred Shelf Number RA1242.A344 A35 2005
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Food microbiology laboratory

2025-03-14T05:11:43Z

Author McLandsborough, Lynne.
Preferred Shelf Number QR 115 .M397 2005
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Food emulsions principles, practices, and techniques

2025-03-14T05:11:43Z

Author McClements, D. J.
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Emerging technologies for food processing

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Author Sun, Da-Wen.
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Aflatoxin and food safety

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Author Abbas, Hamed K.
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Sensory evaluation practices

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Author Stone, Herbert. Sidel, Joel L.
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Modeling microbial responses in foods

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Author McKellar, Robin C., 1949- Lu, Xuewen.
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Viewpoints and controversies in sensory science and consumer product testing

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Author Moskowitz, Howard R. Muñoz, Alejandra M., 1957- Gacula, Maximo C. Wiley InterScience (Online service)
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The food chemistry laboratory : a manual for experimental foods, dietetics, and food scientists

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Author Weaver, Connie, 1950-
Preferred Shelf Number TX541 W43 2003
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Nutrient metabolism

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Author Kohlmeier, Martin.
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Food texture and viscosity concept and measurement

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Author Bourne, Malcolm C.
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The nutrition transition diet and disease in the developing world

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Author Caballero, Benjamin. Popkin, Barry M.
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Wine tasting a professional handbook

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Author Jackson, Ron S.
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Dry-cured meat products

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Author Toldrá, Fidel. Wiley InterScience (Online service)
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Introduction to food biotechnology

2025-03-14T05:11:43Z

Author Johnson-Green, Perry.
Preferred Shelf Number TP248.65.F66 J64 2002
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Open dating of foods

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Author Labuza, Theodore Peter, 1940- Szybist, Lynn M. Wiley InterScience (Online service)
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Bread staling

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Author Chinachoti, Pavinee. Vodovotz, Yael.
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Bread staling

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Author Chinachoti, Pavinee. Vodovotz, Yael.
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Automation for food engineering food quality quantization and process control

2025-03-14T05:11:43Z

Author Huang, Yanbo, 1958- Whittaker, A. Dale. Lacey, Ronald E.
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Interdisciplinary food safety research

2025-03-14T05:11:43Z

Author Hooker, Neal H. Murano, E. A. (Elsa A.)
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Food shelf life stability chemical, biochemical, and microbiological changes

2025-03-14T05:11:43Z

Author Eskin, N. A. M. (Neason Akivah Michael) Robinson, David S., 1935-
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Nitrite curing of meat the N-nitrosamine problem and nitrite alternatives

2025-03-14T05:11:43Z

Author Pegg, Ronald B. Shahidi, Fereidoon, 1951- Wiley InterScience (Online service)
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Wine science principles, practice, perception

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Author Jackson, Ron S.
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Wine science : principles, practice, perception

2025-03-14T05:11:43Z

Author Jackson, Ron S.
Preferred Shelf Number TP548 .J33 2000
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Food, consumers, and the food industry catastrophe or opportunity?

2025-03-14T05:11:43Z

Author Fuller, Gordon W.
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Preservation of foods with pulsed electric fields

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Author Barbosa-Cánovas, Gustavo V.
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Polysaccharide dispersions : chemistry and technology in food

2025-03-14T05:11:43Z

Author Walter, Reginald H., 1933-
Preferred Shelf Number TP453.P64 W35 1998
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Polysaccharide dispersions chemistry and technology in food

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Author Walter, Reginald Henry, 1933-
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Food flavors formation, analysis, and packaging influences : proceedings of the 9th International Flavor Conference, the George Charalambous Memorial Symposium, Limnos, Greece, 1-4 July 1997

2025-03-14T05:11:43Z

Author International Flavor Conference (9th : 1997 : Lemnos Island, Greece) Contis, Ellene Tratras.
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Food safety the implications of change from producerism to consumerism

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Author Sheridan, James J., Ph.D. O'Keeffe, Michael, Ph. D. Rogers, Mark, Ph.D. Wiley InterScience (Online service)
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Multivariate data analysis in sensory and consumer science

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Author Dijksterhuis, Garmt B. Wiley InterScience (Online service)
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The food chemistry laboratory : a manual for experimental foods, dietetics, and food scientists

2025-03-14T05:11:43Z

Author Weaver, Connie, 1950-
Preferred Shelf Number TX 541 W43 1996
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Computer applications in food technology use of spreadsheets in graphical, statistical, and process analyses

2025-03-14T05:11:43Z

Author Singh, R. Paul.
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Phase transitions in foods

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Author Roos, Yrjö H.
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Handbook of milk composition

2025-03-14T05:11:43Z

Author Jensen, Robert G.
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Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780123844309
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Food flavors-- generation, analysis, and process influence proceedings of the 8th International Flavor Conference, Cos, Greece, 6-8 July 1994

2025-03-14T05:11:43Z

Author International Flavor Conference (8th : 1994 : Kos, Greece) Charalambous, George, 1922-1994.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780444820136
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Low-fat meats design strategies and human implications

2025-03-14T05:11:43Z

Author Hafs, Harold D. Zimbelman, Robert G.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780080918532
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Meat preservation preventing losses and assuring safety

2025-03-14T05:11:43Z

Author Cassens, Robert G. (Robert Gene), 1937- Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9780470385029
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Design and analysis of sensory optimization

2025-03-14T05:11:43Z

Author Gacula, Maximo C. Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9780470385012
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Modern methods in food mycology : Proceedings of the second International Workshop on Standardisation of Methods for the Mycological Examination of Foods, held in Baarn, The Netherlands, 20-24 August, 1990

2025-03-14T05:11:43Z

Author International Workshop on Standardisation of Methods for the Mycological Examination of Foods (2nd : 1990 : Baarn, Netherlands) Samson, Robert A., ed.
Preferred Shelf Number QR 115 M58 1992
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Food chemical safety

2025-03-14T05:11:43Z

Author Watson, David H., ed.
Preferred Shelf Number TX 537 F57 2001 V.1
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Understanding pathogen behaviour : virulence, stress response, and resistance

2025-03-14T05:11:43Z

Author Griffiths, Mansel, ed.
Preferred Shelf Number QR 175 .U53 2005
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Bread making : improving quality

2025-03-14T05:11:43Z

Author Cauvain, Stanley P.
Preferred Shelf Number TX769 .B74 2003
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Bread making improving quality

2025-03-14T05:11:43Z

Author Cauvain, Stanley P.
Preferred Shelf Number ONLINE
Electronic Access EBSCOhost http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=101389 EBSCOhost http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=110847
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Hygiene in food processing

2025-03-14T05:11:43Z

Author Lelieveld, H. L. M., ed. European Hygienic Engineering & Design Group.
Preferred Shelf Number TP 373.6 H992 2003
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Food preservation techniques

2025-03-14T05:11:43Z

Author Zeuthen, Peter, ed. Bogh-Sorensen, Leif, ed.
Preferred Shelf Number TP 371.2 F6 2003
Electronic Access Online http://www.foodnetbase.com/ejournals/books/book_km.asp?id=1193
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Microbiological risk assessment in food processing

2025-03-14T05:11:43Z

Author Brown, Martyn. Stringer, Michael, 1950-
Preferred Shelf Number QR 115 M4918 2002
Electronic Access Online http://www.foodnetbase.com/ejournals/books/book_km.asp?id=927
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Food product development

2025-03-14T05:11:43Z

Author Earle, Mary D. Earle, Richard L., ort. yaz. Anderson, Allan M., ort. yaz.
Preferred Shelf Number HD 9000.5 E75 2001
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Cereals processing technology

2025-03-14T05:11:43Z

Author Owens, Gavin, ed.
Preferred Shelf Number TP 434 C47 2001
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