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1. Green tea / Nadine Taylor

by Taylor, Nadine.

Call number: 641.3372 T244G Material type: book BookPublisher: New York, N.Y. : Kensington, c1998 Description: x, 179 p.Availability: Items available for loan: PYULIB-CL [Call number: 641.3372 T244G] (1).

2. Nutrition education in communities of the third world : an annotated bibliography / compiled by Beat Schurch and Luce Wilquin

by Schurch, Beat | Wilquin, Luce | Nestle Foundation.

Call number: 016.3638 S394N (R.) Material type: book BookPublisher: Lausanne, Switzerland : Nestle Foundation, 1982 Description: 208 p.Availability: Items available for reference: [Call number: 016.3638 S394N] (1).

3. Essentials of food science / Vickie A. Vaclavik ; contributing author, Elizabeth W. Christian

by Vaclavik, Vickie A | Christian, Elizabeth W.

Call number: 664 V119E Material type: book BookPublisher: New York : Chapman & Hall, c1998 Description: xvii, 417 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 664 V119E] (1).

4. A dictionary of food and nutrition / Arnold E. Bender, David A. Bender

by Bender, Arnold Eric | Bender, David A.

Call number: 641.03 B458D (R.) Material type: book BookPublisher: Oxford : Oxford University Press, 1995 Description: 413 p.Availability: Items available for reference: [Call number: 641.03 B458D] (1).

5. Designing foods : animal product options in the marketplace / Committee on Technological Options to Improve the Nutritional Attributes of Animal Products, Board on Agriculture, National Research Council.

by National Research Council (U.S.). Committee on Technological Options to Improve the Nutritional Attributes of Animal Products.

Call number: 641.306 N277D Material type: book BookPublisher: Washington, D.C. : National Academy Press, 1988. Description: xiv, 367 p.Availability: Items available for loan: PYULIB-CL [Call number: 641.306 N277D] (1).

6. Dietary fibre analysis / David A. T. Southgate

by Southgate, David A. T.

Call number: 664 S727D Material type: book BookPublisher: Cambridge : The Royal Society of Chemistry, c1995 Description: ix, 174 p.Availability: Items available for loan: PYULIB-CL [Call number: 664 S727D] (1).

7. Food colloids : proteins, lipids and polysaccharides / edited by E. Dickinson, B. Bergenstahl

by Dickinson, E | Bergenstahl, B.

Call number: 664 F686 Material type: book BookPublisher: Cambridge : The Royal Society of Chemistry, c1997 Description: x, 417 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 664 F686] (1).

8. For hunger-proof cities : sustainable urban food systems / edited by Mustafa Koc ... [et al.]

by Koc, Mustafa | International Development Research Centre (Canada).

Call number: 641.3 F692 Material type: book BookPublisher: Ottawa, Ont. : International Development Research Centre, c1999 Description: viii, 239 p.Availability: Items available for loan: PYULIB-CL [Call number: 641.3 F692] (1).

9. Foods : a scientific approach / Helen Charley, Connie Weaver

by Charley, Helen | Weaver, Connie.

Call number: 664 C478F 1998 Material type: book BookEdition: 3rd ed.Publisher: Upper Saddle River, N.J. : Prentice-Hall, c1998 Description: xxiii, 582 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 664 C478F 1998] (1).

10. Nutritional biochemistry / Tom Brody

by Brody, Tom.

Call number: 612.39 B864N 1999 Material type: book BookEdition: 2nd ed.Publisher: San Diego, Calif. : Academic Press, c1999 Description: xix, 1006 p.Availability: Items available for loan: PYULIB-CL [Call number: 612.39 B864N 1999] (1).

11. Functional foods : the consumer, the products and the evidence / edited by Michele J. Sadler, Michael Saltmarsh

by Sadler, Michele J | Saltmarsh, Michael.

Call number: 613.2 F979 Material type: book BookPublisher: Cambridge : The Royal Society of Chemistry, 1998 Description: xviii, 215 p.Availability: Items available for loan: PYULIB-CL [Call number: 613.2 F979] (1).

12. Lipids in health and nutrition / edited by J. H. P. Tyman

by Tyman, J. H. P.

Call number: 664.3 L764 Material type: book BookPublisher: Cambridge : Royal Society of Chemistry, c1999 Description: xi, 156 p.Availability: Items available for loan: PYULIB-CL [Call number: 664.3 L764] (1).

13. Food composition and nutrition tables / on behalf of the Bundesministerium fur Ernahrung, Landwirtschaft und Forsten, Bonn ; edited by Deutsch Forschungsanstalt fur Lebensmittelchemie, Garching b. Munchen

by Scherz, Heimo | Senser, Friedrich | Souci, S. Walter | Fachmann, W | Kraut, H.

Call number: 613.2 F686 2000 (R.) Material type: book BookEdition: 6th. rev. and completed ed. / compiled by Heimo Scherz und Friedrich SenserPublisher: Stuttgart, Germany : Medpharm Scientific, 2000 Description: xxx, 1182 p.Availability: Items available for reference: [Call number: 613.2 F686 2000] (1).

14. Diet and health : scientific perspectives / Walter J. Veith

by Veith, Walter J.

Call number: 641.1 V431D Material type: book BookPublisher: Stuttgart : Medpharm Scientific, 1998 Description: 277 p.Availability: Items available for loan: PYULIB-CL [Call number: 641.1 V431D] (1).

15. Nutrition : chemistry and biology / Julian E. Spallholz, L. Mallory Boylan and Judy A. Driskell

by Spallholz, Julian E | Boylan, Lee Mallory | Driskell, Judy Anne.

Call number: 572.4 S734N 1999 Material type: book BookEdition: 2nd ed.Publisher: Boca Raton, Fla. : CRC Press, c1999 Description: 345 p.Availability: Items available for loan: PYULIB-CL [Call number: 572.4 S734N 1999] (1).

16. Functional foods : biochemical & processing aspects / edited by G. Mazza

by Mazza, G.

Call number: 612.39 F979 Material type: book BookPublisher: Lancaster, Pa. : Technomic, c1998 Description: xix, 460 p.Availability: Items available for loan: PYULIB-CL [Call number: 612.39 F979] (2).

17. Benders' dictionary of nutrition and food technology / David A. Bender and Arnold E. Bender

by Bender, David A | Bender, Arnold Eric.

Call number: 664.003 B458B 1999 (R.) Material type: book BookEdition: 7th ed.Publisher: Cambridge : Woodhead, 1999 Description: 463 p.Availability: Items available for reference: [Call number: 664.003 B458B 1999] (1).

18. Protein functionality in food systems / edited by Navam S. Hettiarachchy, Gregory R. Ziegler

by Hettiarachchy, Navam S | Ziegler, Gregory R.

Call number: 664 P967 Material type: book BookPublisher: New York : Marcel Dekker, c1994 Description: xii, 519 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 664 P967] (1).

19. Fatty acids in foods and their health implications / edited by Ching Kuang Chow

by Chow, Ching Kuang.

Call number: 612.397 F252 2000 Material type: book BookEdition: 2nd ed., Revised and expandedPublisher: New York : Marcel Dekker, c2000 Description: xii, 1045 p.Availability: Items available for loan: PYULIB-CL [Call number: 612.397 F252 2000] (1).

20. Food lipids : chemistry, nutrition, and biotechnology / edited by Casimir C. Akoh, David B. Min

by Akoh, Casimir C | Min, David B.

Call number: 612.397 F686 Material type: book BookPublisher: New York : Marcel Dekker, c1998 Description: xi, 816 p.Availability: Items available for loan: PYULIB-CL [Call number: 612.397 F686] (1).