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1. 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).

2. Introducing food science / Robert L Shewfelt

by Shewfelt, Robert L.

Call number: 644 S554I Material type: book BookPublisher: Boca Raton, Fla. : CRC Press, c2009 Description: xvii, 363 p. : ill., charts.Availability: Items available for loan: PYULIB-CL [Call number: 644 S554I] (2).

3. Encyclopaedia of food science food technology and nutrition / edited by R. Macrae, R. K. Robinson, M. J. Sadler

by Macrae, R | Robinson, Richard Kenneth | Sadler, Michele J.

Call number: 664.003 E56 (R.) Material type: book BookPublisher: London : Academic Press, c1993 Description: 8 v. : ill.Availability: Items available for reference: [Call number: 664.003 E56] (8).

4. Nutraceutical and functional food processing technology / edited by Joyce Irene Boye.

by Boye, Joyce Irene.

Call number: 641.308 N976 Material type: book BookPublisher: Chichester, U.K. ; Hoboken, N.J. : John Wiley & Sons, 2015. Description: x, 382 p. : ill., charts.Availability: Items available for loan: PYULIB-CL [Call number: 641.308 N976] (1).