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1. Handbook of fruit science and technology : production, composition, storage, and processing / edited by D. K. Salunkhe, S. S. Kadam

by Salunkhe, D. K | Kadam, S. S.

Call number: 634 H236 (R.) Material type: book BookPublisher: New York : Marcel Dekker, 1995 Description: xii, 611 p.Availability: Items available for reference: [Call number: 634 H236] (1).

2. Food proteins : properties and characterization / edited by S. Nakai and H. W. Modler

by Nakai, Shuryo | Modler, H. Wayne.

Call number: 664.0015 F686 Material type: book BookPublisher: New York : Wiley-VCH, c1996 Description: xii, 544 p.Availability: Items available for loan: PYULIB-CL [Call number: 664.0015 F686] (1).

3. Dairy technology : principles of milk properties and processes / P. Walstra ... [et al.]

by Walstra, Pieter.

Call number: 637.1 D134 Material type: book BookPublisher: New York : Marcel Dekker, c1999 Description: xvii, 727 p.Availability: Items available for loan: PYULIB-CL [Call number: 637.1 D134] (1).

4. Introduction to food engineering / R. Paul Singh, Dennis R. Heldman

by Singh, R. Paul | Heldman, Dennis R.

Call number: 664 S617I 1993 Material type: book BookEdition: 2nd ed.Publisher: San Diego, Calif. : Academic Press, c1993 Description: xxii, 499 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 664 S617I 1993] (2).

5. Food proteins and their applications / edited by Srinivasan Damodaran, Alain Paraf

by Damodaran, Srinivasan | Paraf, Alain.

Call number: 664 F686 Material type: book BookPublisher: New York : Marcel Dekker, c1997 Description: viii, 681 p.Availability: Items available for loan: PYULIB-CL [Call number: 664 F686] (1).

6. Lactic acid bacteria : microbiology and functional aspects / edited by Seppo Salminen, Atte von Wright

by Salminen, Seppo | Wright, Atte von.

Call number: 579.37 L151 1998 Material type: book BookEdition: 2nd ed., rev. and expandedPublisher: New York : Marcel Dekker, c1998 Description: xiii, 617 p.Availability: Items available for loan: PYULIB-CL [Call number: 579.37 L151 1998] (1).

7. Complex carbohydrates in foods / edited by Susan Sungsoo Cho, Leon Prosky, Mark Dreher

by Cho, Susan Sungsoo | Prosky, Leon | Dreher, Mark.

Call number: 664 C737 Material type: book BookPublisher: New York : Marcel Dekker, c1999 Description: xiii, 676 p.Availability: Items available for loan: PYULIB-CL [Call number: 664 C737] (1).

8. Food chemistry / edited by Owen R. Fennema

by Fennema, Owen R.

Call number: 664.00154 F686 1996 Material type: book BookEdition: 3rd ed.Publisher: New York : Marcel Dekker, c1996 Description: xii, 1069 p.Availability: Items available for loan: PYULIB-CL [Call number: 664.00154 F686 1996] (2).

9. Food emulsions / edited by Stig E. Friberg, Kare Larsson

by Friberg, Stig E | Larsson, Kare.

Call number: 664.024 F686 1997 Material type: book BookEdition: 3rd ed., rev. and expandedPublisher: New York : Marcel Dekker, c1997 Description: xii, 582 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 664.024 F686 1997] (1).

10. Polysaccharide association structures in food / edited by Reginald H. Walter

by Walter, Reginald Henry.

Call number: 664 P783 Material type: book BookPublisher: New York : Marcel Dekker, c1998 Description: viii, 337 p.Availability: Items available for loan: PYULIB-CL [Call number: 664 P783] (1).

11. Handbook of food preservation / edited by M. Shafiur Rahman

by Rahman, M. Shafiur.

Call number: 664.028 H236 Material type: book BookPublisher: New York : Marcel Dekker, c1999 Description: viii, 809 p.Availability: Items available for loan: PYULIB-CL [Call number: 664.028 H236] (1).

12. Analysis of contaminants in edible aquatic resources : general considerations, metals, organometallics, tainting, and organics / edited by J. W. Kiceniuk and S. Ray

by Kiceniuk, J. W | Ray, S.

Call number: 664.9497 A532 Material type: book BookPublisher: New York : VCH, c1994 Description: xiii, 551 p.Availability: Items available for loan: PYULIB-CL [Call number: 664.9497 A532] (1).

13. Handbook of food analysis / edited by Leo M. L. Nollet

by Nollet, Leo M. L.

Call number: 664.07 H236 (R.) Material type: book BookPublisher: New York : Marcel Dekker, c1996 Description: 2 v.Availability: Items available for reference: [Call number: 664.07 H236] (4).

14. HACCP in the meat industry / edited by Martyn Brown

by Brown, Martyn.

Call number: 615.954 H117 Material type: book BookPublisher: Cambridge : Woodhead, 2000 Description: xiv, 329 p.Availability: Items available for loan: PYULIB-CL [Call number: 615.954 H117] (1).

15. Functional foods : concept to product / edited by Glenn R. Gibson and Christine M. Williams

by Gibson, Glenn R | Williams, Christine M.

Call number: 615.854 F979 Material type: book BookPublisher: Cambridge : Woodhead, 2000 Description: xvii, 374 p.Availability: Items available for loan: PYULIB-CL [Call number: 615.854 F979] (1).

16. Handbook of indices of food quality and authenticity / Rekha S. Singhal, Pushpa R. Kulkarni, Dinanath V. Rege

by Singhal, Rekha S | Kulkarni, Pushpa R | Rege, Dinanath V.

Call number: 664.07 S617H Material type: book BookPublisher: Cambridge : Woodhead, 1997 Description: 561 p.Availability: Items available for loan: PYULIB-CL [Call number: 664.07 S617H] (1).

17. Handbook of hydrocolloids / edited by G. O. Phillips and P. A. Williams

by Phillips, Glyn O | Williams, Peter A.

Call number: 664.06 H236 Material type: book BookPublisher: Cambridge : Woodhead, 2000 Description: xxii, 450 p.Availability: Items available for loan: PYULIB-CL [Call number: 664.06 H236] (1).

18. Instrumentation and sensors for the food industry / edited by Erika Kress-Rogers

by Kress-Rogers, Erika.

Call number: 664 I59 Material type: book BookPublisher: Cambridge : Woodhead, 2000, c1998 Description: xxxi, 780 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 664 I59] (1).

19. Managing frozen foods / edited by Christopher J. Kennedy

by Kennedy, Christopher J.

Call number: 664.0285 M266 Material type: book BookPublisher: Cambridge : Woodhead, 2000 Description: xvi, 286 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 664.0285 M266] (1).

20. New ingredients in food processing : biochemistry and agriculture / Guy Linden, Denis Lorient

by Linden, Guy | Lorient, Denis.

Call number: 664.06 L744N Material type: book BookPublisher: Cambridge : Woodhead, 1999 Description: xviii, 366 p.Availability: Items available for loan: PYULIB-CL [Call number: 664.06 L744N] (1).