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1.
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A treatise and manual of food analysis
by RAMASAMY, M. Edition: 2nd ed.Publisher: Colombo Print Graphics 2000Availability: Items available for loan: Agriculture Library [Call number: 664.07 RAM] (3), Main Library [Call number: 664.07 RAM] (2). Items available for reference: Main Library [Call number: 664.07 RAM] (1).
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2.
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Analytical chemistry of foods
by JAMES, C.S. Publisher: Maryland Aspen pub. 1999Availability: Items available for loan: Agriculture Library [Call number: 664.07 JAM] (1), Technology Library [Call number: 664.07 JAM] (8).
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3.
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Applied food science laboratory manual /[by] Dana B. Ott
by OTT, Dana B [Author]. Publisher: New York Pergamon press 1987Availability: Items available for loan: Main Library [Call number: 664 OTT] (1).
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4.
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Chemical and functional properties of food components / edited by Zdzislaw E.Sikorski
by Sikorski, Z. E [Editor]. Edition: 3rd ed.Publisher: Boca Raton CRC press 2007Availability: Items available for loan: Agriculture Library [Call number: 664.07 CHE] (2).
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5.
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Culinary reactions: the everday chemistry of cooking
by Field, Simon Quellen. Publisher: Chicago Chicago Review Press 2012Availability: Items available for loan: Technology Library [Call number: 664.07 FIE] (4).
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6.
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FOOD analysis
by Nielsen, S.Suzanne. Edition: 3rd ed.Publisher: New Delhi Springer 2006Availability: Items available for loan: Agriculture Library [Call number: 664.07 FOO] (1).
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7.
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Food analysis and preservation: current research topics
by Kontominas, Michael G., ed. Publisher: Toronto Apple Academic Press 2013Availability: Items available for loan: Technology Library [Call number: 664 FOO] (4).
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8.
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Food analysis laboratory manual
by Nielsen, S. Suzanne., ed. Edition: 3rd ed.Publisher: Switzerland Springer 2017Availability: Items available for loan: Technology Library [Call number: 664.07 FOO] (4).
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9.
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Food analysis: theory and practice / [by] Yeshajahu Pomeranz, Clifton E. Meloan
by POMERANZ, Yeshajahu | Meloan, Clifton E. Edition: 3rd ed.Publisher: New Delhi CBS pub. 1996Availability: Items available for loan: Agriculture Library [Call number: 664.07 POM] (2).
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10.
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FOOD chemical safety / edited by David H. Watson
by Watson, David H [Editor]. Publisher: Cambridge Woodhead pub. 2002Availability: Items available for loan: Agriculture Library [Call number: 664.07 FOO] (1).
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11.
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FOOD chemistry
by Fennema, Owen R.,ed. Edition: 3rd ed.Publisher: New York Marcel Dekker 1996Availability: Items available for loan: Agriculture Library [Call number: 664 FOO] (1).
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12.
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Food drying science and technology: microbiology, chemistry, applications / (ed. by) Y.H. Hui... [et al.]
by Hui, Y.H., ed. Publisher: Lancaster Destech Pub. 2008Availability: Items available for loan: Technology Library [Call number: 664 FOO] (1).
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13.
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Food properties hand book / [by] Shafiur Rahman
by RAHMAN, Shafiur. Publisher: Boca Raton CRC pub. 1995Availability: Items available for loan: Agriculture Library [Call number: 664.07 RAH] (1).
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14.
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Food science / [by] Norman N.Potter, Joseph H.Hotchkiss
by POTTER, Norman N | Hotchkiss, Joseph H. Edition: 5th ed.Publisher: New Delhi CBS pub. 1995Availability: Items available for loan: Agriculture Library [Call number: 664 POT] (4), Main Library [Call number: 664 POT] (2).
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15.
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Food texture and viscosity: concept and measurement
by Bourne, Malcolm C. Edition: 2nd ed.Publisher: San Diego Academic Press 2002Availability: Items available for loan: Technology Library [Call number: 664.07 BOU] (8).
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16.
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FOOD theory and applications / edited by Jane Bowers
by Bowers, Jane [Editor]. Edition: 2nd ed.Publisher: New York Macmillan 1992Availability: Items available for loan: Agriculture Library [Call number: 664 FOO] (1).
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17.
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Food: the chemistry of its components / [by] T.P.Coultate
by COULTATE, T.P. Edition: 5th ed.Publisher: Cambridge The Royal Society of Chemistry 2009Availability: Items available for loan: Main Library [Call number: 664 COU] (1).
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18.
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Hand book analysis and quality control for fruit and vegetable products / [by] S. Ranganna
by RANGANNA, S. Edition: 2nd ed.Publisher: New Delhi Tata McGraw-Hill 2003Availability: Items available for loan: Agriculture Library [Call number: 664.807 RAN] (5).
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19.
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Introduction to food chemistry
by OWUSU-APENTEN, Richard. Publisher: Boca Raton CRC press 2005Availability: Items available for loan: Agriculture Library [Call number: 664 OWU] (2).
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20.
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Laboratory techniques in food analysis / Pearson.D
by Pearson, D. Publisher: London Butterworths 1973Availability: Items available for loan: Main Library [Call number: 664.07 PEA] (2).
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