UOJ Online catalog › Results of search for 'su:"Food analysis"'

41.

Food chemical safety

by Watson, David H [Editor].

Publisher: Boston Woodhead pub. c2002Availability: Items available for loan: Technology Library [Call number: 664.07 FOO] (1).

42.

Food science

by POTTER, Norman N | Hotchkiss, Joseph H.

Edition: 5th ed.Publisher: New York Springer 1998Availability: Items available for loan: Technology Library [Call number: 664 POT] (1).

43.

Food science

by POTTER, Norman N | Hotchkiss, Joseph H.

Edition: 5th ed.Publisher: New York Springer 1998Availability: Items available for loan: Technology Library [Call number: 664 POT] (1).

44.

No cover image available

GENETICALLY modified foods - a breakthrough in biotechnology M.C.N. Jeyasuriya

Publisher: Rajagiriya National Science and Technology Commission 2001Availability: Items available for reference: Main Library [Call number: 363.192 GEN] (1).

45.

No cover image available

GENETICALLY modified foods - a breakthrough in biotechnology M.C.N. Jeyasuriya

Publisher: Rajagiriya National Science and Technology Commission 2001Availability: Items available for reference: Main Library [Call number: 363.192 GEN] (1).

46.

Food: the chemistry of its components

by COULTATE, T.P.

Edition: 5th ed.Publisher: Cambridge The Royal Society of Chemistry 2009Availability: Items available for loan: Technology Library [Call number: 664 COU] (1).

47.

An Introduction to the physical chemistry of food

by Coupland, John N.

Publisher: New york Springer 2014Availability: Items available for loan: Technology Library [Call number: 664.07 COU] (1).

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	41.	Food chemical safety by Watson, David H [Editor]. Publisher: Boston Woodhead pub. c2002Availability: Items available for loan: Technology Library [Call number: 664.07 FOO] (1). Place hold Add to your cart (remove)
	42.	Food science by POTTER, Norman N \| Hotchkiss, Joseph H. Edition: 5th ed.Publisher: New York Springer 1998Availability: Items available for loan: Technology Library [Call number: 664 POT] (1). Place hold Add to your cart (remove)
	43.	Food science by POTTER, Norman N \| Hotchkiss, Joseph H. Edition: 5th ed.Publisher: New York Springer 1998Availability: Items available for loan: Technology Library [Call number: 664 POT] (1). Place hold Add to your cart (remove)
	44.	No cover image available GENETICALLY modified foods - a breakthrough in biotechnology M.C.N. Jeyasuriya Publisher: Rajagiriya National Science and Technology Commission 2001Availability: Items available for reference: Main Library [Call number: 363.192 GEN] (1). Add to your cart (remove)
	45.	No cover image available GENETICALLY modified foods - a breakthrough in biotechnology M.C.N. Jeyasuriya Publisher: Rajagiriya National Science and Technology Commission 2001Availability: Items available for reference: Main Library [Call number: 363.192 GEN] (1). Add to your cart (remove)
	46.	Food: the chemistry of its components by COULTATE, T.P. Edition: 5th ed.Publisher: Cambridge The Royal Society of Chemistry 2009Availability: Items available for loan: Technology Library [Call number: 664 COU] (1). Place hold Add to your cart (remove)
	47.	An Introduction to the physical chemistry of food by Coupland, John N. Publisher: New york Springer 2014Availability: Items available for loan: Technology Library [Call number: 664.07 COU] (1). Place hold Add to your cart (remove)