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Computer applications in food technology
by Singh, R. Paul.
Publication:
San Diego : Academic Press, 1996
. 1 online resource (xii, 300 p.) :
Date:1996
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2. |
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Phase transitions in foods
by Roos, Yrj�o H.
Publication:
San Diego : Academic Press, 1995
. 1 online resource (xii, 360 p.) :
Date:1995
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3. |
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Polysaccharide dispersions
by Walter, Reginald Henry,
Publication:
San Diego : Academic Press, 1998
. 1 online resource (xvii, 236 p.) :
Date:1998
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Handbook of milk composition
Publication:
San Diego : Academic Press, 1995
. 1 online resource (xxiii, 919 p.) :
Date:1995
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Preservation of foods with pulsed electric fields
Publication:
San Diego, Calif. : Academic Press, 1999
. 1 online resource (xiii, 197 p.) :
Date:1999
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Sensory evaluation practices
by Stone, Herbert.
Publication:
Amsterdam ; | Boston : Elsevier Academic Press, 2004
. 1 online resource (xiv, 377 p.) :
Date:2004
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Wine tasting
by Jackson, Ron S.
Publication:
San Diego : Academic Press, 2002
. 1 online resource (xvi, 295 p.) :
Date:2002
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Food texture and viscosity
by Bourne, Malcolm C.
Publication:
San Diego : Academic Press, 2002
. 1 online resource (xvii, 427 p.) :
Date:2002
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The nutrition transition
Publication:
Amsterdam ; | Boston : Academic Press, 2002
. 1 online resource (xi, 261 p.) :
Date:2002
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Sensory evaluation practices /
Publication:
Amsterdam : Elsevier, 2012
. x, 438 p. :
Date:2012
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Turkeyen Campus
Science & Technology
[TX546 S76 2012]
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Introduction to food engineering /
Publication:
Amsterdam : Elsevier, 2014
. xxiii, [875] p. :
Date:2014
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Science & Technology
[TP370 .S56 2014]
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