|
|
Laboratory exercises for sensory evaluation / Harry T. Lawless.
by Lawless, Harry T [author.]. Publisher: New York : Springer, [2013]Copyright date: ©2013Availability: Items available for loan: Taylor's Library-TU
[Call number: 664.072 LAW 2013]
(2).
|
|
|
Essentials in food science / Vickie A. Vaclavik, Elizabeth W.Christian.
by Vaclavik, Vickie | Christian, Elizabeth W. Edition: 3rd ed.Publisher: New York : Springer, 2008Availability: Items available for loan: Taylor's Library-TU
[Call number: 664 VAC]
(1).
|
|
|
Principles of food processing / Dennis R. Heldman, Richard W. Hartel.
by Heldman, Dennis R | Hartel, Richard W, 1951-. Publisher: Dordrecht : Springer-Science+Business Media, [1997]Copyright date: ©1997Availability: Items available for loan: Taylor's Library-TU
[Call number: 664 HEL 1997]
(2).
|
|
|
Essentials of food science / Vickie A. Vaclavik, Elizabeth W. Christian.
by Vaclavik, Vickie [author.] | Christian, Elizabeth W [author.]. Edition: 4th edition.Publisher: New York : Springer, 2014Availability: Items available for loan: Taylor's Library-TU
[Call number: 664.07 VAC 2014]
(2).
|
|
|
Food science / Norman N. Potter, Joseph H. Hotchkiss.
by Potter, Norman N | Hotchkiss, Joseph H. Edition: 5th ed.Publisher: New York. NY : Springer, 1998Availability: Items available for loan: Taylor's Library-TU
[Call number: 664 POT 1998]
(7).
|
|
|
Modern food microbiology / James M. Jay, Martin J. Loessner, David A. Golden.
by Jay, James M. (James Monroe), 1927- | Loessner, Martin J | Golden, David Allen, 1963-. Edition: 7th ed.Publisher: New York, NY : Springer, c2005Availability: Items available for loan: Taylor's Library-TU
[Call number: 664.001579 JAY 2005]
(6).
|
|
|
Food analysis / edited by S. Suzanne Nielsen.
by Nielsen, S. Suzanne [editor.]. Edition: Fifth edition.Publisher: Cham, Switzerland : Springer, 2017Availability: Items available for loan: Taylor's Library-TU
[Call number: 664.07 FOO 2017]
(3).
|
|
|
Essentials of food science / Vickie A. Vaclavik, Elizabeth W. Christian.
by Vaclavik, Vickie | Christian, Elizabeth W. Edition: 3rd ed.Publisher: New York : Springer, c2008Availability: Items available for loan: Taylor's Library-TU
[Call number: 664 VAC 2008]
(6).
|
|
|
Sensory evaluation of food [electronic resource] : principles and practices / Harry T. Lawless, Hildegarde Heymann.
by Lawless, Harry T | Heymann, Hildegarde | ebrary, Inc. Edition: 2nd ed.Publisher: New York : Springer, 2010Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 664.07]
(1).
|
|
|
Physical properties of foods [electronic resource] / Serpil Sahin and Servit Gulum Sumnu.
by Sahin, Serpil | Sumnu, Servit Gulum | ebrary, Inc. Publisher: New York : Springer, c2006Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 664.07]
(1).
|
|
|
Principles of food chemistry / John M. deMan.
by DeMan, John M, 1925- [author.]. Edition: Third edition.Publisher: New York : Springer, [1999]Copyright date: ©1999Availability: Items available for loan: Taylor's Library-TU
[Call number: 664 DEM 1999]
(2).
|
|
|
Introduction to food process engineering [electronic resource] / P.G. Smith.
by Smith, P. G. (Peter Geoffrey), 1954-. Edition: 2nd ed.Publisher: New York : Springer, c2011Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 664]
(1).
|
|
|
Essentials of food science / Vickie A. Vaclavik and Elizabeth W. Christian.
by Vaclavik, Vickie | Christian, Elizabeth W. Edition: Fourth edition.Publisher: New York : Springer, 2014Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 664]
(1).
|
|
|
Food analysis laboratory manual [electronic resource] / by S. Suzanne Nielsen.
by Nielsen, S. Suzanne | SpringerLink (Online service). Edition: 3rd ed. 2017.Source: Springer eBooksPublisher: Cham : Springer International Publishing : Imprint: Springer, 2017Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 641.3 | 664]
(1).
|
|
|
Introduction to food process engineering / P.G. Smith.
by Smith, P. G. (Peter Geoffrey), 1954-. Edition: Second edition.Publisher: Brayford Pool : Springer, 2011Availability: Items available for loan: Taylor's Library-TU
[Call number: 664 SMI 2011]
(2).
|
|
|
Modern food microbiology / James M. Jay, Martin J. Loessner, David A. Golden.
by Jay, James M. (James Monroe), 1927- [author.] | Loessner, Martin J [author.] | Golden, David Allen, 1963- [author.]. Edition: Seventh edition.Publisher: New York, New York : Springer, [2005]Copyright date: 2005Online access: An electronic book accessible through the World Wide Web; click to view Availability: No items available
|
|
|
Essentials of food science / Vickie A. Vaclavik, Elizabeth W. Christian, Tad Campbell.
by Vaclavik, Vickie [author.] | Christian, Elizabeth W [author.] | Campbell, Tad [author.]. Edition: Fifth edition.Publisher: Cham, Switzerland : Springer, [2021]Copyright date: ©2021Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU (2).
|