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Emulsifiers in food technology / Viggo Norn.
by Norn, Viggo [author.]. Edition: Second edition.Publisher: Chichester, [England] : Wiley Blackwell, 2015Copyright date: ©2015Online 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/.024]
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Food industry design, technology, and innovation / Helmut Traitler, Birgit Coleman and Karen Hofmann.
by Traitler, Helmut [author.] | Coleman, Birgit [author.] | Hofmann, Karen [author.]. Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., 2015Copyright date: ©2015Online 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/.09]
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DNA methods in food safety : molecular typing of foodborne and waterborne bacterial pathogens / edited by Omar A. Oyarzabal, Sophia Kathariou ; contributors, João André Carriço [and forty-two others].
by Oyarzabal, Omar A [editor.] | Kathariou, Sophia [editor.] | Carriço, João André [contributor.]. Publisher: Chichester, [England] : Wiley Blackwell, 2014Copyright date: ©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: 363.1926]
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Design and equipment for restaurants and foodservice : a management view / Chris Thomas, Edwin J. Norman, Costas Katsigris.
by Thomas, Chris, 1956- | Norman, Ed | Katsigris, Costas. Edition: Fourth edition.Publisher: Hoboken, New Jersey : John Wiley, [2014]Copyright date: ©2014Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 THO 2014]
(5).
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Design and equipment for restaurants and foodservice : a management view / Costas Katsigris, Chris Thomas.
by Katsigris, Costas | Thomas, Chris, 1956-. Edition: 3rd ed.Publisher: Hoboken, N.J. : J. Wiley, c2009Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 KAT 2009]
(3).
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Food hypersensitivity : diagnosing and managing food allergies and intolerance / edited by Isabel Skypala, Carina Venter.
by Skypala, Isabel | Venter, Carina. Publisher: Chichester : Wiley-Blackwell, c2009Availability: Items available for loan: Taylor's Library-TU
[Call number: 616.975 FOO 2009]
(2).
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Nutrition for foodservice and culinary professionals / Karen Eich Drummond, Lisa M. Brefere.
by Drummond, Karen Eich | Brefere, Lisa M. Edition: 8th edition.Publisher: Hoboken, New Jersey : Wiley, [2014]Copyright date: ©2014Availability: Items available for loan: Taylor's Library-TU
[Call number: 613.2 DRU 2014]
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Food microbiology : a laboratory manual / Ahmed E. Yousef, Carolyn Carlstrom.
by Yousef, Ahmed Elmeleigy | Carlstrom, Carolyn. Publisher: Hoboken, New Jersey : John Wiley & Sons, [2003]Copyright date: ©2003Availability: Items available for loan: Taylor's Library-TU
[Call number: 664.001579 YOU 2003]
(1).
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Food additives data book [electronic resource] / edited by Jim Smith, Lily Hong-Shum.
by Smith, Jim, 1953- | Hong-Shum, Lily. Edition: 2nd ed.Publisher: Chichester, West Sussex, UK ; Aimes, Iowa : Wiley-Blackwell, 2011Online access: Accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 664/.06]
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Extrusion-cooking techniques [electronic resource] : applications, theory and sustainability / edited by Leszek Moscicki.
by Moscicki, Leszek. Publisher: Weinheim, Germany : Wiley-VCH Verlag, 2011Online access: Accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 664.02]
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Sanitation [electronic resource] : cleaning and disinfection in the food industry / Mario Stanga.
by Stanga, Mario. Publisher: Weinheim : Wiley-VCH, c2010Other title: Cleaning and disinfection in the food industry.Online access: Accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 664]
(1).
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Professional baking / Wayne Gisslen ; photography by J. Gerard Smith.
by Gisslen, Wayne, 1946-. Edition: 6th ed.Publisher: Hoboken, N.J. : Wiley c2013Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.815 GIS 2013]
(4).
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Basic food and beverage cost control / Jack E. Miller, David K. Hayes.
by Miller, E Jack, 1930 | Hayes, David K. Publisher: New York : John Wiley, c1994Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950681 MIL]
(1).
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Design and equipment for restaurants and foodservice : a management view / Costas Katsigris, Chris Thomas.
by Katsigris, Costas | Thomas, Chris. Publisher: New York : Wiley, c1999Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950682 KAT]
(1).
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Fundamentals of menu planning / Paul J. McVety, Bradley J. Ware, Claudette Lévesque Ware
by McVety, Paul J | Ware, Bradley J. (Bradley John), 1953- | Ware, Claudette Levesque. Edition: 2nd ed.Publisher: New York : Wiley, c2001Availability: Items available for loan: Taylor's Library-TU
[Call number: 642.5 MAC]
(5).
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Principles of food, beverage, and labor cost controls for hotels and restaurants / Paul R. Dittmer, Gerald G. Griffin.
by Dittmer, Paul | Griffin, Gerald G, 1936-. Edition: 6th ed.Publisher: New York : John Wiley, c1999Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950681 DIT]
(1).
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Food presentation for the professional / David A. Mizer ... [et al.].
by Mizer, David A. Edition: 3rd ed.Publisher: New York : John Wiley, 2000Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 FOO]
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Hospitality marketing management.
by Reid, Robert D | Bojanic, David. Edition: 3rd edition / Robert D. Reid, David BojanicPublisher: New York : Wiley, 2001Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950688 REI]
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Guest-based marketing : how to increase restaurant sales without breaking your budget / Bill Marvin.
by Marvin, Bill. Publisher: New York : J. Wiley, c1997Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950688 MAR]
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Introduction to management in the hospitality industry / Tom Powers.
by Powers, Thomas F. Edition: 5th ed.Publisher: New York : J. Wiley, c1995Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.94068 POW]
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