Taylor's Library

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Food science, nutrition and health / Brian A. Fox, Allan G. Cameron.

by Fox, Brian A | Cameron, Allan G.

Edition: Sixth editionPublisher: London : Edward Arnold, 1995Availability: Items available for loan: Taylor's Library-TU [Call number: 641.1 FOX] (1).
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Foods : experimental perspectives / Margaret McWilliams.

by McWilliams, Margaret.

Edition: 5th ed.Publisher: Upper Saddle River, N.J. : Pearson Prentice Hall, c2005Availability: Items available for loan: Taylor's Library-TU [Call number: 664 MAC] (3).
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Experimental foods laboratory manual / by Margaret McWilliams.

by McWilliams, Margaret.

Edition: 6th ed.Publisher: Upper Saddle River, N.J. : Pearson / Prentice Hall, c2005Availability: Items available for loan: Taylor's Library-TU [Call number: 664 MAC] (2).
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Food and nutrition : Australasia, Asia and the Pacific / edited by Mark L. Wahlqvist, contributors Madeleine Ball ... [et. al.].

by Wahlqvist, Mark L [(ed.)] | Ball, Madeleine.

Edition: 2nd ed.Publisher: Crows Nest, N.S.W. : Allen & Unwin, 2002Availability: Items available for loan: Taylor's Library-TU [Call number: 641.3 FOO] (4).
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Qualities of food / edited by Mark Harvey, Andrew McMeekin, Alan Warde.

by Harvey, Mark, 1943- | McMeekin, Andrew | Warde, Alan.

Publisher: Manchester ; New York : New York : Manchester University Press ; Distributed exclusively in the USA by Palgrave, 2004Availability: Items available for loan: Taylor's Library-TU [Call number: 664.07 QUA] (1).
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Culinary reactions : the everyday chemistry of cooking / Simon Quellen Field.

by Field, Simon (Simon Quellen).

Publisher: Chicago, Illinois : Chicago Review Press, [2012]Copyright date: ©2012Availability: Items available for loan: Taylor's Library-TU [Call number: 664.07 FIE 2012] (2).
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Kitchen chemistry / written by Ted Lister in collaboration with Heston Blumenthal.

by Lister, Ted | Blumenthal, Heston.

Publisher: London : Education Department, Royal Society of Chemistry, 2005Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5 LIS] (9).
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Foods : experimental perspectives / Margaret McWilliams.

by McWilliams, Margaret.

Edition: 6th ed.Publisher: Upper Saddle River, N.J. : Pearson Prentice Hall, c2008Availability: Items available for loan: Taylor's Library-TU [Call number: 664.072 MAC] (2).
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Microstructural principles of food processing and engineering / José Miguel Aguilera, David W. Stanley.

by Aguilera, José Miguel | Stanley, David W.

Edition: Second edition.Publisher: Gaithersburg, Maryland : Aspen Publishers, 1999Availability: Items available for loan: Taylor's Library-TU [Call number: 664.07 AGU 1999] (1).
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In defense of food : the myth of nutrition and the pleasures of eating / Michael Pollan.

by Pollan, Michael.

Publisher: London : Penguin Books, 2008Availability: Items available for loan: Taylor's Library-TU [Call number: 394.12 POL 2008] (3).
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Bioactive compounds in foods / edited by John Gilbert, Hamide Z. Şenyuva.

by Gilbert, John | Senyuva, Hamide Z.

Publisher: Oxford : Blackwell Pub., c2008Availability: Items available for loan: Taylor's Library-TU [Call number: 664.07 BIO] (1).
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The food lab : better home cooking through science / J. Kenji López-Alt ; photographs by the author.

by López-Alt, J. Kenji.

Publisher: New York ; London : W.W. Norton & Company, Inc., [2015]Copyright date: ©2015Availability: Items available for loan: Taylor's Library-TU [Call number: 664.07 LOP 2015] (2).
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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).
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Compendium of methods for the microbiological examination of foods / editors, Yvonne Salfinger, Mary Lou Tortorello.

by Salfinger, Yvonne | Tortorello, Mary Lou, 1951- | American Public Health Association.

Edition: Fifth edition.Publisher: Washington, DC : APHA Press, an imprint of American Public Health Association, [2015]Copyright date: ©2015Other title: Microbiological examination of foods.Availability: Items available for loan: Clinical School [Call number: 664.001579 COM 2015] (1).
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Understanding and controlling the microstructure of complex foods / edited by D. Julian McClements.

by McClements, David Julian.

Publisher: Boca Raton : Cambridge : CRC Press ; Woodhead Publishing Limited, 2007Availability: Items available for loan: Taylor's Library-TU [Call number: 664 UND 2007] (2).
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Food stabilisers, thickeners and gelling agents / edited by Alan Imeson.

by Imeson, A. (Alan).

Publisher: Chichester, West Sussex : Wiley-Blackwell, 2010Availability: Items available for loan: Taylor's Library-TU [Call number: 664.06 FOO 2010] (1).
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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).
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