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Food science and food biotechnology / edited by Gustavo F. Gutiérrez-López, Gustavo V. Barbosa-Cánovas.

by Gutiérrez-López, Gustavo F [editor.] | Barbosa-Cánovas, Gustavo V [editor.].

Publisher: Boca Raton : CRC Press, [2003]Copyright date: ©2003Availability: Items available for loan: Taylor's Library-TU [Call number: 664 FOO 2003] (4).
Cereal grains : properties, processing, and nutritional attributes / Sergio O. Serna-Saldívar.

by Serna Saldivar, Sergio R. Othon.

Publisher: Boca Raton, FL : CRC Press/Taylor & Francis, c2010Availability: Items available for loan: Taylor's Library-TU [Call number: 641.331 SER 2010] (1).
Shelf Life Assessment of Food [electronic resource].

by Nicoli, Maria Cristina.

Publisher: Hoboken : CRC Press, 2012Online access: Accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 641.48] (1).
Introduction to Food Process Engineering [electronic resource].

by Ibarz, Albert | Barbosa-Canovas, Gustavo V.

Publisher: CRC Press, 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: 338.47664] (1).
Unit Operations in Food Engineering.

by Ibarz, Albert | Barbosa-Canovas, Gustavo V.

Edition: 1st ed.Publisher: Baton Rouge : CRC Press, 2002Copyright date: ©2003Online 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).