Taylor's Library

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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).
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).