Taylor's Library

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Effective risk communication : a message-centered approach / Timothy L. Sellnow ... [et al.]

by Sellnow, Timothy L. (Timothy Lester), 1960-.

Publisher: New York, NY : Springer, c2009Availability: Items available for loan: Taylor's Library-TU [Call number: 363.1926 EFF] (1).
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Ethical traceability and communicating food / Christian Coff ... [et al.].

by Coff, Christian.

Publisher: [Dordrecht, Netherlands] : Springer, c2008Availability: Items available for loan: Taylor's Library-TU [Call number: 363.872 ETH 2008] (1).
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No cover image available
The microbiological safety and quality of food / edited by Barbara M. Lund, Tony C. Baird-Parker, Grahame W. Gould.

by Lund, Barbara M | Baird-Parker, Tony C | Gould, G. W. (Grahame Warwick).

Publisher: New York : Springer, c2000Availability: Items available for loan: Taylor's Library-TU [Call number: 664.001579 MIC 2000] (4).
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The evolution of hominin diets : integrating approaches to the study of Palaeolithic subsistence / edited by Jean-Jacques Hublin and Michael P. Richards.

by Hublin, Jean-Jacques | Richards, Michael P. (Michael Phillip).

Publisher: [Dordrecht] : Springer, c2009Availability: Items available for loan: Taylor's Library-TU [Call number: 599.9 EVO 2009] (1).
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Case studies in food engineering : learning from experience / J. Peter Clark.

by Clark, J. Peter, 1942-.

Publisher: New York : Springer, c2009Availability: Items available for loan: Taylor's Library-TU [Call number: 664.00722 CLA 2009] (1).
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PCR methods in foods / edited by John Maurer.

by Maurer, John (John J.).

Publisher: New York : Springer, c2006Availability: Items available for loan: Taylor's Library-TU [Call number: 664.001579 PCR 2006] (1).
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No cover image available
Handbook of behavior, food and nutrition / Victor R. Preedy, Ronald Ross Watson, Colin R. Martin, editors.

by Preedy, Victor R | Watson, Ronald R. (Ronald Ross) | Martin, Colin R, 1964-.

Publisher: New York, N.Y. : Springer, c2011Availability: Items available for loan: Taylor's Library-TU [Call number: 613.2 HAN 2011] (5).
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Food chemistry / H.-D. Belitz, W. Grosch, P. Schieberle.

by Belitz, H.-D. (Hans-Dieter) | Grosch, W. (Werner) | Schieberle, Peter.

Edition: 4th rev. and extended ed.Publisher: Berlin : Springer, c2009Availability: Items available for loan: Taylor's Library-TU [Call number: 664.07 BEL 2009] (2).
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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).
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Encapsulation technologies for active food ingredients and food processing / Nicholas Jan Zuidam, Viktor Nedović, editors.

by Zuidam, Nicholas Jan | Nedovic, Viktor.

Publisher: New York ; London : Springer, c2010Availability: Items available for loan: Taylor's Library-TU [Call number: 664.024 ENC 2010] (1).
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Food biotechnology / volume editors, Ulf Stahl, Ute E. B. Donalies, Elke Nevoigt ; with contributions by D. B. Archer ... [et al.]

by Stahl, Ulf | Donalies, Ute E. B | Nevoigt, Elke | Archer, D. B. (David B.).

Publisher: Berlin : Springer, c2008Availability: Items available for loan: Taylor's Library-TU [Call number: 664 FOO 2008] (1).
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Dictionary of food ingredients / Robert S. Igoe.

by Igoe, Robert S.

Edition: 5th ed.Publisher: New York : Springer, 2011Availability: Items available for loan: Taylor's Library-TU [Call number: 641.03 IGO 2011] (1).
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Food analysis laboratory manual / edited by S. Suzanne Nielsen.

by Nielsen, S. Suzanne.

Edition: 2nd ed.Publisher: New York : Springer, 2010Availability: Items available for loan: Taylor's Library-TU [Call number: 664.07 FOO 2010] (1).
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Food analysis / edited by S. Suzanne Nielsen.

by Nielsen, S. Suzanne.

Edition: 4th edition.Publisher: New York : Springer, 2010Availability: Items available for loan: Taylor's Library-TU [Call number: 664.07 FOO 2010] (2).
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Becoming a Food Scientist [electronic resource] : To Graduate School and Beyond / by Robert L. Shewfelt.

by Shewfelt, Robert L.

Publisher: Boston, MA : Springer US, 2012Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 664.0023] (1).
Food safety management [electronic resource] : implementing a food safety program in a food retail business / Hal King.

by King, Hal.

Publisher: New York : Springer, 2013Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 363.192014 | 363.192068] (1).
Food analysis [electronic resource] / edited by S. Suzanne Nielsen.

by Nielsen, S. Suzanne | ebrary, Inc.

Edition: 4th 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).
Rheology of fluid and semisolid foods [electronic resource] : principles and applications / M. Anandha Rao.

by Rao, M. A, 1937- | ebrary, Inc.

Edition: 2nd ed.Publisher: New York : Springer, c2007Online 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] (2).
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).
Food physics [electronic resource] : physical properties--measurement and applications / Ludger O. Figura, Arthur A. Teixeira.

by Figura, Ludger O | Teixeira, Arthur A, 1944- | ebrary, Inc.

Publisher: Berlin ; New York : Springer, c2007Online 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).