Taylor's Library catalog › Results of search for 'ccl=Provider:Springer, and su-to:Food'

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		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).
		How to reliably test for GMOs [electronic resource] / Jana Žel ... [et al.]. by Žel, Jana. Publisher: New York : Springer, c2012Other title: How to reliably test for genetically modified organisms.Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 660.6] (1).
		Food structure and moisture transfer [electronic resource] : a modeling approach / Valérie Guillard, Claire Bourlieu, Nathalie Gontard. by Guillard, Valerie \| Bourlieu, Claire \| Gontard, Nathalie. Publisher: Dordrecht : 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: 664/.07] (1).
		Principles of food chemistry / John M. deMan. by DeMan, John M, 1925- [author.]. Edition: Third edition.Publisher: New York : Springer, [1999]Copyright date: ©1999Availability: Items available for loan: Taylor's Library-TU [Call number: 664 DEM 1999] (2). Place hold
		New methods of food preservation / edited by G.W. Gould. by Gould, G. W. (Grahame Warwick) [editor.]. Publisher: [Germany] : Springer-Science+Business Media, 1995Availability: Items available for loan: Taylor's Library-TU [Call number: 664.028 NEW 1995] (2). Place hold
		Quality management systems for the food industry : a guide to ISO 9001/2 / Andrew Bolton. by Bolton, Andrew [author.]. Publisher: [Berlin, Heidelberg] : Springer Science+Business Media, 1997Availability: Items available for loan: Taylor's Library-TU [Call number: 664.07 BOL 1997] (1). Place hold
		Food physics : physical properties--measurement and applications / Ludger O. Figura, Arthur A. Teixeira. by Figura, Ludger O [author.] \| Teixeira, Arthur A, 1944- [author.]. Publisher: Berlin : Springer, c2007Copyright date: ©2007Availability: Items available for loan: Taylor's Library-TU [Call number: 664.07 FIG 2007] (2). Items available for reference: Taylor's Library-TU (1). Place hold
		Techniques for nanoencapsulation of food ingredients / C.Anandharamakrishnan. by Anandharamakrishnan, C [author.]. Publisher: New York : Springer, [2014]Copyright 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: 664/.909] (1).
		Statistics in food science and nutrition [electronic resource] / Are Hugo Pripp. by Pripp, Are Hugo. Publisher: New York, NY : Springer, c2013Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 641.072/7] (1).
		An investigation of women's and men's perceptions and meanings associated with food risks / Andrea Bieberstein. by Bieberstein, Andrea. Publisher: Wiesbaden : Springer, [2013?]Copyright 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: 302/.12 \| 300] (1).
		No cover image available Proteomics in foods [electronic resource] : principles and applications / Fidel Toldra, Leo M.L. Nollet, editors. by Toldra, Fidel \| Nollet, Leo M. L, 1948- \| ebrary, Inc. 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 (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).
		Encyclopedia of food and agricultural ethics / Paul B. Thompson, David M. Kaplan, editors. by Thompson, Paul B, 1951- \| Kaplan, David M. Publisher: New York ; Heidelberg : Springer Reference, 2014Availability: Items available for loan: Taylor's Library-TU [Call number: 174.96303 ENC 2014] (3). Place hold
		Rheology of fluid, semisolid, and solid foods : principles and applications / M. Anandha Rao. by Rao, M. Anandha. Edition: Third edition.Publisher: New York : Springer, [2014]Copyright 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: 664.07] (1).
		Predictive microbiology in foods [electronic resource] / Fernando Pérez-Rodríguez, Antonio Valero. by Pérez-Rodríguez, Fernando \| Valero, Antonio \| ebrary, Inc. 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 (1).
		HACCP [electronic resource] : a practical approach / foreword by William H. Sperber. by Mortimore, Sara \| Wallace, Carol \| ebrary, Inc. Edition: 3rd ed. / revisited with a view of food safety risk reduction.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: 363.1926] (1).
		Computational fluid dynamics applications in food processing [electronic resource] / A. Anandharamakrishnan. by Anandharamakrishnan, A \| ebrary, Inc. Publisher: New York : Springer, c2013Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 664.0015118] (1).
		Containment technology : progress in the pharmaceutical and food processing industry / Hans-Jürgen Bässler, Frank Lehmann. by Bässler, Hans-Jürgen \| Lehmann, Frank. Publisher: Berlin ; New York : Springer, [2013]Copyright date: ©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: 615.19] (1).
		The importance of packaging design for the chemistry of food products / Giovanni Brunazzi, Salvatore Parisi, Amina Pereno. by Brunazzi, Giovanni [author.] \| Parisi, Salvatore [author.] \| Pereno, Amina [author.]. Publisher: Cham, Switzerland : Springer, 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: 664.09] (1).

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