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Laboratory exercises for sensory evaluation / Harry T. Lawless.

by Lawless, Harry T [author.].

Publisher: New York : Springer, [2013]Copyright date: ©2013Availability: Items available for loan: Taylor's Library-TU [Call number: 664.072 LAW 2013] (2).
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).
Principles of food processing / Dennis R. Heldman, Richard W. Hartel.

by Heldman, Dennis R | Hartel, Richard W, 1951-.

Publisher: Dordrecht : Springer-Science+Business Media, [1997]Copyright date: ©1997Availability: Items available for loan: Taylor's Library-TU [Call number: 664 HEL 1997] (2).
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] (1). Checked out (1).
Food science / Norman N. Potter, Joseph H. Hotchkiss.

by Potter, Norman N | Hotchkiss, Joseph H.

Edition: 5th ed.Publisher: New York. NY : Springer, 1998Availability: Items available for loan: Taylor's Library-TU [Call number: 664 POT 1998] (7).
Modern food microbiology / James M. Jay, Martin J. Loessner, David A. Golden.

by Jay, James M. (James Monroe), 1927- | Loessner, Martin J | Golden, David Allen, 1963-.

Edition: 7th ed.Publisher: New York, NY : Springer, c2005Availability: Items available for loan: Taylor's Library-TU [Call number: 664.001579 JAY 2005] (6).
Food analysis / edited by S. Suzanne Nielsen.

by Nielsen, S. Suzanne [editor.].

Edition: Fifth edition.Publisher: Cham, Switzerland : Springer, 2017Availability: Items available for loan: Taylor's Library-TU [Call number: 664.07 FOO 2017] (3).
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).
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).
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).
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).
Introduction to food process engineering / P.G. Smith.

by Smith, P. G. (Peter Geoffrey), 1954-.

Edition: Second edition.Publisher: Brayford Pool : Springer, 2011Availability: Items available for loan: Taylor's Library-TU [Call number: 664 SMI 2011] (2).
Modern food microbiology / James M. Jay, Martin J. Loessner, David A. Golden.

by Jay, James M. (James Monroe), 1927- [author.] | Loessner, Martin J [author.] | Golden, David Allen, 1963- [author.].

Edition: Seventh edition.Publisher: New York, New York : Springer, [2005]Copyright date: 2005Online access: An electronic book accessible through the World Wide Web; click to view Availability: No items available