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Advances in Thermal and Non-Thermal Food Preservation.
by Tewari, Gaurav | Juneja, Vijay. Edition: 1st ed.Publisher: Hoboken : John Wiley & Sons, Incorporated, 2008Copyright date: ©2007Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 664.028]
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Sweet invention [electronic resource] : a history of dessert / Michael Krondl.
by Krondl, Michael. Edition: 1st ed.Publisher: Chicago, Ill. : Chicago Review Press, 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: 641.8/6]
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Food webs [electronic resource] / Kevin S. McCann.
by McCann, Kevin S. (Kevin Shear), 1964-. Publisher: Princeton, NJ : Princeton University Press, 2012Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TC
[Call number: 577/.16]
(1), Taylor's Library-TU
[Call number: 577/.16]
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Fear of food [electronic resource] : a history of why we worry about what we eat / Harvey Levenstein.
by Levenstein, Harvey A, 1938-. Publisher: Chicago ; London : The University of Chicago Press, 2012, c2012Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 613.2]
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Phytonutrients [electronic resource] / edited by Andrew Salter, Helen Wiseman, Gregory Tucker.
by Salter, Andrew M | Wiseman, Helen | Tucker, G. A. (Gregory A.). Publisher: Chichester, West Sussex, UK ; Hoboken : Wiley-Blackwell, 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: 572/.2]
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Biopolymer engineering in food processing [electronic resource] / edited by Vania Regina Nicoletti Telis.
by Telis, Vania Regina Nicoletti. Publisher: Boca Raton, FL : CRC Press, 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: 572]
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Professional cooking / Wayne Gisslen.
by Gisslen, Wayne, 1946- [author.]. Edition: Ninth edition.Publisher: Hoboken, New Jersey : Wiley, [2018]Copyright date: ©2018Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 641.57]
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Culinology : the intersection of culinary art and food science / editor, J. Jeffrey Cousminer.
by Cousminer, J. Jeffrey [editor.]. Publisher: Hoboken, New Jersey : Wiley, [2017]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: 664.07]
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Nutrition for foodservice and culinary professionals / Karen Eich Drummond, Ed.D., R.D.N., L.D.N., F.A.N.D., F.M.P. & Lisa M. Brefere, C.E.C., A.A.C.
by Drummond, Karen Eich [author.] | Brefere, Lisa M [author.]. Edition: Ninth edition.Publisher: Hoboken, New Jersey : Wiley, [2017]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: 613.2]
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Encyclopedia of food safety / editor-in-chief, Yasmine Motarjemi, food safety and risk management consultant, Switzerland ; co-editors, Gerald G Moy, Food Safety Consultants International, Switzerland, Ewen CD Todd, Ewen Todd Consulting LLC, Okemos, MI, USA.
by Motarjemi, Yasmine | Moy, Gerald | Todd, E. C. D. (Ewen Cameron David), 1939-. Edition: First edition.Publisher: Amsterdam : Elsevier/Academic 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: 363.192014 | 363.192068]
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Global issues in food science and technology [electronic resource] / edited by Gustavo V. Barbosa-Canovas ... [et al.].
by Barbosa-Cánovas, Gustavo V. Edition: 1st ed.Publisher: Amsterdam ; Boston : Burlington, MA : Elsevier ; Academic Press, 2009Online 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]
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Mathematical modeling of food processing [electronic resource] / editor, Mohammed M. Farid.
by Farid, Mohammed M | ebrary, Inc. Publisher: Boca Raton : CRC Press/Taylor & Francis Group, 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/.02015118]
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Food culture in Southeast Asia [electronic resource] / Penny Van Esterik.
by Van Esterik, Penny | ebrary, Inc. Publisher: Westport, Conn. : Greenwood Press, c2008Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 394.1/20959]
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Innovation in food engineering [electronic resource] : new techniques and products / edited by Maria Laura Passos ; Claudio P. Ribeiro.
by Passos, Maria Laura | Ribeiro, Claudio P | ebrary, Inc. Publisher: Boca Raton : CRC Press, 2009Online 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]
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Fungi and food spoilage [electronic resource] / John I. Pitt and Ailsa D. Hocking.
by Pitt, John I | Hocking, Ailsa D. (Ailsa Diane), 1950- | ebrary, Inc. Edition: [3rd ed.].Publisher: Dordrecht ; New York : Springer, 2009Other title: Fungi in foods and allied products.Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU (1).
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The philosophy of food [electronic resource] / edited by David M. Kaplan.
by Kaplan, David M. Publisher: Berkeley : University of California Press, c2012Online access: Accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 641.3]
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Emerging food packaging technologies : principles and practice / edited by Kit L. Yam and Dong Sun Lee.
by Yam, Kit L | Lee, Dong Sun. Publisher: Oxford ; Philadelphia, PA : Woodhead Pub., ©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: 664.09]
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Food, wine and China : a tourism perspective / edited by Christof Pforr and Ian Phau.
by Pforr, Christof [editor.] | Phau, Ian [editor.]. Publisher: Milton Park, Abingdon, Oxon ; New York, NY : Routledge, 2018Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 641.300951]
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Case studies in food product development / edited by Mary Earle and Richard Earle.
by Earle, Mary D | Earle, R. L. Publisher: Cambridge : Woodhead, 2008Online 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/.0072]
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Liquid materialities [electronic resource] : a history of milk, science, and the law / Peter Atkins.
by Atkins, P. W. (Peter William), 1940- | ebrary, Inc. Publisher: Farnham, Surrey ; Burlington, VT : Ashgate, c2010Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 641.3/71]
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