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Water activity in foods : fundamentals and applications / edited by Gustavo V. Barbosa-Cánovas.
by Barbosa-Cánovas, Gustavo V [editor.]. Edition: Second edition.Publisher: Hoboken, New Jersey : Wiley, 2020Online 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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Principles of food chemistry / John M. deMan [and three others].
by DeMan, John M, 1925-2010 [author.] | Finley, John W [author.] | Hurst, W. Jeffrey [author.] | Lee, Chang Yong [author]. Publisher: Cham, Switzerland : Springer, [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: 664]
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Sensory evaluation practices / Herbert Stone, Rebecca Bleibaum, Heather A. Thomas.
by Stone, Herbert [author.] | Bleibaum, Rebecca N [author.] | Thomas, Heather A [author.]. Edition: 5th edition.Publisher: San Diego : Elsevier Science & Technology, 2020Copyright date: ©2021Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 664.072]
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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 | Brefere, Lisa M. Edition: Ninth edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, [2017]Copyright date: ©2017Availability: Items available for loan: Taylor's Library-TU
[Call number: 613.2 DRU 2017]
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Modified atmosphere and active packaging technologies / edited by Ioannis S. Arvanitoyannis.
by Arvanitoyannis, Ioannis S | ProQuest (Firm). Publisher: Boca Raton, FL : Taylor & Francis, 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]
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Open innovation in the food and beverage industry / edited by Marion Garcia Martinez.
by Garcia Martinez, Marion. Publisher: Oxford ; Philadelphia : Woodhead Publishing, [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: 664.0068/4]
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HACCP : a food industry briefing / Sara Mortimore and Carol Wallace.
by Mortimore, Sara [author.] | Wallace, Carol [author.]. Edition: Second edition.Publisher: Chichester, England : Wiley Blackwell, 2015Copyright date: ©2015Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 363.19/2]
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Handbook of food processing : food safety, quality, and manufacturing processes / edited by Theodoros Varzakas, Constantina Tzia.
by Varzakas, Theodoros [editor.] | Tzia, Constantina [editor.]. Publisher: Boca Raton, Florida : CRC Press, 2016Copyright date: ©2016Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library - Perpetual(TU)
[Call number: 614.852]
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Accelerating new food product design and development / edited by Jacqueline H. Beckley, Leslie J. Herzog, M. Michele Foley.
by Beckley, Jacqueline H [editor.] | Herzog, Leslie J [editor.] | Foley, M. Michele [editor.]. Edition: Second edition.Publisher: Hoboken, New Jersey : Wiley-Blackwell, 2017Copyright date: ©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: 664.0068/5]
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Microorganisms in foods 7 : microbiological testing in food safety management / International Commission on Microbiological Specifications for Foods (ICMSF).
by International Commission on Microbiological Specifications for Foods (ICMSF) [publisher.]. Edition: Second edition.Publisher: Cham, Switzerland : Springer, 2018Copyright 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: 664.001579]
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Cooking as a chemical reaction : culinary science with experiments / Sibel Ozilgen.
by Ozilgen, Z. Sibel [author.]. Edition: Second edition.Publisher: Boca Raton, Florida ; London ; New York : CRC Press, [2020]Copyright date: ©2020Online 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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Handbook of food preservation / edited by Mohammad Shafiur Rahman.
by Rahman, Shafiur [editor.]. Edition: Third edition.Publisher: Boca Raton, Florida ; London ; New York : CRC Press, [2020]Copyright date: ©2020Online 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]
(1).
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Principles of food chemistry / John M. deMan [and three others].
by DeMan, John M, 1925-2010 [author.]. Publisher: Cham, Switzerland : Springer, [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: 664]
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New methods of food preservation / edited by Grahame W. Gould.
by Gould, G. W [editor.]. Publisher: Dordrecht : Springer Science + Business Media, B.V., 1995Online 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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Sensory evaluation practices / Herbert Stone, Rebecca N. Bleibaum, Heather A. Thomas.
by Stone, Herbert [author.] | Bleibaum, Rebecca N [author.] | Thomas, Heather A [author.]. Edition: Fifth edition.Publisher: London ; San Diego, CA : Academic Press, an imprint of Elsevier, [2021]Availability: Items available for loan: Taylor's Library-TU
[Call number: 664.072 STO 2021]
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The McDonaldization of society : into the digital age / George Ritzer.
by Ritzer, George [author.]. Edition: Tenth edition.Publisher: Los Angeles : SAGE, [2021]Availability: Items available for reference: Taylor's Library-TU
[Call number: 302.3/50973]
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International security studies : theory and practice.
by Hough, Peter, 1967- [author.] | Moran, Andrew (Professor of international relations) [author.] | Pilbeam, Bruce, 1974- [author.] | Stokes, Wendy [author.]. Edition: Second edition. / Peter Hough, Andrew Moran, Bruce Pilbeam, Wendy Stokes.Publisher: London ; New York : Routledge, Taylor & Francis Group, 2021Availability: Items available for loan: Taylor's Library-TU
[Call number: 355.033 HOU 2021]
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Journal of Nutritional Therapeutics / Publisher: Mississauga : Lifescience Global Inc., 2012 - 2018Online access: The journal accessible through the World Wide Web; click to view Availability: Items available for loan: Taylor's Library-TU (1).
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Introduction to hospitality management / Dennis Reynolds, Ph.D., Imran Rahman, Ph.D., Clayton Barrows, Ed.D.
by Reynolds, Dennis E [author.] | Rahman, Imran | Barrows, Clayton W [athor.]. Publisher: Hoboken, NJ : Wiley, [2021]Copyright date: ©2021Availability: Items available for reference: Taylor's Library-TU
[Call number: 647.95068 REY 2021]
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Food and beverage service for levels 1 and 2 / John Cousins, Dennis Lillicrap, Suzanne Weekes ; edited by Adam Lucas.
by Cousins, John A [author.] | Lillicrap, D. R [author.] | Weekes, Suzanne [author.] | Lucas, Adam [editor.]. Publisher: London : Hodder Education, 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: 642.6]
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