Taylor's Library catalog › Results of search for 'su:"Processed foods."'

Your search returned 7 results.

Not what you expected? Check for suggestions

		Thermal processing of food : potential health benefits and risks : symposium / editors Gerhard Eisenbrand ... [et al.] ; scientific secretariat Sabine Guth ... [et al.] ; Senate Commission on Food Safety. by Eisenbrand, Gerhard \| Deutsche Forschungsgemeinschaft. Senatskommission zur Beurteilung der Gesundheitlichen Unbedenklichkeit von Lebensmitteln. Publisher: Weinheim : Wiley-VCH, c2007Availability: Items available for loan: Taylor's Library-TU [Call number: 664 THE 2007] (1). Place hold
		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] (1).
		Food process engineering and quality assurance. by Mohan, C. O \| Carvajal-Millan, Elizabeth \| Ravishankar, C. N \| Haghi, A. K. Publisher: Oakville, ON : Apple Academic Press, 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: 664.07] (1).
		Real food [videorecording] : the cost of convenience / Learning Seed ; writer, Jeffrey Schrank ; Stage Fright Productions. by Schrank, Jeffrey \| Learning Seed Company \| Stage Fright Productions. Publisher: Chicago, IL : Learning Seed, c2008Other title: Real food.Availability: Items available for loan: Taylor's Library-TU [Call number: 642.1 REA 2008] (2). Place hold
		Improving food quality with novel food processing technologies / edited by Özlem Tokuşoǧlu, Barry G. Swanson. by Tokuşoǧlu, Özlem \| Swanson, Barry Grant. Publisher: Boca Raton : CRC 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: 338.4/7664] (1).
		Extrusion-cooking techniques [electronic resource] : applications, theory and sustainability / edited by Leszek Moscicki. by Moscicki, Leszek. Publisher: Weinheim, Germany : Wiley-VCH Verlag, 2011Online access: Accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 664.02] (1).
		Culinology : the intersection of culinary arts and food science / editor: J. Jeffrey Cousminer. by Cousminer, J. Jeffrey. Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2017]Copyright date: ©2017Availability: Items available for loan: Taylor's Library-TU [Call number: 664.07 CUL 2017] (3). Place hold