Results of search for 'an:330443' › Koha online catalog

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		BS 684 : Section 1.15 : 1990. Methods of anlyis of fats and fatty oils. Part 1. Physical methods. Section 1.15. Determination of ultraviolet absorbance by British Standards Institution (BSI) Publication details: British Standards Institution (BSI), 1990 Availability: Items available for loan: Dundonald House Library (1)Location, call number: Store 4 665.0288BRI/PAM. Place hold Add to cart (remove)
		Oats: chemistry and technology by Webster, Francis H [editor] Publication details: American Association of Cereal Chemists, 1986 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TS2145 WEB. Place hold Add to cart (remove)
		Understanding food science and technology by Murano, Peter S Publication details: Belmont CA: Wadsworth Publishing, 2003 Availability: Items available for loan: CAFRE Loughry Library (8)Location, call number: TP370 MUR, ... Items available for reference: CAFRE Loughry Library: Not for loan (3)Location, call number: TP370 MUR/REF, ... Place hold Add to cart (remove)
		Essentials of food science by Vaclavik, Vickie A Edition: 2nd ed. Publication details: New York: Kluwer Academic, 2003 Availability: Items available for loan: CAFRE Loughry Library (4)Location, call number: TP370 VAC, ... Place hold Add to cart (remove)
		Food technology by Inglis, Janet Plews, Sue Series: Collins Real-World Technology Publication details: Collins Educational, 1997 Availability: Items available for loan: CAFRE Loughry Library (4)Location, call number: TP370 ING, ... Items available for reference: CAFRE Loughry Library: Not for loan (1)Location, call number: TP370 ING/REF. Place hold Add to cart (remove)
		Novel enzyme technology for food applications by Rastall, Robert [editor] Publication details: Cambridge: Woodhead, 2007 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 RAS. Place hold Add to cart (remove)
		Foods: experimental perspectives by McWilliams, Margaret Edition: 6th ed. Publication details: New Jersey: Pearson Prentice Hall, 2008 Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TP370 MCW, ... Place hold Add to cart (remove)
		Advances in food science and technology by Haghi, A. K Publication details: New York: Nova Science Publishers, 2010 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 HAG. Place hold Add to cart (remove)
		Food technology by Fehners, Valerie Simpson, Meryl Monks, Barbara Series: AQA GCSE Design and Technology Publication details: London: Hodder Education, 2011 Online access: click here Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TP370 FEH, ... Place hold Add to cart (remove)
		Edible structures: the basic science of what we eat by Aguilera, Jose Miguel Publication details: Boca Raton, Fl.: CRC Press, 2013 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 AGU. Place hold Add to cart (remove)
		Advances in food science and technology: Volume 1 by Visakh, P.M [editor] Thomas, Sabu [editor] Publication details: Hoboken, NJ: John Wiley & Sons, 2013 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 VIS. Place hold Add to cart (remove)
		Food: a very short introduction by Krebs, John Publication details: Oxford: Oxford University Press, 2013 Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX15 KRE, ... Place hold Add to cart (remove)
		Food bites : the science of the foods we eat by Hartel, R. W Publication details: New York: Springer, 2008 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX551 HAR. Place hold Add to cart (remove)
		Practical food rheology : an interpretive approach by Norton, Ian T [editor] Spyropoulos, Fotios [editor] Cox, Philip [editor] Publication details: Chichester: Wiley-Blackwell, 2011 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP156.R45 NOR. Place hold Add to cart (remove)
		The rheology handbook : for users of rotational and oscillatory rheometers by Mezger, Thomas G Edition: 3rd Rev ed. Publication details: Hanover: Vincentz Network, 2011 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP156.R45 MEZ. Place hold Add to cart (remove)
		An introduction to rheology by Barnes, H.A Hutton, J.F Walters, K Publication details: New York: Elsevier, 1989 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP156.R45 BAR. Place hold Add to cart (remove)
		Emerging technologies for food processing by Sun, Da-Wen Edition: 2nd ed. Publication details: London: Academic Press, 2014 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 SUN. Place hold Add to cart (remove)
		The handbook of food research by Murcott, Anne [editor] Belasco, Warren [editor] Publication details: London: Blommsbury Academic, 2013 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX341 MUR. Place hold Add to cart (remove)
		Food science: an ecological approach by Edelstein, Sari [editor] Edition: 2nd ed. Publication details: Burlington, MA.: Jones & Bartlett Learning, 2019 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 EDE. Place hold Add to cart (remove)
		Food science and the culinary arts by Gibson, Mark Publication details: London: Academic Press, 2018 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 GIB. Place hold Add to cart (remove)

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Your search returned 39 results.