Your search returned 10 results.

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		Food Ingredients by King, Hazel Series: Trends in Food Technology Publication details: Heinemann, 2003 Availability: Items available for loan: CAFRE Loughry Library (3)Location, call number: TP370 KIN, ... Place hold Add to cart (remove)
		The science of chocolate by Beckett, Stephen T Publication details: Royal Society of Chemistry, 2000 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP640 BEC. Place hold Add to cart (remove)
		McGee on food and cooking: an encyclopedia of kitchen science, history and culture by McGee, Harold Publication details: Hodder & Stoughton, 2004 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX651 MCG. Items available for reference: CAFRE Loughry Library: Not for loan (1)Location, call number: TX651 MCG/REF. Place hold Add to cart (remove)
		No cover image available Belgian chocolates by Geerts, Roger Publication details: Lannoo Publisher, 1997 Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TP640 GEE, ... Place hold Add to cart (remove)
		Fine chocolates great experience by Wybauw, Jean-Pierre Publication details: Printer Trento sprl, 2006 Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TP640 WYB, ... Place hold Add to cart (remove)
		No cover image available The art and science of candy manufacturing by Barnett, Claude Publication details: New York, Books for Industry, 1978 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX791 BAR. Place hold Add to cart (remove)
		Encapsulation and controlled release technologies in food systems by Lakkis, Jamileh M Publication details: Oxford: Blackwell Publishing, 2007 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 LAK. Place hold Add to cart (remove)
		The science of chocolate by Beckett, Stephen T Edition: 2nd ed. Publication details: Cambridge: Royal Society of Chemistry, 2008 Online access: click here Availability: Items available for loan: CAFRE Loughry Library (3)Location, call number: TP640 BEC, ... Place hold Add to cart (remove)
		Understanding food principles and preparation by Brown, Amy Edition: 4th ed. Publication details: Wadsworth/Cengage Learning, 2010 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 BRO. Place hold Add to cart (remove)
		The science of chocolate by Beckett, Stephen T Edition: 3rd ed. Publication details: Cambridge: Royal Society of Chemistry, 2019 Online access: click here Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TP640 BEC, ... Lists: Loughry BSc Bridging Studies - Sustainable Food Manufacture, Loughry BSc Level 5 Sustainable Food Manufacture. Place hold Add to cart (remove)

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