Results
|
|
|
|
|
|
|
|
Reducing salt in foods by
Edition: 2nd ed.
Publication details: Oxford: Woodhead Publishing, 2019
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: ONLINE EBOOK.
|
|
|
|
|
|
Analytical methods for food additives by
Publication details: Cambridge: Woodhead Publishing, 2004
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: ONLINE EBOOK.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Emerging foodborne pathogens by
Publication details: Cambridge: Woodhead Publishing, 2006
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: ONLINE EBOOK.
|
|
|
Functional foods : concept to product by
Edition: 2nd ed.
Publication details: Cambridge: Woodhead Publishing, 2011
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: ONLINE EBOOK.
|
|
|
Innovations in traditional foods by
Publication details: Cambridge: Woodhead Publishing, 2019
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: ONLINE EBOOK.
|
|
|
|
|
|
Technology of biscuits, crackers, and cookies by
Edition: 3rd ed.
Publication details: Cambridge: Woodhead Publishing, 2000
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: ONLINE EBOOK.
|
|
|
Carbohydrate chemistry for food scientists by
Edition: 3rd ed.
Publication details: Oxford: Woodhead Publishing, 2018
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: ONLINE EBOOK.
|