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BS 1743 : Section 16.1 : 1983. Methods for analysis of dried milk and dried milk products. Part 16. determination of nitrate and nitrite contents. Section 16.1. Method for dried milk by cadmium reduction by
Publication details: British Standards Institution (BSI), 1983
Availability: Items available for loan: Dundonald House Library (1)Location, call number: Store 4 637.143015BRI/PAM.

Food science by
Edition: 5th ed.
Publication details: Chapman & Hall, 1995
Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TP370 POT, ...

Food analysis: theory and practice by
Edition: 3rd editon
Publication details: Chapman & Hall, 1994
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX541 POM.

Factors influencing the flavour quality of salmon from the Foyle basin and other sources around Northern Ireland. Final report by
Publication details: Belfast : Queen's University of Belfast, Department of Food Science, 1995
Availability: Items available for loan: Dundonald House Library (1)Location, call number: 641.392 FAR.

Food flavors and chemistry: advances of the new millennium by
Publication details: Royal Society of Chemistry, 2001
Online access:
Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX541 SPA, ...

Analytical techniques for foods and agricultural products by
Publication details: Wiley-VCH, 1996
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX541 LIN.

Texture of fruit and vegetable components of ready meals by
Publication details: Dublin: Teagasc, 2000
Availability: Items available for loan: CAFRE Greenmount Library (1)Location, call number: 363.192 DOW/PAM.

Molecular methods in food analysis: principles and examples by Series: Key Topics in Food Science and Technology
Publication details: Campden and Chorleywood Food Research Association, 2000
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX541 JON.

Food analysis laboratory manual by
Publication details: Kluwer Academic, 2003
Availability: Items available for loan: CAFRE Loughry Library (3)Location, call number: TX545 NIE, ... Items available for reference: CAFRE Loughry Library: Not for loan (1)Location, call number: TX545 NIE.

Food texture and viscosity: concept and measurement by
Edition: 2nd ed.
Publication details: Academic Press, c2002
Online access:
Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX541 BOU, ...

Chemical analysis of foods: an introduction by
Publication details: Campden and Chorleywood Food Research Association, 2005
Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX545 JON, ...

BS 5929 : Part 6 : 1989 [ISO 8587 : 1988]. Methods for sensory analysis of food. Part 6. Ranking by
Publication details: British Standards Institution (BSI), 1989
Availability: Items available for loan: Dundonald House Library (1)Location, call number: Store 4 664.07 BRI/PAM/STO.

Food flavor and chemistry: explorations into the 21st century by
Publication details: Cambridge: Royal Society of Chemistry, 2005
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX541 SPA.

Extraction of organic analytes from foods : A manual of methods by
Publication details: Cambridge, Royal Society of Chemistry, 2005
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX545 SEL.

The chemical physics of food by
Publication details: Oxford, Blackwell publishing, 2007
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX541 BEL.

Advances in food diagnostics by
Publication details: Oxford: Blackwell, 2007
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX541 NOL.

Meat and meat products: the calculation of meat content, added water and connective tissue content from analytical data - Guideline No.22 by
Edition: 2nd ed.
Publication details: Gloucestershire: Campden & Chorleywood Food research Association, 2007
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX556.M4 MCL/PAMPHLET.

Food science and technology by
Publication details: Chichester: Wiley-Blackwell, 2009
Online access:
Availability: Items available for loan: CAFRE Loughry Library (4)Location, call number: TP370 CAM, ... Dundonald House Library (1)Location, call number: ONLINE EBOOK.

Chemical analysis of food: techniques and applications by
Publication details: Oxford: Elsevier, 2012
Online access:
Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX545 PIC, ...

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