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Vegetable dishes (second supplement to the fifth edition of McCance and Widdowson's The composition of foods) by
Publication details: Royal Society of Chemistry, 1992
Availability: Items available for reference: CAFRE Loughry Library: Not for loan (1)Location, call number: TX551.

Meat products and dishes. Sixth supplement to McCance and Widdowson's "The composition of foods" by
Publication details: Cambridge: Royal Society of Chemistry, 1996; London: Ministry of Agriculture, Fisheries and Food (Great Britain) (MAFF)
Availability: Items available for reference: CAFRE Loughry Library: Not for loan (1)Location, call number: Reference TX551 BRO.

Elementary food science by
Edition: 4th ed.
Publication details: Chapman & Hall, 1996
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 VIE.

The science and technology of foods by
Edition: 4th ed.
Publication details: London: Forbes Publications, 2001
Availability: Items available for loan: CAFRE Greenmount Library (3)Location, call number: 664 PRO, ... CAFRE Loughry Library (6)Location, call number: TP370 PRO, ...

The science of food: an introduction to food science, nutrition and microbiology by
Edition: 4th ed.
Publication details: Pergamon, 1996
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 GAM.

Human nutrition and dietetics by
Edition: 10th ed.
Publication details: Edinburgh: Churchill Livingstone, 2000
Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX354 GAR, ...

Understanding food science and technology by
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, ...

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.

Food flavours : Biology and chemistry by
Publication details: Cambridge, Royal Society of Chemistry, 1997
Online access:
Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX541 FIS, ...

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.

Carbohydrates in food by
Edition: 2nd Edition
Publication details: Boca Raton, CRC Press, 2006
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX553.C28 ELI.

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.

Fox and Cameron's food science, nutrition and health by
Edition: 7th ed.
Publication details: London: Hodder Education, 2006
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 LEA.

The science in foods
Publication details: Bristol: Classroom Video, 2006
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 CLA.

Introductory foods by
Edition: 13th Ed.
Publication details: Upper Saddle River, N.J.: Pearson, 2009
Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TP370 BEN, ...

The science and technology of foods by
Edition: 5th Ed.
Publication details: Hampshire: Forbes publications, 2009
Availability: Items available for loan: CAFRE Loughry Library (5)Location, call number: TP370 PRO, ... Items available for reference: CAFRE Loughry Library: Not for loan (1)Location, call number: TP370 PRO.

Food materials science: principles and practice by Series: Food Engineering Series
Publication details: New York: Springer, 2008
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 AGU.

Understanding food principles and preparation by
Edition: 4th ed.
Publication details: Wadsworth/Cengage Learning, 2010
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 BRO.

Food biochemistry and food processing by
Edition: 2nd ed.
Publication details: Oxford: Wiley-Blackwell, 2012
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 SIM.

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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