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		The science and technology of foods by Proudlove, R. K 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, ... Place hold Add to cart (remove)
		The science and technology of foods by Proudlove, R. K 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. Place hold Add to cart (remove)
		OCR food and nutrition for GCSE: home economics by Tull, A Publication details: London: Hodder Arnold, 2009 Availability: Not available: CAFRE Loughry Library: Checked out (1). 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 kitchen as laboratory: reflections on the science of food and cooking by Vega, Cesar [editor] Ubbink, Job [editor] Publication details: New York: Columbia University Press, 2012 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX651 VEG. Place hold Add to cart (remove)

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