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Sous Vide and cook-chill processing for the food industry by
Publication details: Gaithersburg, Md: Aspen Publishers Inc., 1998
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP493 GHA.

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, ...

Seafoods: quality, stechnology and nutraceutical applications by
Publication details: Springer-Verlag, 2002
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SH335 ALA.

Chicken: from eggs to takeaway
Publication details: Bristol: Classroom Video, 2002
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 CLA.

Food process engineering operations by Series: Contemporary Food Engineering Series
Publication details: Boca Raton, FL: Taylor & Francis, 2011
Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TP370 SAR, ...

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