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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.
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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, ...
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McCance and Widdowson's: the composition of foods by
Edition: 6th ed.
Publication details: Cambridge : Royal Society of Chemistry, 2002
Availability: Items available for loan: CAFRE Greenmount Library (1)Location, call number: Reference 641.10212 ROE/REF. CAFRE Loughry Library (2)Location, call number: TX551 COM, ... Dundonald House Library (1)Location, call number: 641.1 COM. Items available for reference: CAFRE Loughry Library: Not for loan (1)Location, call number: TX551 COM/REF.
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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, ...
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McCance and Widdowson's composition of foods by
Edition: 5th ed.
Publication details: Royal Society of Chemistry, 1991
Availability: Items available for loan: CAFRE Greenmount Library (1)Location, call number: 641.10212 HOL. CAFRE Loughry Library (4)Location, call number: TX551, ... Items available for reference: CAFRE Loughry Library: Not for loan (2)Location, call number: TX551 HOL, ...
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McCance and Widdowson's: the composition of foods by
Edition: 7th ed.
Publication details: Cambridge : Royal Society of Chemistry, 2014
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX551 COM. Items available for reference: CAFRE Loughry Library: Not for loan (1)Location, call number: TX551 COM. Not available: CAFRE Loughry Library: Checked out (2).
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