Results of search for '334841' › Koha online catalog

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		Food chemistry: a laboratory manual by Miller, Dennis D Publication details: John Wiley & Sons, 1998 Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX551 MIL, ... Items available for reference: CAFRE Loughry Library: Not for loan (1)Location, call number: TX551 MIL/REF. Place hold Add to cart (remove)
		The food chemistry laboratory : A manual for experimental foods, dietetics, and food scientists by Weaver, Connie M Daniel, James R Edition: 2nd ed. Publication details: CRC Press, 2003 Online access: click here Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX551 WEA. Dundonald House Library (1)Location, call number: ONLINE EBOOK. Lists: Loughry Sensory Perception. Place hold Add to cart (remove)
		Chemical analysis of food: techniques and applications by Picó, Yolanda Publication details: Oxford: Elsevier, 2012 Online access: click here Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX545 PIC, ... Lists: Loughry HLA Food & Drink Manufacture. Place hold Add to cart (remove)
		Introduction to the chemistry of food by Zeece, Michael Publication details: London: Academic Press, 2020 Online access: Click here Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: ONLINE EBOOK, ... Place hold Add to cart (remove)
		Innovative food analysis Charis Galanakis. by Galanakis, Charis [editor.] Publisher: London: Academic Press, 2021 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX545 GAL. Place hold Add to cart (remove)
		No cover image available Nutraceutical fatty acids from oleaginous microalgae : a human health perspective by Patel, Alok Kumar Matsakas, Leonidas Publication details: Hoboken : Wiley-Scrivener, 2020 Online access: Click here to access online Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: ONLINE EBOOK. Add to cart (remove)
		Food chemistry: a laboratory manual by Miller, Dennis D Yeung, C.K Publication details: Hoboken, NJ: John Wiley & Sons, 2022 Availability: Not available: CAFRE Loughry Library: Checked out (1). Place hold Add to cart (remove)
		Introduction to food chemistry by Kontogiorgos, Vassilis Publication details: Cham : Springer, 2021 Availability: Not available: CAFRE Loughry Library: Checked out (1). Place hold Add to cart (remove)
		Functionalizing carbohydrates for food applications : texturizing and bioactive/flavor delivery systems by Embuscado, Milda E. Editor Publication details: DEStech Publications: Lancaster, Pennsylvania, 2014 Online access: Click here to access online Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: ONLINE EBOOK. Place hold Add to cart (remove)
		Advances in food chemistry : food components, processing and preservation by Chauhan, O.P Editor Singapore: Springer, 2022 Online access: Click here to access online Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: ONLINE EBOOK. Not available: CAFRE Loughry Library: Checked out (1). Place hold Add to cart (remove)
		Food analysis : using ion chromatography by Muntean, Edward Series: De Gruyter STEMPublisher: Berlin : De Gruyter, 2022 Online access: Click here to access online Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: ONLINE EBOOK. Add to cart (remove)
		Experimental food chemistry by Mondy, Nell I Publication details: Westport, Connecticut: AVI, 1980 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX551 MON. Place hold Add to cart (remove)
		No cover image available Fundamentals of food chemistry by Heimann, W Series: Ellis Horwood Series in Food Science and Technology Publication details: Chichester: Ellis Horwood, 1980 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX 551 HEI. Place hold Add to cart (remove)
		Food chemical composition: dietary significance in food manufacturing by Hutton, T Campden and Chorleywood Food Research Association Series: Key Topics in Food Science and Technology Publication details: Campden and Chorleywood Food Research Association, 2002 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX551 HUT. Place hold Add to cart (remove)
		Engineering and food for the 21st Century by Welti-Chanes, Jorge [editor] Barbosa-Cánovas, Gustavo V [editor] Publication details: CRC, 2002 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 WEL. Place hold Add to cart (remove)
		Food chemistry by Belitz, H. D Edition: 3rd revised ed. Publication details: Springer-Verlag, 2004 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX551 BEL. Place hold Add to cart (remove)
		Chemical and functional properties of food components by Sikorski, Z [editor] Edition: 2nd ed. Publication details: CRC, 2002 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX551 SIK. Place hold Add to cart (remove)
		What Einstein told his cook. Volume 1: kitchen science explained by Wolke, Robert L Publication details: W.W. Norton & Company, 2002 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX651 WOL. Place hold Add to cart (remove)
		What Einstein told his cook. Volume 2 the sequel: further adventures in kitchen science by Wolke, Robert L Publication details: W.W. Norton & Company, 2005 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX651 WOL. Place hold Add to cart (remove)
		Molecular gastronomy: exploring the science of flavor by This, Herve Publication details: Columbia University Press, 2006 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX546 THI. Place hold Add to cart (remove)

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Your search returned 87 results.