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	1.	High Pressure Processing of Foods by Christopher J. Doona-Florence E. Feeherry. Series: Institute of Food Technologists SeriesMaterial type: Text Language: English Publication details: Wiley-Blackwell 2007Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	2.	Multivariate and Probabilistic Analyses of Sensory Science Problems by Jean-François Meullenet-Rui Xiong-Christopher J. Findlay. Series: Institute of Food Technologists SeriesMaterial type: Text Language: English Publication details: Wiley-Blackwell 2007Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	3.	Biofilms in the Food Environment by Hans P. Blaschek-Hua H. Wang-Meredith E. Agle. Series: Institute of Food Technologists SeriesMaterial type: Text Language: English Publication details: Wiley-Blackwell 2007Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	4.	Packaging for Nonthermal Processing of Food by Jung H. Han. Series: Institute of Food Technologists SeriesMaterial type: Text Language: English Publication details: Wiley-Blackwell 2007Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	5.	Water Activity in Foods Fundamentals and Applications by Gustavo V. Barbosa-Cánovas-Anthony J. Fontana, Jr.-Shelly J. Schmidt-Theodore P. Labuza. Series: Institute of Food Technologists SeriesMaterial type: Text Language: English Publication details: Wiley-Blackwell 2007Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)

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