Results of search for 'se,phr:"Food Science and Technology"'

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	1.	Complex Carbohydrates in Foods by Susan Sungsoo Cho. Series: Food Science and TechnologyMaterial type: Text Language: English Publication details: CRC Press 1999Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	2.	Drug Residues in Foods Pharmacology: Food Safety, and Analysis by Dimitrios J. Fletouris. Series: Food Science and TechnologyMaterial type: Text Language: English Publication details: CRC Press 2001Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	3.	Sensory Evaluation Practices by Herbert Stone-Joel L. Sidel. Series: Food Science and Technology International SeriesMaterial type: Text Language: English Publication details: Academic Press 2004Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	4.	Food Texture and Viscosity Concept and Measurement by Malcolm Bourne. Series: Food Science and Technology International SeriesEdition: 2nd edMaterial type: Text Language: English Publication details: Academic Press 2002Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	5.	Handbook of Milk Composition by Bozzano G Luisa. Series: Food Science and Technology International SeriesMaterial type: Text Language: English Publication details: Academic Press 1995Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	6.	Preservation of Foods with Pulsed Electric Fields by Gustavo V. Barbosa-Canovas-Usha R. Pothakamury-M. Marcela Gongora-Nieto-Barry G. Swanson. Series: Food Science and Technology International SeriesMaterial type: Text Language: English Publication details: Academic Press 1999Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	7.	Computer Applications in Food Technology Use of Spreadsheets in Graphical, Statistical, And Process Analysis by R. Paul Singh. Series: Food Science and Technology International SeriesMaterial type: Text Language: English Publication details: Academic Press 1996Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	8.	Phase Transitions in Foods by Yrjö H. Roos-Yrjo H Roos. Series: Food Science and Technology International SeriesMaterial type: Text Language: English Publication details: Academic Press 1995Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	9.	Polysaccharide Dispersions Chemistry and Technology in Food by Reginald H. Walter. Series: Food Science and Technology International SeriesMaterial type: Text Language: English Publication details: Academic Press 1998Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	10.	Food Hydrocolloids Characteristics, Properties and Structures by Hollingworth, Clarence S. Series: Food Science and TechnologyMaterial type: Text Language: English Publication details: Nova Science Publishers, Inc. 2010Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	11.	Applications of Natural Products in Food by Ifesan, Wumi.-Voravuthikunchai, Supayang Piyawan. Series: Food Science and TechnologyMaterial type: Text Language: English Publication details: Nova Science Publishers, Inc. 2009Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	12.	New Topics in Food Engineering by Comeau, Mariann A. Series: Food Science and TechnologyMaterial type: Text Language: English Publication details: Nova Science Publishers, Inc. 2011Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	13.	Advances in Food Science and Technology by Haghi, A. K. Series: Food Science and TechnologyMaterial type: Text Language: English Publication details: Nova Science Publishers, Inc. 2010Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	14.	Food Process Engineering and Technology by Zeki Berk. Series: Food Science and TechnologyMaterial type: Text Language: English Publication details: Academic Press 2013Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	15.	Encyclopedia of Food Science Research by Randovski, Jacob A.-Turner, Catherine L. Series: Food Science and TechnologyMaterial type: Text Language: English Publication details: Nova Science Publishers, Inc. 2011Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	16.	Food Security: Quality Management, Issues and Economic Implications by Hernandez, Francisco E.-Jones, Maddox A. Series: Food Science and TechnologyMaterial type: Text Language: English Publication details: Nova Science Publishers, Inc. 2012Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	17.	Food Production: New Research by Alwell, Dana N.-Salander, Lawrence M. Series: Food Science and TechnologyMaterial type: Text Language: English Publication details: Nova Science Publishers, Inc. 2011Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	18.	Food Storage by George E. Cohen. Series: Food Science and TechnologyMaterial type: Text Language: English Publication details: Nova 2011Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	19.	Emerging Technologies for Food Processing by Da-Wen Sun. Series: Food Science and TechnologyEdition: 2nd edMaterial type: Text Language: English Publication details: Academic Press 2014Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	20.	Milk Fat Composition, Nutritional Value and Health Implications by Rudd, Linda B. Series: Food Science and TechnologyMaterial type: Text Language: English Publication details: Nova Science Publishers, Inc. 2013Online 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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