//]]>
Unhighlight Highlight
Recent Developments in High Pressure Processing of Foods by Rastogi, Navin K. Publication: . XV, 117 p. 46 illus., 4 illus. in color. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
Food Structure and Moisture Transfer by Guillard, Valérie. Publication: . VII, 60 p. 13 illus., 6 illus. in color. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
Food Safety Management by King, Hal. Publication: . XIII, 130 p. 37 illus. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
Ice Cream by Goff, H. Douglas. Publication: . XIII, 462 p. 128 illus., 75 illus. in color. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
Laboratory Exercises for Sensory Evaluation by Lawless, Harry T. Publication: . XIV, 151 p. 16 illus., 2 illus. in color. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
Bacterial Communication in Foods by Gobbetti, Marco. Publication: . X, 77 p. 20 illus., 18 illus. in color. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
Proteomics in Foods by Toldrá, Fidel. Publication: . XVII, 589 p. 68 illus., 27 illus. in color. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
Predictive Microbiology in Foods by Perez-Rodriguez, Fernando. Publication: . VI, 128 p. 21 illus., 11 illus. in color. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
Handbook on Sourdough Biotechnology by Gobbetti, Marco. Publication: . VI, 298 p. 49 illus., 28 illus. in color. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
HACCP by Mortimore, Sara. Publication: . XXX, 474 p. 112 illus., 27 illus. in color. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
Statistics in Food Science and Nutrition by Pripp, Are Hugo. Publication: . VIII, 66 p. 15 illus., 3 illus. in color. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
Microwave-assisted Extraction for Bioactive Compounds by Chemat, Farid. Publication: . XII, 238 p. 72 illus., 38 illus. in color. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
Advanced Dairy Chemistry by McSweeney, Paul L. H. Publication: . XVII, 548 p. 113 illus., 40 illus. in color. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
Food Security in Australia by Farmar-Bowers, Quentin. Publication: . XXIV, 473 p. 41 illus., 27 illus. in color. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
Antioxidant Properties of Spices, Herbs and Other Sources by Charles, Denys J. Publication: . VII, 610 p. 6 illus., 1 illus. in color. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
Analytical Tools for Assessing the Chemical Safety of Meat and Poultry by Toldrá, Fidel. Publication: . VIII, 71 p. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
Fourier Transform Infrared Spectroscopy in Food Microbiology by Alvarez-Ordóñez, Avelino. Publication: . VI, 55 p. 9 illus., 8 illus. in color. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
Living with Water by Pechan, Paul. Publication: . XIV, 201 p. 47 illus., 43 illus. in color. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
Functional Foods and Nutraceuticals by Aluko, Rotimi E. Publication: . XII, 155 p. 26 illus. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
Red Beet Biotechnology by Neelwarne, Bhagyalakshmi. Publication: . XII, 435 p. 224 illus., 143 illus. in color. Availability: Copies available: AUM Main Library (1),
Actions: Add to Cart
<< Previous 1 2 3 4 5 6 7 Next >>
Languages: 
English |
العربية