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Handbook on Sourdough Biotechnology by Gobbetti, Marco. Publication: . VI, 298 p. 49 illus., 28 illus. in color. Availability: Copies available: AUM Main Library (1),
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HACCP by Mortimore, Sara. Publication: . XXX, 474 p. 112 illus., 27 illus. in color. Availability: Copies available: AUM Main Library (1),
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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),
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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),
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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),
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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),
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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),
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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),
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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),
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Living with Water by Pechan, Paul. Publication: . XIV, 201 p. 47 illus., 43 illus. in color. Availability: Copies available: AUM Main Library (1),
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Functional Foods and Nutraceuticals by Aluko, Rotimi E. Publication: . XII, 155 p. 26 illus. Availability: Copies available: AUM Main Library (1),
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Red Beet Biotechnology by Neelwarne, Bhagyalakshmi. Publication: . XII, 435 p. 224 illus., 143 illus. in color. Availability: Copies available: AUM Main Library (1),
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Edible Oil Processing from a Patent Perspective by Dijkstra, Albert J. Publication: . XV, 275 p. 11 illus. Availability: Copies available: AUM Main Library (1),
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Becoming a Food Scientist by Shewfelt, Robert L. Publication: . XI, 168p. 49 illus., 22 illus. in color. Availability: Copies available: AUM Main Library (1),
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Analytical Techniques for Studying the Physical Properties of Lipid Emulsions by Herrera, Maria Lidia. Publication: . VI, 66p. 8 illus., 5 illus. in color. Availability: Copies available: AUM Main Library (1),
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Microarray Detection and Characterization of Bacterial Foodborne Pathogens by López-Campos, Guillermo. Publication: . IX, 126p. 11 illus. in color. Availability: Copies available: AUM Main Library (1),
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Non-thermal Food Engineering Operations by Ortega-Rivas, Enrique. Publication: . XIV, 361p. 119 illus. Availability: Copies available: AUM Main Library (1),
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Green Technologies in Food Production and Processing by Boye, Joyce I. Publication: . XVIII, 686 p. Availability: Copies available: AUM Main Library (1),
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How to Reliably Test for GMOs by Žel, Jana. Publication: . X, 100p. 21 illus., 19 illus. in color. Availability: Copies available: AUM Main Library (1),
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Direct-Fed Microbials and Prebiotics for Animals by Callaway, Todd R. Publication: . XIV, 206 p. Availability: Copies available: AUM Main Library (1),
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