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  1. Food science and technology - Campbell-Platt, Geoffrey, International Union of Food Science and Technology 2009 (electronic resource)

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  2. Bakery food manufacture and quality: water control and effects - Stan Cauvain, Linda S. Young 2008 (electronic resource)

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  3. Food and beverage management - Davis, Bernard 2012 (electronic resource)

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  4. Dairy science and technology - Walstra, Pieter, Wouters, Jan T. M., Geurts, T. J. 2006 (electronic resource)

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  5. Essentials of thermal processing - Tucker, Gary, Featherstone, Susan 2011 (electronic resource)

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  6. Modified atmosphere packaging for fresh-cut fruits and vegetables - Brody, A. L., Zhuang, Hong, Han, Jung H. 2011 (electronic resource)

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  7. Food carbohydrate chemistry - Wrolstad, Ronald E. 2012 (electronic resource)

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  8. Nonthermal processing technologies for food - Zhang, Howard Q. 2011 (electronic resource)

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  9. Thermal processing of foods: control and automation - Sandeep, K. P. 2011 (electronic resource)

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  10. Analytical methods for food and dairy powders - Schuck, Pierre, Jeantet, Romain, Dolivet, Anne 2012 (electronic resource)

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  11. Handbook of meat and meat processing - Hui, Y. H. 2012 (electronic resource)

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  12. Handbook of meat, poultry and seafood quality - Nollet, Leo M. L. c2012 (electronic resource)

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  13. Technology of cheesemaking 2010 (electronic resource)

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  14. Introduction to food engineering - R. Paul Singh, Dennis R. Heldman 2013

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