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  1. 1
    Methods in food analysis : physical, chemical, and instrumental methods of analysis / edited by Maynard A. Joslyn.
    by Joslyn, Maynard A.
    Published 1970
    Edition: 2nd ed.
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  2. 2
    Biochemistry of some foodborne microbial toxins : papers presented at the Symposium on Microbial Toxins, held at the meeting of the American Chemical Society, New York, September 12, 1966 / edited by Richard I. Mateles and Gerald N. Wogan.
    Published 1967
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  3. 3
    Advances in preconcentration and dehydration of foods / edited by Arnold Spicer.
    Published 1974
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  4. 4
    The fine art of food.
    by Tannahill, Reay
    Published 1968
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  5. 5
    Keyguide to information sources in food science and technology / Syd Green.
    by Green, Syd
    Published 1985
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  6. 6
    Food science & technology / by Magnus Pyke ; with a foreword by John Hawthorn.
    by Pyke, Magnus
    Published 1981
    Edition: 4th ed. /
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  7. 7
    The school meals service : from its beginnings to the present day / Nan Berger.
    by Berger, Nan, 1914-
    Published 1990
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  8. 8
    Edible coatings and films to improve food quality / edited by John M. Krochta, Elizabeth A. Baldwin, Myrna O. Nisperos-Carriedo.
    Published 1994
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  9. 9
    Analytical chemistry of foods / C.S. James.
    by James, C. S. (Ceirwyn S.)
    Published 1995
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  10. 10
    Eating agendas : food and nutrition as social problems / Donna Maurer and Jeffery Sobal, editors.
    Published 1995
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  11. 11
    The microbiological safety of food : proceedings of the eighth International Symposium on Food Microbiology, Reading, England, September 1972, organized by the Committee on Food Microbiology and Hygiene of the International Association of Microbiological Societies / edited by Betty C. Hobbs and J.H.B. Christian.
    Published 1973
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  12. 12
    Water relations of foods : proceedings of an international symposium held in Glasgow, September 1974 / edited by R.B. Duckworth ; (for the) International Union of Food Science and Technology.
    Published 1975
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  13. 13
    Immigrant foods : second supplement to McCance and Widdowson's The composition of foods : the composition of foods used by immigrants in the United Kingdom / by S.P. Tan, R.W. Wenlock and D.H. Buss.
    by Tan, S. P.
    Published 1985
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  14. 14
    Cooking, cuisine and class : a study in comparative sociology / Jack Goody.
    by Goody, Jack
    Published 1982
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  15. 15
    Food : readings from Scientific American / with introductions by Johan E. Hoff and Jules Janick.
    Published 1973
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  16. 16
    Energy, sources, use, and role in human affairs.
    by Steinhart, Carol E
    Published 1974
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  17. 17
    Food biopreservatives of microbial origin / (editors), Bibek Ray, Mark Daeschel.
    Published 1992
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  18. 18
    Food colloids and polymers : stability and mechanical properties / edited by E. Dickinson and P. Walstra.
    Published 1993
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  19. 19
    Thermal processing and quality of foods : proceedings of the concluding seminar held under the auspices of COST (European Cooperation in Scientific and Technical Research) on the thermal processing and quality of foods in Athens, 14-18 November 1983) / edited by P. Zeuthen ... et al..
    Published 1984
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  20. 20
    Meat : a natural symbol / Nick Fiddes.
    by Fiddes, Nick, 1960-
    Published 1991
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