Chilled foods: a comprehensive guide

edited by Mike Stringer and Colin Dennis.

Common fragrance and flavor materials: preparation, properties, and uses

Kurt Bauer, Dorothea Garbe, Horst Surburg.

Concept research in food product design and development

Edition

1st ed.

ISBN/ISSN

9780813824246

Collation

xii, 597 p. : ill. ; 26 cm.

Series Title

-

Call Number

[ITP-LIB-81]

CRC handbook of medicinal spices

Edition

-

ISBN/ISSN

0849312795

Collation

348 p. : ill. ; 26 cm.

Series Title

-

Call Number

[ITP-LIB-80]

Encyclopedia of food sciences and nutrition

editor-in-chief, Benjamin Caballero ; editors, Luiz C. Trugo, Paul M. Finglas.

Extracting bioactive compounds for food products: theory and applications

Edition

-

ISBN/ISSN

9781420062373

Collation

xix, 464 p. : ill. ; 24 cm.

Series Title

Contemporary food engineering (Unnumbered)

Call Number

[ITP-LIB-77]

Flavor chemistry and technology

Rev. ed. of: Flavor chemistry and technology / by Henry B. Heath and Gary Reineccius. c1986.

Food biotechnology

Edition

2nd ed.

ISBN/ISSN

9780824753290

Collation

1982 p. : ill. ; 26 cm.

Series Title

-

Call Number

[ITP-LIB-75]

Food colorants: chemical and functional properties

Edition

-

ISBN/ISSN

9780849393570

Collation

633 p. : ill. ; 25 cm.

Series Title

Chemical and functional properties of food components series

Call Number

[ITP-LIB-74]

Food and beverage packaging technology

Edition

2nd ed.

ISBN/ISSN

9781405189101

Collation

xvi, 326 p. : ill. (some col.) ; 26 cm.

Series Title

-

Call Number

[ITP-LIB-73]