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Starch: chemistry and technology
The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives.
- Edition
- -
- ISBN/ISSN
- 9780127462752
- Collation
- 2 v. illus. 24 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-329]
Statistical methods for food science: introductory procedures for the food pr…
The recording and analysis of food data are becoming increasingly sophisticated. Consequently, the food scientist in industry or at study faces the task of using and understanding statistical methods. Statistics is often viewed as a difficult subject and is often avoided because of its complexity and a lack of specific application to the requirements of food science. This situation is changing …
- Edition
- -
- ISBN/ISSN
- 9781405167642
- Collation
- vii, 307 p. : ill. ; 26 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-328]
Structure of dairy products
Structure of Dairy ProductsSOCIETY OF DAIRY TECHNOLOGY SERIESEdited by A. Y. TamimeThe Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations…
- Edition
- -
- ISBN/ISSN
- 9781405129756
- Collation
- xvi, 288 p. : ill. (some col.) ; 26 cm.
- Series Title
- Society of Dairy Technology series
- Call Number
- [ITP-LIB-327]
Surimi and surimi seafood
Written by internationally recognized experts, Surimi and Surimi Seafood, Second Edition provides a wealth of up-to-the-minute information on all aspects of the production of surimi and surimi seafood. To accommodate the fast-paced surimi and surimi seafood industry, this revised and updated second edition has been expanded to include five new chapters. Most of the remaining chapters have also …
- Edition
- 2nd ed.
- ISBN/ISSN
- 9780824726492
- Collation
- xxix, 923 p. : ill. ; 24 cm.
- Series Title
- Food science and technology ; 142
- Call Number
- [ITP-LIB-326]
Sustainability of rice in the global food system
edited by N.G. Dowling, S.M. Greenfield, K.S. Fischer.
- Edition
- -
- ISBN/ISSN
- 9712201074
- Collation
- v, 404 p. : ill. ; 23 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-325]
Sweeteners and sugar alternatives in food technology
edited by Helen Mitchell.
- Edition
- -
- ISBN/ISSN
- 9781405134347
- Collation
- xviii, 413 p. : ill. ; 26 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-324]
Handbook of organization theory and management: the philosophical approach
Chronologically arranged to demonstrate the evolution of ideas, this book explores major issues in public and government organization theory using classical philosophy. Containing over 2000 bibliographic citations, the book covers the influence Plato's ideas and Jesus' teachings on public administration theory, presents Machiavelli as the creator of the modern concept of public administration, …
- Edition
- 2nd ed.
- ISBN/ISSN
- 9780849338342
- Collation
- 856 p. ; 24 cm.
- Series Title
- -
- Call Number
- [POL-LIB-432]
Introducing geographic information systems with ArcGIS: a workbook approach t…
An integrated approach that combines essential GIS background with a practical workbook on applying the principles in ArcGIS 10.0 and 10.1 Introducing Geographic Information Systems with ArcGISintegrates a broad introduction to GIS with a software-specific workbook for Esri's ArcGIS. Where most courses make do using two separate texts, one covering GIS and another the software, this book ena…
- Edition
- Third edition.
- ISBN/ISSN
- 9781118159804
- Collation
- xliii, 628 pages : illustrations ; 24 cm + 1 DVD-R
- Series Title
- -
- Call Number
- [SIF-LIB-46]
Technology of biscuits, crackers, and cookies
In the ten years since the publication of Technology of Biscuits, Crackers and Cookies, Second Edition, the pace of change witnessed by the food industry more than justifies this fully updated and revised version. In addition to the increased importance of safety and quality issues, consumers have also increased demand for innovative and nutritionally valuable foods. To help you to meet these …
- Edition
- 3rd ed.
- ISBN/ISSN
- 084930895X
- Collation
- xxvii, 499 p. : ill. ; 26 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-322]
Technology of cheesemaking
Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout.
- Edition
- 2nd ed.
- ISBN/ISSN
- 9781405182980
- Collation
- xxv, 482 p. : ill. ; 26 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-321]
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