1. Advances in deep-fat frying of foods. (©2009) Other Names: Sahin, Serpil; Sumnu, Servit Gulum Record Type: Book Extent: 1 online resource (xviii, 310 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Advances in food biochemistry. (©2010) Other Names: Yildiz, Fatih Record Type: Book Extent: 1 online resource (xiv, 507 pages), illustrations, maps View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Advances in food formulation : novel ingredients and processing techniques /: novel ingredients and processing techniques. (2021) Editors: Pathania, Shivani; Tiwari, Brijesh K Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Anthocyanins from natural sources : exploiting targeted delivery for improved health /: exploiting targeted delivery for improved health. (2019) Editors: Brooks, Marianne Su-Ling; Celli, Giovana B Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Biogenic amines in food : analysis, occurrence and toxicity /: analysis, occurrence and toxicity. (2019) Editors: Saad, Bahruddin; Tofalo, Rosanna Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Biopolymers in food colloids : thermodynamics and molecular interactions /: thermodynamics and molecular interactions. (2010) Other Names: Semenova, Maria G; Dickinson, Eric; Burlakova, E. B (Elena Borisovna), 1934-; Zaikov, G. E (Gennadiĭ Efremovich), 1935- Record Type: Book Extent: 1 online resource (372 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Biosurfactants in food. (2016) Authors: Sharma, Deepansh Record Type: Book Extent: 1 online resource (xiv, 86 pages), illustrations (some color) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Capillary electrophoresis for food analysis : method development /: method development. (©2000) Other Names: Frazier, Richard A; Ames, Jennifer M, 1957-; Nursten, H. E Record Type: Book Extent: 1 online resource (xiv, 127 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Carotenoid esters in foods : physical, chemical and biological properties /: physical, chemical and biological properties. (2019) Editors: Mercadante, Adriana Z Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Chemesthesis : chemical touch in food and eating /: chemical touch in food and eating. ([2016]) Editors: McDonald, Shane T (Shane Thomas); Bolliet, David; Hayes, John (John E.) Record Type: Book Extent: 1 online resource, illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗