1. Applications of membrane technology for food processing industries. (2020) Editors: Selvamuthukumaran, M Record Type: Book Extent: 1 online resource, illustrations (black and white) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Big food : critical perspectives on the global growth of the food and beverage industry /: critical perspectives on the global growth of the food and beverage industry. (2017) Editors: Williams, Simon N; Nestle, Marion Record Type: Book Extent: 1 online resource (160 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. BS EN 13708. Foodstuffs. Detection of irradiated food containing crystalline sugar by ESR spectroscopy. (24th October 2019) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (12 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. BS EN ISO 24223. Cheese. Guidance on sample preparation for physical and chemical testing. (16th March 2021) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (17 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. BS ISO 23319. Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method. (26th March 2020) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (24 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method. (9th May 2022) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (26 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Cheese. Guidance on sample preparation for physical and chemical testing. (4th January 2022) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (16 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Chemistry of Maillard reactions in processed foods. (2018) Authors: Parisi, Salvatore, 1970-; Luo, Weihui Record Type: Book Extent: 1 online resource (vi, 59 pages), illustrations (some color) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Extrusion-cooking techniques : applications, theory and sustainability /: applications, theory and sustainability. (2011) Other Names: Moscicki, Leszek Record Type: Book Extent: 1 online resource (234 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Food colloids : self-assembly and material science /: self-assembly and material science. (©2007) Other Names: Dickinson, Eric; Leser, Martin E Record Type: Book Extent: 1 online resource (xviii, 515 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗