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Sensory analysis of foods / edited by J. R. Piggott.

ISBN

1851662316

Edition

2nd ed.

Published

Elsevier Applied Science, 1988.

21 Holding libraries

book

Printed resource

The chemistry of cookery by W. Mattieu Williams.

Author

Williams, W. Mattieu (William Mattieu), 1820-1892.

Published

London : Chatto & Windus, 1885.

13 Holding libraries

article

E-resource
Printed resource
Open Access

The application of information integration theory to food choice and acceptability / Michele Crilly, Maria Piacentini.

Author

Crilly, Michele.

Published

Glasgow : Department of Marketing, University of Strathclyde, 1996.

7 Holding libraries

book

Printed resource

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.

ISBN

1-299-46087-9
0-323-14286-9

Published

London ; New York : Academic Press, 1975.

19 Holding libraries

book

E-resource
Printed resource

Statistical procedures in food research / edited by J.R. Piggott.

Author

Piggott, John Raymond.

ISBN

1851660321

Published

London : Elsevier Applied Science, c1986.

14 Holding libraries

book

Printed resource

The book of abstracts : 7th World Congress of Food Science and Technology, Raffles City, Singapore, 28 Sept. to 2 Oct. 1987.

Author

World Congress of Food Science and Technology (7th : 1987 : Singapore)

Published

Singapore : Singapore Institute of Food Science and Technology, [1987?]

1 Holding library

University of Strathclyde Library

book

Printed resource

Proceedings of the IUFoST International Symposium on Chemical Changes During Food Processing, Valencia, Spain, November, 1984.

Author

IUFoST International Symposium on Chemical Changes During Food Processing (1984 : Valencia, Spain)

ISBN

8400063341 (set)

Published

Valencia, Spain : Instituto de Agroquímicia y Tecnología de Alimentos, 1986-1987 [v.1, 1987]

1 Holding library

University of Strathclyde Library

book

Printed resource

Trends in food science : proceedings of the 7th World Congress of Food Science and Technology [held in] Singapore [from 28 September to 2 October at the Raffles City Convention Centre] / editor-in-chief Ang How Ghee / edited by Lien Wen Sze, Foo Check Woo

Author

World Congress of Food Science and Technology (7th : 1987 : Singapore)

ISBN

9810009496

Published

Singapore : Singapore Institute of Food Science and Technology , 1989

5 Holding libraries

book

Printed resource

Mycotoxins and animal foods / editors, John E. Smith, Rachel S. Henderson.

ISBN

0849349044 (hbk.)

Published

CRC Press, 1991.

4 Holding libraries

book

Printed resource

Analyses for hormonal substances in food producing animals / Edited by Jack F. Kay; Series edited by P. S. Belton, Gerry Downey; Contributions by Len Levy [and others].

ISBN

9781849730723
1849730725

ISSN

1757-7101

Published

Cambridge : Royal Society of Chemistry, 2009.

book

E-resource
Printed resource

Food, agriculture, and the environment / general editors, John Lenihan and William W. Fletcher.

ISBN

0216900786
9780216900783
0216900794
9780216900790

Published

Glasgow : Blackie, 1975.

36 Holding libraries

book

Printed resource

Wörterbuch der verunreinigungen und verfälschungen : der nahrungsmittel, arzneikörper und handelswaren nebst angabe der erkennungs- und prüfungsmittel / M.A. Chevallier ; frei nach dem französischen in alphabetischer ordnung bearbeitet und mit zusätzen versehen von A. H. L. Westrumb.

Author

Chevallier, Jean Baptiste Alphonse.

Published

Göttingen : Vandenhoeck & Ruprecht, 1856-1857.

1 Holding library

Hathi Trust Digital Library

book

E-resource
Open Access

Pantothenic acid in foods / by Elizabeth Gates Zook, Marilyn J. MacArthur, and Edward W. Toepfer.

Author

Zook, Elizabeth Gates, 1918-

Published

Washington, D.C. : U.S. Dept. of Agriculture, 1956.

3 Holding libraries

book

E-resource
Printed resource
Open Access

Nutritive value of foods / prepared by Science and Education Administration.

Author

Adams, Catherine F., 1915-

Edition

[Rev. Apr. 1981.]

Published

Washington, D.C.?] : U.S. Dept. of Agriculture, Science and Education Administration : [For sale by the Supt. of Docs., U.S. G.P.O., 1981].

1 Holding library

Hathi Trust Digital Library

book

E-resource
Open Access

Foods : their origin, composition and manufacture / by William Tibbles.

Author

Tibbles, William.

Published

London : Baillière, Tindall and Cox, 1912.

18 Holding libraries

article

E-resource
Printed resource
Open Access

The source, chemistry and use of food products / by E. H. S. Bailey.

Author

Bailey, E. H. S. (Edgar Henry Summerfield), 1848-1933.

Published

Philadelphia : P. Blakiston's, [1916]

2 Holding libraries

book

E-resource
Open Access

Select methods in food analysis, by Henry Leffmann and William Beam.

Author

Leffmann, Henry, 1847-1930.

Edition

2d ed., rev. and enl.,

Published

Philadelphia, P. Blakiston, 1905.

2 Holding libraries

book

E-resource
Open Access

Select methods in food analysis, by Henry Leffmann ... and William Beam ... With fifty-three illustrations in the text, four full-page plates, and many tables.

Author

Leffmann, Henry, 1847-1930.

Published

Philadelphia : P. Blakiston's son & co., [c1901]

5 Holding libraries

book

E-resource
Printed resource
Open Access

An elementary course of food chemistry,

Author

Egdahl, Zella Isabel (Perkins), 1882- [from old catalog]

Published

[Menomonie, Wis., Dunn Co. news co., c1913]

2 Holding libraries

book

E-resource
Open Access

Food : some accounts of its sources, constituents, and uses / by A.H. Church.

Published

London : published for the Committee of Council on Education by Chapman and Hall, 1880.

6 Holding libraries

article

E-resource
Printed resource
Open Access

Relative values of human foods.

Author

Alvord, Henry Elijah.

Published

New York, 1885.

2 Holding libraries

book

E-resource
Open Access

Critical studies in the legal chemistry of foods; for chemists, food inspection officials, and manufacturers and dealers in food products, by R. O. Brooks ...

Author

Brooks, R. O. (Ralph Ordway), 1878-

Published

New York, The Chemical catalog company, inc., 1927.

4 Holding libraries

book

E-resource
Printed resource
Open Access

Review of essential chemical elements that constitute a balanced food / by Charles Noyes Kinney.

Author

Kinney, Charles Noyes.

Edition

2nd ed.

Published

2 Holding libraries

book

E-resource
Printed resource
Open Access

The use of chemical additives in food processing / prepared by the Food Protection Committee of the Food and Nutrition Board.

Author

National Research Council (U.S.). Food Protection Committee.

Published

Washington, D.C. : National Research Council, 1956.

5 Holding libraries

book

E-resource
Printed resource
Open Access

Sanitary examinations of water, air, and food : a vade-mecum for the medical officer of health / by Cornelius B. Fox.

Author

Fox, Cornelius B. (Cornelius Benjamin), 1839-1884.

Edition

2d ed.

Published

Philadelphia : Blakiston, 1887.

3 Holding libraries

article

E-resource
Open Access

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