Call Number (LC) Title Results
TP372.3 .C66 1975 Microwave heating / 1
TP372.3 .F768 2008  
TP372.3 .F86 1977eb Fundamentals of food freezing 1
TP372.3 .H36 2012eb Handbook of frozen food processing and packaging / 1
TP372.3 .I57 1972 Congélation et entreposage du poisson, des volailles, et de la viande. : Freezing and storage of fish, poultry and meat. 1
TP372.3 .I57 1974 Études récentes sur les propriétés thermophysiques des aliments = Current studies on the thermophysical properties of foodstuffs / 1
TP372.3 .I572 1969 Aliments congelés : comportement et qualité des produits, méthodes de congélation (notamment cryogéniques), aspects techniques et économiques, relations recherche-industrie = Frozen foods : product behaviour and quality, freezing methods (especially cryogenic techniques), technical and economic aspects, relations between research and industry / 1
TP372.3 .I579 1964 Recommandations pour la preṕaration et la distribution des aliments congelés = Recommendations for the processing and handling of frozen foods. 1
TP372.3 .I579 1972 Recommandations pour la préparation et la distribution des aliments congelés = Recommendations for the processing and handling of frozen foods. 1
TP372.3 .M36 2000eb Managing frozen foods / 2
TP372.3 .R48 1998 Review of energy efficient technologies in the refrigeration systems of the agrofood industry : Thermie Programme action no I 185. 1
TP372.4 Ultrasound : advances in food processing and preservation /
Ultrasound in food processing / 		2
TP372.5 Food safety management programs : applications, best practices, and compliance /
Flavor : from food to behaviors, wellbeing and health /
Building the future of food safety technology blockchain and beyond /
Swainson's handbook of technical and quality management for the food manufacturing sector /
Food process engineering and quality assurance
Nondestructive Testing of Food Quality.
Nano/micro-plastics toxicity on food quality and food safety /
Fresh a perishable history /
Advanced nondestructive detection technologies in food
Food authentication and traceability /
Food flavours biology and chemistry /
New analytical approaches for verifying the origin of food /
Fats in food technology /
Phase Transitions in Foods.
Rheology of fluid, semisolid, and solid foods : principles and applications /
Food quality, safety and technology /
Flavor Chemistry : Thirty Years of Progress /
Impact of Processing on Food Safety /
Guidelines for laboratory quality managers /
Advances in food traceability techniques and technologies : improving quality throughout the food chain /
Strategies to improve the quality of foods /
Light scattering technology for food property, quality and safety assessment 		23
TP372.5 .A46 2004 Food quality assurance : principles and practices / 1
TP372.5 .A5 1980eb The analysis and control of less-desirable flavors in foods and beverages 1
TP372.5 .A76 2001 Aroma active compounds in foods : chemistry and sensory properties / 1
TP372.5 B373 2017 Food Engineering Laboratory Manual / 1
TP372.5 .B56 2002 Bioactive compounds in foods : effects of processing and storage / 1
TP372.5 .C43 2004 Challenges in taste chemistry and biology / 1
TP372.5 .C46 1985