Call Number (LC) Title Results
TX531 .P384 2021 Food Formulation Novel Ingredients and Processing Techniques. 1
TX531 .P49 2012eb Physical properties of foods : novel measurement techniques and applications / 1
TX531 .P66 1991 Functional properties of food components 1
TX531 .P664 2015 Biofilms in the Food Environment. 1
TX531 .P78 2020 Proteomics for food authentication / 1
TX531 .R37 2005eb Bioterrorism and food safety 1
TX531 .R53 1907 The chemistry of cooking and cleaning : a manual for house keepers / 1
TX531 .R548 2003 Risk assessment of Campylobacter spp. in broiler chickens and Vibrio spp. in seafood : report of a Joint FAO/WHO Expert Consultation, Bangkok, Thailand, 5-9 August 2002. 1
TX531 .R56 2002eb Chemical food safety : a scientist's perspective / 1
TX531 .R57 1997 Risk management and food safety : report of a Joint FAO/WHO Consultation, Rome, Italy, 27 to 31 January 1997. 1
TX531 .R57 2001eb The food safety information handbook / 2
TX531 .R57 2021 Risk on the table : food production, health, and the environment / 1
TX531 .R58 The complete book of food and nutrition / 1
TX531 .R95 2017 Guide to Food Safety and Quality during Transportation : Controls, Standards and Practices. 1
TX531 .S23 1980 The Safety of foods / 2
TX531 .S24 2011eb Safe or not safe deciding what risks to accept in our environment and food / 1
TX531 .S26 2013 Hepatitis A virus in food detection and inactivation methods / 1
TX531 .S56 1997eb Handbook of indices of food quality and authenticity / 2
TX531 .S585 2005eb Is it safe to eat? enjoy eating and minimize food risks / 1
TX531 .S6 1918 Chemistry of food and nutrition / 1