Call Number (LC) Title Results
TX558.C5 Curarse con los cítricos / 1
TX558.F7 Nondestructive quality assessment techniques for fresh fruits and vegetables / 1
TX558.G6 S5 Phenolic substances in grapes and wine : and their significance /
Phenolic substances in grapes and wine, and their significance 		3
TX558.L4 Legume Based Fermented Foods. 1
TX558.L4 H43 2019 Health benefits of pulses / 1
TX558.L4 L44 2019 Legumes : nutritional quality, processing and potential health benefits / 1
TX558.L4 L44 2019eb Legumes : nutritional quality, processing and potential health benefits / 1
TX558.M5 W67 1996 The world sorghum and millet economies : facts, trends, and outlook. 1
TX558 .M9 Use Of Fungi As Food : Volume 2. 1
TX558.M9 The use of fungi as food and in food processing / 1
TX558.M9 G68 The use of fungi as food and in food processing / 1
TX558.O3 Oats nutrition and technology / 2
TX558.P8 E27 2020 Feeding the people : the politics of the potato / 1
TX558.P8 S65 2011 Potato : a Global History. 1
TX558.P8 W63 1987eb The Potato in the Human Diet / 1
TX558.Q56 Quinoa : chemistry and technology / 1
TX558.S6 S665 1995 Sorghum and millets in human nutrition. 1
TX558.S7 The story of soy / 1
TX558.S7 B3 Review of the literature on the nutritive value of soy-beans / 1
TX558.S7 D47 2012eb Designing soybeans for 21st century markets / 1