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1.
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Modern Food Microbiology [electronic resource] / by James M. Jay, Martin J. Loessner, David A. Golden.
by Jay, James M | Loessner, Martin J | Golden, David A | SpringerLink (Online service). Source: Springer eBooksMaterial type:  Book; Format:
electronic
available online
 ; Literary form:
Not fiction
Publisher: Boston, MA : Springer US, 2005Online access: Click here to access online Availability: Items available for loan: [Call number: 641.3] (2).
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2.
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Fundamentals of Food Process Engineering [electronic resource] / by Romeo T. Toledo.
by Toledo, Romeo T | SpringerLink (Online service). Source: Springer eBooksMaterial type: Book; Format:
electronic
available online
; Literary form:
Not fiction
Publisher: Boston, MA : Springer US, 2007Online access: Click here to access online Availability: No items available
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3.
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Physical Properties of Foods [electronic resource] / by Serpil Sahin, Servet Gülüm Sumnu.
by Sahin, Serpil | Sumnu, Servet Gülüm | SpringerLink (Online service). Source: Springer eBooksMaterial type: Book; Format:
electronic
available online
; Literary form:
Not fiction
Publisher: New York, NY : Springer New York, 2006Online access: Click here to access online Availability: No items available
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4.
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Sensory Evaluation of Food [electronic resource] : Principles and Practices / by Harry T. Lawless, Hildegarde Heymann.
by Lawless, Harry T | Heymann, Hildegarde | SpringerLink (Online service). Source: Springer eBooksMaterial type: Book; Format:
electronic
available online
; Literary form:
Not fiction
Publisher: New York, NY : Springer New York, 2010Online access: Click here to access online Availability: No items available
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5.
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Introduction to Food Process Engineering [electronic resource] / by P. G. Smith.
by Smith, P. G | SpringerLink (Online service). Edition: 2.Source: Springer eBooksMaterial type: Book; Format:
electronic
available online
; Literary form:
Not fiction
Publisher: Boston, MA : Springer US, 2011Online access: Click here to access online Availability: No items available
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6.
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Essentials of Food Science [electronic resource] / by Vickie A. Vaclavik, Elizabeth W. Christian.
by Vaclavik, Vickie A [author.] | Christian, Elizabeth W [author.] | SpringerLink (Online service). Edition: 4th ed. 2014.Source: Springer eBooksMaterial type: Book; Format:
electronic
available online
; Literary form:
Not fiction
Publisher: New York, NY : Springer New York : Imprint: Springer, 2014Online access: Click here to access online Availability: No items available
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7.
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Laboratory Exercises for Sensory Evaluation [electronic resource] / by Harry T. Lawless.
by Lawless, Harry T [author.] | SpringerLink (Online service). Source: Springer eBooksMaterial type: Book; Format:
electronic
available online
; Literary form:
Not fiction
Publisher: Boston, MA : Springer US : Imprint: Springer, 2013Online access: Click here to access online Availability: No items available
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8.
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Microbial Food Safety [electronic resource] : An Introduction / edited by Omar A. Oyarzabal, Steffen Backert.
by Oyarzabal, Omar A [editor.] | Backert, Steffen [editor.] | SpringerLink (Online service). Source: Springer eBooksMaterial type: Book; Format:
electronic
available online
; Literary form:
Not fiction
Publisher: New York, NY : Springer New York, 2012Online access: Click here to access online Availability: No items available
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9.
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Functional Foods and Nutraceuticals [electronic resource] / by Rotimi E. Aluko.
by Aluko, Rotimi E [author.] | SpringerLink (Online service). Source: Springer eBooksMaterial type: Book; Format:
electronic
available online
; Literary form:
Not fiction
Publisher: New York, NY : Springer New York : Imprint: Springer, 2012Online access: Click here to access online Availability: No items available
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10.
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Introduction to Food Process Engineering [electronic resource] / by P. G. Smith.
by Smith, P. G [author.] | SpringerLink (Online service). Edition: 2.Source: Springer eBooksMaterial type: Book; Format:
electronic
available online
; Literary form:
Not fiction
Publisher: Boston, MA : Springer US : Imprint: Springer, 2011Online access: Click here to access online Availability: No items available
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11.
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Sensory Evaluation of Food [electronic resource] : Principles and Practices / by Harry T. Lawless, Hildegarde Heymann.
by Lawless, Harry T [author.] | Heymann, Hildegarde [author.] | SpringerLink (Online service). Edition: 2.Source: Springer eBooksMaterial type: Book; Format:
electronic
available online
; Literary form:
Not fiction
Publisher: New York, NY : Springer New York : Imprint: Springer, 2010Online access: Click here to access online Availability: No items available
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