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1.
Analytical methods for food and dairy powders / Pierre Schuck, Anne Dolivet, and Romain Jeantet. by
Material type: Text Text; Format: available online remote; Literary form: Not fiction
Publication details: Chichester, West Sussex ; Ames, Iowa : Wiley-Blackwell, 2012
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2.
Chemesthesis : chemical touch in food and eating / edited by Shane T. McDonald, David Bolliet, John Hayes. by
Material type: Text Text; Format: available online remote; Literary form: Not fiction
Publisher: Chichester, West Sussex, UK ; Hoboken, New Jersey : John Wiley & Sons, Inc., 2016
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3.
The chemistry of food additives and preservatives / Titus A.M. Msagati. by
Material type: Text Text; Format: available online remote; Literary form: Not fiction
Publication details: Oxford ; Ames, Iowa : Wiley-Blackwell, 2012
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4.
Food biochemistry and food processing / edited by Benjamin Simpson [and others]. by
Edition: 2nd ed.
Material type: Text Text; Format: available online remote; Literary form: Not fiction
Publication details: Ames, Iowa : Wiley-Blackwell, 2012
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5.
Food materials science and engineering / Bhesh Bhandari, Yrjö H. Roos. by
Material type: Text Text; Format: available online remote; Literary form: Not fiction
Publication details: Chichester, West Sussex, UK ; Ames, Iowa : Wiley-Blackwell, 2012
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6.
Handbook of plant food phytochemicals : sources, stability and extraction / edited by B.K. Tiwari, Nigel P. Brunton, Charles S. Brennan. by
Material type: Text Text; Format: available online remote; Literary form: Not fiction
Publication details: Chichester : Wiley-Blackwell, ©2013
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