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	1.			Baking powders: Including chemical leaveuing agents their development chemistry and valuation by Mendelsohn Simon Material type: Text; Format: print regular print ; Literary form: Not fiction Language: English Publication details: London E & F N Spon 1939 Availability: Items available for loan: Central Science Library (1)Collection, call number: F53:(E111) G9 CL. Place hold Save to lists Add to cart (remove)
	2.			Chemistry and technology of food and food products by Jacobs M.B Material type: Text; Format: print regular print ; Literary form: Not fiction Language: English Publication details: 1944 Availability: Items available for loan: Central Science Library (1)Collection, call number: F53 H4 CL. Place hold Save to lists Add to cart (remove)
	3.			Food biotechnology. by Stahl Ulf Ed Series: Advances in biochemical engineering/biotechnology.111 Material type: Text; Format: print regular print ; Literary form: Not fiction Language: English Publication details: Berlin Springer 2008 Availability: Items available for loan: South Campus Library (1)Collection, call number: L:5238-424 P8. Place hold Save to lists Add to cart (remove)
	4.			Food chemistry by Meyer Lillian hoagland Material type: Text; Format: print regular print ; Literary form: Not fiction Language: English Publication details: 1960 Availability: Items available for loan: Central Science Library (1)Collection, call number: FJ3 K0;1. Place hold Save to lists Add to cart (remove)
	5.			Food chemistry by Meyer Lillian Hoagland Material type: Text; Format: print regular print ; Literary form: Not fiction Language: English Publication details: 1960 Availability: Items available for loan: Central Science Library (1)Collection, call number: FJ3 K0. Place hold Save to lists Add to cart (remove)
	6.			Food microbiology by Frazier William Corrall Material type: Text; Format: print regular print ; Literary form: Not fiction Language: English Publication details: 1958 Availability: Items available for loan: Central Science Library (1)Collection, call number: FJ3:G191 J8. Place hold Save to lists Add to cart (remove)
	7.			Handbook of food enzymology. by Whitaker John R Ed Voragen Alphons G J Ed Series: Food science & technology Material type: Text; Format: print regular print ; Literary form: Not fiction Language: English Publication details: New York Marcel Dekker 2003 Availability: Items available for loan: South Campus Library (1)Collection, call number: L:5238g P3. Place hold Save to lists Add to cart (remove)
	8.			Manufacture of sugar from the cane and beet by Heriot Material type: Text; Format: print regular print ; Literary form: Not fiction Language: English Publication details: 1920 Availability: Items available for loan: Central Science Library (1)Collection, call number: FJ341 F0. Place hold Save to lists Add to cart (remove)
	9.			Proceeding of food and technology by Leitch James Muil Ed Inter. congress on food sciences and technology (1962 : London) Material type: Text; Format: print regular print ; Literary form: Not fiction Language: English Publication details: 1962 Availability: Items available for loan: Central Science Library (1)Collection, call number: FJ3p1:N62 K2.4. Place hold Save to lists Add to cart (remove)
	10.			Proceeding of food science and technology by Leitch James Muil Ed Inter. congress on food science and technology (1962 : London) Material type: Text; Format: print regular print ; Literary form: Not fiction Language: English Publication details: 1962 Availability: Items available for loan: Central Science Library (1)Collection, call number: FJ3p1:N62 K2.5. Place hold Save to lists Add to cart (remove)
	11.			Proceeding of food science and technology by Leitch James Muil Inter. congress on food science and technology (1962 : London) Material type: Text; Format: print regular print ; Literary form: Not fiction Language: English Publication details: 1962 Availability: Items available for loan: Central Science Library (1)Collection, call number: FJ3p1:N62 K2.2. Place hold Save to lists Add to cart (remove)
	12.			sterlization in food technology by Ball C alin Olson F C W Series: McGraw Hill series in food technology Material type: Text; Format: print regular print ; Literary form: Not fiction Language: English Publication details: 1957 Availability: Items available for loan: Central Science Library (1)Collection, call number: FJ3:E J7. Place hold Save to lists Add to cart (remove)
	13.		Image from Amazon.com Image from Coce	Vegetable oils in food technology: Composition, properties and users by Gunstone Frank D. Ed Series: Chemistry and technology of oils and fats Material type: Text; Format: print regular print ; Literary form: Not fiction Language: English Publication details: Oxford Blackwell Publishings Ltd. 2002 Availability: Items available for loan: Department of Botany Library (1)Collection, call number: J58 P2 Carb. Place hold Save to lists Add to cart (remove)