Results of search for 'su:{Food-analysis}' › National Forest Library & Information Center catalog

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	1.	Flavor technology : physical chemistry, modification and process edited by Chi-Tang Ho, Chee-Teck Tan [and] Chao-Hsiang Tong by Ho, Chi-Tang [Editor] Tan , Chee-Teck ; Tong , Chao-Hsiang Series: ACS Symposium Series 610 Material type: Text Language: English Publication details: Washington, D.C. : American Chemical Society , 1995 Availability: Items available for loan: NFLIC-FRI Library (2)Call number: 664.07 FLA, ... Place hold Add to cart (remove)
	2.	Analytical techniques for foods and agricultural products edited by G. Linden by Linden, G., ed Material type: Text Language: English Publication details: U.S.A : VCH Publications , 1996 Availability: Items available for loan: NFLIC-FRI Library (2)Call number: 664.07 ANA, ... Place hold Add to cart (remove)
	3.	Instrumental analysis of foods : recent progress edited by George Charalambous [and] George Inglett by Charalambous, George, ed Inglett, George, ed Material type: Text Language: English Publication details: New York : Academic Press , 1983 Availability: Items available for loan: NFLIC-FRI Library (2)Call number: 664.07 INS.2, ... Place hold Add to cart (remove)
	4.	No cover image available Food products by Saul Blumenthal by Blumenthal, Saul Material type: Text Language: English Publication details: London : Chemical Publishing Co. , 1947 Availability: Items available for loan: NFLIC-FRI Library (1)Call number: 664 BLU/F. Place hold Add to cart (remove)
	5.	No cover image available Specifications identity purity of some acids bases buffers flour dough conditioning agents certain other food additives Food and Agriculture Organization of the United Nations by Food and Agriculture Organization of the United Nations Series: FAO nutrition meeting report series B Material type: Text Language: English Publication details: Rome : Food and Agriculture Organization of the United Nations , 1976 Availability: Items available for loan: NFLIC-FRI Library (1)Call number: 664.06 FOO/S. Place hold Add to cart (remove)
	6.	Source book of flavors edited by Gary Reineccius by Reineccius, Gary, ed Edition: 2nd ed. Material type: Text Language: English Publication details: New York : Chapman and Hall , 1994 Availability: Items available for loan: NFLIC-FRI Library (1)Call number: 664.5 SOU, 2. Place hold Add to cart (remove)
	7.	No cover image available Methods in food analysis : physical, chemical and instrumental methods of analysis by Joslyn, Maynard A [Edited by ] Edition: 2nd ed. Material type: Text Language: English Publication details: New York : Academic Press , 1970 Availability: Items available for loan: NFLIC-FRI Library (1)Call number: 664.07 MET, 2. Place hold Add to cart (remove)
	8.	No cover image available Shoppers guide [by] United States Department of Agriculture by United States Department of Agriculture Material type: Text Language: English Publication details: Washington, D.C. : United States Department of Agriculture , 1974 Availability: Items available for loan: NFLIC-FRI Library (1)Call number: 630 UNI/C. Place hold Add to cart (remove)
	9.	Agro based and processed food technology hand book (Hand book on agro based industries with cultivation) by Ghanshyam Gupta and V.K. Narang by Gupta, Ghanshyam Narang, V.K Material type: Text Language: English Publication details: Delhi : Small Industry Research Institute , 1999 Availability: Items available for loan: NFLIC-FRI Library (2)Call number: 664 GUP/A, ... Place hold Add to cart (remove)
	10.	No cover image available Introduction to the biochemistry of foods by J.B.S. Braverman by Braverman, J.B.S Material type: Text Language: English Publication details: Amsterdam : Elsevier Publishing , 1969 Availability: Items available for loan: NFLIC-FRI Library (1)Call number: 664.001572 BRA/I. Place hold Add to cart (remove)
	11.	No cover image available Critical studies in the legal chemistry of foods : for chemists, food inspection officials and manufactures and dealers in food product [by] R.O. Brooks by Brooks, R.O Material type: Text Language: English Publication details: New York : The Chemical Catalog Company , 1927 Availability: Items available for loan: NFLIC-FRI Library (1)Call number: 664 BRO/C. Place hold Add to cart (remove)
	12.	Advances in flavours and fragrances : from the sensation to the synthesis edited by Karl A.D. Swift by Swift , Karl A.D., ed Material type: Text Language: English Publication details: Cambridge : Royal Society of Chemistry , 2002 Availability: Items available for loan: NFLIC-FRI Library (1)Call number: 664.5 ADV. Place hold Add to cart (remove)
	13.	No cover image available Air, water, and food Edition: 4th rev and enl. ed. Material type: Text Language: English Publication details: New York : John Wiley , 1914 Availability: Items available for loan: NFLIC-FRI Library (1)Call number: 613 WOO/A, 4. Place hold Add to cart (remove)
	14.	No cover image available The chemical composition of foods by R.A. McCance and E.M. Widdowson by McCance , R.A Widdowson , E.M Material type: Text Language: English Publication details: New York : Chemical Publishing , 1940 Availability: Items available for loan: NFLIC-FRI Library (1)Call number: 664 MCC/C. Place hold Add to cart (remove)
	15.	No cover image available Radioactive materials in food and agriculture : report of an FAO Expert Committee Rome, 30 November-11 December 1959 [by] Food and Agriculture Organization of the United Nations by Food and Agriculture Organization of the United Nations Material type: Text Language: English Publication details: Rome : Food and Agriculture Organization of the United Nations , 1960 Availability: Items available for loan: NFLIC-FRI Library (1)Call number: 363.1799 FOO/R. Place hold Add to cart (remove)
	16.	No cover image available Advances in food research edited by C.O. Chischester, E.M. Mrak [and] G.F. Stewart by Chischester, C.O., ed Mrak, E.M., ed Stewart, G.F., ed Material type: Text Language: English Publication details: New York : Academic Press , 1966 Availability: Items available for loan: NFLIC-FRI Library (2)Call number: 664 ADV.15, ... Place hold Add to cart (remove)
	17.	Chromatography of aroma compounds and fragrances [by] Tibor Cserhati by Cserhati, Tibor Material type: Text Language: English Publication details: Berlin : Springer , 2010 Availability: Items available for loan: NFLIC-FRI Library (1)Call number: 664.07 CSE/C. Place hold Add to cart (remove)
	18.	Food analysis edited by S. Suzanne Nielsen by Nielsen, S. Suzanne, ed Edition: 4th ed. Material type: Text Language: English Publication details: New York : Springer , 2010 Availability: Items available for loan: NFLIC-FRI Library (2)Call number: 664.07 FOO, 4, ... Place hold Add to cart (remove)
	19.	No cover image available Food analysis : typical methods and interpretation of results by Woodman, A. G Edition: 4th ed. Material type: Text Publication details: New York : Mcgraw-Hill Book Company , 1952 Availability: Items available for loan: NFLIC-FRI Library (1)Call number: 664 WOO/F, 4. Place hold Add to cart (remove)
	20.	No cover image available Studies on phyto-proteins from selected plants of northeast region for the production of protein concentrates with greater food value by Rana, Vikas Series: Project No: RFRI-10/2008-09/BIK Material type: Text Publication details: Jorhat: Rain Forest Research Institute, 2012 Dissertation note: Project Complication Report:Indian Council of Forestry Research and Education Dehradun. Availability: Items available for reference: NFLIC-FRI Library: Not for loan (1)Call number: PCR 664.726 RAN/S. Add to cart (remove)

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Your search returned 22 results.