Call Number (LC) Title Results
TP248.65.E59 T47 1991eb Applications of enzyme biotechnology / 1
TP248.65.E59 T48 1990 Chemical aspects of enzyme biotechnology : fundamentals / 1
TP248.65.E59 T48 1990eb Chemical aspects of enzyme biotechnology : fundamentals / 1
TP248.65.E59 .W358 2013 Zur Prozessgestaltung von Enzymkatalysen mit reaktionsintegrierter Adsorption. 1
TP248.65.F66 Innovative Romanian food biotechnology
The Annals of the University Dunarea de Jos of Galati.
Modern Dairy Technology : Volume 1 Advances in Milk Processing /
Cheese: Chemistry, Physics and Microbiology : Volume 1 General Aspects /
Handbook of Biocide and Preservative Use /
Food Oils and Fats : Technology, Utilization, and Nutrition /
Food Acquisition and Processing in Primates /
The Disposal and Utilisation of Abattoir Waste in the European Communities /
Chemical Engineering for the Food Industry /
Canola and Rapeseed : Production, Chemistry, Nutrition and Processing Technology /
The HACCP Training Resource Pack Trainer's Manual /
Immunoassays for Food-poisoning Bacteria and Bacterial Toxins /
Biscuit Manufacture : fundamentals of in-line production /
Omega-3 Fatty Acids and Health /
Processing of Poultry /
Handbook of Organic Food Processing and Production /
Shelf Life Evaluation of Foods /
New Methods of Food Preservation /
Thickening and Gelling Agents for Food /
Guidelines for Sensory Analysis in Food Product Development and Quality Control /
Encyclopedia of Food Mycotoxins /
Brewing Microbiology /
Taste Chemistry /
The Technology of Cake Making /
Handbook of food powders : processes and properties /
ENVIRONMENTAL POLITICS CASEBOOK : genetically modified foods.
Food and bioprocess technology
Packaging of Pharmaceuticals and Healthcare Products
Migration from Food Contact Materials /
Canmaking : the Technology of Metal Protection and Decoration /
Molecular Approaches to Improving Food Quality and Safety /
Rapid food analysis and hygiene monitoring kits, instruments, and systems /
Cold and Chilled Storage Technology
Citrus Processing a Complete Guide /
The Seafood Industry
Functionality of Proteins in Food
Rapid Analysis Techniques in Food Microbiology
Analytical methods for the assessment of Maillard Reactions in foods /
Fisheries Processing Biotechnological applications /
Basic Food Microbiology
Thermal treatments of canned foods /
Quality Assurance in Seafood Processing: A Practical Guide /
Processed Apple Products
Functionality of Proteins in Food /
Food Composition Data : Production, Management and Use /
Bioreactor technology in food processing /
Principles and Applications of Modified Atmosphere Packaging of Foods /
Genetic modification and food quality : a down to earth analysis /
Food tech transitions : reconnecting agri-food, technology and society /
Food nanotechnology applications and approaches /
Delivering functionality in foods : from structure design to product engineering /
Biosensing and micro-nano devices : design aspects and implementation in food industries /
Genetically modified and irradiated food controversial issues : facts versus perceptions /
Food and agricultural biotechnology in ethical perspective /
Food nanotechnology : principles and applications /
Bioactive seaweeds for food applications : natural ingredients for healthy diets /
Biotechnology in functional foods and nutraceuticals /
Advances in food biotechnology /
Shellfish processing and preservation
Functional foods and nutraceuticals bioactive components, formulations and innovations /
Biotechnology and food safety : proceedings of the second international symposium /
Bioethanol production from food crops : sustainable sources, interventions, and challenges /
Separation of functional molecules in food by membrane technology /
Release and bioavailability of nanoencapsulated food ingredients
Fundamentals of food biotechnology /
FUNCTIONAL FOODS AND BIOTECHNOLOGY : sources of functional foods and.
The Technology of Extrusion Cooking /
Rheology of Industrial Polysaccharides: Theory and Applications /
Principles of Food Processing /
Handbook of Breadmaking Technology /
Colonic Microbiota, Nutrition and Health.
GM food systems and their economic impact /
Milk and Milk Products : Technology, chemistry and microbiology /
Food Additive User's Handbook /
Physical-chemical properties of foods : new tools for prediction /
Food Hygiene Auditing /
Fermented Meats /
Modern Processing, Packaging and Distribution Systems for Food /
Fundamentals of Food Process Engineering /
Fermented Beverage Production /
Principles of food chemistry /
Genetically modified organisms in food : production, safety, regulation and public health /
Seafoods - Quality, Technology and Nutraceutical Applications /
Nanotechnology horizons in food process engineering,
Modern Dairy Technology : Volume 2 Advances in Milk Products /
HACCP : Principles and Applications /
Wine Microbiology /
The Genera of Lactic Acid Bacteria /
Handbook of Poultry Feed from Waste : Processing and Use /
Microbiology of Fermented Foods /
Dough Rheology and Baked Product Texture /
Chemical Changes in Food during Processing /
Handbook of Industrial Seasonings /
Seafoods: Chemistry, Processing Technology and Quality /
Food Process Monitoring Systems /
Industrial Chocolate Manufacture and Use /
Developments in Oils and Fats /
Automatic Control of Food Manufacturing Processes /
Technology of Breadmaking /
Food Colour and Appearance /
Pecan Technology /
Production Wine Analysis /
Selenium in Food and Health /
Micro-Organisms in Foods : Microbial Ecology of Food Commodities.
Wine Analysis and Production /
Modified Atmosphere Packaging Of Food /
Food Emulsifiers and Their Applications /
Essential Oils and Aromatic Plants : Proceedings of the 15th International Symposium on Essential Oils, held in Noordwijkerhout, the Netherlands, July 19-21, 1984 /
Glucosinolates in Rapeseeds: Analytical Aspects : Proceedings of a Seminar in the CEC Programme of Research on Plant Productivity, held in Gembloux (Belgium), 1-3 October 1986 /
Evaluation of Quality of Fruits and Vegetables /
Food and Nutritional Supplements : Their Role in Health and Disease /
Safeguarding Food Quality /
Food Properties and Computer-Aided Engineering of Food Processing Systems /
Progress in Food Contaminant Analysis /
Microbiology and Biochemistry of Cheese and Fermented Milk /
Lipid Analysis in Oils and Fats /
Food Choice, Acceptance and Consumption /
Physico-Chemical Aspects of Food Processing /
The Packaging User's Handbook /
Snack Food /
Wheat : Production, Properties and Quality /
Cheese: Chemistry, Physics and Microbiology : Volume 2: Major Cheese Groups /
Food Process Engineering /
Processed Meats /
Modern Food Microbiology /
Sugar Confectionery and Chocolate Manufacture /
Muscle Foods : Meat Poultry and Seafood Technology /
Cellulose: Biosynthesis and Structure /
Biochemistry of Food Proteins /
Nanoemulsions in food technology : development, characterization, and applications /
Educación en bioética y alimentos genéticamente modificados /
Testing and analysis of gmo-containing foods and feed.
Food bioactives : extraction and biotechnology applications /
Enzymes in food biotechnology : production, applications, and future prospects /
Agents of change enzymes in milk and dairy products /
Quality systems in the food industry /
Phenolic antioxidants in foods chemistry, biochemistry & analysis /
Sustainable agriculture reviews.
Recent advances in food biotechnology /
Nanotechnology and functional foods : effective delivery of bioactive ingredients /
Omics technologies : tools for food science /
Biotechnology of bioactive compounds : sources and applications /
Advances in food engineering /
Genetically modified organisms in food production, safety, regulation and public health /
Food and agricultural byproducts as important source of valuable nutraceuticals
Natural Food Colorants
Food, People and Society a European Perspective of Consumers' Food Choices /
Food Quality and Consumer Value Delivering Food that Satisfies /
Fruit Processing
Advances in Sweeteners
The Properties of Water in Foods ISOPOW 6
Food Flavourings
Technological Advances in Improved and Alternative Sources of Lipids
Computerized Food Processing Operations
Aroma Biotechnology
Biosensors for sustainable food - new opportunities and technical challenges /
Handbook of food powders : chemistry and technology /
Modern Food Analysis /
Drinking Water Microbiology : Progress and Recent Developments /
Statistical Quality Control for the Food Industry /
Food Additives and Hyperactive Children /
Genetic Modification in the Food Industry : a Strategy for Food Quality Improvement /
Quality in Frozen Food /
Cheesemaking Practice /
Genetics of Lactic Acid Bacteria /
Food and Feed from Legumes and Oilseeds /
Essentials of Food Sanitation /
Quality Management Systems for the Food Industry : a guide to ISO 9001/2 /
Fundamentals of cheese science /
Colonic Microbiota, Nutrition and Health /
Snack Food Technology /
Methods for the Mycological Examination of Food /
Fats in Food Products /
Food Quality, Nutrition and Health : 5th Heidelberg Nutrition Forum/Proceedings of the ECBA -- Symposium and Workshop, February 27 -- March 1, 1998 in Heidelberg, Germany /
Food Chemical Risk Analysis /
Advanced Dairy Chemistry--1 Proteins : Part A / Part B /
Fungi and Food Spoilage /
Progress in Food Biotechnology.
Integrated Solid Waste Management: A Lifecycle Inventory /
Nanobiotechnology for sustainable food management /
Handbook of Food Fortification and Health : From Concepts to Public Health Applications Volume 1.
Microbial vitamins and carotenoids in food biotechnology novel source and potential applications /
Microbial biotechnology in the food industry : advances, challenges, and potential solutions /
Current developments in biotechnology and bioengineering food and beverages industry /
Nanotechnology applications in food : flavor, stability, nutrition and safety /
The coexistence of genetically modified, organic and conventional foods : government policies and market practices /
Frontiers in food biotechnology /
Advances in biopolymers for food science and technology /
Evaluation of quality of fruits and vegetables
Dictionary of Food Ingredients
Malting and Brewing Science Volume II Hopped Wort and Beer /
Water-soluble Vitamin Assays in Human Nutrition
Food Nutrition and Health
Genetically engineered foods /
New and Developing Sources of Food Proteins
Measurement of Food Preferences /
Low-calorie foods and food ingredients
The Technology of Vitamins in Food
Microbiological Testing in Food Safety Management
European Food Composition Tables in Translation
Texture Measurements of Foods Psychophysical Fundamentals: Sensory, Mechanical, and Chemical Procedures, and their Interrelationships /
Fish Processing Technology
Listeria a practical approach to the organism and its control in foods /
Functional Foods Designer Foods, Pharmafoods, Nutraceuticals /
Quality of Fresh and Processed Foods
Food Chemistry
Label Writing and Planning a Guide to Good Customer Communication /
Antimicrobial Food Additives Characteristics · Uses · Effects /
Integrated Solid Waste Management: A Lifecycle Inventory
Nutritional and Toxicological Significance of Enzyme Inhibitors in Foods
Brewing
Introduction to Aroma Research
Principles and Applications of Modified Atmosphere Packaging of Foods
Food Colour and Appearance
Modifying food texture.
Food biosynthesis /
Safety assessment of genetically modified foods /
Handbook of food chemistry /
Ethnic fermented foods and alcoholic beverages of Asia /
Food Safety Basic Concepts, Recent Issues, and Future Challenges /
Food Hygiene, Microbiology and HACCP
Food Preservatives
Minimally Processed Refrigerated Fruits & Vegetables
Fermented Beverage Production
Advances in Meat Research Volume 1 Electrical Stimulation /
Technology of Reduced-Additive Foods
Hydrocolloid Applications Gum technology in the food and other industries /
Food Science
Modern Methods of Food Analysis
Dehydration of Foods
Food Microbiology and Hygiene
Food Flavorings
Flat Bread Technology
Confectionery Packaging Equipment
Food packaging materials
Flavor of Meat and Meat Products
Pseudocereals and Less Common Cereals Grain Properties and Utilization Potential /
The Technology of Extrusion Cooking
Seafood Proteins
Who's Who in Food Chemistry Europe /
Production and Processing of Healthy Meat, Poultry and Fish Products
Flexible Food Packaging Questions and Answers /
Coffee Botany, Biochemistry and Production of Beans and Beverage /
Measurement of Food Preferences
Environmental Impacts of Microbial Insecticides : Need and Methods for Risk Assessment /
Fundamentals of Dairy Chemistry
Ice Cream
Production Practices and Quality Assessment of Food Crops : Quality Handling and Evaluation /
Robotics in Meat, Fish and Poultry Processing /
Soybeans : Chemistry, Technology, and Utilization /
HACCP : a practical approach /
Novel technologies in food science /
Poucher's Perfumes, Cosmetics and Soaps -- Volume 1 : the Raw Materials of Perfumery /
HACCP : a Practical Approach /
Quality Assurance in Tropical Fruit Processing /
The Canning of Fish and Meat /
Dealing with consumer uncertainty : Public Relations in the Food Sector / 		283
TP248.65 .F66 1996eb Separation processes in the food and biotechnology industries : principles and applications / 2
TP248.65 F66 2004eb Safety of genetically engineered foods : approaches to assessing unintended health effects / 3
TP248.65 .F66 2014 Fundamentals of Advanced Omics Technologies. 1
TP248.65.F66 A23 2009 Acceptable genes? : religious traditions and genetically modified foods / 1
TP248.65.F66 A355 2010eb Advances in food biochemistry 1
TP248.65.F66 A358 2020 Advances in food bioproducts and bioprocessing technologies / 1
TP248.65.F66 A38 2018eb Advances in biotechnology for food industry / 1
TP248.65.F66 A68 1994 Aquatic biotechnology and food safety. 1
TP248.65.F66 ǂb W565 2002eb Travels in the Genetically Modified Zone / 1
TP248.65.F66 ǂb W565 2002eb Travels in the Genetically Modified Zone / 1
TP248.65.F66 B37 2020 Sicilian street foods and chemistry the Palermo case study / 1
TP248.65.F66 B49 1995 Bioseparation processes in foods / 1
TP248.65.F66 B54 1991eb Biotechnological innovations in food processing. 1
TP248.65.F66 B55 1996 Biotechnology and food safety : report of a Joint FAO/WHO Consultation, Rome, Italy, 30 September-4 October 1996. 1
TP248.65.F66 B552 1991 Biotechnology and food ingredients / 2