Call Number (LC) Title Results
TP453.P7 P76 2013 Proteomics in foods principles and applications / 1
TP453.P7 S77 1994 Structure-function properties of food proteins / 1
TP453.P7 S77 1994eb Structure-function properties of food proteins / 1
TP453.P7 S95 1975 Single cell protein from renewable and nonrenewable resources : proceedings of the Symposium on Single Cell Protein Substrates presented at the first Chemical Congress of the North American Continent, Mexico City, Mexico, November 30-December 5, 1975 / 1
TP455 Evaluation of certain food additives and contaminants : seventy-seventh report of the Joint FAO/WHO Expert Committee on Food Additives.
Emulsifiers in food technology /
Food chemicals codex : by authority of the United States Pharmacopeial Convention /
Food fortification : trends and technologies /
4
TP455 .E48 2004eb Emulsifiers in food technology 1
TP455 .F66 1996 Suppl.eb Food chemicals codex. 1
TP455 .F66 2012eb Food chemicals codex by authority of the United States Pharmacopeial Convention / 1
TP455 .F66 2014eb Food chemicals codex : by authority of the United States Pharmacopeial Convention / 1
TP455 .F66 2016eb Food chemicals codex : by authority of the United States Pharmacopeial Convention / 1
TP455 .F667 2008eb Food emulsifiers and their applications 1
TP455 .F667 2019eb Food emulsifiers and their applications / 1
TP455 .J655 1972 Toxicological evaluation of some enzymes, modified starches and certain other substances / 1
TP455 .M48 2012 Methods of analysis of food components and additives
Methods of analysis of food components and additives /
2
TP455 .N37 1973 The use of chemicals in food production, processing, storage, and distribution. 1
TP455 .N388 2012 Natural food additives, ingredients and flavourings /
Natural food additives, ingredients and flavourings
3
TP455 .N67 2015eb Emulsifiers in food technology / 2
TP455 .T42 Technology of fortification of foods : proceedings of a workshop / 1
TP455 .T43 2004eb Technology of reduced additive foods 1
TP456.B32 Bacterial starter cultures for foods /
Starter cultures in food production /
3