Biblioteca do ISEL

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Biblioteca do ISEL

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Methods of analysis of food components and additives / Semih ÖtlesPublication: Boca Raton : Taylor & Francis, 2005Description: 437 p. ; 25 cmAvailability: Items available for loan: [OTL. 543] (1).

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Modern food microbiology / James M. Jay, Martin J. Loessner, David A. GoldenPublication: New York : Springer, 2005Description: XX, 790 p. : il. ; 26 cmAvailability: Items available for loan: [JAY 663] (1).

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Chemical and functional properties of food components / Zdzislaw E. SikorskiPublication: Boca Raton : CRC Press, 2002Description: 367 p. : il. ; 24 cmAvailability: Items available for loan: [SIK. 663] (1).

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Food processing technology : principles and practice / P. FellowsPublication: Boca Raton : CRC Press, 2002Description: XXXI, 575 p. : il. ; 25 cm.Availability: Items available for loan: [FEL. 663] (1).

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Analytical chemistry of foods / C. S. JamesPublication: Gaithersburg : An Aspen Publication, 1999Description: IX, 178 p. : il. ; 24 cmAvailability: Items available for loan: [JAM. 663] (1).

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Analysis of food constituents / J. L. Multon ; trans. Lance DieterPublication: New York : Wiley-VCH, 1997Description: XVII, 519 p. : il. ; 24 cmAvailability: Items available for loan: [MUL. 663] (1).

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Basic science for bakery students : and other foodstuff industries / P. S. Jewell, H. Mulholland, S. F. EverissPublication: London : Maclaren & Sons, 1949Description: IX, 254 p. : il. ; 22 cm.Availability: Items available for loan: [JEW. 664.6] (1).

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