Food oils and their uses.
authors:
Weiss, Theodore J.
subjects:
Oils -- Food Technology.
Lipids -- Food Technology.
Fats -- Food Technology.
publishers:
Avi,
people who borrowed this, also borrowed:
Nutrition during pregnancy
Heat transfer in food cooling applications
Food hygiene in the catering and retail trades
Food facts a study of food and nutrition
Coronary heart disease 3 the role of dietary fats
Carbohydrate sweeteners in foods and nutrition
Meat science
Food the chemistry of its components
microbiological safety of food
Sugar chemical biological and nutritional aspects of sucrose
Managing food hygiene
Water and food quality
Vitamin C in health and disease
Making safe food a management guide for microbiological quality
Clinical sports nutrition
LifeFit an effective exercise program for optimal health and a longer life
Fundamentals of new food product development
Obesity and leanness basic aspects
Nutritional aspects of cardiovascular disease report of the Cardivascular Review Group Committee on Medical Aspects of Food Policy
Introduction to the chemical analysis of foods
Food the definitive guide
Shelf life evaluation of foods
High performance liquid chromatography
Food portion sizes
Vitamin C its chemistry and biochemistry
Modern food microbiology
Foodborne illness
Analytical chemistry of foods
Guidelines for sensory analysis in food product development and quality control
Adverse reactions to food the report of a British Nutrition Foundation task force
Essentials of human nutrition
Food the chemistry of its components
Food processing technology principles and practice
HACCP a practical aproach
Food poisoning and food hygiene
Food product development from concept to the marketplace
Sensory evaluation of food theory and practice
HACCP principles and applications
Food industry briefing HACCP
Diet and heart disease a round table of factors
Principles and practices for the safe processing of foods
science of food
Shelf life of foods guidelines for its determination and prediction
Experimental food science
High performance liquid chromatography
Diet and nutrition a guide for students and practitioners
Guidelines for sensory analysis in food product development and quality control
Anorexia and bulimia anatomy of a social epidemic
Human nutrition and dietetics
Dietary reference values for food energy and nutrients for the United Kingdom
Human nutrition
Human nutrition a health perspective
exercise health connection
University of Huddersfield Library Catalogue