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1.
Advances in food science and technology / edited by Visakh P.M. [and others]. by
Material type: Text Text; Format: available online remote; Literary form: Not fiction
Publication details: New York : Wiley, 2013
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2.
The chemistry of beer : the science in the suds / Roger Barth, Ph. D. by
Material type: Text Text; Format: available online remote; Literary form: Not fiction
Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., 2013
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3.
Encyclopaedia of brewing / Chris Boulton. by
Material type: Text Text; Format: available online remote; Literary form: Not fiction
Publisher: Hoboken : Wiley-Blackwell, 2013
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4.
Food biochemistry and food processing / edited by Benjamin Simpson [and others]. by
Edition: 2nd ed.
Material type: Text Text; Format: available online remote; Literary form: Not fiction
Publication details: Ames, Iowa : Wiley-Blackwell, 2012
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5.
How food made history / B.W. Higman. by
Edition: 1st ed.
Material type: Text Text; Format: available online remote; Literary form: Not fiction
Publication details: Chichester, West Sussex ; Malden, Mass. : Wiley-Blackwell, 2012
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