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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.
Guide to foodborne pathogens / edited by Ronald G. Labbe and Santos García. by
Edition: Second editon.
Material type: Text Text; Format: available online remote; Literary form: Not fiction
Publisher: Chichester, West Sussex, UK : Wiley Blackwell, 2013
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5.
Mathematical and statistical methods in food science and technology / edited by Daniel Granato and Gaston Ares. by Series: IFT Press series
Material type: Text Text; Format: available online remote; Literary form: Not fiction
Publisher: Chichester, West Sussex, UK ; Hoboken, NJ : Wiley Blackwell, 2013
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6.
Statistical Methods for Food Science : Introductory Procedures for the Food Practitioner / John A. Bower, former lecturer and Course Leader (BSc Food Studies) Queen Margaret University, Edinburgh, UK. by
Edition: 2nd ed.
Material type: Text Text; Format: available online remote; Literary form: Not fiction
Publication details: Chichester, West Sussex, UK : Wiley Blackwell, 2013
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