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Source Types Book
TitleGuidelines for sensory analysis in food product development and quality control/ Roland P. Carpenter, David H. Lyon, Terry A. Hasdell
AuthorCarpenter, Roland P.
PublishedGaithersburg, MarylandAn Aspen Publication2000
Call Number664.07 CA295G
Locationสำนักวิทยบริการและเทคโนโลยีสารสนเทศ
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Source Types Book
TitleThe food chemistry laboratory : A manual for experimental foods, dietetics, and food scientists/ Connie Weaver
AuthorWeaver, Connie
PublishedBoca RatonCRC Press1996
Call Number664 WE363F
Locationสำนักวิทยบริการและเทคโนโลยีสารสนเทศ
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Source Types Book
TitleBaked goods freshness : technology,evaluation,and inhibition of staling/ Ronald E. Hebeda, Henry F. ZoBel
AuthorHebeda , Ronald E.ed.
PublishedNew YorkMarcel Dekker,Inc1996
Call Number664.752 BA167
Locationสำนักวิทยบริการและเทคโนโลยีสารสนเทศ
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Source Types Book
TitleSymposium on foods : Lipids and their oxidation ; [Proceedings of] The second in a series of symposia on foods help at Oregon States University/ editors : H. W. Schultz ; associate editors : E. A. Day...
AuthorSymposium on foods : Lipids and their oxidation (1961 : Oregon state University)
PublishedWestport, Conn.AVI. Publishing1962
Call Number641.14 SY989
Locationสำนักวิทยบริการและเทคโนโลยีสารสนเทศ
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Source Types Book
TitleProcess - induced chemical changes in food/ edited by Fereidoon Shahidi, Chi - Tang Ho and Nguyen Van Chuyen
AuthorShahidi, Fereidooned.
PublishedNew York and LondonPlenum Press1998
Call Number664 PR963
Locationสำนักวิทยบริการและเทคโนโลยีสารสนเทศ
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