Results of search for 'au:"Adams"' › BCAS Central Library catalog

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		No cover image available Food Microbiology by Adams. Material type: Text; Format: print ; Literary form: Not fiction Publication details: New Delhi Panima 2000Availability: Items available for loan: 1 Call number: 576.1632 ADA. Place hold Add to cart (remove)

		No cover image available Food Microbiology by Adams, Martin R. Material type: Text; Format: print ; Literary form: Not fiction Publication details: UK RSC 2008Availability: Items available for loan: 1 Call number: 576.163 ADA. Place hold Add to cart (remove)

		No cover image available Food Microbiology by Adams, M R. Material type: Text; Format: print ; Literary form: Not fiction Publication details: New Delhi New age 2009Availability: Items available for loan: 2 Call number: 576.163 ADA, ... Items available for reference: Not For Loan (1) Call number: 579.163 ADA. Place hold Add to cart (remove)

		No cover image available Fermentation and Food Safety by Adams, Martin R. Material type: Text; Format: print ; Literary form: Not fiction Publication details: New Delhi Springer 2008Availability: Items available for reference: Not For Loan (1) Call number: 660.28448 ADA. Add to cart (remove)

		No cover image available Applying HACCP to Sous Vide Products:Advisory committee recommendations are intended to control the safety fo prepared refrigerated products containing meat or poultry by Catherine E Adams. Source: Food TechnologyMaterial type: Text; Format: print ; Literary form: Not fiction Publication details: 04/91Availability: Items available for loan: 1 . Place hold Add to cart (remove)

		No cover image available Government's Role in Communication Food Safety Information to the Public:Consumers have a right to information about food safety,and government is working to communicate that information by Catherine E Adams. Source: Food TechnologyMaterial type: Text; Format: print ; Literary form: Not fiction Publication details: May 1991Availability: Items available for loan: 1 . Place hold Add to cart (remove)

		No cover image available Use of HACCP in Meat and Poultry Inspection:USDA's Food Safety and Inspection Service is incorporating the Hazard Analysis and Critical Control Point system into its inspection program by Catherine E Adams. Source: Food TechnologyMaterial type: Text; Format: print ; Literary form: Not fiction Publication details: May 1990Availability: Items available for loan: 1 . Place hold Add to cart (remove)

		No cover image available Determining Temperature Distributing in Cascading Water Retorts:To use superheated - water cascading retorts,food processors must determine the critical factors and their effect on temperature distribution by Harold W Adams. Source: Food TechnologyMaterial type: Text; Format: print ; Literary form: Not fiction Publication details: December 1990Availability: Items available for loan: 1 . Place hold Add to cart (remove)

		No cover image available Statistical Analysis in A Food Science and Engineering Laboratory Course by J Peter Adams. Source: Food TechnologyMaterial type: Text; Format: print ; Literary form: Not fiction Publication details: April 1985Availability: Items available for loan: 1 . Place hold Add to cart (remove)

		No cover image available Processing of seafood in Institutional - Sized Retort Pouches by J P Adams. Source: Food TechnologyMaterial type: Text; Format: print ; Literary form: Not fiction Publication details: April 1983Availability: Items available for loan: 1 . Place hold Add to cart (remove)

		No cover image available A Statistical Survey of pH Variation and Sodium Content of Tomatoes by H W Adams. Source: Food TechnologyMaterial type: Text; Format: print ; Literary form: Not fiction Publication details: January 1961Availability: Items available for loan: 1 . Place hold Add to cart (remove)

		No cover image available Enzyme Inactivation and Color of Processed Peas by H W Adams. Source: Food TechnologyMaterial type: Text; Format: print ; Literary form: Not fiction Publication details: June 1961Availability: Items available for loan: 1 . Place hold Add to cart (remove)

		No cover image available Lye - Pressure Steam Peeling of Potatoes and Other Products by Harold W Adams. Source: Food TechnologyMaterial type: Text; Format: print ; Literary form: Not fiction Publication details: January 1960Availability: Items available for loan: 1 . Place hold Add to cart (remove)

		No cover image available Film Deposition of Tomato Juice on Heat Exchanger Coils by H W Adams. Source: Food TechnologyMaterial type: Text; Format: print ; Literary form: Not fiction Publication details: July 1955Availability: Items available for loan: 1 . Place hold Add to cart (remove)

		No cover image available Amylases: Their Kinds and Properties and Factors Which Influence Their Activity by Mildred Adams. Source: Food TechnologyMaterial type: Text; Format: print ; Literary form: Not fiction Publication details: January 1953Availability: Items available for loan: 1 . Place hold Add to cart (remove)

		No cover image available Flavor Components of Raspberries by P Adams. Source: Food TechnologyMaterial type: Text; Format: print ; Literary form: Not fiction Publication details: August 1952Availability: Items available for loan: 1 . Place hold Add to cart (remove)

		No cover image available Effect of Subtilin on Spoilage of Thermal Processed Beef by A T Adams. Source: Food TechnologyMaterial type: Text; Format: print ; Literary form: Not fiction Publication details: November 1952Availability: Items available for loan: 1 . Place hold Add to cart (remove)

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Your search returned 17 results.