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		Food additives / edited by A. Larry Branen ... [et al.] [Book] by Branen, Alfred Larry, 1945- Series: Food science and technology (Marcel Dekker, Inc.) ; 116 Edition: 2nd ed., rev. and expanded. Publication details: New York : Marcel Dekker, 2002 LOC classification: TX553.A3 F564 2002 Availability: Items available for loan: PIM Creative Learning Space Chaengwattana (2). Found in Open Library: Place hold Place recall Add to cart (remove)
		No cover image available Handbook of food analysis / edited by Leo M.L. Nollet. by Nollet, Leo M. L, 1948- Series: Food science and technology (Marcel Dekker, Inc.) ; v. 77. Publication details: New York : Marcel Dekker, 2004 LOC classification: TX541 .H36 Availability: Items available for loan: PIM Creative Learning Space Chaengwattana (6). Found in Open Library: Place hold Place recall Add to cart (remove)
		Handbook of frozen foods / edited by Y.H. Hui ... [et al.] by Hui, Y. H. (Yiu H.) Series: Food science and technology (Marcel Dekker, Inc.) ; 133. Publication details: New York : Marcel Dekker, c2004 LOC classification: TP372.3 .H36 2004 Availability: Items available for loan: PIM Creative Learning Space Chaengwattana (1). Found in Open Library: Place hold Place recall Add to cart (remove)
		Physical chemistry of foods / Pieter Walstra [book] by Walstra, Pieter Series: Food science and technology (Marcel Dekker, Inc.) ; 121 Publication details: New York : Marcel Dekker, c2003 LOC classification: TP372.5 .W355 Availability: Items available for loan: PIM Creative Learning Space Chaengwattana (1). Found in Open Library: Place hold Place recall Add to cart (remove)
		Sensory evaluation of food : statistical methods and procedures / Michael O'Mahony [Book] by O'Mahony, Michael, 1942- Series: Food science and technology (Marcel Dekker, Inc.) ; 16 Publication details: New York : M. Dekker, c1986 LOC classification: TX546 .O43 Availability: Items available for loan: PIM Creative Learning Space Chaengwattana (3). Found in Open Library: Place hold Place recall Add to cart (remove)

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