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	1.	Quality attributes and their measurement in meat, poultry and fish products advances in meat research - volume 9 by Pearson, A. M [Editor] Dutson, T. R [Editor] Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Glasgow Springer Science+ Business Media, B.V. 1994 Availability: Items available for loan: Technology Library (4)Call number: 664.907 QUA, ... Items available for reference: Technology Library: Not for loan (1)Call number: 664.907 QUA. Place hold Add to cart (remove)
	2.	Food processing technology principles and practice by Fellows, P. J Series: Woodhead publishing series in food science, technology and nutrition Edition: 4th ed. Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Duxford Elsevier 2017 Availability: Items available for loan: Technology Library (7)Call number: 664 FEL, ... Items available for reference: Technology Library: Not for loan (1)Call number: 664 FEL. Place hold Add to cart (remove)
	3.	Food chemistry [Text] by Meyer, Lillian Hoagland [Editor] Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: New Delhi CBS 1987 Availability: Items available for loan: Main Library (5)Call number: 664.07 FOO, ... Place hold Add to cart (remove)
	4.	Sensory evaluation of food principles and practices by Lawless, Harry T Heymann, Hildegarde Edition: 2nd Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: New York Springer 2010 Availability: Items available for loan: Main Library (1)Call number: 664.07 LAW. Not available: Technology Library: Checked out (1). Add to cart (remove)
	5.	Confectionery science and technology by Hartel, Richard W Elbe, Joachim H. von Hofberger, Randy Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Cham Springer 2018 Availability: Items available for loan: Main Library (1)Call number: 664.15 HAR. Add to cart (remove)
	6.	Principles of sensory evaluation of food by Amerine, Maynard A Pangborn, Rose Marie Roessler, Edward B Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: New York Academic Press 1965 Availability: Items available for loan: Technology Library (1)Call number: 664 AME. Add to cart (remove)

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