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	1.	Handbook of organic food processing and production / edited by Simon Wright by Wright, Simon, 1957- Publication details: London: Blackie Academic & Professional, 1994 Availability: Items available for reference: Main: Not for loan (4)Call number: TX369 H35 1994, ... Add to cart (remove)
	2.	Handbook of industrial seasonings / edited by E.W. Underriner and I.R. Hume. by Underriner, E. W Hume, I. R Edition: 1st ed. Publication details: London: Blackie Academic & Professional, 1994 Availability: Items available for reference: Main: Not for loan (1)Call number: TX406 H35 1994. Add to cart (remove)
	3.	Understanding natural flavors / edited by J.R.Piggott and A.Paterson. by Piggott, J. R Paterson, A Edition: 1st ed. Publication details: London : Blackie Academic & Professional, 1994 Availability: Not available: Main: Withdrawn (3). Add to cart (remove)
	4.	No cover image available Physical techniques for the study of food biolymers / edited by S.B. Ross-Murphy. by Ross-Murphy, S. B Edition: 1st ed. Language: English Publication details: London : Blackie Academic & Professional, 1994 In: Availability: Not available: Main: Withdrawn (2). Add to cart (remove)
	5.	Rapid analysis techniques in food microbiology / edited by P.D. Patel by Patel, P. D Edition: 1st ed. Language: English Publication details: London : Blackie Academic & Professional, 1994 Availability: Not available: Main: Withdrawn (1). Add to cart (remove)
	6.	Immobilized biosystems : theory and practical applications / edited by Ivan A. Veliky and Robert J.C. Mclean. by Veliky, Ivan A Mclean, Robert J. C Edition: 1st ed. Publication details: London: Blackie Academic & Professional, 1994 Availability: Not available: Main: Withdrawn (1). Add to cart (remove)
	7.	Biosafety in industrial biotechnology / edited by P. Hambleton, J. Melling and T.T. Salusbury. Edition: 1st ed. Publication details: London : Blackie Academic & Professional, 1994 Availability: Not available: Main: Withdrawn (1). Add to cart (remove)
	8.	Food colour and appearance / John B.Hutchings. by Hutchings, John B Edition: 1st ed. Language: English Publication details: London : Blackie Academic & Professional, 1994 Availability: Not available: Main: Withdrawn (1). Add to cart (remove)
	9.	Technological advances in improved and alternative sources of lipids / edited by B.S. Kamel and Y. Kakuda. by Kamel, B. S, 1948- Kakuda, Y Edition: 1st ed. Publication details: London: Blackie Academic & Professional, 1994 Availability: Not available: Main: Withdrawn (3). Add to cart (remove)
	10.	The Chemical industry/ edited by Alan Heaton. by Heaton, C. A Edition: 2nd ed. Language: English Publication details: London ; New York : Blackie Academic & Professional, 1994 Availability: Not available: Main: Withdrawn (1). Add to cart (remove)
	11.	Seafoods : chemistry, processing technology and quality / edited by Fereidoon Shahidi and J. Richard Botta. Edition: 1st ed. Publication details: London : Blackie Academic & Professional, 1994 Availability: Not available: Main: Withdrawn (3). Add to cart (remove)
	12.	Genetics and biotechnology of lactic acid bacteria / edited by Michael J. Gasson, and Willem M. De Vos. by Gasson, Michael J De Vos, Willem M Edition: 1st ed. Publication details: London ; New York : Blackie Academic & Professional, 1994 Availability: Not available: Main: Withdrawn (3). Add to cart (remove)
	13.	Industrial chocolate manufacture and use / edited by S.T. Beckett. by Beckett, S. T Edition: 2nd ed. Publication details: London ; New York : Blackie Academic & Professional, 1994 Availability: Not available: Main: Withdrawn (1). Add to cart (remove)
	14.	Bacteriocins of lactic acid bacteria : microbiology, genetics, and applications / edited by Luc de Vuyst Erick J. Vandamme. by Vuyst, Luc de Vandamme, Erick J Edition: 1st ed. Publication details: London : Blackie Academic & Professional, 1994 Availability: Not available: Main: Withdrawn (1). Add to cart (remove)
	15.	Quality attributes and their measurement in meat, poultry and fish products / edited by A. M. Pearson and T. R. Dutson. by Pearson, A. M Duston, T. R Series: Advances in meat research ; v. 9. Edition: 1st ed. Publication details: London : Blackie Academic & Professional, 1994 Availability: Not available: Main: Withdrawn (2). Add to cart (remove)
	16.	Protein structure-function relationships in foods / edited by R.Y. Yada, R.L. Jackman, J.L. Smith. by Yada, R, Y Jackman, R. L Smith, J.L Publication details: London : Blackie Academic & Professional, 1994. Availability: Not available: Main: Withdrawn (4). Add to cart (remove)

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