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Your search returned 11 results.

Results
	1.	TECHNOLOGY BISCUITS,CRACKERS,COOKIES by MANLEY. D. Publisher: ELLIS HORWOOD 1991Availability: Items available for loan: City Campus Library (1). Location(s): Level 5 Lending 664.753 MAN. Place hold
	2.	Fish Smoking and Drying: The Effect of Smoking and Drying on the Nutritional Properties of Fish edited by J.R. Burt. by Burt, J. R. Publisher: Elsevier Applied Science, c1988Availability: Items available for loan: City Campus Library (1). Items available for reference: City Campus Library [Call number: 664.028 BUR] (1). Location(s): Level 5 Lending 664.028 BUR. Place hold
	3.	Potato science and technology / G. Lisinska and W. Leszczynski. by Lisińska, G. (Grażyna) \| Leszczyński, W. (Wacław). Publisher: Elsevier Applied Science, 1989Availability: Items available for loan: City Campus Library (1). Location(s): Level 5 Lending 664.805 LIS. Place hold
	4.	Technology of the materials of baking. by Matz, Samuel A. Publisher: Elsevier Science, 1989Availability: Items available for reference: City Campus Library [Call number: 664.752 MAT] (1). Location(s): Level 5 Reference 664.752 MAT.
	5.	Cook-chill catering / Nicholas Light and Anne Walker. by Light, Nicholas D \| Walker, Anne. Publisher: Elsevier Applied Science, 1990Availability: Items available for loan: City Campus Library (1). Location(s): Level 5 Lending 664.028 LIG. Place hold
	6.	Principles and practices for the safe processing of foods by Shapton, David A \| Shapton, Norah F. Publisher: Cambridge: Woodhead, 1998Availability: Items available for loan: City Campus Library (3). Location(s): Level 5 Lending 664 SHA. Place hold
	7.	No cover image available Fish as Food Vol2 Nutrition,Sanitisation,Utilisation by BORGSTROM. G (ED). Publisher: New York and London: Academic Press, 1962Availability: Items available for loan: City Campus Library (1). Location(s): Level 5 Lending 664.94 BOR. Place hold
	8.	No cover image available 100 YEARS OF PROVISIONING SCOTLAND by MOSS. M (ED). Publisher: SPTA, 1989Availability: Items available for reference: City Campus Library [Call number: 941.090 MOS] (1). Location(s): Level 5 Reference 941.090 MOS.
	9.	Benders' dictionary of nutrition and food technology by Bender, David A \| , Bender, Arnold E. Edition: 7th edPublisher: Cambridge: Woodhead, 1999Availability: Items available for reference: City Campus Library [Call number: 613.303 BEN] (1). Location(s): Level 5 Reference 613.303 BEN.
	10.	Physico-chemical aspects of food processing / edited by S. T. Beckett. by Beckett, S. T. Publisher: Blackie Academic & Professional, 1995Availability: Items available for reference: City Campus Library [Call number: 664 BEC] (1). Location(s): Level 5 Reference 664 BEC.
	11.	Salt is essential : and other things I have learned from 50 years at the stove / Shaun Hill ;photography by Tamin Jones. by Hill, Shaun, 1947- [author.]. Publisher: London : Kyle Books, [2016]Availability: Items available for loan: City Campus Library (1). Location(s): Level 5 Lending 641.5 HIL. Place hold

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