Your search returned 6 results.

1.
Food analysis laboratory manual / edited by S. Suzanne Nielsen

by Nielsen, S. Suzanne [editor.] | Ohio Library and Information Network.

Edition: Third editionThird editionMaterial type: Text Text; Format: available online remote; Literary form: Not fiction Publisher: Cham, Switzerland : Springer, 2017Online access: Click here to access online | Click here to access online | SpringerLink Connect to resource (off-campus) Availability: Items available for loan: Main Library -University of Zimbabwe [Call number: TX541] (1).

2.
Food chemistry / H.-D. Belitz, W. Grosch, P. Schieberle

by Belitz, H.-D. (Hans-Dieter) | Grosch, W. (Werner) | Schieberle, Peter.

Edition: 4th rev. and extended edMaterial type: Text Text; Format: print ; Literary form: Not fiction Language: English Original language: German Publisher: Berlin : Springer, c2009Online access: OhioLINK Connect to resource Availability: Items available for loan: Main Library -University of Zimbabwe [Call number: TX545 .B3513 2009] (1).

3.
Food analysis / edited by S. Suzanne Nielsen

by Nielsen, S. Suzanne [editor.] | Ohio Library and Information Network.

Edition: Fifth editionFifth editionMaterial type: Text Text; Format: available online remote; Literary form: Not fiction Publisher: Cham, Switzerland : Springer, 2017Online access: SpringerLink Connect to resource | SpringerLink Connect to resource | SpringerLink Connect to resource (off-campus) Availability: Items available for loan: Main Library -University of Zimbabwe [Call number: TX541] (1).

4.
Food fraud prevention : introduction, implementation, and management / John W. Spink

by Spink, John W [author] | Ohio Library and Information Network.

Material type: Text Text; Format: available online remote; Literary form: Not fiction Publisher: New York, NY : Springer, 2019Online access: SpringerLink Connect to resource | SpringerLink Connect to resource | SpringerLink Connect to resource (off-campus) Availability: Items available for loan: Main Library -University of Zimbabwe [Call number: TX531] (1).

5.
Essentials of food science / Vickie A. Vaclavik and Elizabeth W. Christian

by Vaclavik, Vickie [author.] | Christian, Elizabeth W [author.] | Ohio Library and Information Network.

Edition: Fourth editionFourth editionMaterial type: Text Text; Format: available online remote; Literary form: Not fiction Publisher: New York : Springer, 2014Online access: SpringerLink Connect to resource | SpringerLink Connect to resource | SpringerLink Connect to resource (off-campus) Availability: Items available for loan: Main Library -University of Zimbabwe [Call number: TX531] (1).

6.
Sensory evaluation of food : principles and practices / Harry T. Lawless, Hildegarde Heymann.

by Lawless, Harry T | Heymann, Hildegarde | Ohio Library and Information Network.

Edition: 2nd ed2nd edSource: OhioLINK electronic book center (Online)Source: SpringerLINKMaterial type: Text Text; Format: available online remote; Literary form: Not fiction Publisher: New York : Springer, 2010Online access: Click here to access online | Click here to access online | SpringerLink Connect to resource (off-campus) Availability: Items available for loan: Main Library -University of Zimbabwe [Call number: TX546 ] (1).