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		No cover image available Biochemistry of foods [electronic resource] / edited by N.A. Michael Eskin and Fereidoon Shahidi. by Eskin, N. A. M. (Neason Akivah Michael) Shahidi, Fereidoon ProQuest (Firm) Edition: 3rd ed. Material type: Text; Format: electronic available online ; Literary form: Not fiction Publication details: Amsterdam : Elsevier/Academic Press, 2013 Online access: Click to View Availability: Items available for loan: TUS: Midlands, Main Library (1)Location, call number: Athlone Online eBook. Place recall Add to cart (remove)
		Food frying : chemistry, biochemistry and safety / Alam Zeb, University of Malakand, Khyber Pakhtunkhwa, Pakistan. [electronic resource] by Zeb, Alam, 1979- [author.] Material type: Text; Format: available online ; Literary form: Not fiction Publisher: Hoboken, New Jersey ; Chichester, West Sussex, England : Wiley, 2019 Online access: Click to View Availability: Items available for loan: TUS: Midlands, Main Library (1)Location, call number: Athlone Online eBook. Place recall Add to cart (remove)
		The science of cooking : understanding the biology and chemistry behind food and cooking / Joseph J. Provost [and three others]. [electronic resource] by Provost, Joseph J [author.] Material type: Text; Format: available online ; Literary form: Not fiction Publisher: Hoboken, New Jersey : Wiley, 2016Copyright date: 2016 Online access: Click to View Availability: Items available for loan: TUS: Midlands, Main Library (1)Location, call number: Athlone Online eBook. Place recall Add to cart (remove)

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