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Books Food microbiology / by Martin R. Adams, Maurice O. Moss and Peter J. McClure

by Adams, M. R | Moss, M. O | McClure, Peter J.

Edition: 4th ed.Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Cambridge : Royal Society of Chemistry, 2016 Reprinted in 2016Availability: Items available for loan: UMT Health Sciences Campus [Call number: 664.001579 ADA-F] (1).
Books The psychology of eating : from healthy to disordered behavior / by Jane Ogden

by Ogden, Jane.

Edition: 2nd ed.Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Chichester, West Sussex, U.K. ; Malden, MA : Wiley-Blackwell, 2010Availability: Items available for loan: UMT Health Sciences Campus [Call number: 616.8526 OGD-P] (2). In transit (1).
Books Microbiological risk assessment in food processing / edited by Martyn Brown and Mike Stringer

by Brown, M. H | Stringer, Michael.

Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Cambridge, England : Woodhead Publishing, 2002Availability: Items available for loan: UMT Health Sciences Campus [Call number: 664.001579 MIC-] (1).
Books The psychology of eating and drinking / by Alexandra W. Logue

by Logue, A. W.

Edition: 4th ed.Material type: book Book; Format: print ; Literary form: Not fiction Publisher: New York : Routledge, 2015Availability: Items available for loan: UMT Health Sciences Campus [Call number: 616.8526 LOG-P] (3).
Books The psychology of nutrition / by D.A. Booth

by Booth, D. A.

Material type: book Book; Format: print ; Literary form: Not fiction Publisher: New York : Psychology Press/Taylor and Francis, 1994Availability: Items available for loan: UMT Health Sciences Campus [Call number: 613.2019 BOO-P] (3).
Books Food science & technology / by Javaid Aziz Awan

by Javaid Aziz Awan.

Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Faisalabad : Unitech Communications, 2020Availability: Items available for loan: UMT Health Sciences Campus [Call number: 664 JAV-F] (4).
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