Course reserves for Food Structure and Sensory Analysis

  1. Term: Spring semester
  2. Department: MSc: New Food Product and Business Development pathway
  3. Course number: Level 7
  4. Instructors:
  5. Notes: You can borrow these items overnight on a weekday or over the weekend if you are planning to borrow them on a Friday.
Title Author Item type Location Collection Class number Copy number Status Date due Notes Link
Sensory evaluation of food : Lawless, Harry T. Course Reserves "George and Charlotte Draper" Information & Media Hub
Course Reserves RES 664.07 Law Available
Food emulsions McClements, David Julian Ebook "Dimitris & Aliki Perrotis" Central Library
E-Book DAPL EBK 664 McC Available Access only through the library network. Record URL
Sensory evaluation techniques / Meilgaard, Morten Course Reserves "George and Charlotte Draper" Information & Media Hub
Course Reserves RES 664.07 Mei Available
Introduction to the physical chemistry of foods / Ριτζούλης, Χρήστος Course Reserves "George and Charlotte Draper" Information & Media Hub
Course Reserves RES 664.07 Ριτ Available
Rheology of dispersions Tadros, Tharwat F., Ebook "Dimitris & Aliki Perrotis" Central Library
E-Book DAPL EBK 531.1134 Tad Available Access only through the library network. Record URL
Introduction to the physical chemistry of foods / Ριτζούλης, Χρήστος Course Reserves "George and Charlotte Draper" Information & Media Hub
Course Reserves RES 664.07 Ριτ c.2 Available
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DIMITRIS & ALIKI PERROTIS LIBRARY
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P.O. Box 60097, Thermi 57001, Thessaloniki, Greece