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1.
Introduction to the physical chemistry of foods / Christos Ritzoulis ; translated by Jonathan Rhoades. by
  • Ritzoulis, Christos
Publication details: Boca Raton, FL : Taylor & Francis, 2013
Availability: Items available for loan: Manila Tytana Colleges Library (1)Call number: CIR TX 541 R58 2013.

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2.
The art of nutritional cuisine / Vickie A. Vaclavik, Amy Haynes. by
  • Vaclavik, Vickie
  • Haynes, Amy
Publication details: Boca Raton, FL : CRC Press, 2013
Availability: Items available for loan: Manila Tytana Colleges Library (1)Call number: CIR TX 354 V33 2013.

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3.
Food safety management programs : applications, best practices, and compliance / Debby Newslow. by
  • Newslow, Debby L
Series: Food science and technology
Publication details: Boca Raton, FL : CRC Press, 2014
Availability: Items available for loan: Manila Tytana Colleges Library (1)Call number: CIR TP 372.5 N49 2014.

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4.
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What nutritional contribution do edible flowers make ? Eleese Cunningham by
  • Cunningham, Elise
Series: Journal of the Academy of Nutrition and Dietetics. 115 : 5, page 856
Publication details: May 2015
Availability: Items available for reference: Manila Tytana Colleges Library: Not For Loan (1)Call number: Bound.

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5.
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Trailblazer lecture : why are processed foods so controversial? / Johanna T. Dwyer. by
  • Dwyer, Johanna T
Series: Journal of the Academy of Nutrition and Dietetics. 115 : 11, page 1871-1876
Publication details: November 2015
Availability: Items available for reference: Manila Tytana Colleges Library: Not For Loan (1)Call number: Bound.

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6.
Practical ethics for the food professional : ethics in research, education and the workplace / edited by J. Peter Clark and Christopher Ritson. by
  • Clark, J. Peter
  • Ritson, Christopher
Publication details: Hoboken, NJ : John Wiley & Sons, 2013
Availability: Items available for loan: Manila Tytana Colleges Library (1)Call number: CIR TP 370 P73 2013.

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