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	1.	Image from OpenLibrary	Sensory Evaluation of Food: Principles and Practices by Lawless, Harry T Edition: 2nd Publication details: Springer, New York Availability: Items available for loan: LRC (1)Location, call number: CART 664.072 LAW. Lists: Food Science and Technology. Place hold Save to lists Add to cart (remove)
	2.	Image from OpenLibrary	Principles of Food Chemistry by deMan, John M Edition: 3rd Publication details: New York : Springer, Availability: Items available for loan: LRC (1)Location, call number: General Stacks 664 DEM. Lists: Food Science and Technology. Place hold Save to lists Add to cart (remove)
	3.	Image from OpenLibrary	Fish Processing Technology by Hall, George M Edition: 2nd Publication details: New York : Springer, Availability: Items available for loan: LRC (1)Location, call number: General Stacks 664.94 HAL. Lists: Food Science and Technology. Place hold Save to lists Add to cart (remove)
	4.	Image from OpenLibrary	Processed Meats / by Pearson, A. M Gillett,T.A Edition: 3rd ed. Publication details: New york: Springer, 1996 Availability: Items available for loan: LRC (1)Location, call number: Science Section 664.92 PEA. Lists: Food Science and Technology. Place hold Save to lists Add to cart (remove)
	5.	Image from OpenLibrary	Food Science / by Potter Norman Edition: 5th Publication details: Springer, New York, 1998 Availability: Items available for loan: LRC (1)Location, call number: Science Section POT 664. Place hold Save to lists Add to cart (remove)

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