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1.
Food Poisoning and Food Hygiene

by McLauchlin,Jim.

Edition: 7th ed.Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: London Hodder Arnold 2007Availability: Items available for loan: TUM Main CampusCall number: RA601.H63 2007 (2).

2.
Risk assessment methods for biological and chemical hazards in food / edited by Fernando Pérez-Rodríguez.

by Perez-Rodriguez, Fernando [editor.].

Edition: First edition.Material type: Text Text; Format: available online remote; Literary form: Not fiction Publisher: Boca Raton : CRC Press, 2021Copyright date: ©2021Online access: Taylor & Francis | OCLC metadata license agreement Availability: No items available :

3.
Analysis of nanoplastics and microplastics in food / edited by Leo M. L. Nollet, Khwaja Salahuddin Siddiqi.

by Nollet, Leo M. L, 1948- [editor.] | Siddiqi, K. S [editor.].

Edition: First edition.Material type: Text Text; Format: available online remote; Literary form: Not fiction Publisher: Boca Raton, FL : CRC Press, 2021Copyright date: ©2021Online access: Taylor & Francis | OCLC metadata license agreement Availability: No items available :

4.
Why we cook with spices [electronic resource] : preventative Darwinian medicine / Paul W. Sherman.

by Sherman, Paul W, 1949- [spk].

Material type: Film Film; Format: electronic available online remote; Type of visual material: videorecording Publisher: London : Henry Stewart Talks, 2007Online access: Click here to access online | Series Availability: No items available :

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