New Books and Resources

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Call NumberTitleAuthor 
TH1151 .A74 2009 Architectural woodwork standards
TP371.44 .O94 2014 The Oxford handbook of food fermentations
TS1955 .S35 2013 (INTERNET) The science of meat quality [electronic resource]
TS1975 .M35 2014 (INTERNET) Meat inspection and control in the slaughterhouse [electronic resource]
TA418.9.C6 B43 2011 (INTERNET) Fundamentals of Polymer-Clay Nanocomposites [electronic resource] Beall, G. W. (Gary W.)
TF300 .B46 2013 (Spec Coll) Southern Pacific Lines : standard design depots Bender, Henry E., 1937-
TX911.3.M27 F44 2015 Planning and management of meetings, expositions, events, and conventions Fenich, George G.
TX911.3.M27 F44 2015 Planning and management of meetings, expositions, events, and conventions Fenich, George G.
TP557.5.N7 F54 2014 Circle of vines : the story of New York wine Figiel, Richard, author.
TX631 .G524 2014 The Culinary Imagination : from Myth to Modernity Gilbert, Sandra M., author.
TX353 .J78 2014 The language of food : a linguist reads the menu Jurafsky, Dan, 1962- author.
TA418.9.C6 R39 2013 (INTERNET) Environmentally friendly polymer nanocomposites [electronic resource] : types, processing and properties Ray, Suprakas Sinha, 1973-
TX631 .S68 2014 (INTERNET) The perfect meal [electronic resource] : the multisensory science of food and dining Spence, Charles.
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