X
Search Filters
Format Format
Format Format
X
Sort by Item Count (A-Z)
Filter by Count
Journal Article (37878) 37878
Patent (23158) 23158
Publication (2676) 2676
Newsletter (1003) 1003
Newspaper Article (586) 586
Magazine Article (461) 461
Book Chapter (353) 353
Book Review (215) 215
Book / eBook (182) 182
Trade Publication Article (158) 158
Government Document (104) 104
Conference Proceeding (40) 40
Dissertation (39) 39
Report (27) 27
Web Resource (21) 21
Journal / eJournal (5) 5
Reference (5) 5
Paper (4) 4
Transcript (4) 4
Data Set (3) 3
Streaming Video (2) 2
more...
Subjects Subjects
Subjects Subjects
X
Sort by Item Count (A-Z)
Filter by Count
microbiology (28955) 28955
chemistry (23961) 23961
biochemistry (23569) 23569
wine (23168) 23168
human necessities (23158) 23158
beer (23142) 23142
metallurgy (23131) 23131
vinegar (23126) 23126
enzymology (23123) 23123
spirits (23115) 23115
mutation or genetic engineering (23113) 23113
foods or foodstuffs (23088) 23088
their treatment, not covered by other classes (23088) 23088
dairy products, e.g. milk, butter, cheese (23061) 23061
making thereof (23061) 23061
milk or cheese substitutes (23061) 23061
animals (21673) 21673
agriculture, dairy & animal science (18690) 18690
index medicus (18165) 18165
culture media (15020) 15020
compositions thereof (14692) 14692
microorganisms or enzymes (14692) 14692
propagating, preserving or maintaining microorganisms (14692) 14692
foods, foodstuffs, or non-alcoholic beverages, not covered bysubclasses a23b - a23j (14397) 14397
preservation of foods or foodstuffs, in general (14397) 14397
their preparation or treatment, e.g. cooking, modification ofnutritive qualities, physical treatment (14397) 14397
cattle (11816) 11816
female (10619) 10619
hygiene (9241) 9241
medical or veterinary science (8929) 8929
veterinary sciences (8847) 8847
food science & technology (8738) 8738
preparations for medical, dental, or toilet purposes (8684) 8684
processes using microorganisms (8021) 8021
milk (6953) 6953
fermentation or enzyme-using processes to synthesise a desiredchemical compound or composition or to separate optical isomersfrom a racemic mixture (6820) 6820
enzymes (5671) 5671
dairy products (5575) 5575
analysis (4995) 4995
male (4943) 4943
indexing scheme relating to foods, foodstuffs or non-alcoholicbeverages (4867) 4867
indexing scheme relating to lactic or propionic acid bacteriaused in foodstuffs or food preparation (4732) 4732
specific therapeutic activity of chemical compounds ormedicinal preparations (4410) 4410
bacteria (4325) 4325
dairy industry (4305) 4305
organic chemistry (4133) 4133
biotechnology & applied microbiology (4015) 4015
preparation thereof (3763) 3763
humans (3730) 3730
general tagging of cross-sectional technologies spanning over several sections of the ipc (3668) 3668
general tagging of new technological developments (3668) 3668
technical subjects covered by former uspc cross-reference art collections [xracs] and digests (3668) 3668
life sciences (3626) 3626
fermentation (3474) 3474
dairy cattle (3421) 3421
research (3384) 3384
agriculture (3210) 3210
fodder (2915) 2915
prevalence (2908) 2908
peptides (2825) 2825
zoology (2797) 2797
milk - microbiology (2788) 2788
sheep (2747) 2747
cheese (2685) 2685
diet (2639) 2639
animal husbandry (2577) 2577
veterinary medicine (2572) 2572
ice-cream (2548) 2548
confectionery (2541) 2541
cocoa (2535) 2535
chewing gum (2526) 2526
cocoa products, e.g. chocolate (2522) 2522
substitutes for cocoa or cocoa products (2522) 2522
food microbiology (2498) 2498
food (2474) 2474
technical subjects covered by former uspc (2451) 2451
studies (2418) 2418
proteins (2414) 2414
bakery products (2378) 2378
baking (2377) 2377
technical subjects covered by former uspc cross-reference artcollections [xracs] and digests (2374) 2374
edible doughs (2362) 2362
preservation thereof (2355) 2355
treatment, e.g. preservation, of flour or dough, e.g. byaddition of materials (2355) 2355
dairy-cows (2327) 2327
growth (2313) 2313
diet - veterinary (2210) 2210
identification (2068) 2068
performance (2032) 2032
mastitis (2006) 2006
lactation (1970) 1970
phosphatide compositions for foodstuffs (1960) 1960
protein compositions for foodstuffs (1960) 1960
working-up proteins for foodstuffs (1960) 1960
forestry (1910) 1910
health aspects (1876) 1876
animal feed - analysis (1837) 1837
hunting (1806) 1806
fishing (1802) 1802
trapping (1801) 1801
more...
Library Location Library Location
Library Location Library Location
X
Sort by Item Count (A-Z)
Filter by Count
Gerstein Science - Stacks (41) 41
Online Resources - Online (22) 22
Collection Dvlpm't (Acquisitions) - Vendor file (5) 5
Engineering & Comp. Sci. - Stacks (4) 4
Media Commons - Microtexts (3) 3
Collection Dvlpm't (Acquisitions) - Closed Orders (2) 2
Gerstein Science - Bindery (2) 2
Gerstein Science - Periodical Stacks (2) 2
Robarts - Stacks (2) 2
UTL at Downsview - May be requested (2) 2
UofT at Mississauga - Stacks (2) 2
Gerstein Science - Missing (1) 1
UofT at Scarborough - Stacks (1) 1
more...
Language Language
Language Language
X
Sort by Item Count (A-Z)
Filter by Count
English (58004) 58004
French (5604) 5604
German (3804) 3804
Chinese (1695) 1695
Spanish (1336) 1336
Russian (1135) 1135
Japanese (699) 699
Portuguese (683) 683
Korean (628) 628
Danish (556) 556
Swedish (203) 203
Finnish (202) 202
Norwegian (197) 197
Polish (167) 167
Italian (161) 161
Dutch (127) 127
Czech (98) 98
Ukrainian (80) 80
Hungarian (65) 65
Turkish (61) 61
Bulgarian (50) 50
Romanian (47) 47
Slovenian (26) 26
Slovak (22) 22
Estonian (21) 21
Greek (20) 20
Croatian (18) 18
Lithuanian (18) 18
Indonesian (15) 15
Hebrew (10) 10
Icelandic (9) 9
Serbian (8) 8
Latvian (4) 4
Persian (4) 4
Arabic (3) 3
Moldavian (1) 1
more...
Publication Date Publication Date
Click on a bar to filter by decade
Slide to change publication date range


2009, ISBN 1905224664, xiv, 297
Book
2006, 1st ed., Institute of Food Technologists series, ISBN 0813800188, xi, 473
Microbiology and Technology of Fermented Foods While many food science programs offer courses in the microbiology and processing of fermented foods, no... 
Fermented foods -- Textbooks | Microbiologie | Aliments fermentés | Fermented foods -- Microbiology -- Textbooks | Fermented foods | Institute of Food Technologists series | Microbiology | Textbooks
Book
2001, 2nd ed., rev, and expanded., Food science and technology, ISBN 9780824705367, Volume 110, xiii, 744
Book
1998, Food science and technology, ISBN 9780824701161, Volume 84, x, 516
Book
1996, 5th ed., Food science texts series., ISBN 9780412076916, xix, 661
Book
2000, 6th., Food science text series., ISBN 9780834216716, xvi, 679
Book
Book
1990, 2nd ed., ISBN 9781851663910, 2 v.
Book
Book
1992, 4th ed. --, ISBN 0442007337, xi, 701
Book
1980, A Series of books in food and nutrition., ISBN 9780716710493, xii, 708
Book
2002, 3rd ed., ISBN 9780471385967, xiv, 765
Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use liquid milk for beverages and... 
Produits laitiers | Microbiologie | Dairy microbiology
Book
2009, ISBN 1905224621
Web Resource
No results were found for your search.

Cannot display more than 1000 results, please narrow the terms of your search.