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	1.	Image from Amazon.com	Symposium on Foods: the Chemistry and Physiology of Flavors. The fourth in a series of symposia on foods held at Oregon State University. [Papers] Editor: H. W. Schultz. Associate editors: E. A. Day [and] L. M. Libbey. by Symposium on Foods: the Chemistry and Physiology of Flavors Oregon State University, 1965 Schultz, H. W. (Harold William), 1910- [ed.] Oregon. State University, Corvallis. Department of Food Science and Technology Material type: Text; Format: print ; Literary form: Not fiction Publication details: Westport, Conn., AVI Pub. Co., 1967 Availability: No items available. Save to lists Add to cart (remove)
	2.	Image from Amazon.com	Chemical changes in food during processing / edited by Thomas Richardson, John W. Finley. by Richardson, Thomas Finley, John W Institute of Food Technologists Series: IFT basic symposium series Material type: Text; Format: print ; Literary form: Not fiction Publication details: Westport, Conn. : AVI Pub. Co., c1985 Availability: Items available for loan: Margaret Thatcher Library (1)Call number: TP 372.5 .C47 1985. Place hold Save to lists Add to cart (remove)

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