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Dictionaries and Encyclopedias
Dictionary of Food and Nutrition
Bender, David A. and Arnold E. Bender. 2005.
Bender's dictionary of nutrition and food technology, 8th ed.
Bender, David A. and Arnold E. Bender. 2006
TX349 B4 1999 REF
Dictionary of Food Ingredients, 4th ed.
Igoe, Roberts S. and Y.H. Aspen Hui. 2001.
TX551 I26 2001 REF
Wiley Encyclopedia of Food Science and Technology, 2nd ed.
Ed. Frederick J. Francis. 2000
TP368.2 E62 2000 REF
Food analysis : theory and practice
Pomeranz, Y. 3rd ed. 1994
TX541 P64 1994
Food lipids chemistry nutrition and biotechnology
Ed. Casimir C.Akoh and M.Dekker. 2nd ed. 2002
QH751 F647 2002
Introduction to food science
Parker, R.O. 2003
TP370 P33 2003
Official methods of analysis of AOAC International
S587 A7 [Latest edition in reference]
Ebook chapters on food safety, quality assurance, processing, brewing, regulations, and microbiology. Also contains information on the latest functional foods, antioxidants, foodborne pathogens, and packaging technologies.
Provides detailed and exhaustive coverage of book chapters in the agricultural sciences, as well as the health sciences. Includes journals as well, but searches can be refined to books only. McGill subscriptions are indicated by a bright green square box.
Provides coverage from 1910 to the present. Some of the subjects covered include agriculture, forestry, human health, nutrition, animal health, resource management and conservation.
This database provides coverage from 1969 to the present. An extensive collection of abstracts prepared from the world's food science, food technology and food-related human nutrition literature.
General Science Full Text (Wilson)
This database dates back to 1984 to the present. Covers various scientific subjects, such as chemistry, earth science, environment and conservation, food and nutrition,genetics, medicine & health, and microbology.
Last updated: January 2014