Call # Ranges |
Subject |
Level |
QP 141-159 |
Physiology: Nutrition and Digestion |
4 |
QP 171-177 |
Metabolism |
4 |
QR 115-129 |
Food Microbiology |
4 |
RA 601-602 |
Food and Food Supply in Relation to Public Health |
4 |
RC 143 |
Food Poisoning |
4 |
RC 596 |
Food Allergies |
4 |
RC 620-632 |
Nutritional and Metabolic Disease |
4 |
RM 214-260 |
Diet and Vitamin Therapy |
3 |
SF 250.5-275 |
Dairy Processing, Dairy Products |
4 |
SF 490.8 |
Egg Processing and Preservation |
3 |
SH 334.9-336.5 |
Fishery Processing |
3 |
TP 368-456 |
Food Processing and Manufacture |
4 |
TP 500-660 |
Fermentation Industries, Beverages, Alcohol |
3 |
TP 670-699 |
Oils and Fats |
3 |
TS 195-198.8 |
Packaging |
4 |
TS 1950-1982 |
Animal Products Industries (poultry, meat processing) |
4 |
TS 2120-2159 |
Cereals and Grain, Milling Industry |
4 |
TX 341-641 |
Nutrition, Foods and Food Supply (including analysis, handling, additives, adulteration, food values, preservation and storage) |
4 |
TX 642-840 |
Cookery: limited selection for Main (see also Cookbook and Food Collection Policy) |
2 |
TX 943-946.5 |
Food Service: limited selection for Main (see also Hospitality/Business Policy) |
2 |