Some of our food chemistry books (print and electronic) are listed below.
For quick overviews of your research topic, start with the encyclopedia database below.
Welcome to the food chemistry research guide! Find the reference books below on the main floor of the library. They cannot be borrowed, but are always in the library to use. Most chemistry books are in the QD call number area.
CRC Handbook of Chemistry and Physics
REFERENCE QD 65 .C72 2008
Chemical Elements: From Carbon to Krypton (4 vols.)
REFERENCE QD 466 .N46 1999
Merck Index: Ency. of Chemicals, Drugs and Biologicals
REFERENCE RS 356 .M524 2013
You can borrow circulating books for four weeks. Among them are:
Copy and paste these subjects into the book search box on the library's home page:
For Food Chemistry:
Here are some of the chemistry books owned by the SUNY Adirondack Library. Reference books are used in the library (call numbers begin with "Ref."); circulating books may be borrowed.