Nutrition and Food Sciences 

QP141-185 - Physiology of Nutrition

QP533 - Physiology of Mineral Metabolism

QP771-772 - Physiology of Vitamin Metabolism

RA601-602 - Food and Food Supply in Relation to Public Health

RC620-627 - Nutritional Diseases, Deficiency Diseases

RM214-259 - Diet and Vitamin Therapy, Diet and Dietetics in Disease, Dietary Cookbooks

SB170-317 - Agricultural Crops

TP368-456 - Food Processing and Manufacture

TP480-498 - Refrigeration

TP500-660 - Manufacture of Beverages, including Alcohol

TX341-641 - Nutrition, Food and Food Supply

TX643-840 - Cookery, Cookbooks

TX901-953 - Food Service

Bender, David A. and Arnold E. Bender. Nutrition: A Reference Handbook. New York : Oxford University Press, 1997.
Bobst REF9 TX353.B45 1997

U.S. Federal Register Office. Code of Federal Regulations. Washington, DC:GPO. Latest edition.
http://www.gpoaccess.gov/cfr/index.html
For food legislation, regulations and standards. Titles of interest; "Agriculture"; "Animals and Animal Products"; "Food and Drugs".

U.S. Department of Agriculture, Human Nutrition Information Service. Composition of Foods: raw, processed, prepared. Series, USDA Agriculture Handbook 8. Washington, DC: Government Printing Office.
Bobst TX551 .C74
Twenty-one volumes providing basic reference food composition tables used in the U.S.; includes nutrient content values for minerals, vitamins, amino acids, protein, water, fat, carbohydrates, etc.

Data Sourcebook for Food Scientists and Technologists. Hui, Y.H., ed. New York: VCH, 1991.
Bobst REF9 TX531.D37 1991
Provides chemical and biological data, data on types of food, safety laws and regulations. Subject index.

Hands, E.S. Nutrients in Food. Philadelphia: Lippincott Williams & Wilkins, c2000
Bobst REF9 TX551 .H274 2000

National Research Council. Food Chemicals Codex. 5th ed. Washington, DC: National Academy of Sciences, 1996.Bobst REF9 TP455 .F66
Compendium of information which includes standards, specifications, and tests for food additives. Subject index; classified list of major use of each chemical in foods.

Rucker, R.B. Handbook of Vitamins. 3rd ed. New York: M. Dekker, 2001.
Bobst REF9 QP771.H35 2001
Each vitamin discussed in depth; chapters include history, biochemical functions, metabolism, nutritional requirements and deficiency symptoms. Extensive bibliographies for each substance.

U.S. National Research Council. Recommended Dietary Allowances. 10th edition. Washington, DC: National Academy Press, 1989.
Bobst REF9 TX551.N39
Also available online: http://www.nap.edu/books/0309046335/html/
Standard source of nutritional requirements for people of all ages; gives function of each nutrient in humans, effects of deficiencies, and excessive intakes.

Frank, R.C. Directory of Food and Nutrition Information for Professionals and Consumers. 2nd ed. Phoenix, AZ: Oryx Press, 1992.
Bobst REF9 TX353.D56 1992
Coverage includes nutrition education, food science, food service management, applied nutrition.

Food Processing. Chicago: Putnam Publishing Co., 1978 to date.
Bobst TP373.F55
A supplement to the journal Food Processing, the publication is an annual guide and directory to food processing ingredients, equipment and supplies.

Thomas Food Industry Register. New York: Thomas Publishing Co. 1990-
Bobst REF6 HD9321.3.T6
Three volume set with profiles of over 40,000 U.S./Canadian food industry companies.