Cereal and Food Science indexes

• FSTA: Food Science and Technology Abstracts (EBSCO)
• Web of Science (ISI)
• Agricola (EBSCO)
• CAB Abstracts (EBSCO)
• Google Scholar
• MEDLINE (PubMed)
• SciFinder Scholar (CAS)
• Academic Search Premier (EBSCO)
• CRIS – Current Research Information System
• Dissertation Abstracts Online (FirstSearch)
• GPO Access Home Page

Library catalogs

• NDSU Library Catalog
• WorldCat
• Catalog of U.S. government Publications–GPO Access
• Other Library Catalogs

Selected Cereal Science Web pages

Laws and Regulations

(Note: Standards of identity are included Title 21 and/or Title 7 of the Code of Federal Regulations.)

Patents

Dictionaries, Encyclopedias and Handbooks

• Dictionary of food ingredients 4th ed. REFERENCE TX551.I26 2001
• Encyclopedia of common natural ingredients used in food,drugs, and cosmetics. 2nd ed. REFERENCE QD415.A25 L48 1996
• Encyclopedia of food engineering 2nd ed. REFERENCE TP368.2 .H35 1986
• Encyclopedia of food science and technology. 2nd ed. REFERENCE TP368.2 .E62 2000 (1st edition in 2nd floor stacks).
• Foods & nutrition encyclopedia 2nd ed. REFERENCE TX349 .F575 1994
• Food chemicals codex National Academy of Sciences. 4th ed. & updates. REFERENCE TP455.F66 1996
• Handbook of food toxicology REFERENCE RA1258.D46 2002

Methods

• Approved methods of the American Association of Cereal Chemists (AACC). (looseleaf-continuously revised) REFERENCE TX541.A7.
• Methods of Analysis of the American Society of Brewing Chemists (ASBC) REFERENCE TP570.A1 M47 1992
• Official methods of analysis of AOAC International. 16th ed.
• Association of Official Analytic Chemists (looseleaf, continuously revised) REFERENCE S587 .A73
• Official methods and recommended practices of the AOCS.
• American Oil Chemists’ Society, 5th ed.(loosleaf, continuously revised) CHEMISTRY TP670.A64 1998