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Handbook of Meat Processing by Toldra, Fidel, Ed. Material type:  Text; Format:
print
; Literary form:
Not fiction
Publication details: USA Wiley Blackwell 2010Availability: Items available for reference: Not For Loan (1) Call number: R664.93 TOL.
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Handbook of Food Products Manufacturing by Hui, Y. H, Ed. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Canada Wiley 2007Availability: Items available for reference: Not For Loan (1) Call number: R664 HUI.
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safety of meat and Processed meat by Toldra, Fidel Ed. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: USA Springer Science 2009Availability: Items available for reference: Not For Loan (1) Call number: 664.93 TOL.
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Sensory Evalution Practices by Stone, Herbert. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Amesterdam Elsevier/ Academic Press 2004Availability: Items available for reference: Not For Loan (1) Call number: 664.0722 STO.
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Processing Effects on Safety and Quality of Foods by Ortega Rivas, Enrique. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Boca Raton CRC Press 2010Availability: Items available for reference: Not For Loan (1) Call number: 664.02 ORT.
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Microbial Risk Analysis of Foods by Schaffner, Donald W Ed. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Washington, D C ASM Press 2008Availability: Items available for loan: 1 Call number: 664.00579 SCH.
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Sensory Evaluation A Practical Handbook by kemp, Search E. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: UK Wiley-Blackwell 2009Availability: Items available for reference: Not For Loan (1) Call number: 664.0722 KEM.
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Physical Proparties of Foods by Sahin, Serpil. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: USA Springer 2006Availability: Items available for reference: Not For Loan (1) Call number: 664 SAH.
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Food Chemistry by Belitz, HD. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: New Delhi Springer 1999Availability: Items available for reference: Not For Loan (1) Call number: 664 BEL.
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Coloring of Food, Drugs and Cosmetics by Otterstatter, Gisbert. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Boca Raton CRC Press 2010Availability: Items available for reference: Not For Loan (1) Call number: 664.062 OTT.
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A First Course in Food Analysis by Sathe, A Y. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: New Delhi New Age 1999Availability: Items available for loan: 1 Call number: 664 SAT.
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Food Processing and Bioactive Compounds by Reddy, Y S Ed. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: New Delhi Gene Tech Books 2006Availability: Items available for loan: 1 Call number: 664 RED.
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fats in Food Technology by Rajah, Kanes K. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: New Delhi Blackwell 2004Availability: Items available for reference: Not For Loan (1) Call number: 664.3 RAJ.
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Fundamentals of Food Engineering by Verma, Radha Charan. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: New Delhi Himanshu 2002Availability: Items available for reference: Not For Loan (1) Call number: 664.024 VER.
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Physical Cheistry of Food Proesses by Baianu, Ion Ed. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: New Delhi CBS 1997Availability: Items available for reference: Not For Loan (1) Call number: 664.02 BAI.
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Physical Chemistry of Food Processes by Baianu, Ion Ed. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: New Delhi CBS 1997Availability: Items available for reference: Not For Loan (1) Call number: 664.02 BAI.
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