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221.
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Food microbiology. by
Material type: Text; Format:
print
; Literary form:
Not fiction
Language: English
Publication details: New Delhi New Age International 2007
Availability: Items available for loan: St Aloysius PG Library (1)Call number: 576.163 ADAM.
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222.
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Fundamental food microbiology. by
Edition: 4
Material type: Text; Format:
print
; Literary form:
Not fiction
Language: English
Publication details: New Delhi C R C Press 2011
Availability: Items available for loan: St Aloysius PG Library (1)Call number: 576.163 RAYB.
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223.
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Food and nutrition: for medical nursing and allied sciences. by
Edition: 2
Material type: Text; Format:
print
; Literary form:
Not fiction
Language: English
Publication details: New Delhi CBS Publishers & Distributors 2012
Availability: Items available for loan: St Aloysius PG Library (1)Call number: 664.07 LALH.
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224.
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Food technology and quality evaluation. by
Material type: Text; Format:
print
; Literary form:
Not fiction
Language: English
Publication details: New Delhi Oxford & IBH 2003
Availability: Items available for loan: St Aloysius PG Library (1)Call number: 664.001 DRIR.
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225.
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Theory of bakery and confectionery. by
Material type: Text; Format:
print
; Literary form:
Not fiction
Language: English
Publication details: New Delhi PHI Learning Pvt Ltd 2009
Availability: Items available for loan: St Aloysius PG Library (1)Call number: 641.752 ASHY.
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226.
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Food microbiology. by
Material type: Text; Format:
print
; Literary form:
Not fiction
Language: English
Publication details: New Delhi MJP Publishers 2007
Availability: Items available for loan: St Aloysius PG Library (1)Call number: 576.163 RAMK.
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227.
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Food texture and viscosity: concept and measurement. by
Edition: 2
Material type: Text; Format:
print
; Literary form:
Not fiction
Language: English
Publication details: New York Academic Press 2002
Availability: Items available for loan: St Aloysius PG Library (1)Call number: 664.07 BOUM.
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228.
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Innovations in food packaging. by
Material type: Text; Format:
print
; Literary form:
Not fiction
Language: English
Publication details: New York Elsevier 2005
Availability: Items available for loan: St Aloysius PG Library (1)Call number: 664.092 HANJ.
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229.
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Coloring of food drugs and cosmetics. by
Material type: Text; Format:
print
; Literary form:
Not fiction
Language: English
Publication details: New Delhi CRC Press 2010
Availability: Items available for loan: St Aloysius PG Library (1)Call number: 664.06 OTTG.
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230.
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Modern food microbiology. by
Edition: 7
Material type: Text; Format:
print
; Literary form:
Not fiction
Language: English
Publication details: New Delhi Springer Pvt Ltd 2009
Availability: Items available for loan: St Aloysius PG Library (1)Call number: 576.163 JAYJ.
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231.
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232.
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Edible coatings and films to improve food quality. by
Edition: 2
Material type: Text; Format:
print
; Literary form:
Not fiction
Language: English
Publication details: New Delhi CRC Press 2012
Availability: Items available for loan: St Aloysius PG Library (1)Call number: 664 BALE.
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233.
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Biochemistry of foods. by
Edition: 3
Material type: Text; Format:
print
; Literary form:
Not fiction
Language: English
Publication details: New York Elsevier 2013
Availability: Items available for loan: St Aloysius PG Library (2)Call number: 664.0192 ESKN, ...
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234.
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Valorization of food processing by products. by
Material type: Text; Format:
print
; Literary form:
Not fiction
Language: English
Publication details: New York CRC Press 2013
Availability: Items available for loan: St Aloysius PG Library (1)Call number: 664.001 CHAM.
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235.
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Innovation in healthy and functional foods. by
Material type: Text; Format:
print
; Literary form:
Not fiction
Language: English
Publication details: New York CRC Press 2013
Availability: Items available for loan: St Aloysius PG Library (1)Call number: 641.302 GHOD.
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236.
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Handbook of culture media for food and water microbiology. by
Edition: 3
Material type: Text; Format:
print
; Literary form:
Not fiction
Language: English
Publication details: New York RSC Publishing 2012
Availability: Items available for reference: St Aloysius PG Library: Not for loan (1)Call number: 576.163 CORJ.
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237.
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Handbook of animal based fermented food beverage technology. by
Material type: Text; Format:
print
; Literary form:
Not fiction
Language: English
Publication details: New York CRC Press 2012
Availability: Items available for reference: St Aloysius PG Library: Not for loan (1)Call number: 664.024 HUIY.
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238.
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Handbook of plant based fermented food beverage technology. by
Material type: Text; Format:
print
; Literary form:
Not fiction
Language: English
Publication details: New York CRC Press 2012
Availability: Items available for reference: St Aloysius PG Library: Not for loan (1)Call number: 664.024 HUIY.
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239.
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Food process engineering: theory and laboratory experiments. by
Edition: 2
Material type: Text; Format:
print
; Literary form:
Not fiction
Language: English
Publication details: New Delhi Wiley India Pvt Ltd 2013
Availability: Items available for loan: St Aloysius PG Library (1)Call number: 664.001 SHAS.
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240.
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Technology of food preservation. by
Edition: 4
Material type: Text; Format:
print
; Literary form:
Not fiction
Language: English
Publication details: New Delhi C B S Publications 2011
Availability: Items available for loan: St Aloysius PG Library (5)Call number: 641.4 DESN, ...
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