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	1.	No cover image available Food color and appearance. by HUTCHINGS (John B). Edition: 2Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Chapman & Hall 2012Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.062 HUTJ (1). Place hold Add to cart (remove)
	2.	Processed meats Ed 3 by PEARSON (A M);GILLETT (T A). Edition: 3Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New York Chapman & Hall 1996Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.9 PEAP (1). Place hold Add to cart (remove)
	3.	Food and feed from legumes and oilseeds by NWOKOLO (E);SMARTT (J) Eds. Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: London Chapman & Hall 1996Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.8 NWOF (1). Place hold Add to cart (remove)
	4.	No cover image available Experimental methods in food engineering by RIZVI (S S H). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New York Chapman & Hall 2020Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.07 RIZE (1). Place hold Add to cart (remove)
	5.	Essentials of food sanitation by MARRIOTT (Norman G);ROBERTSON (Gill). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New York Chapman & Hall 2020Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.07 MARE (1). Place hold Add to cart (remove)
	6.	No cover image available Principles of food processing by HELDMAN (Dennis R);HARTEL (Richard W). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New York Chapman & Hall 2020Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664 HELP (1). Place hold Add to cart (remove)

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