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1.
Microbial technology V1 Ed.2 Microbial processes.

by PEPPLER (H J) | PERLMAN (D).

Edition: Material type: Text Text Language: English Publisher: New Delhi Elsevier Publishers Limited 2006Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 576 PEPM (1).

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2.
Microbial technology V2 Ed. 2 Fermentation technology.

by PEPPLER (H J) | PERLMAN (D). Ed.

Edition: Material type: Text Text Language: English Publisher: New Delhi Elsevier Publishers Limited 2006Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 576 PEPM (1).

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3.
Innovations in food packaging.

by HAN (Jung H).

Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: New York Elsevier 2005Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.092 HANJ (1).

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4.
Biochemistry of foods.

by ESKIN (N A Michael);SHAHIDI (Fereidoon).

Edition: 3Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: New York Elsevier 2013Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.0192 ESKN (2).

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5.
Waste management for the food industries.

by ARVANITOYANNIS (Ioannis).

Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Elsevier 2013Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.096 ARVI (1).

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6.
Fish as food V 1: production biochemistry and microbiology

by BORGSTROM (Georg) Ed.

Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Elsevier 2013Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 664.94 BORF (1). :

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7.
Fish as food V 2: nutrition sanitation and utilization

by BORGSTROM (Georg) Ed.

Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Elsevier 2013Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 664.94 BORF (1). :

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8.
Fish as food V 3: processing; part 1

by BORGSTROM (Georg) Ed.

Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Elsevier 2013Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 664.94 BORF (1). :

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9.
Fish as food V 4: processing part 2

by BORGSTROM (Georg) Ed.

Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Elsevier 2013Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 664.94 BORF (1). :

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10.
Fermentation and biochemical engineering handbook: principles process design and equipment Ed 3

by VOGEL (Henry C);TODARO (Celeste M) Ed.

Edition: 3Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: New York Elsevier 2014Availability: Items available for loan: St Aloysius College PG LibraryCall number: 660.28449 VOGF (1).

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11.
Fermentation and biochemical engineering handbook: principles process design and equipment Ed 3

by VOGEL (Henry C);TODARO (Celeste M) Ed.

Edition: 3Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: New York Elsevier 2014Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 660.28449 VOGF (1). :

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12.
Food processing technology: principles and practice Ed 3

by FELLOWS (P J).

Edition: 3Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Elsevier 2015Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664 FELF (3). Items available for reference: St Aloysius College PG Library Not for loanCall number: 664 FELF (1).

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13.
Kents technology of cereals: an introduction for students of food science and agriculture Ed 5

by ROSENTRATER (Kurt A);EVERS (A D).

Edition: 5Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: United Kingdom Elsevier 2018Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.7 ROSK (1).

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14.
Kents technology of cereals: an introduction for students of food science and agriculture Ed 5

by ROSENTRATER (Kurt A);EVERS (A D).

Edition: 5Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: United Kingdom Elsevier 2018Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 664.7 ROSK (1). :

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15.
Kents technology of cereals: an introduction for students of food science and agriculture Ed 5

by ROSENTRATER (Kurt A);EVERS (A D).

Edition: 5Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Elsevier 2019Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.7 ROSK (1).

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16.
Food processing technology: principles and practice Ed 4

by FELLOWS (P J).

Edition: 4Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: New York Elsevier 2019Availability: No items available : Checked out (1).

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17.
Innovations in Food Packaging

by Jung H Han | HAN (Jung H) Ed.

Edition: 2.Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: Amsterdam Elsevier 2014Availability: Items available for reference: St Aloysius College (Autonomous) Reference BookCall number: 664.092 HANI (1). :

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