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1.
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Meat and meat products: technology chemistry and microbiology

by VARNAM (Alan H);SUTHERLAND (Jane P).

Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: New York Springer Verlag 2005Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.9 VARM (1).

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2.
Food chemistry

by BELITZ (H D);GROSCH (W);SCHIEBERLE (P).

Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: New York Springer Pvt Ltd 2004Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.07 BELF (1).

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3.
Fermentation and food safety.

by ADAMS (Martin R);NOUT (M J Robert).

Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Springer Pvt Ltd 2011Availability: Items available for loan: St Aloysius College PG LibraryCall number: 663.13 ADAM (1).

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4.
Fundamentals of food process engineering Ed 3

by TOLEDO (Romeo T).

Edition: 3Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Springer Pvt Ltd 2013Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.02 TOLF (1).

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5.
Fundamentals of food process enginering

by TOLEDO (Romeo T).

Edition: 3Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Springer Pvt Ltd 2014Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.02 TOLF (1).

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6.
Food chemistry Ed 3

by BELITZ(H D);GR0SCH (W.);SCHIEBERLE (P).

Edition: 3Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Springer Pvt Ltd 2008Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.07 BELF (2). Items available for reference: St Aloysius College PG Library Not for loanCall number: 664.07 BELF (1).

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7.
Fundamentals of food process engineering Ed3

by TOLEDO (RomeoT).

Edition: 3Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Springer Pvt Ltd 2014Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.02 TOLF (2).

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8.
Essentials of food science Ed 2

by VACLAVIK (Vickie A);CHRISTIAN (Elizabeth W).

Edition: 2Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Springer Pvt Ltd 2003Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664 VACE (3).

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9.
Food chemistry Ed 3

by BELITZ(H D);GR0SCH (W.);SCHIEBERLE (P).

Edition: 3Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Springer Pvt Ltd 2008Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.07 BELF (1).

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10.
Meat and meat products: technology chemistry and microbiology

by VARNAM (Alan H);SUTHERLAND (Jane P).

Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Springer Pvt Ltd 2010Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.9 VARM (3).

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11.
Principles of food chemistry Ed 3

by DEMAN (John M).

Edition: 3Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Springer Pvt Ltd 2007Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.07 DEMP (3).

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12.
Technology of dairy products Ed 2

by EARLY (Ralph).

Edition: 2Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Springer Pvt Ltd 2010Availability: Items available for loan: St Aloysius College PG LibraryCall number: 637 EART (2).

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13.
Food science Ed 5

by POTTER (Norman N);HOTCHKISS (Joseph H).

Edition: 5Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: New York Springer Pvt Ltd 1998Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664 POTF (1).

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14.
Flavours and fragrances: chemistry bioprocessing and sustainability

by BERGER (R G).

Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: New York Springer Pvt Ltd 2020Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.07 BERF (1).

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15.
Understanding natural flavors

by PIGGOTT (J R);PATERSON (A).

Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: UK Springer Pvt Ltd 2020Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.07 PIGU (1).

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