Koha online catalog › Results of search for 'ccl=Provider:Springer'

	1.	Modern food microbiology. by JAY (James M);others. Edition: 7Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Springer Pvt Ltd 2009Availability: Items available for loan: St Aloysius College PG LibraryCall number: 576.163 JAYJ (1). Place hold Add to cart (remove)
	2.	No cover image available Meat and meat products: technology chemistry and microbiology by VARNAM (Alan H);SUTHERLAND (Jane P). Material type: 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). Place hold Add to cart (remove)
	3.	Food chemistry by BELITZ (H D);GROSCH (W);SCHIEBERLE (P). Material type: 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). Place hold Add to cart (remove)
	4.	Fermentation and food safety. by ADAMS (Martin R);NOUT (M J Robert). Material type: 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). Place hold Add to cart (remove)
	5.	Fundamentals of food process engineering Ed 3 by TOLEDO (Romeo T). Edition: 3Material type: 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). Place hold Add to cart (remove)
	6.	Advanced dairy chemistry V1A: proteins basic aspects Ed 4 by MCSWEENEY (Paul L H);FOX (Patrick F),Ed. Edition: 4Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Springer Pvt Ltd 2013Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 637.1 MCSA (1). : Add to cart (remove)
	7.	Ingredients in meat products: properties functionality and applications by TARTE (Rodrigo),Ed. Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New York Springer Pvt Ltd 2009Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.906 TARI (1). Place hold Add to cart (remove)
	8.	Fundamentals of food process enginering by TOLEDO (Romeo T). Edition: 3Material type: 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). Place hold Add to cart (remove)
	9.	Modern dairy technology Vol I Ed 2 Advances in milk processing by ROBINSON (R K). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: UK Springer Pvt Ltd 1994Availability: Items available for loan: St Aloysius College PG LibraryCall number: 637 ROBM (1). Place hold Add to cart (remove)
	10.	Advanced dairy chemistry Ed3 V2 by FOX( P F );McSWEENEY( P L H ). Edition: 3Material type: Text; Format: print ; Literary form: Not fiction Publisher: New york Springer Pvt Ltd 2006Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 637.1 FOXA (1). : Add to cart (remove)
	11.	Advanced dairy chemistry V3 Ed3 Lactose, water,salts and minor constituents by McSWEENEY ( P L H );FOX ( P F ). Edition: 3Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New York Springer Pvt Ltd 2009Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 637.1 MCSA (1). : Add to cart (remove)
	12.	Food chemistry Ed 3 by BELITZ(H D);GR0SCH (W.);SCHIEBERLE (P). Edition: 3Material type: 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). Place hold Add to cart (remove)
	13.	Fundamentals of food process engineering Ed3 by TOLEDO (RomeoT). Edition: 3Material type: 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). Place hold Add to cart (remove)
	14.	Advances in harvest and post harvest technology of fish by NAMBUDIRI (D D);PETER (K V) Eds. Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Springer Pvt Ltd 2012Availability: Items available for loan: St Aloysius College PG LibraryCall number: 639.2 NAMA (2). Place hold Add to cart (remove)
	15.	Sensory evaluation of dairy products Ed 2 by CLARK (Stephanie);COSTELLO (Michael);DRAKE (MaryAnne);BODYFELT (Floyd) Eds. Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New York Springer Verlag 2009Availability: Items available for loan: St Aloysius College PG LibraryCall number: 637 CLAS (1). Place hold Add to cart (remove)
	16.	Ice cream Ed 7 by GOFF (H Douglas);HARTEL (Richard W). Edition: 7Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New York Springer Pvt Ltd 2013Availability: Items available for loan: St Aloysius College PG LibraryCall number: 641.862 GOFI (2). Place hold Add to cart (remove)
	17.	Essentials of food science Ed 2 by VACLAVIK (Vickie A);CHRISTIAN (Elizabeth W). Edition: 2Material type: 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). Place hold Add to cart (remove)
	18.	Food chemistry Ed 3 by BELITZ(H D);GR0SCH (W.);SCHIEBERLE (P). Edition: 3Material type: 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). Place hold Add to cart (remove)
	19.	Meat and meat products: technology chemistry and microbiology by VARNAM (Alan H);SUTHERLAND (Jane P). Material type: 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). Place hold Add to cart (remove)
	20.	Principles of food chemistry Ed 3 by DEMAN (John M). Edition: 3Material type: 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). Place hold Add to cart (remove)

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Your search returned 26 results.