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

	1.	Guide to quality management systems for the food industry by Ralph Early \| EARLY (Ralph). Material type: Text Language: English Publisher: New York Springer 2023Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.07 EARG (2). Place hold Add to cart (remove)
	2.	HACCP: a practical approach Ed 3 by MORTIMORE (Sara) \| WALLACE (Carol). Material type: Text Language: English Publisher: New York Springer 2013Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.07 MORH (1). Place hold Add to cart (remove)
	3.	Principles of food sanitation Ed 5 by MARRIOTT (Norman G) \| GRAVANI (Robert B). Edition: Material type: Text Language: English Publisher: USA Springer 2006Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664 MARP (1). Place hold Add to cart (remove)
	4.	Food chemistry Rev Ed 3 by BELITZ (H D) \| GROSCH (W). Edition: Material type: Text Language: English Publisher: Berlin Springer 2004Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.07 BELF (1). Place hold Add to cart (remove)
	5.	Meat and meat products: technology chemistry and microbiology by VARNAM (Alan H) \| SUTHERLAND (Jane P). Material type: Text Language: English Publisher: New Delhi Springer 2010Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.9 VARM (1). Place hold Add to cart (remove)
	6.	Essentials of food science Ed 2 by VACLAVIK (Vickie A) \| CHRISTIAN (Elizabeth W). Edition: Material type: Text Language: English Publisher: New Delhi Springer 2005Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664 VACE (1). Place hold Add to cart (remove)
	7.	Food chemistry by BELITZ (H D);GROSCH (W);SCHIEBERLE (P). Edition: 3Material 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: 664.07 BELF (1). Place hold Add to cart (remove)
	8.	Principles of food chemistry 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 (1). Place hold Add to cart (remove)
	9.	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)
	10.	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)
	11.	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)
	12.	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)
	13.	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)
	14.	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)
	15.	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)
	16.	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)
	17.	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)
	18.	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)
	19.	Food science Ed 5 by POTTER (Norman N);HOTCHKISS (Joseph H). Edition: 5Material type: 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). Place hold Add to cart (remove)
	20.	Flavours and fragrances: chemistry bioprocessing and sustainability by BERGER (R G). Material type: 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). Place hold Add to cart (remove)

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