Koha online catalog › Results of search for 'ccl=su:"Food Technology"'

	161.	Valorization of food processing by products by CHANDRASEKARAN (M). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: Boca Raton CRC Press 2013Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 664.02 CHAF (1). : Add to cart (remove)
	162.	Food science and technology by KHATKAR (Bhupendra Singh). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Daya Publishing House 2012Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664 KHAF (2). Place hold Add to cart (remove)
	163.	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)
	164.	Fish as food V 1: production biochemistry and microbiology by BORGSTROM (Georg) Ed. Material type: 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). : Add to cart (remove)
	165.	Fish as food V 2: nutrition sanitation and utilization by BORGSTROM (Georg) Ed. Material type: 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). : Add to cart (remove)
	166.	Fish as food V 3: processing; part 1 by BORGSTROM (Georg) Ed. Material type: 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). : Add to cart (remove)
	167.	Fish as food V 4: processing part 2 by BORGSTROM (Georg) Ed. Material type: 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). : Add to cart (remove)
	168.	Food science and quality control by POORNIMA (B). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Centrum Press 2014Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664 POOF (1). Place hold Add to cart (remove)
	169.	Handbook of food processing technology by CHAUHAN (Sunil Kumar). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Centrum Press 2014Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.02 CHAH (1). Place hold Add to cart (remove)
	170.	Food science and food biotechnology by SINGH (Sheetal). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Centrum Press 2014Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664 SINF (1). Place hold Add to cart (remove)
	171.	Handbook of fruits and vegetables by MALHOTRA (Kirian). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Centrum Press 2014Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.8 MALH (1). Place hold Add to cart (remove)
	172.	Food preparation: a scientific approach by SINGH (Sheetal). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Centrum Press 2014Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664 SINF (1). Place hold Add to cart (remove)
	173.	Fundamentals of food science technology processing and preservation by POORNIMA (B). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Centrum Press 2014Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664 POOF (1). Place hold Add to cart (remove)
	174.	Technology of food preservation and processing: principles and practices by POORNIMA (B). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Centrum Press 2014Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.028 POOT (1). Place hold Add to cart (remove)
	175.	Food science: research and technology by HAGHI (A K) Ed. Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Jersey Apple Academic Press 2012Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664 HAGF (1). Place hold Add to cart (remove)
	176.	Fundamentals of food biotechnology by CANON (Brier). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Centrum Press 2014Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.024 CANF (1). Place hold Add to cart (remove)
	177.	Basic of food science and nutrition by SINGH (Shallu). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Centrum Press 2014Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664 SINB (1). Place hold Add to cart (remove)
	178.	Introductory food chemistry by BRADY (John W). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New York Wiley- Blackwell 2013Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 664.054 BRAI (1). : Add to cart (remove)
	179.	Introductory food chemistry by BRADY (John W). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: London Cornell University 2013Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.07 BRAI (1). Place hold Add to cart (remove)
	180.	Sensory evalution of food: principles and practices Ed 2 by LAWLESS (Harry T);HEYMANN (Hildegrade). Edition: 2Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Atlantic Publishers and Distributors 2014Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.07 LAWS (2). Place hold Add to cart (remove)

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