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41.
Principles of food chemistry Ed 3

by DEMAN (John M).

Edition: Material type: Text Text Language: English Publisher: Maryland An Aspen Publication 1999Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664 DEMP (1).

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42.
Food process engineering: theory and laboratory experiments

by SHARMA (K) | MULVANEY (Steven J).

Material type: Text Text Language: English Publisher: New Delhi Wiley India Pvt. Ltd. 2013Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664 SHAF (1).

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43.
Food chemistry Rev Ed 3

by BELITZ (H D) | GROSCH (W).

Edition: Material type: Text Text Language: English Publisher: Berlin Springer 2004Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.07 BELF (1).

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44.
Innovations in food packaging

by HAN (Jung H) Ed.

Material type: Text Text Language: English Publisher: Amsterdam Elseveir 2005Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.092 HANI (1).

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45.
Introduction to food chemistry

by OWUSU APENTEN (Richard).

Material type: Text Text Language: English Publisher: London CRC Press 2015Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.07 OWUI (1).

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46.
Handbook of fruits and fruit processing

by HUI (Y H) Ed.

Material type: Text Text Language: English Publisher: New Delhi Wiley India Pvt. Ltd. 2008Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.8 HUIH (1).

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47.
Food engineering laboratory manual

by BARBOSA CANOVAS (Gustavo V) | MA (Li).

Material type: Text Text Language: English Publisher: London CRC Press 1997Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.2028 BARF (1).

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48.
Advances in fresh cut fruits and vegetables processing

by MARTIN BELLOSO (Olga) | SOLVIA FORTUNY (Robert) Ed.

Material type: Text Text Language: English Publisher: London CRC Press 2011Availability: Items available for reference: St Aloysius College (Autonomous) Reference BookCall number: 664.8 MARA (1). :

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49.
Chemistry of food

by VELISEK (Jan).

Material type: Text Text Language: English Publisher: UK Wiley-Blackwell 2014Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.07 VELC (1).

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50.
Biscuit, cookie and cracker manufacturing manuals: manual 1 ingredients Types handling uses

by MANLEY (Duncan).

Material type: Text Text Language: English Publisher: England Woodhead Publishing Ltd. 1998Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.7525 MANB (1).

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51.
Fundamentals of food process engineering Ed 2

by TOLEDO (Romeo T).

Material type: Text Text Language: English Publisher: New Delhi CBS Publishers and Distributors 2000Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664 TOLF (1).

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52.
Experimental food chemistry

by PAUL (Meenakshi) Ed.

Material type: Text Text Language: English Publisher: New Delhi Gene tech books 2012Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664 PAUE (1).

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53.
Post harvest management and processing of fruits and vegetables

by RATHORE (N S) | MATHUR (G K).

Material type: Text Text Language: English Publisher: New Delhi Indian council of Agricultural Research 2012Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.8 RATP (1).

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54.
Bakery science and cereal technology

by KHETARPAUL (Neelam) | GREWAL (Raj Bala).

Material type: Text Text Language: English Publisher: New Delhi Daya Publishing House 2016Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.752 KHEB (1).

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55.
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Manual of practical chemistry: the analysis of foods and the detection of poisons

by BLYTH (Alexander Wynter).

Material type: Text Text Language: English Publisher: London Charles Griffin & Co Ltd. 1879Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.07 BLYM (1).

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56.
Culinary reactions: the everyday chemistry of cooking

by FIELD (Simon Quellen).

Material type: Text Text Language: English Publisher: USA chicago Review Press 2012Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.07 FIEC (1).

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57.
Food preservation and processing

by KALIA (Manoranjan) | SOOD (Sangita).

Material type: Text Text Language: English Publisher: Ludhiana Kalyani Publishers 2012Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.028 KALF (2).

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58.
Food chemistry

by MEYER (Lillian Hoagland) Ed.

Material type: Text Text Language: English Publisher: New Delhi CBS Publishers and Distributors 2004Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664 MEYF (1).

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59.
Food processing and preservation

by KHETARPAUL (Neelam).

Material type: Text Text Language: English Publisher: New Delhi Daya Publishing House 2015Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.02 KHEF (1).

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60.
Food preservation and processing

by KUMARI (Shobha).

Material type: Text Text Language: English Publisher: Jaipur Oxford Book Company 2014Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.028 KUMF (1).

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