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	1.	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)
	2.	Food chemistry by CHOPRA (H K);PANESAR (P S). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Narosa Publishing House 2013Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.07 CHOF (1). Place hold Add to cart (remove)
	3.	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)
	4.	No cover image available Chemical analysis of foods and food products Ed 3 by JACOBS (Morris B). Edition: 3Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi C B S Publications 1999Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.07 JACM (8). Items available for reference: St Aloysius College PG Library Not for loanCall number: 664.07 JACM (1). Place hold Add to cart (remove)
	5.	Chemical analysis of foods Ed 2 Practical treatise on the examination of foodstuffs and the detection of adulterants by COX (Henry Edward). Edition: 2Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: London J & A Churchill Ltd 1938Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.07 HENC (1). Place hold Add to cart (remove)
	6.	Chemistry and technology of cereals as food and feed by Samuel A Matz. Edition: 2nd ed.Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi MEDTECH 2019Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.7 MATC (1). Lists: New Arrivals - March 2022. Place hold Add to cart (remove)
	7.	Introduction to the physical chemistry of food by John N Coupland. Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New York Springer 2020Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.07 COUI (1). Place hold Add to cart (remove)

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