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1.
Food chemistry: a laboratory manual

by MILLER (Dennis D).

Material type: Text Text Language: English Publisher: New Delhi Wiley 2014Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.07028 MILF (1).

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2.
Introductory food chemistry

by BRADY (John W).

Material type: Text Text Language: English Publisher: London Comstock Publishing Associates 2013Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.07 BRAI (1).

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3.
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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4.
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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5.
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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6.
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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7.
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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8.
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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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9.
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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10.
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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11.
Meat and meat products: technology chemistry and microbiology

by VARNAM (Alan H) | SUTHERLAND (Jane P).

Material type: Text Text Language: English Publisher: New Delhi Springer 2010Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.9 VARM (1).

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