Koha online

Your cart is empty.

Cart
Lists

Log in to your account
Search history Clear

Home
Libraries
Library Rules
e-Resources
N-LIST
N-LIST Registration Link
Digital Repository
Open Access Resources
Library Feedback Form
IRINS
UGC e-resources portal
Remote Log
Services for Divyangjan
- National Digital Library of India
- Internet Archive
Contact Us

Search

Advanced search
Authority search
Tag cloud

Log in to your account

Login: Password:

Home ›
Results of search for 'ccl=su:"Food Technology"'

Refine your search

Availability
- Limit to currently available items.
Authors
Holding libraries
- St Aloysius College (Autonomous)
Item types
- Book
Topics
- 2
- 5
- analysis
- and
- Basic
- cereal
- Ed
- food
- fruits
- Fundamentals
- Handbook
- harvest
- of
- Post
- preservation
- processing
- science
- technology
- Technology
- the
- Show more
- Show less

Your search returned 17 results.

Not what you expected? Check for suggestions

Unhighlight Highlight

| |

	1.	Technology of food preservation and processing: principles and practices by POORNIMA (B). Material type: Text Language: English Publisher: New Delhi Centrum Press 2014Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.028 POOT (1). Place hold Add to cart (remove)
	2.	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)
	3.	Handbook of cereal science and technology Rev Ed 2 by KULP (Karel) \| PONTE (Joseph G) Ed. Material type: Text Language: English Publisher: Boca Raton CRC Press 2014Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664 KULH (1). Place hold Add to cart (remove)
	4.	Basic of food science and nutrition by SINGH (Shallu). Material type: Text Publisher: New Delhi Centrum Press 2014Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664 SINB (1). Place hold Add to cart (remove)
	5.	Methods on physico chemical analysis of fruits by MAZUMDAR (B C) \| MAJUMDER (K). Material type: Text Language: English Publisher: New Delhi Daya Publishing House 2014Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.8 MAZM (1). Place hold Add to cart (remove)
	6.	Post harvest technology of fish and fish products by BALACHANDRAN (K K). Material type: Text Language: English Publisher: New Delhi Daya Publishing House 2016Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.94 BALP (1). Place hold Add to cart (remove)
	7.	Handbook of fruits and fruit processing by HUI (Y H) Ed. Material type: 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). Place hold Add to cart (remove)
	8.	Chemistry of food by VELISEK (Jan). Material type: Text Language: English Publisher: UK Wiley-Blackwell 2014Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.07 VELC (1). Place hold Add to cart (remove)
	9.	Fundamentals of food process engineering Ed 2 by TOLEDO (Romeo T). Material type: Text Language: English Publisher: New Delhi CBS Publishers and Distributors 2000Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664 TOLF (1). Place hold Add to cart (remove)
	10.	Post harvest management and processing of fruits and vegetables by RATHORE (N S) \| MATHUR (G K). Material type: 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). Place hold Add to cart (remove)
	11.	No cover image available Manual of practical chemistry: the analysis of foods and the detection of poisons by BLYTH (Alexander Wynter). Material type: Text Language: English Publisher: London Charles Griffin & Co Ltd. 1879Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.07 BLYM (1). Place hold Add to cart (remove)
	12.	Culinary reactions: the everyday chemistry of cooking by FIELD (Simon Quellen). Material type: Text Language: English Publisher: USA chicago Review Press 2012Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.07 FIEC (1). Place hold Add to cart (remove)
	13.	Handbook of food processing technology by CHAUHAN (Sunil Kumar). Material type: Text Language: English Publisher: New Delhi Centrum Press 2014Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664 CHAH (1). Place hold Add to cart (remove)
	14.	Handbook of food science and technology by KUMARI (Shobha). Material type: Text Language: English Publisher: Jaipur Oxford Book Company 2014Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664 KUMH (1). Place hold Add to cart (remove)
	15.	Fundamentals of food science technology processing and preservation by DUBEY (Bal Govind). Material type: Text Language: English Publisher: New Delhi Anmol Publications Pvt. Ltd. 2016Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664 DUBF (1). Place hold Add to cart (remove)
	16.	Fundamentals of food biotechnology by LEE (Byong H). Material type: Text Language: English Publisher: New Delhi Wiley-VCH 2014Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.024 LEEF (1). Place hold Add to cart (remove)
	17.	Technology of milk processing by SINGH (S K). Material type: Text Language: English Publisher: Jaipur Oxford Book Company 2016Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 637.1 SINT (1). Place hold Add to cart (remove)

© 2024 ST ALOYSIUS (DEEMED TO BE UNIVERSITY) MANGALURU

Powered by Koha