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1.
Fundamentals of foods and nutrition. Ed.3

by MUDAMBI (Sumati R) | RAJGOPAL (M V).

Edition: Material type: Text Text Publisher: Madras Wiley Eastern Ltd. 1990Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 641 MUDF (1).

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2.
Food microbiology: fundamentals and frontiers Ed 4

by DOYLE (Michael P) | BUCHANAN (Robert L) Ed.

Material type: Text Text Language: English Publisher: Washington ASM Press 2013Availability: Items available for reference: St Aloysius College (Autonomous) Reference BookCall number: 576.163 DOYF (1). :

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3.
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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4.
Fundamentals of food science technology processing and preservation

by DUBEY (Bal Govind).

Material type: Text Text Language: English Publisher: New Delhi Anmol Publications Pvt. Ltd. 2016Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664 DUBF (1).

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5.
Fundamentals of food biotechnology

by LEE (Byong H).

Material type: Text Text Language: English Publisher: New Delhi Wiley-VCH 2014Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.024 LEEF (1).

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6.
Fundamentals of food chemistry

by KAUR (Jasvinder) | GUMP (Barry H).

Material type: Text Text Language: English Publisher: Delhi - 2010Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664 KAUF (1).

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