Koha online catalog › Results of search for 'ccl=su:"technology" and itype:BK'

	121.	Outlines of dairy technology by DE (Sukumar). Material type: Text Language: English Publisher: New Delhi Oxford University Press 2015Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 637 DESO (2). Place hold Add to cart (remove)
	122.	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)
	123.	Total quality assurance for the food industries Ed 3 by GOULD (Wilbur A) \| GOULD (Ronald W). Edition: Material type: Text Language: English Publisher: USA CTI Publications 2001Availability: Items available for reference: St Aloysius College (Autonomous) Reference BookCall number: 664.07 GOUT (1). : Add to cart (remove)
	124.	Biotechnology: food fermentation Vol I: Basic Microbiology, biochemistry and technology by JOSHI (V K) \| PANDEY (Ashok) Ed. Material type: Text Language: English Publisher: New Delhi Educational Publishers & Distributors 2009Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 620.8 JOSB (2). Place hold Add to cart (remove)
	125.	Biotechnology: food fermentation Vol II: Applied Microbiology, biochemistry and technology by JOSHI (V K) \| PANDEY (Ashok) Ed. Material type: Text Language: English Publisher: New Delhi Educational Publishers & Distributors 2009Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 620.8 JOSB (2). Place hold Add to cart (remove)
	126.	Fruit and vegetable processing by DAUTHY (Mircea Enachescu). Material type: Text Language: English Publisher: Lucknow International Book Distributing Co. 1997Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.8 DAUF (3). Place hold Add to cart (remove)
	127.	Food science: experiments and applications by SETHI (Mohini) \| RAO (Eram S). Edition: 2Material type: Text Language: English Publisher: New Delhi CBS Publishers and Distributors 2005Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664 SETF (2). Place hold Add to cart (remove)
	128.	Bakery technology and engineering by MATZ (Samuel A ). Edition: 3Material type: Text Language: English Publisher: New Delhi CBS Publishers and Distributors 2008Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.752 MATB (2). Place hold Add to cart (remove)
	129.	Food preservation by JOOD (Sudesh) \| KHETARPAUL (Neelam). Material type: Text Language: English Publisher: Udaipur Agrotech Publishing Academy 2009Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.028 JOOF (2). Place hold Add to cart (remove)
	130.	Food hygiene and sanitation: with case studies Ed 2 by RODAY (Sunetra). Material type: Text Language: English Publisher: New Delhi Tata McGraw Hill Education Pvt. Ltd. 2011Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664 RODF (1). Place hold Add to cart (remove)
	131.	Meat science: a student guide by SEN (A R) \| MUTHUKUMAR (M). Material type: Text Language: English Publisher: Delhi Satish Serial Publishing House 2013Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.9 SENM (1). Place hold Add to cart (remove)
	132.	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)
	133.	Fish as food Vol II: nutrition sanitation and utilization by BORGSTROM (Georg) Ed. Material type: Text Language: English Publisher: Amsterdam Elseveir 2013Availability: Items available for reference: St Aloysius College (Autonomous) Reference BookCall number: 664.94 BORF (1). : Add to cart (remove)
	134.	Fish as food Vol III: processing part I by BORGSTROM (Georg) Ed. Material type: Text Language: English Publisher: Amsterdam Elseveir 2013Availability: Items available for reference: St Aloysius College (Autonomous) Reference BookCall number: 664.94 BORF (1). : Add to cart (remove)
	135.	Fish as food Vol IV: processing part II by BORGSTROM (Georg) Ed. Material type: Text Language: English Publisher: Amsterdam Elseveir 2013Availability: Items available for reference: St Aloysius College (Autonomous) Reference BookCall number: 664.94 BORF (1). : Add to cart (remove)
	136.	Waste management for the food industries by ARVANITOYANNIS (Loannis S). Material type: Text Language: English Publisher: Amsterdam Elseveir 2013Availability: Items available for reference: St Aloysius College (Autonomous) Reference BookCall number: 664.096 ARVW (1). : Add to cart (remove)
	137.	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)
	138.	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)
	139.	Oilseeds: properties processing products and procedures by NAGARAJ (G). Material type: Text Language: English Publisher: New Delhi New India Publishing Agency 2009Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.3 NAGO (1). Place hold Add to cart (remove)
	140.	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)

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