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21.
Meat science: a student guide

by SEN (A R) | MUTHUKUMAR (M).

Material type: Text Text Language: English Publisher: Delhi Satish Serial Publishing House 2013Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.9 SENM (1).

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22.
Handbook of cereal science and technology Rev Ed 2

by KULP (Karel) | PONTE (Joseph G) Ed.

Material type: Text Text Language: English Publisher: Boca Raton CRC Press 2014Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664 KULH (1).

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23.
Fish as food Vol II: nutrition sanitation and utilization

by BORGSTROM (Georg) Ed.

Material type: Text Text Language: English Publisher: Amsterdam Elseveir 2013Availability: Items available for reference: St Aloysius College (Autonomous) Reference BookCall number: 664.94 BORF (1). :

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24.
Fish as food Vol III: processing part I

by BORGSTROM (Georg) Ed.

Material type: Text Text Language: English Publisher: Amsterdam Elseveir 2013Availability: Items available for reference: St Aloysius College (Autonomous) Reference BookCall number: 664.94 BORF (1). :

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25.
Fish as food Vol IV: processing part II

by BORGSTROM (Georg) Ed.

Material type: Text Text Language: English Publisher: Amsterdam Elseveir 2013Availability: Items available for reference: St Aloysius College (Autonomous) Reference BookCall number: 664.94 BORF (1). :

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26.
Waste management for the food industries

by ARVANITOYANNIS (Loannis S).

Material type: Text Text Language: English Publisher: Amsterdam Elseveir 2013Availability: Items available for reference: St Aloysius College (Autonomous) Reference BookCall number: 664.096 ARVW (1). :

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27.
Basic of food science and nutrition

by SINGH (Shallu).

Material type: Text Text Publisher: New Delhi Centrum Press 2014Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664 SINB (1).

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28.
Methods on physico chemical analysis of fruits

by MAZUMDAR (B C) | MAJUMDER (K).

Material type: Text Text Language: English Publisher: New Delhi Daya Publishing House 2014Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.8 MAZM (1).

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29.
Oilseeds: properties processing products and procedures

by NAGARAJ (G).

Material type: Text 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).

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30.
Post harvest technology of fish and fish products

by BALACHANDRAN (K K).

Material type: Text Text Language: English Publisher: New Delhi Daya Publishing House 2016Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.94 BALP (1).

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31.
Food science Ed 5

by POTTER (Norman N) | HOTCHKISS (Joseph H).

Material type: Text Text Language: English Publisher: New Delhi CBS Publishers and Distributors 2007Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664 POTF (1).

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32.
Chemistry and technology of cereals as food and feed

by MATZ (Samuel A).

Edition: 2Material type: Text Text Language: English Publisher: New Delhi CBS Publishers and Distributors 2004Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.7 MATC (1).

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33.
Food contaminants: origin propagation and analysis

by MAHINDRU (S N).

Material type: Text Text Language: English Publisher: New Delhi APH Publishing Corporation 2015Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.06 MAHF (1).

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34.
Milk processing technology

by SWARUP (Abha).

Material type: Text Text Language: English Publisher: New Delhi Discovery Publishing House Pvt. Ltd. 2013Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 637.1 SWAM (1).

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35.
Hand book of cereal technology: a practical approach

by NAGI (H P S) | SHARMA (Savita).

Material type: Text Text Language: English Publisher: Ludhiyana Kalyani Publishers 2012Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.7 NAGH (1).

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36.
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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37.
Food process engineering operations

by SARAVACOS (George D) | MAROULIS (Zacharias B).

Material type: Text Text Language: English Publisher: London CRC Press 2011Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664 SARF (1).

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38.
Spice science and technology

by HIRASA (Kenji) | TAKEMASA (Mitsuo).

Material type: Text Text Language: English Publisher: London CRC Press 2015Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 633.83 HIRS (1).

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39.
Hand book of nutraceuticals and functional foods: soybean as an example

by MANGARAJ (S) | TRIPATHI (M K).

Material type: Text Text Language: English Publisher: Delhi Satish Serial Publishing House 2013Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.805655 MANH (1).

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40.
Fruit and vegetable preservation: principles and practices Rev Ed 3

by SRIVASTAVA (R P) | KUMAR (Sanjeev).

Edition: Material type: Text Text Language: English Publisher: New Delhi CBS Publishers and Distributors 2014Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.8 SRIF (1).

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