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181.
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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182.
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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183.
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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184.
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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185.
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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186.
Food process engineering: theory and laboratory experiments

by SHARMA (K) | MULVANEY (Steven J).

Material type: Text Text Language: English Publisher: New Delhi Wiley India Pvt. Ltd. 2013Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664 SHAF (1).

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187.
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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188.
Innovations in food packaging

by HAN (Jung H) Ed.

Material type: Text Text Language: English Publisher: Amsterdam Elseveir 2005Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.092 HANI (1).

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189.
Dairy Science and technology Ed 2

by WALSTRA (Pieter) | WOUTERS JAN (T M).

Edition: Material type: Text Text Language: English Publisher: London CRC Press 2016Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 637.1 WALD (1).

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190.
Dairy science and technology handbook Vol 1 Principles and properties

by HUI (Y H) Ed.

Material type: Text Text Language: English Publisher: New Delhi Wiley 2014Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 637.1 HUID (1).

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191.
Dairy science and technology handbook Vol 2 Product manufacturing

by HUI (Y H) Ed.

Material type: Text Text Language: English Publisher: New Delhi Wiley 2014Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 637.1 HUID (1).

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192.
Dairy science and technology handbook Vol 3 Applications science, technology, and engineering

by HUI (Y H) Ed.

Material type: Text Text Language: English Publisher: New Delhi Wiley 2014Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 637.1 HUID (1).

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193.
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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194.
Handbook of fruits and fruit processing

by HUI (Y H) Ed.

Material type: Text 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).

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195.
Food engineering laboratory manual

by BARBOSA CANOVAS (Gustavo V) | MA (Li).

Material type: Text Text Language: English Publisher: London CRC Press 1997Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.2028 BARF (1).

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196.
Advances in fresh cut fruits and vegetables processing

by MARTIN BELLOSO (Olga) | SOLVIA FORTUNY (Robert) Ed.

Material type: Text Text Language: English Publisher: London CRC Press 2011Availability: Items available for reference: St Aloysius College (Autonomous) Reference BookCall number: 664.8 MARA (1). :

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197.
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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198.
Biscuit, cookie and cracker manufacturing manuals: manual 1 ingredients Types handling uses

by MANLEY (Duncan).

Material type: Text Text Language: English Publisher: England Woodhead Publishing Ltd. 1998Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.7525 MANB (1).

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199.
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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200.
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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