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1.
Guide to quality management systems for the food industry

by Ralph Early | EARLY (Ralph).

Material type: Text Text Language: English Publisher: New York Springer 2023Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.07 EARG (2).

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2.
Introduction to the chemical analysis of foods

by NIELSEN (Suzanne S) Ed.

Material type: Text Text Language: English Publisher: New Delhi CBS Publishers and Distributors 2002Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.07 NIEI (4).

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3.
Food packaging:principles and practice

by ROBERTSON (Gordon L).

Edition: 3Material type: Text Text Language: English Publisher: London CRC Press 2017Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.092 ROBF (1).

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4.
Packaging for food preservation

by Matteo Alessandro Del Nobile | Amalia Conte | NOBILE (Matteo Alessandro Del) | CONTE (Amalia).

Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: New York Springer 2020Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.092 NOBP (2).

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5.
Advances in Food Science and Nutrition

by Anju Singh | SINGH (Anju).

Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: Jaipur Agrotech Press New DelhiAvailability: Items available for loan: St Aloysius College (Autonomous)Call number: 664 SINA (1).
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6.
Meat egg and poultry science and technology

by Vikas Nanda | NANDA (Vikas).

Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi I K International Pvt Ltd 2020Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 636.5 NANM (1).
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7.
Chemistry And Technology Of Cereals As Food And Feed

by Samuel A Matz | MATZ (Samuel A).

Edition: 2.Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Scientific International Pvt Ltd 2014Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.7 MATC (1).

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8.
Handbook of Baking and Bakery Products

by Rashmi S Sharma | SHARMA (Rashmi S).

Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Cyber Tech Publications 2013Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.815 SHAH (1).

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9.
Innovations in Food Packaging

by Jung H Han | HAN (Jung H) Ed.

Edition: 2.Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: Amsterdam Elsevier 2014Availability: Items available for reference: St Aloysius College (Autonomous) Reference BookCall number: 664.092 HANI (1). :

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10.
Frozen Food Technology

by C P Mallett Ed | MALLETT (C P) Ed.

Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: England Springer Science Business Media 1993Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664 MALF (1).

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