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

	1.	No cover image available Fermentation microbiology and biotechnology. by EL MANSI (Mansi);BRYCE (Charlie),Ed. Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: London Taylor & Francis 2003Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 663.13 ELMM (1). : Add to cart (remove)
	2.	Principles of fermentation technology. by STANBURY (P F);others. Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New York Aditya Books (P) Ltd 1997Availability: Items available for loan: St Aloysius College PG LibraryCall number: 663.13 STAP (7). Items available for reference: St Aloysius College PG Library Not for loanCall number: 663.13 STAP (1). Place hold Add to cart (remove)
	3.	Handbook of animal based fermented food beverage technology. by HUI (Y H). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New York CRC Press 2012Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 664.024 HUIY (1). : Add to cart (remove)
	4.	No cover image available Handbook of plant based fermented food beverage technology. by HUI (Y H). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New York CRC Press 2012Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 664.024 HUIY (1). : Add to cart (remove)
	5.	No cover image available Encyclopedia of food science and technology. by FRANCIS (Frederick J). Edition: 2Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Wiley India Pvt Ltd 2010Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 664.03 FRAF (4). : Add to cart (remove)
	6.	Dictionary of food and nutrition. by SHARMA (J L);Caralli (Silvano). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi CBS Publishers & Distributors 2011Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 664.03 SHAJ (1). : Add to cart (remove)
	7.	Food and beverage stability and shelf life. by KILCAST (David);SUBRAMANIAM (Persis). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: Oxford Woodhead Publishing Ltd 2011Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 664 KILD (1). : Add to cart (remove)
	8.	Vegetable oils in food technology: composition properties and uses. by GUNSTONE (Frank D). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Wiley- Blackwell 2011Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 664.3 GUNF (1). : Add to cart (remove)
	9.	Frozen food science and technology. by EVANS (Judith A). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Blackwell Publications 2008Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 664.02853 EVAJ (1). : Add to cart (remove)
	10.	Food fortification and supplementation: technological safety and regulatory aspects. by OTTAWAY (Peter Berry). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: Oxford Woodhead Publishing Ltd 2008Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 664.001 OTTP (1). : Add to cart (remove)
	11.	Color in food: technological and psychophysical aspects. by CAIVANO (Jose Luis);BUERA (Maria del Pilar). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New York CRC Press 2012Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 664.001 CAIJ (1). : Add to cart (remove)
	12.	Food chemistry Ed 3 by BELITZ(H D);GR0SCH (W.);SCHIEBERLE (P). Edition: 3Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Springer Pvt Ltd 2008Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.07 BELF (2). Items available for reference: St Aloysius College PG Library Not for loanCall number: 664.07 BELF (1). Place hold Add to cart (remove)
	13.	CRC handbook of world food legumes: nutritional chemistry processing technology and utilization V 2 by SALUNKHE (D K);KADAM (S S). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: CRC Press 2000Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 664.8 SALC (1). : Add to cart (remove)
	14.	Advances in Food Science and Technology V1 by VISAKH ( P M );THOMAS (Sabu);ITURRIAGA (Laura B );RIBOTTA (Pablo Daniel ). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: Beverly scrivener publishing 2013Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 664 VISA (1). : Add to cart (remove)
	15.	Valorization of food processing by products by CHANDRASEKARAN (M). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: Boca Raton CRC Press 2013Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 664.02 CHAF (1). : Add to cart (remove)
	16.	Fish as food V 1: production biochemistry and microbiology by BORGSTROM (Georg) Ed. Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Elsevier 2013Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 664.94 BORF (1). : Add to cart (remove)
	17.	Fish as food V 2: nutrition sanitation and utilization by BORGSTROM (Georg) Ed. Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Elsevier 2013Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 664.94 BORF (1). : Add to cart (remove)
	18.	Fish as food V 3: processing; part 1 by BORGSTROM (Georg) Ed. Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Elsevier 2013Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 664.94 BORF (1). : Add to cart (remove)
	19.	Fish as food V 4: processing part 2 by BORGSTROM (Georg) Ed. Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Elsevier 2013Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 664.94 BORF (1). : Add to cart (remove)
	20.	Introductory food chemistry by BRADY (John W). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New York Wiley- Blackwell 2013Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 664.054 BRAI (1). : Add to cart (remove)

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