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1.
Technology of food preservation and processing: principles and practices

by POORNIMA (B).

Material type: Text Text Language: English Publisher: New Delhi Centrum Press 2014Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.028 POOT (1).

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2.
Food biochemistry and food processing

by CHOUDHARY (N L).

Material type: Text Text Publisher: New Delhi Anmol Publications Pvt. Ltd. 2015Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664 CHOF (1).

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3.
Food processing packaging preservation irradiation allergy and safety

by JOSHI (R D) | ADAPURE (Nitin).

Material type: Text Text Language: English Publisher: Jaipur Agrotech Press 2016Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664 JOSF (1).

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4.
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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5.
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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6.
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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7.
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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8.
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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9.
Post harvest management and processing of fruits and vegetables

by RATHORE (N S) | MATHUR (G K).

Material type: Text Text Language: English Publisher: New Delhi Indian council of Agricultural Research 2012Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.8 RATP (1).

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10.
Food processing and preservation

by KHETARPAUL (Neelam).

Material type: Text Text Language: English Publisher: New Delhi Daya Publishing House 2015Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.02 KHEF (1).

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11.
Food preservation and processing

by KUMARI (Shobha).

Material type: Text Text Language: English Publisher: Jaipur Oxford Book Company 2014Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.028 KUMF (1).

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12.
Handbook of food processing technology

by CHAUHAN (Sunil Kumar).

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

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13.
Fish: processing and preservation

by CUTTING (Charls L).

Material type: Text Text Language: English Publisher: Jodhpur Agrobios 2012Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.94 CUTF (1).

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14.
Fundamentals of food science technology processing and preservation

by DUBEY (Bal Govind).

Material type: Text Text Language: English Publisher: New Delhi Anmol Publications Pvt. Ltd. 2016Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664 DUBF (1).

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15.
Technology of milk processing

by SINGH (S K).

Material type: Text Text Language: English Publisher: Jaipur Oxford Book Company 2016Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 637.1 SINT (1).

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16.
Food processing and technology: new emerging areas

by BHATT (Devendra Kumar) | KUMAR (Shiv) Ed.

Material type: Text Text Language: English Publisher: New Delhi Shree Publishers and Distributors 2015Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664 BHAF (1).

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17.
Sustaninable food processing

by SIROHI (Ramesh).

Material type: Text Text Language: English Publisher: Jaipur Oxford Book Company 2019Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664 SIRS (1).

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18.
Handbook of fruit processing technologies

by KUMAR (Arvind).

Material type: Text Text Language: English Publisher: New Delhi Wisdom Publications 2016Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.8 KUMF (1).

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19.
Handbook of frozen food processing and packaging

by LANGOWSKI (Gordon).

Material type: Text Text Language: English Publisher: Jaipur Oxford Book Company 2018Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664 LANH (1).

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20.
Haccp in meat poultry and fish processing : advances in meat research Vol 10

by PEARSON (A M) | DUTSON (T R) Ed.

Material type: Text Text Language: English Publisher: Gaithersburg An Aspen Publication 1999Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.07 PEAH (1).

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