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1.
Fish as food Vol I: production biochemistry and microbiology

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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2.
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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3.
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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4.
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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5.
HACCP: a practical approach Ed 3

by MORTIMORE (Sara) | WALLACE (Carol).

Material type: Text Text Language: English Publisher: New York Springer 2013Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.07 MORH (1).

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6.
Food analysis: theory and practice

by POMERANZ (Yeshajahu) | MELOAN (Clifton E).

Edition: 3Material type: Text Text Language: English Publisher: Gaithersburg, Maryland An Aspen Publication 2008Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.07 POMF (1).

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7.
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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8.
Certified HACCP auditor handbook Ed 3

by SURAK (John G) | WILSON (Steven) Ed.

Edition: Material type: Text Text Language: English Publisher: Milwaukee ASQ Quality Press 2016Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.07 SURC (1).

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9.
Advances in food science and technology

by CHOUDHARY (N L).

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

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10.
Food chemistry: a laboratory manual

by MILLER (Dennis D).

Material type: Text Text Language: English Publisher: New Delhi Wiley 2014Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.07028 MILF (1).

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11.
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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12.
Food preservation: principles and practices

by SANKHLA (Arti) | MOGRA (Renu).

Material type: Text Text Language: English Publisher: Udaipur Agrotech Press 2014Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.028 SANF (1).

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13.
Food analysis laboratory manual

by NIELSEN (S Suzanne).

Material type: Text Text Language: English Publisher: New York Kluwer Academic/Plenum Publishers 2003Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.07028 NIEF (1).

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14.
Principles of food sanitation Ed 5

by MARRIOTT (Norman G) | GRAVANI (Robert B).

Edition: Material type: Text Text Language: English Publisher: USA Springer 2006Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664 MARP (1).

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15.
Total quality assurance for the food industries Ed 3

by GOULD (Wilbur A) | GOULD (Ronald W).

Edition: Material type: Text Text Language: English Publisher: USA CTI Publications 2001Availability: Items available for reference: St Aloysius College (Autonomous) Reference BookCall number: 664.07 GOUT (1). :

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16.
Fruit and vegetable processing

by DAUTHY (Mircea Enachescu).

Material type: Text Text Language: English Publisher: Lucknow International Book Distributing Co. 1997Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.8 DAUF (3).

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17.
Food science: experiments and applications

by SETHI (Mohini) | RAO (Eram S).

Edition: 2Material type: Text Text Language: English Publisher: New Delhi CBS Publishers and Distributors 2005Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664 SETF (2).

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18.
Bakery technology and engineering

by MATZ (Samuel A ).

Edition: 3Material type: Text Text Language: English Publisher: New Delhi CBS Publishers and Distributors 2008Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.752 MATB (2).

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19.
Food preservation

by JOOD (Sudesh) | KHETARPAUL (Neelam).

Material type: Text Text Language: English Publisher: Udaipur Agrotech Publishing Academy 2009Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.028 JOOF (2).

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20.
Food hygiene and sanitation: with case studies Ed 2

by RODAY (Sunetra).

Material type: Text Text Language: English Publisher: New Delhi Tata McGraw Hill Education Pvt. Ltd. 2011Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664 RODF (1).

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