Your search returned 9 results.

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1.
Food industries manual

by Ranken, M.D., Ed.

Edition: 23rdMaterial type: Text Text; Format: print Language: English Publisher: London : Blackie academic & professional, 1993Availability: Items available for reference: Not for loanCall number: 664 RAN/F (1). :

2.
Elementary food science

by Vieira, Ernest R.

Edition: 4thMaterial type: Text Text; Format: print Language: English Publisher: New york : Chapman and hall, 2010Availability: Items available for loan: Call number: 540 VIE/E (1).

3.
Solving problems in food engineering

by Yanniotis, Stavros.

Material type: Text Text; Format: print Language: English Publisher: New york : Springer, 2008Availability: Items available for loan: Call number: 664 YAN/S (1).

4.
Principles of food sanitation

by Marriott, Norman G.

Edition: 5Material type: Text Text; Format: print Language: English Publisher: New york : Springer, 2006Availability: Items available for loan: Call number: 664 MAR/P (1).

5.
Process analytical technology for the food industry

by O'donnell, Colm P.[Ed.].

Material type: Text Text; Format: print Language: English Publisher: New york : Springer, 2014Availability: Items available for loan: Call number: 664.07 ODO/P (1).

6.
Enhancing extraction processes in the food industry

by Lebovka, Nikolai [Ed.].

Material type: Text Text; Format: print Language: English Publisher: Boca raton : Crc, 2012Availability: Items available for loan: Call number: 664 LEB/E (1).

7.
Advances in food process engineering research and applications

by Yanniotis, Stavros[Ed.].

Material type: Text Text; Format: print Language: English Publisher: New york : Springer, 2013Availability: Items available for reference: Not for loanCall number: 664 YAN/A (1). :

8.
Alternatives to conventional food processing

by Proctor, Andrew [Ed.].

Material type: Text Text; Format: print Language: English Publisher: Cambridge : Royal society of chemistry, 2011Availability: Items available for reference: Not for loanCall number: 664 PRO/A (1). :

9.
Careers in food science

by Hartel, Richard W [Ed.].

Material type: Text Text; Format: print Language: English Publisher: New york : Springer, 2008Availability: Items available for loan: Call number: 664.0023 HAR/C (1).



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