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26.
Handbook of water and energy management in for processing

by Klemes, Jirl, Ed.

Material type: Text Text; Format: print Language: English Publisher: Boca raton : Crc, 2008Availability: Items available for reference: Not for loanCall number: 664.00286 KLE/H (2). :

27.
Introduction to animal science

by Damron, W. Stephen.

Edition: 4thMaterial type: Text Text; Format: print Language: English Publisher: New jersey : Pearson, 2009Availability: Items available for loan: Call number: 636 DAM/I (1).

28.
Delivery and controlled release of bioactivates in foods and nutraceuticals

by Garti, Nissim, Ed.

Material type: Text Text; Format: print Language: English Publisher: Boca raton : Crc, 2008Availability: Items available for loan: Call number: 664.0287 GAR/D (1).

29.
Fundamental food microbiology

by Ray, Bibek.

Edition: 4thMaterial type: Text Text; Format: print Language: English Publisher: Boca raton : Crc, 2008Availability: No items available : Checked out (1).

30.
Rheology of fluid and semisolid foods: principles and application

by Rao, M.Anandha.

Material type: Text Text; Format: print Language: English Publisher: Gaithersburg : Aspen publication, 1999Availability: Items available for loan: Call number: 664 RAO/R (1).

31.
Handbook of food toxicology

by Deshpande, S. S.

Material type: Text Text; Format: print Language: English Publisher: New york : Marcel dekker, 2002Availability: Items available for reference: Not for loanCall number: 615.954 DES/H (1). :

32.
Foodborne infections and intoxications

by Riemann, Hans P.,Ed.

Edition: 3rdMaterial type: Text Text; Format: print Language: English Publisher: Amsterdam : Academic press, 2006Availability: Items available for loan: Call number: 615.954 RIE/F (1).

33.
Food and beverage cost control

by Dopson, Lea R.

Edition: 4thMaterial type: Text Text; Format: print Language: English Publisher: New jersey : John wiley, 2008Availability: Items available for loan: Call number: 647.950681 DOP/F (1).

34.
Chromatography of aroma compounds and fragrances

by Cserhati, Tibor.

Material type: Text Text; Format: print Language: English Publisher: Heidelberg : Springer, 2010Availability: Items available for loan: Call number: 664.07 CSE/C (1).

35.
Mine environmental engineering

by Sengupta, Mritunjoy.

Material type: Text Text; Format: print Language: English Publisher: Boca raton : Crc press, 1990Availability: Items available for loan: Call number: 622.4 SEN/M (1).

36.
Enzymes in food processing: fundamentals and potential applications

by Panesar, Parmjit S., Ed.

Material type: Text Text; Format: print Language: English Publisher: New delhi : I. k. international, 2010Availability: Items available for loan: Call number: 660.034 PAN/E (1).

37.
Food processing operations analysis

by Das, H.

Material type: Text Text; Format: print Language: English Publisher: New delhi : Asian books, 2005Availability: Items available for loan: Call number: 664 DAS/F (1).

38.
Laboratory manual of food microbiology

by Garg, Neelima.

Material type: Text Text; Format: print Language: English Publisher: New delhi : I. k. international, 2010Availability: Items available for reference: Not for loanCall number: 664.001579 GAR/L (1). :

39.
Physicochemical aspects of food engineering and processing

by Devahastin, Sakamon, Ed.

Material type: Text Text; Format: print Language: English Publisher: Boca raton : Crc press, 2011Availability: Items available for loan: Call number: 664.07 DEV/P (1).

40.
Essentials of food process engineering

by Rao, Chandra Gopala.

Material type: Text Text; Format: print Language: English Publisher: Hyderabad : Bsp, 2006Availability: Items available for loan: Call number: 664.02 RAO/E (1).

41.
Food colloids: self-assembly and material science

by Dickinson, Eric, Ed.

Material type: Text Text; Format: print Language: English Publisher: Cambridge : Royal society of chemistry, 2007Availability: Items available for loan: Call number: 664 DIC/F (1).

42.
Food: the chemistry of its components

by Coultate, Tom P.

Edition: 5thMaterial type: Text Text; Format: print Language: English Publisher: Cambridge : Royal society of chemistry, 2009Availability: Items available for loan: Call number: 664 COU/F (1).

43.
Magnetic resonance in food science: the multivariate challenge

by Belton, P. S. ,Ed.

Material type: Text Text; Format: print Language: English Publisher: Cambridge : Royal society of chemistry, 2005Availability: Items available for loan: Call number: 664.02 BEL/M (1).

44.
Nanotechnologies in food

by Chaudhry, Qasim, Ed.

Material type: Text Text; Format: print Language: English Publisher: Cambridge : Royal society of chemistry, 2010Availability: Items available for loan: Call number: 664 CHA/N (1).

45.
Total food: sustainability of the agri-food chain

by Waldron, K. W. ,Ed.

Material type: Text Text; Format: print Language: English Publisher: Cambridge : Royal society of chemistry, 2010Availability: Items available for loan: Call number: 641.303 WAL/T (1).

46.
Enzymes in food technology

by Whitehurst, Robertj. Ed.

Edition: 2ndMaterial type: Text Text; Format: print Language: English Publisher: Chichester : Wiley-blackwell, 2010Availability: Items available for loan: Call number: 664.024 WHI/E (1).

47.
Fennema's food chemistry

by Damodaran, Srinivasan . Ed.

Edition: 4th.Material type: Text Text; Format: print Language: English Publisher: Boca raton : Crc, 2008Availability: Items available for loan: Call number: 664 DAM/F (2).
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48.
Chemical physics of food

by Belton, Peter , Ed.

Material type: Text Text; Format: print Language: English Publisher: New delhi : Blackwell, 2013Availability: Items available for loan: Call number: 664 BEL/C (1).

49.
Understanding food: principles and preparation

by Brown, Amy.

Edition: 4thMaterial type: Text Text; Format: print Language: English Publisher: [s.l.] : Cengage learning, 2011Availability: Items available for loan: Call number: 641.3 BRO/U (1).

50.
Image processing handbook

by Russ, John C.

Edition: 6thMaterial type: Text Text; Format: print Language: English Publisher: Boca raton : Crc press, 2011Availability: Items available for reference: Not for loanCall number: 621.367 RUS/I (2). :



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