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51.
Handbook of analysis of active compounds in functional foods

by Nollet, Leo M. L.

Material type: Text Text; Format: print Language: English Publisher: Boca raton : Crc, 2012Availability: Items available for reference: Not for loanCall number: 613.2 NOL/A (1). :

52.
Modern techniques for food authentication

by Sun, Da-Wen, Ed.

Material type: Text Text; Format: print Language: English Publisher: Amsterdam : Academic press, 2008Availability: Items available for loan: Call number: 664.07 SUN/M (1).

53.
Waste management for the food industries

by Arvanitoyannis, Ioannis S.

Material type: Text Text; Format: print Language: English Publisher: Amsterdam : Academic press, 2008Availability: Items available for loan: Call number: 664.00286 ARV/W (1).

54.
Food emulsions

by Friberg, Stig E., Ed.

Edition: 3rdMaterial type: Text Text; Format: print Language: English Publisher: New york : Marcel dekker, 1997Availability: Items available for loan: Call number: 664.024 FRI/F (1).

55.
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). :

56.
Food plant sanitation

by Hui, Y. H., Ed.

Material type: Text Text; Format: print Language: English Publisher: New york : Marcel dekker, 2003Availability: Items available for loan: Call number: 664.00286 HUI/F (1).

57.
Food protein analysis: quantitative effects on processing

by Owusu-Apenten, R. K.

Material type: Text Text; Format: print Language: English Publisher: New york : Marcel dekker, 2002Availability: Items available for loan: Call number: 664.00286 OWU/F (1).

58.
Seafood enzymes: utilization and influence on postharvest seafood quality

by Haard, Norman F., Ed.

Material type: Text Text; Format: print Language: English Publisher: New york : Marcel dekker, 2000Availability: Items available for loan: Call number: 664.9497 HAA/S (1).

59.
Source book of food enzymology

by Schwimmer, Sigmund.

Material type: Text Text; Format: print Language: English Publisher: Westport : Avi publishing, 1981Availability: Items available for reference: Not for loanCall number: 664.001547758 SCH/S (1). :

60.
Food microbiology: fundamentals and frontiers

by Doyle, Michael P.,Ed.

Edition: 4thMaterial type: Text Text; Format: print Language: English Publisher: Washington : Asm press, 2013Availability: Items available for loan: Call number: 664.001579 DOY/F (1).

61.
Natural food antimicrobial systems

by Naidu, A. S., Ed.

Material type: Text Text; Format: print Language: English Publisher: Boca raton : Crc press, 2000Availability: Items available for loan: Call number: 664.001579 NAI/N (1).

62.
Food immunochemistry and immunology

by Wang, Libing.

Material type: Text Text; Format: print Language: English Publisher: Beijing : Science press, 2013Availability: Items available for loan: Call number: 664.07 WAN/F (1).

63.
Designing functional foods: measuring and controlling food structure breakdown and nutrient absorption

by Mcclements, D. Julian, Ed.

Material type: Text Text; Format: print Language: English Publisher: Oxford : Woodhead, 2012Availability: Items available for loan: Call number: 613.2 MCC/D (1).

64.
Global issues in food science and technology

by Barbosa-Canovas, Gustavo, Ed.

Material type: Text Text; Format: print Language: English Publisher: Amsterdam : Academic press, 2009Availability: Items available for loan: Call number: 664 BAR/G (1).

65.
Statistical aspects of the microbiological examination of foods

by Jarvis, Basil.

Edition: 2ndMaterial type: Text Text; Format: print Language: English Publisher: Amsterdam : Academic press, 2008Availability: Items available for loan: Call number: 664.001579 JAR/S (1).

66.
Engineering aspects of cereal and cereal-based products

by Guine, Raquel De Pinho Ferrreira, Ed.

Material type: Text Text; Format: print Language: English Publisher: Boca raton : Crc press, 2014Availability: Items available for loan: Call number: 664.7 GUI/E (1).

67.
Food oxidants and antioxidants: chemical, biological, and functional properties

by Bartosz, Grzegorz,Ed.

Material type: Text Text; Format: print Language: English Publisher: Boca raton : Crc press, 2014Availability: Items available for loan: Call number: 613.286 BAR/F (1).

68.
Food process engineering and technology

by Berk, Zeki.

Edition: 2ndMaterial type: Text Text; Format: print Language: English Publisher: Amsterdam : Academic press, 2013Availability: No items available : Checked out (1).

69.
Nonthermal processing technologies for food

by Zhang, Howard Q., Ed.

Material type: Text Text; Format: print Language: English Publisher: Chichester : Wiley-blackwell, 2011Availability: Items available for loan: Call number: 664.028 ZHA/N (1).

70.
Biochemistry of foods

by Eskin, N. A. Michael, Ed.

Edition: 3rdMaterial type: Text Text; Format: print Language: English Publisher: Amsterdam : Elsevier, 2012Availability: Items available for loan: Call number: 641.3 ESK/B (1).

71.
Food proteins and peptides: chemistry, functionality, interactions, and commercialization

by Hettiarachchy, Navam S., Ed.

Material type: Text Text; Format: print Language: English Publisher: Boca raton : Crc press, 2012Availability: Items available for loan: Call number: 613.282 HET/F (1).

72.
Food: in context

by Lerner, Brenda Wilmoth, Ed.

Material type: Text Text; Format: print Language: English Publisher: Detroit : Gale, cengage learning, 2011Availability: Items available for loan: Call number: 641.3 LER/F (2).

73.
Biotechnology in agriculture and food processing: opportunities and challenges

by Panesar, Parmjit S., Ed.

Material type: Text Text; Format: print Language: English Publisher: Boca raton : Crc press, 2014Availability: Items available for loan: Call number: 664 PAN/B (1).

74.
Cooking innovations: using hydrocolloids for thickening, gelling, and emulsification

by Nussinovitch, Amos.

Material type: Text Text; Format: print Language: English Publisher: Boca raton : Taylor & francis, 2014Availability: Items available for loan: Call number: 664 NUS/C (1).

75.
Engineering aspects of food biotechnology

by Teixeira, Jose A.,Ed.

Material type: Text Text; Format: print Language: English Publisher: Boca raton : Crc press, 2014Availability: Items available for loan: Call number: 664 TEI/E (1).



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