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1.
Food chemistry

by Grosch, W.

Material type: Text Text; Format: print Language: English Publisher: Berlin : Springer, 2004Availability: Items available for reference: Not for loanCall number: 664.07 BEL/F (1). :

2.
The image processing handbook

by Russ, John C.

Edition: 5th ed.Material type: Text Text; Format: print Language: English Publisher: Boca raton : Crc, 2007Availability: Items available for reference: Not for loanCall number: 621.367 RUS/I (1). :

3.
Biotechnology: expanding horizons

by Singh, B. D.

Material type: Text Text; Format: print Language: English Publisher: Ludhiana : Kalyani publishers, 2007Availability: Items available for loan: Call number: 660.6 SIN/B (1).

4.
Modern food microbiology

by Jay, James M.

Edition: 6th.Material type: Text Text; Format: print Language: English Publisher: Maryland : Aspen publisher, 2000Availability: Items available for loan: Call number: 664.001579 JAY/M (1).

5.
Computational fluid dynamics in food processing

by Sun, Da-Wen., Ed.

Material type: Text Text; Format: print Language: English Publisher: Boca raton : Crc press, 2007Availability: Items available for reference: Not for loanCall number: 664.02 SUN/C (1). :

6.
Chemical migration and food contact materials

by Barnes, Karen A., Ed.

Material type: Text Text; Format: print Language: English Publisher: Cambridge : Woodhead, 2007Availability: Items available for loan: Call number: 641.3 BAR/C (1).

7.
Heat transfer in food cooling applications

by Dincer, Ibrahim.

Material type: Text Text; Format: print Language: English Publisher: Washington : Taylor and francis, 1997Availability: Items available for loan: Call number: 664.02852 DIN/H (1).

8.
Handbook of food enzymology

by Whitaker, John R.,Ed.

Material type: Text Text; Format: print Language: English Publisher: New york : Marcel dekker, 2003Availability: Items available for reference: Not for loanCall number: 664.001547758 WHI/H (1). :

9.
Food colloids: interactions, microstructure and processing

by Dickinson, Eric, Ed.

Material type: Text Text; Format: print Language: English Publisher: Cambridge : Royal society of chemistry, 2005Availability: Items available for loan: Call number: 664 DIC/F (1).

10.
Gums and stabilisers for food industry

by Williams, Peter A,Ed.

Material type: Text Text; Format: print Language: English Publisher: Cambridge : Royal society of chemistry, 2008Availability: Items available for loan: Call number: 664.06 WIL/G (1).

11.
Principles of food toxicology

by Pussa, Tonu.

Material type: Text Text; Format: print Language: English Publisher: Boca raton : Crc, 2008Availability: Items available for loan: Call number: 615.954 PUS/P (1).

12.
Endocrine - disrupting chemicals in food

by Shaw, Ian, Ed.

Material type: Text Text; Format: print Language: English Publisher: Cambridge : Woodhead, 2009Availability: Items available for loan: Call number: 571.95 SHA/E (1).

13.
Food for the ageing population

by Raats, Monique,Ed.

Material type: Text Text; Format: print Language: English Publisher: Cambridge : Woodhead publishing, 2009Availability: Items available for loan: Call number: 362.63 RAA/F (1).

14.
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). :

15.
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).

16.
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).

17.
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).

18.
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). :

19.
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).

20.
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).

21.
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).

22.
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).

23.
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).

24.
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).

25.
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). :



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