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1.
Food chain integrity: a holistic approach to food traceability, safety, quality and authenticity

by Hoorfar, A., Ed.

Material type: Text Text; Format: print Language: English Publisher: New delhi : Woodhead publishing, 2011Availability: Items available for loan: Call number: 363.192 HOO/F (1).

2.
Encapsulation technologies and delivery systems for food ingredients and nutraceuticals

by Garti, Nissim [Ed.].

Material type: Text Text; Format: print Language: English Publisher: Cambridge : Woodhead publishing, 2012Availability: Items available for loan: Call number: 612.3 GAR/E (1).

3.
Functional ingredients from algae for foods and nutraceuticals

by Domφnguez, Herminia[Ed.].

Material type: Text Text; Format: print Language: English Publisher: Cambridge : Woodhead publishing, 2013Availability: Items available for loan: Call number: 664 DOM/F (1).

4.
Nanotechnology in the food, beverage and nutraceutical industries

by Huang, Qingrong [Ed.].

Material type: Text Text; Format: print Language: English Publisher: New delhi : Woodhead publishing, 2012Availability: Items available for loan: Call number: 664 HUA/N (1).

5.
Developing children's food products

by Kilcast, David [Ed.].

Material type: Text Text; Format: print Language: English Publisher: New delhi : Woodhead publishing, 2011Availability: Items available for loan: Call number: 649.3 KIL/D (1).

6.
Cereal grains for the food and beverage industries

by Arendt, Elke K.

Material type: Text Text; Format: print Language: English Publisher: Cambridge : Woodhead, 2013Availability: Items available for loan: Call number: 664.705 ARE/C (1).

7.
Open innovation in the food and beverage industry

by Martinez, Marian Garcia [Ed.].

Material type: Text Text; Format: print Language: English Publisher: Cambridge : Woodhead, 2013Availability: Items available for loan: Call number: 664.00684 MAR/O (1).



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