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1.
Threats to Food and Water Chain Infrastructure [electronic resource] / edited by Virginia Koukouliou, Magdalena Ujevic, Otto Premstaller.

by Koukouliou, Virginia [editor.] | Ujevic, Magdalena [editor.] | Premstaller, Otto [editor.] | SpringerLink (Online service).

Source: Springer eBooksMaterial type: Text Text; Format: electronic available online remote; Literary form: Not fiction Language: English Publisher: Dordrecht : Springer Netherlands : Imprint: Springer, 2010Other title: Proceedings of the NATO Advanced Research Workshop on Threats to Food and Water Chain Infrastrusture Vienna, Austria 3-5 December 2008.Online access: Click here to access online Availability: No items available :

2.
Upscaling of Bio-Nano-Processes [electronic resource] : Selective Bioseparation by Magnetic Particles / edited by Hermann Nirschl, Karsten Keller.

by Nirschl, Hermann [editor.] | Keller, Karsten [editor.] | SpringerLink (Online service).

Source: Springer eBooksMaterial type: Text Text; Format: electronic available online remote; Literary form: Not fiction Language: English Publisher: Berlin, Heidelberg : Springer Berlin Heidelberg : Imprint: Springer, 2014Online access: Click here to access online Availability: No items available :

3.
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). :

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.
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).

6.
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).

7.
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).

8.
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).

9.
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). :

10.
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).

11.
Food analysis laboratory manual

by Nielsen S. Suzanne[Ed.].

Material type: Text Text; Format: print Language: English Publisher: New york : Kluwer academic, 2009Availability: Items available for reference: Not for loanCall number: 641.3 NIE/F (1). :

12.
Foodborne parasites

by Ortega , Ynes R. [Ed.].

Material type: Text Text; Format: print Language: English Publisher: New york : Springer, 2006Availability: Items available for loan: Call number: 615.9529 ORT/F (1).

13.
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).

14.
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).

15.
Technology of reduced additive foods

by Smith, Jim [Ed.].

Material type: Text Text; Format: print Language: English Publisher: Oxford : Wiley-blackwell, 2000Availability: Items available for loan: Call number: 664.06 SMI/T (1).

16.
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).

17.
Handbook of food factory design

by Baker, Christopherg. J. [Ed].

Material type: Text Text; Format: print Language: English Publisher: New york : Springer, 2013Availability: Items available for reference: Not for loanCall number: 664.02 BAK/H (1). :

18.
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).

19.
Principles of food chemistry

by Deman, John M.

Edition: 3rdMaterial type: Text Text; Format: print Language: English Publisher: New delhi : Springer, 2006Availability: Items available for loan: Call number: 664 DEM/P (1).

20.
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). :

21.
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). :

22.
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).

23.
Rheology of fluid, semisolid, and solid foods: principles and applications

by Rao, M. Anandha.

Edition: 3rdMaterial type: Text Text; Format: print Language: English Publisher: New york : Springer, 2014Availability: Items available for loan: Call number: 664.07 RAO/R (1).

24.
Magnetic resonance in food science : from molecules to man / edited by I A, Farhat, P S Belton and G A Webb

by | Farhat, Imad Akil [editor] | Belton, P. S [editor] | Webb, G. A [editor].

Material type: Article Article; Literary form: Not fiction Language: English Publisher: Cambridge : Royal Society of Chemistry, 2007Availability: Items available for loan: Call number: 664.020153836 FAR/M (1).



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