1.
Food process engineering and technology [electronic resource] / Zeki Berk.
by Berk, Zeki.
Edition: 1st ed.Material type: ; Format:
available online
; Literary form:
Not fiction
Publisher: Amsterdam ; Boston ; London : Academic, 2009Online access: ScienceDirect Availability: No items available
2.
Computational fluid dynamics in food processing
by Sun, Da-Wen., Ed.
Material type: ; Format:
print
Publisher: Boca raton : Crc press, 2007Availability: Items available for reference: [Call number: 664.02 SUN/C] (1).
3.
Enzymes in food processing: fundamentals and potential applications
by Panesar, Parmjit S., Ed.
Material type: ; Format:
print
Publisher: New delhi : I. k. international, 2010Availability: Items available for loan: [Call number: 660.034 PAN/E] (1).
4.
Food processing operations analysis
by Das, H.
Material type: ; Format:
print
Publisher: New delhi : Asian books, 2005Availability: Items available for loan: [Call number: 664 DAS/F] (1).
5.
Essentials of food process engineering
by Rao, Chandra Gopala.
Material type: ; Format:
print
Publisher: Hyderabad : Bsp, 2006Availability: Items available for loan: [Call number: 664.02 RAO/E] (1).
6.
Nanotechnologies in food
by Chaudhry, Qasim, Ed.
Material type: ; Format:
print
Publisher: Cambridge : Royal society of chemistry, 2010Availability: Items available for loan: [Call number: 664 CHA/N] (1).
7.
Enzymes in food technology
by Whitehurst, Robertj. Ed.
Edition: 2ndMaterial type: ; Format:
print
Publisher: Chichester : Wiley-blackwell, 2010Availability: Items available for loan: [Call number: 664.024 WHI/E] (1).
8.
Understanding food: principles and preparation
by Brown, Amy.
Edition: 4thMaterial type: ; Format:
print
Publisher: [s.l.] : Cengage learning, 2011Availability: Items available for loan: [Call number: 641.3 BRO/U] (1).
9.
Waste management for the food industries
by Arvanitoyannis, Ioannis S.
Material type: ; Format:
print
Publisher: Amsterdam : Academic press, 2008Availability: Items available for loan: [Call number: 664.00286 ARV/W] (1).
10.
Food emulsions
by Friberg, Stig E., Ed.
Edition: 3rdMaterial type: ; Format:
print
Publisher: New york : Marcel dekker, 1997Availability: Items available for loan: [Call number: 664.024 FRI/F] (1).
11.
Food industries manual
by Ranken, M.D., Ed.
Edition: 23rdMaterial type: ; Format:
print
Publisher: London : Blackie academic & professional, 1993Availability: Items available for reference: [Call number: 664 RAN/F] (1).
12.
Food plant sanitation
by Hui, Y. H., Ed.
Material type: ; Format:
print
Publisher: New york : Marcel dekker, 2003Availability: Items available for loan: [Call number: 664.00286 HUI/F] (1).
13.
Food protein analysis: quantitative effects on processing
by Owusu-Apenten, R. K.
Material type: ; Format:
print
Publisher: New york : Marcel dekker, 2002Availability: Items available for loan: [Call number: 664.00286 OWU/F] (1).
14.
Designing functional foods: measuring and controlling food structure breakdown and nutrient absorption
by Mcclements, D. Julian, Ed.
Material type: ; Format:
print
Publisher: Oxford : Woodhead, 2012Availability: Items available for loan: [Call number: 613.2 MCC/D] (1).
15.
Global issues in food science and technology
by Barbosa-Canovas, Gustavo, Ed.
Material type: ; Format:
print
Publisher: Amsterdam : Academic press, 2009Availability: Items available for loan: [Call number: 664 BAR/G] (1).
16.
Engineering aspects of cereal and cereal-based products
by Guine, Raquel De Pinho Ferrreira, Ed.
Material type: ; Format:
print
Publisher: Boca raton : Crc press, 2014Availability: Items available for loan: [Call number: 664.7 GUI/E] (1).
17.
Food process engineering and technology
by Berk, Zeki.
Edition: 2ndMaterial type: ; Format:
print
Publisher: Amsterdam : Academic press, 2013Availability: No items available Checked out (1).
18.
Nonthermal processing technologies for food
by Zhang, Howard Q., Ed.
Material type: ; Format:
print
Publisher: Chichester : Wiley-blackwell, 2011Availability: Items available for loan: [Call number: 664.028 ZHA/N] (1).
19.
Food processing: principles and applications
by Hosahalli, Ramaswamy.
Material type: ; Format:
print
Publisher: Boca raton : Taylor & francis, 2009Availability: Items available for loan: [Call number: 664 HOS/F] (1).
20.
Handbook of food preservation
by Rahman, M. Shafiur,Ed.
Material type: ; Format:
print
Publisher: New york : Marcel dekker, 2006Availability: Items available for reference: [Call number: 664.028 RAH/H] (1).
21.
Food stabilisers, thickeners and gelling agents
by Imeson, Alan, Ed.
Material type: ; Format:
print
Publisher: Chichester : Wiley, 2010Availability: Items available for loan: [Call number: 664.06 IME/F] (1).
22.
Imported foods: microbiological issues and challenges
by Doyle, Michael P. [Ed.].
Material type: ; Format:
print
Publisher: Washington : Asm press, 2008Availability: Items available for loan: [Call number: 363.1926 DOY/I] (2).
23.
Case studies in food product development
by Earle, Mary [Ed.].
Material type: ; Format:
print
Publisher: Cambridge : Woodhead publishing, 2008Availability: Items available for loan: [Call number: 664.0072 EAR/C] (1).
24.
Elementary food science
by Vieira, Ernest R.
Edition: 4thMaterial type: ; Format:
print
Publisher: New york : Chapman and hall, 2010Availability: Items available for loan: [Call number: 540 VIE/E] (1).
25.
Biofilms in the food and beverage industries
by Fratamico, Pina M.[Ed.].
Material type: ; Format:
print
Publisher: Cambridge : Woodhead publishing, 2009Availability: Items available for loan: [Call number: 664.001579 FRA/B] (1).
