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1. Food process engineering and technology [electronic resource] / Zeki Berk.

by Berk, Zeki.

Edition: 1st ed.Material type: book Book; Format: available online remote; 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: book Book; 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: book Book; 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: book Book; 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: book Book; 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: book Book; 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: book Book; 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: book Book; 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: book Book; 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: book Book; 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: book Book; 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: book Book; 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: book Book; 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: book Book; 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: book Book; 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: book Book; 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: book Book; 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: book Book; 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: book Book; 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: book Book; 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: book Book; 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: book Book; 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: book Book; 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: book Book; 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: book Book; Format: print Publisher: Cambridge : Woodhead publishing, 2009Availability: Items available for loan: [Call number: 664.001579 FRA/B] (1).



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