Biju Patnaik Central Library catalog › Results of search for 'su:"Food industry and trade"'

1.

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

by Berk, Zeki.

Edition: 1st ed.Material type: Text

Text; Format: available online remote

; Literary form: Not fiction Publisher: Amsterdam ; Boston ; London : Academic, 2009Online access: ScienceDirect Availability: No items available :

2.

No cover image available

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). :

3.

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).

4.

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).

5.

Essentials of food process engineering

by Rao, Chandra Gopala.

Material type: Text

Text; Format: print Language: English 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: Text

Text; Format: print Language: English 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: Text

Text; Format: print Language: English 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: Text

Text; Format: print Language: English 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: Text

Text; Format: print Language: English Publisher: Amsterdam : Academic press, 2008Availability: Items available for loan: Call number: 664.00286 ARV/W (1).

10.

No cover image available

Food emulsions

by Friberg, Stig E., Ed.

Edition: 3rdMaterial type: Text

Text; Format: print Language: English Publisher: New york : Marcel dekker, 1997Availability: Items available for loan: Call number: 664.024 FRI/F (1).

11.

No cover image available

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). :

12.

Food plant sanitation

by Hui, Y. H., Ed.

Material type: Text

Text; Format: print Language: English 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: Text

Text; Format: print Language: English 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: Text

Text; Format: print Language: English 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: Text

Text; Format: print Language: English 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: Text

Text; Format: print Language: English 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: Text

Text; Format: print Language: English Publisher: Amsterdam : Academic press, 2013Availability: Items available for loan: Call number: 664 BER/F (1).

18.

Nonthermal processing technologies for food

by Zhang, Howard Q., Ed.

Material type: Text

Text; Format: print Language: English 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: Text

Text; Format: print Language: English 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: Text

Text; Format: print Language: English Publisher: New york : Marcel dekker, 2006Availability: Items available for reference: Not for loanCall number: 664.028 RAH/H (1). :

21.

Food stabilisers, thickeners and gelling agents

by Imeson, Alan, Ed.

Material type: Text

Text; Format: print Language: English 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: Text

Text; Format: print Language: English 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: Text

Text; Format: print Language: English 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: Text

Text; Format: print Language: English 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: Text

Text; Format: print Language: English Publisher: Cambridge : Woodhead publishing, 2009Availability: Items available for loan: Call number: 664.001579 FRA/B (1).

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Your search returned 95 results.

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