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161.
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Fruit and vegetable processing: organisations and institutions / Suman Bhatti, Uma Varma
by BHATTI, Suman | Varma, Uma. Publisher: New Delhi CBS pub. 1997Availability: Items available for loan: Agriculture Library [Call number: 664.8 BHA] (3).
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162.
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Functional foods and biotechnology / (ed. by) Kalidas Shetty...[et al.]
by Shetty, Kalidas., ed. [et al.]. Publisher: Boca Raton Taylor & Francis 2015Availability: Items available for loan: Agriculture Library [Call number: 664 FUN] (1).
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163.
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Fundamental food microbiology
by RAY, Bibek. Edition: 4th ed.Publisher: Boca Raton CRC press 2008Availability: Items available for loan: Agriculture Library [Call number: 664.001579 RAY] (2).
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164.
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Fundamental food microbiology
by Ray, Bibek. Edition: 5th ed.Publisher: Boca Raton CRC press 2014Availability: Items available for loan: Agriculture Library [Call number: 664.001579 RAY] (1), Technology Library [Call number: 664.001579 RAY] (4).
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165.
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Fundamentals of food engineering / [by] D.G.Rao
by RAO,D.G. Publisher: New Delhi PHI Learning 2010Availability: Items available for loan: Agriculture Library [Call number: 664.02 RAO] (2).
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166.
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Fundamentals of food process engineering
by Toledo, Romeo T. Edition: 3rd ed.Publisher: New York Springer Science 2007Availability: Items available for loan: Technology Library [Call number: 664.02 TOL] (4).
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167.
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Fundamentals of food process engineering
by Toledo, Romeo T. Edition: 3rd ed.Publisher: New Delhi Springer 2014Availability: Items available for loan: Technology Library [Call number: 664.02 TOL] (4).
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168.
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Fundamentals of food process engineering / [by] Romeo T. Toledo
by TOLEDO, Romeo, T. Edition: 2nd ed., 1st Indian ed.Publisher: New Delhi CBS pub. 1997Availability: Items available for loan: Agriculture Library [Call number: 664.02 TOL] (1).
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169.
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Fungi and food spoilage /[by] John I.Pitt, Ailsa D.Hocking
by PITT, John I | Hocking, Ailsa D. Publisher: Sydney Academic press 1985Availability: Items available for loan: Main Library [Call number: 664.001579 PIT] (1).
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170.
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GCSE Design and technology: food technology through diagrams
by King, Hazel. Publisher: Oxford Oxford University Press 1999Availability: Items available for loan: Technology Library [Call number: 664 KIN] (1).
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171.
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GOOD Practices in Building Innovative Rural Institutions to Increase Food Securi Publisher: Rome FAO 2012Availability: Items available for loan: Agriculture Library [Call number: 307.14 FOO] (1).
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172.
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Guide to foodborne pathogens
by Labb?, Ronald G., ed. Edition: 2nd ed.Publisher: Oxford Wiley-Blackwell 2013Availability: Items available for loan: Technology Library [Call number: 664.001579 GUI] (4).
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173.
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Hand book analysis and quality control for fruit and vegetable products / [by] S. Ranganna
by RANGANNA, S. Edition: 2nd ed.Publisher: New Delhi Tata McGraw-Hill 2003Availability: Items available for loan: Agriculture Library [Call number: 664.807 RAN] (5).
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174.
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HANDBOOK of nutrition and food
by Berdanier, Carolyn D., ed. Edition: 3rd ed.Publisher: Boca Raton CRC press 2014Availability: Items available for loan: Agriculture Library [Call number: 664 HAN] (1).
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175.
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Handbook of culture media for food out water microbiology
by Corry, Janet E.L., ed. Publisher: Cambridge Royal Society of Chemistry 2012Availability: Items available for loan: Technology Library [Call number: 664.001579 HAN] (4).
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176.
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HANDBOOK of food preservation
by Rahman, M.Shafiur., ed. Edition: 2nd ed.Publisher: Boca raton CRC press 2014Availability: Items available for loan: Agriculture Library [Call number: 664.028 HAN] (1), Technology Library [Call number: 664.028 HAN] (4).
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177.
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Handbook of food processing: food safety, quality and manufacturing processes / (ed. by) Theodoros Varzakas,P Constantina Tzia
by Varzakas, Theodoros., ed | Tzia, Constantina., ed. Publisher: Boca Raton CRC Press 2016Availability: Items available for loan: Agriculture Library [Call number: 363.192 HAN] (1).
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178.
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HANDBOOK of indigenous fermented foods /edited by Keith H. Steinkraus Publisher: New York Marcel Dekker 1983Availability: Items available for loan: Medical Library [Call number: 664 HAN] (1).
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179.
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Handbook of innovation in the food and drink industry (ed. by) Ruth Rama
by Rama, Ruth., ed. Publisher: New York Taylor & Francis Group 2008Availability: Items available for loan: Technology Library [Call number: 664 HAN] (1).
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180.
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Hazard analysis critical control point evaluations : a guide to identifying haza /[by] Frank L.Bryan
by WORLD Health Organization | Bryan, F.L. Publisher: Geneva WHO 1992Availability: Items available for reference: Medical Library [Call number: 615.952 WOR] (1).
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