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Results of search for 'an:7201'

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	1.	Mechanism and Theory in Food Chemistry / [by] Dominic W.S.Wong by WONG, Dominic W.S. Edition: 1st Indian edPublisher: New Delhi CBS pub. 1996Availability: Items available for loan: Agriculture Library [Call number: 664 WON] (1), Main Library [Call number: 547.7 WON] (1). Place hold Add to your cart (remove)
	2.	Rheology of fluid, semisolid, and solid foods: principles and applications by Anandha Rao, M. Edition: 3rd ed.Publisher: New York Springer 1999Availability: Items available for loan: Agriculture Library [Call number: 664.07 ANA] (1). Place hold Add to your cart (remove)
	3.	Food Science by Srilakshmi, B. Edition: 7th multi colour ed. Publisher: London New Age International 2020Availability: Items available for loan: Agriculture Library [Call number: 641.3 SRI] (1). Place hold Add to your cart (remove)
	4.	Food chemical safety by Watson, David H [Editor]. Publisher: New York Woodhead pub. c2001Availability: Items available for loan: Technology Library [Call number: 664.07 FOO] (1). Place hold Add to your cart (remove)
	5.	Food chemical safety by Watson, David H [Editor]. Publisher: Boston Woodhead pub. c2002Availability: Items available for loan: Technology Library [Call number: 664.07 FOO] (1). Place hold Add to your cart (remove)
	6.	Food science by POTTER, Norman N \| Hotchkiss, Joseph H. Edition: 5th ed.Publisher: New York Springer 1998Availability: Items available for loan: Technology Library [Call number: 664 POT] (1). Place hold Add to your cart (remove)
	7.	Food science by POTTER, Norman N \| Hotchkiss, Joseph H. Edition: 5th ed.Publisher: New York Springer 1998Availability: Items available for loan: Technology Library [Call number: 664 POT] (1). Place hold Add to your cart (remove)
	8.	Food: the chemistry of its components by COULTATE, T.P. Edition: 5th ed.Publisher: Cambridge The Royal Society of Chemistry 2009Availability: Items available for loan: Technology Library [Call number: 664 COU] (1). Place hold Add to your cart (remove)
	9.	An Introduction to the physical chemistry of food by Coupland, John N. Publisher: New york Springer 2014Availability: Items available for loan: Technology Library [Call number: 664.07 COU] (1). Place hold Add to your cart (remove)

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