Your search returned 9 results. Subscribe to this search

Not what you expected? Check for suggestions
|
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).

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).

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).

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).

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).

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).

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).

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).

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).

© University of Jaffna