|
|
Food science and nutrition : according to UGC syllabus for UG , PG and Diploma courses /
|
AHMED , M. N.
|
2005.
|
|
Food science and nutrition : current issues and answers /
|
|
c1979.
|
|
Food science and nutrition
|
Satarkar, Archana.
|
2008.
|
|
Water relations of foods : proceedings of an international symposium held in Glasgow, September 1974 /
|
|
1975.
|
|
Thermobacteriology in food processing /
|
Stumbo, Charles Raymonnnnd 1914-
|
1973.
|
|
Toxic constituents of animal foodstuffs,
|
Liener, Irvin E.
|
1974.
|
|
Lipids in cereal technology /
|
|
1983.
|
|
Plant pigments, flavors, and textures : the chemistry and biochemistry of selected compounds /
|
Eskin, N. A. M. (Neason Akivah Michael)
|
1979.
|
|
Methods in food analysis : physical , chemical , and instrumental methodsof analysis /
|
Joslyn, Maynard Alexander , 1904-
|
1970.
|
|
Mycotoxins in food /
|
|
1987.
|
|
The analysis of nutrients in foods /
|
Osborne, D. R.
|
1978.
|
|
Anthocyanins as food colors /
|
|
1982.
|
|
Introduction to food science and technology /
|
Amerine , Maynard Andrew
|
1982.
|
|
HPLC in food analysis /
|
|
1982.
|
|
New protein foods.
|
Altschul, Aaron M. (Aaron Mayer), 1914-
|
1974-1985.
|
|
Fundamentals of food biotechnology /
|
Lee, B. H. (Byong H.)
|
c1996.
|
|
TOXIC constituents of plant food stuffs/
|
|
1972.
|
|
Principles of sensory evaluation of food/
|
Amerine, Maynard Andrew.
|
1968.
|
|
Aflatoxim: scientific background control, and implications/
|
Goldblatt, Leo Arthur, 1902.
|
1972.
|
|
Food-borne infections and intoxications/
|
Riemann, Hans, 1920.
|
1969.
|