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		Fundamentals of Food Process Engineering by Toledo, Romeo T [author] Series: Food Science Text Series Edition: 3rd Material type: Text Language: English Publication details: New Delhi : Springer India, c2007 Online access: Table of Contents Availability: Items available for loan: Seminar Library (2)Location, call number: Department of Food Engineering 338.47664 TOL, ...
		Essentials of Food Science by Vaclavik, Vickie A [author] Christian, Elizabeth W [author] Campbell, Tad [author] Series: Food Science Text Series Edition: 5th Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Cham, Switzerland : Springer c2021 Online access: WEB LINK TOC Availability: Items available for loan: Seminar Library (1)Location, call number: Department of Food Engineering 664 VAC.
		Food Analysis Laboratory Manual by Nielsen, S. Suzanne [editor] Series: Food Science Text Series Edition: 3rd. Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Cham, Switzerland, Springer, c2019 Online access: WEB LINK TOC Availability: Items available for loan: Seminar Library (1)Location, call number: Department of Food Engineering 664.07078 FOO.
		Principles of Food Chemistry by DeMan, John M [author] Finley, John W [author] Hurst, W. Jeffrey [author] Series: Food Science Text Series Edition: 4th. Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Cham, Switzerland : Springer, c.2018 Online access: WEB LINK TOC Availability: Items available for loan: Seminar Library (1)Location, call number: Department of Food Engineering 641.300154 DEM.

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