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1.
Chemical changes during food processing editors Jiri Davidek, Jan Velisek and Jan Pokorny by Series: Developments in food science ; 21
Material type: Text Text
Publication details: Amsterdam Elsevier 1990
Availability: Items available for loan: Govind Ballabh Pant University of Agriculture and Technology (1)Call number: 664 D249C.

2.
Food chemistry L. W. Aurand and A. E. Woods by
Material type: Text Text
Publication details: Westport The AVI 1973
Availability: Items available for loan: Govind Ballabh Pant University of Agriculture and Technology (2)Call number: 664.07 A927F :3, ...

3.
Developments in food analysis techniques editor R. D. King by Series: Developments series
Material type: Text Text
Publication details: London Applied Science 1978
Availability: Items available for loan: Govind Ballabh Pant University of Agriculture and Technology (1)Call number: 664.07 D489.1.

4.
Food composition and analysis Howard O. Triebold and Leonard W. Aurand by
Material type: Text Text
Publication details: New Jersey D. Van Nostrand 1963
Availability: Items available for loan: Govind Ballabh Pant University of Agriculture and Technology (1)Call number: 543.1 T825F.

5.
Science of food an introduction to food science, nutrition and microbiology P. M. Gaman and K. B. Sherrington by Series: Pergamon international library
Material type: Text Text
Publication details: Oxford Pergamon 1977
Availability: Items available for loan: Govind Ballabh Pant University of Agriculture and Technology (1)Call number: 641.1 G186S.

6.
Laboratory manual in food chemistry A. E. Woods and L. W. Aurand by
Material type: Text Text
Publication details: Westport AVI 1977
Availability: Items available for loan: Govind Ballabh Pant University of Agriculture and Technology (1)Call number: 664.07 W894L.

7.
Basic food chemistry Frank A. Lee by
Material type: Text Text
Publication details: Weatport The AVI 1975
Availability: Items available for loan: Govind Ballabh Pant University of Agriculture and Technology (1)Call number: 664.07 L477B.

8.
Seafood nutrition facts, issues and marketing of nutrition in fish and shellfish Joyce A. Nettleton by Series: Osprey seafood handbooks
Material type: Text Text
Publication details: New York Van Nostrand Reinhold 1985
Availability: Items available for loan: Govind Ballabh Pant University of Agriculture and Technology (1)Call number: 641.392 N475S.

9.
Flavor research principles and techniques Roy Teranishi...[et al.] by Series: Food science series
Material type: Text Text
Publication details: New York Marcel Dekker 1971
Availability: Items available for loan: Govind Ballabh Pant University of Agriculture and Technology (1)Call number: 664.07 T315F.

10.
Metabolic aspects of food safety editor Francis J. C. Roe by
Material type: Text Text
Publication details: Oxford Blackwell Scientific 1970
Availability: Items available for loan: Govind Ballabh Pant University of Agriculture and Technology (1)Call number: 543.1 R698M.

11.
Food inspection and analysis for the use of public analysis, health officers, sanitary chemists, and food economists Albert E. Leach by
Edition: 4th
Material type: Text Text
Publication details: New York John Wiley 1920
Availability: Items available for loan: Govind Ballabh Pant University of Agriculture and Technology (1)Call number: 543.1 L434F,4 4.

12.
Laboratory handbook of methods of food analysis R. Lees by
Material type: Text Text
Publication details: London Leonard Hill 1968
Availability: Items available for loan: Govind Ballabh Pant University of Agriculture and Technology (1)Call number: 543.10724 L487L.

13.
Oils, fats and fatty foods their practical examination K. A. Williams by
Edition: 4th4th
Material type: Text Text
Publication details: London J and A. Churchill 1966
Availability: Items available for loan: Govind Ballabh Pant University of Agriculture and Technology (1)Call number: 543.1 W724O,4 4.

14.
Chemical approach to food and nutrition Brian A. Fox and Allan G. Cameron by
Material type: Text Text
Publication details: London University of London 1961
Availability: Items available for loan: Govind Ballabh Pant University of Agriculture and Technology (1)Call number: 543.1 F791C.

15.
Molecular genetics an outline for food chemists and biotechnologists J. Skoda and H. Skodova by Series: Developments in food science ; 14
Material type: Text Text
Publication details: New York Elsevier 1987
Availability: Items available for loan: Govind Ballabh Pant University of Agriculture and Technology (1)Call number: 574.87328 S628M.

16.
Additive migration from plastics into food T. R. Crompton by
Material type: Text Text
Publication details: Oxford Pergamon 1979
Availability: Items available for loan: Govind Ballabh Pant University of Agriculture and Technology (1)Call number: 614.31 C945A.

17.
Experimental food chemistry Nell I. Mondy by
Material type: Text Text
Publication details: Westport AVI 1980
Availability: Items available for loan: Govind Ballabh Pant University of Agriculture and Technology (2)Call number: 641.1 M741E, ...

18.
New frontiers in food microstructure/proceedings editor D. B. Bechtel by
Material type: Text Text
Publication details: MInnesota The American Association of Cereal Chemists 1983
Availability: Items available for loan: Govind Ballabh Pant University of Agriculture and Technology (2)Call number: 664.07 S989N, ...

19.
Food colloids and polymers stability and mechanical properties/proceedings editors E. Dickinson and P. Walstra by
Material type: Text Text
Publication details: Cambridge Royal Society of Chemistry 1993
Availability: Items available for loan: Govind Ballabh Pant University of Agriculture and Technology (1)Call number: 664.07 I61F.

20.
Food colour and appearance John B. Hutchings by
Material type: Text Text
Publication details: London Blackie 1994
Availability: Items available for loan: Govind Ballabh Pant University of Agriculture and Technology (1)Call number: 664.06 H974F.

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