Food processing technology: principles and practice
By: Fellows, P.J
.
Material type: 
BookPublisher: Boca CRC press 2009Edition: 3.Description: 914.ISBN: 9781439808214; 9781845692162.DDC classification: 664
Contents:
I BASIC PRINCIPLES,II AMBIENT-TEMPERATURE PROCESSING,III PROCESSING BY APPLICATION OF HEAT,IV PROCESSING BY THE REMOVAL OF HEAT,V POST-PROCESSING OPERATIONS,
| Item type | Current location | Collection | Call number | Status | Date due | Barcode |
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Books (General)
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Kelappaji College of Agricultural Engineering & Technology Library, Tavanur | Reference Book | 664 FEL/FO (Browse shelf) | Available | KAU_KCAEFT-22332 |
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| 664 CHR/SU Sustainable Food Production: Selected entries from the Encyclopedia of Sustainability Science and Technology- volume -3 | 664 EAR/CA Case studies in food product development | 664 ESK/BI Biochemistry of foods / | 664 FEL/FO Food processing technology: principles and practice | 664 HEL/HA Handbook of Food Engineering | 664 HEL/HA Handbook of Food Engineering | 664 HEL/HA Handbook of Food Engineering |
I BASIC PRINCIPLES,II AMBIENT-TEMPERATURE PROCESSING,III PROCESSING BY APPLICATION OF HEAT,IV PROCESSING BY THE REMOVAL OF HEAT,V POST-PROCESSING OPERATIONS,
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