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1.
Comprehensive Analytical Chemistry

by Barcelo, D | Pic, Yolanda.

Edition: 1st ed.Material type: book Book; Literary form: not fiction Publisher: USA : Elsevier Science, 2008Availability: Items available for loan: UVAS Library [Call number: 637 Barcelo Vol.51 2008 29373 Food.Science] (1).

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2.
Flavor Chemistry And Technology

by Heath, H. B | Reineccius, Gary.

Edition: 1st ed.Material type: book Book Publisher: India: CBS Publisher; 2005Availability: Items available for loan: UVAS Library [Call number: 664.5 Heath 23264 1st 2005 Food.Science] (1).

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3.
Principles of Food Chemistry

by M., deMan John.

Edition: 1stMaterial type: book Book; Format: print Publisher: India: Springer (sie), 2003Availability: Items available for loan: UVAS Library [Call number: 664 John 19857 1st 2007 Food.Science] (1).

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4.
Chemical Analysis of Foods and Food Products / 3rd ed

by B, Jacobs Morris.

Edition: 3rd edMaterial type: book Book; Format: print Publisher: India: CBS Publishers; 1999Availability: Items available for loan: UVAS Library [Call number: 543.1 Morris 23144 3rd 1999 Food.Science] (1).

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5.
Food Powders : Physical Properties, Processing and Functionality

by Canovas, Gustavo V. Barbosa | Juliano, Pablo | Ortega-Rivas, Enrique | Yan, Hong.

Edition: 1st ed.Material type: book Book; Format: print Publisher: USA : Springer, 2005Availability: Items available for loan: UVAS Library [Call number: 641.3754 Canovas 19171 1st 2005 Food.Science] (1).

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6.
Nutrition and Diet Therapy Reference Dictionary

by Lagua, Rosalinda T | Claudio, Virginia S.

Edition: 5th ed.Material type: book Book; Format: print Publisher: USA: Wiley-Blackwell, 2004Availability: Items available for loan: UVAS Library [Call number: 613.203 Lagua 17373 5th 2004 H.Nutrition] (1).

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7.
Introduction to Food Process Engineering

by Smith, PG.

Edition: 1st ed.Material type: book Book; Format: print Publisher: India: Springer; 2004Availability: Items available for loan: UVAS Library [Call number: 664 Smith 19178 1st 2004 Food.Science] (1).

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