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1. Handbook of Indices of Food Quality and Authenticity

by Singhal, Rekha.

Edition: 1st ed.Material type: book Book; Format: print Publisher: UK: CRC Press, 1997Availability: Items available for loan: UVAS Library [Call number: 664.07 Singhal 19945 1st 1997 Food.Science] (6).

2. Handbook of Hygiene Control in the Food Industry

by Lelieveld, H.L.M | Mostert, M.A | Holah, J.

Edition: 1st ed.Material type: book Book; Format: print Publisher: UK: CRC Press, 2005Availability: Items available for loan: UVAS Library [Call number: 664 Lelieveld 20510 1st 2005 Food.Science] (1). Checked out (1).

3. Principles and Practice For the Safe Processing of Foods

by Shapton, David.

Material type: book Book; Format: print Publisher: UK: CRC Press, 1998Availability: Items available for loan: UVAS Library [Call number: 664.07 Shapton 16024 1st 1998 Food.Science] (1).

4. Food Preservation Techniques

by Zeuthen, Peter | Bogh-Sorensen, L.

Edition: 1st ed.Material type: book Book; Format: print Publisher: USA: Woodhead Publishing, 2003Availability: Items available for loan: UVAS Library [Call number: 664.028 17336 1st 2003 Food.Science] (1).

5. More Baking Problems Solved

by Cauvain, S P | Young, Linda.

Edition: 1st ed.Material type: book Book; Format: print Publisher: UK : Woodhead Publishing, 2009Availability: No items available Checked out (1).



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