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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).

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2.
Nutritional Aspects of Food Processing and Ingredients

by Henry, C. J. K | Heppell, J. J.

Edition: 1st ed.Material type: book Book; Format: print Publisher: UK : Aspen Publishers, 1998Availability: Items available for loan: UVAS Library [Call number: 664.07 Henry 27519 1st 1998 Food.Science] (1).

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3.
Nondestructive Food Evaluation

by Gunasekaran, Sundaram.

Edition: 1st ed.Material type: book Book; Format: print Publisher: USA: CRC Press, 2000Availability: Items available for loan: UVAS Library [Call number: 664.07 Gunasekaran 23225 1st 2001 Food.Science] (1).

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