SUBJECTS

DAIRY-DERIVED INGREDIENTS: FOOD AND NUTRACEUTICAL USES

by CORREDIG,M.

₹ 4495.00

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EMERGING FOODBORNE PATHOGENS

by YASMINE MOTARJEMI, MARTIN ADAMS

₹ 5995.00

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ENCYCLOPEDIA OF DAIRY SCIENCES, 4 VOLUMES SET, 2ND EDN

by FUQUAY JOHN W. ET. AL.

₹ 39995.00

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FOOD FUNDAMENTALS, 10TH EDN

by MARGARET MCWILLIAMS

₹ 895.00

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FUNDAMENTAL FOOD MICROBIOLOGY, 5TH EDN

by BIBEK RAY, ARUN BHUNIA

₹ 1295.00

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NEW INGREDIENTS IN FOOD PROCESSING: BIOCHEMISTRY AND AGRICULTURE

by GUY LINDEN, DENIS LORIENT

₹ 3995.00

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NOVEL ENZYME TECHNOLOGY FOR FOOD APPLICATIONS: BIOCATALYSTS

by ROBERT RASTALL

₹ 3995.00

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SEAFOOD INDUSTRY: SPECIES PRODUCTS PROCESSING AND SAFETY, 2ND EDN

by GRANATA, FLICK AND MARTIN

₹ 5995.00

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TOMATO PRODUCITION, PROCESSING AND TECHNOLOGY, 3RD EDITION

by GOULD, WILBUR A.

₹ 4995.00

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YEASTS IN FOOD BENEFICIAL AND DETRIMENTAL ASPECTS

by T.BOEKHOUT, V. ROBERT

₹ 4995.00

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