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1.
Food analysis: theory and practice

by POMERANZ (Yeshajahu) | MELOAN (Clifton E).

Edition: 3Material type: Text Text Language: English Publisher: Gaithersburg, Maryland An Aspen Publication 2008Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.07 POMF (1).

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2.
Principles of food chemistry Ed 3

by DEMAN (John M).

Edition: Material type: Text Text Language: English Publisher: Maryland An Aspen Publication 1999Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664 DEMP (1).

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3.
Haccp in meat poultry and fish processing : advances in meat research Vol 10

by PEARSON (A M) | DUTSON (T R) Ed.

Material type: Text Text Language: English Publisher: Gaithersburg An Aspen Publication 1999Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.07 PEAH (1).

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4.
Guidelines for sensory analysis in food product development and quality control Ed 2

by CARPENTER (Roland);LYON (David H);HASDELL (Terry A).

Edition: 2Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Aspen Publication 2000Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 664.07 CARG (2). :
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5.
International standards for food safety

by REES (Naomi);WATSON (David).

Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: Maryland An Aspen Publication 2000Availability: Items available for loan: St Aloysius College PG LibraryCall number: 363.192 REEI (1).

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6.
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Food flavorings Ed 3

by ASHURST (Philip R).

Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: Maryland An Aspen Publication 2020Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.5 ASHF (1).

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7.
Handbook of industrial seasonings

by UNDERRINER (E W);HUME (I R) Ed.

Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: Gaithersburg An Aspen Publication 1999Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 641.3 UNDH (1).

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8.
World vegetables: principles, production and nutritive values Ed 2

by RUBATZKY (Vincent E);YAMAGUCHI (Mas).

Edition: 2Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publisher: Gaithersburg An Aspen Publication 1999Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 635 RUBW (1).

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