Koha online catalog › Results of search for 'ccl=Provider:CRC Press'

	1.	Handbook of cereal science and technology Rev Ed 2 by KULP (Karel) \| PONTE (Joseph G) Ed. Material type: Text Language: English Publisher: Boca Raton CRC Press 2014Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664 KULH (1). Place hold Add to cart (remove)
	2.	Food process engineering operations by SARAVACOS (George D) \| MAROULIS (Zacharias B). Material type: Text Language: English Publisher: London CRC Press 2011Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664 SARF (1). Place hold Add to cart (remove)
	3.	Spice science and technology by HIRASA (Kenji) \| TAKEMASA (Mitsuo). Material type: Text Language: English Publisher: London CRC Press 2015Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 633.83 HIRS (1). Place hold Add to cart (remove)
	4.	Introduction to food chemistry by OWUSU APENTEN (Richard). Material type: Text Language: English Publisher: London CRC Press 2015Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.07 OWUI (1). Place hold Add to cart (remove)
	5.	Food engineering laboratory manual by BARBOSA CANOVAS (Gustavo V) \| MA (Li). Material type: Text Language: English Publisher: London CRC Press 1997Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.2028 BARF (1). Place hold Add to cart (remove)
	6.	Advances in fresh cut fruits and vegetables processing by MARTIN BELLOSO (Olga) \| SOLVIA FORTUNY (Robert) Ed. Material type: Text Language: English Publisher: London CRC Press 2011Availability: Items available for reference: St Aloysius College (Autonomous) Reference BookCall number: 664.8 MARA (1). : Add to cart (remove)
	7.	Food packaging:principles and practice by ROBERTSON (Gordon L). Edition: 3Material type: Text Language: English Publisher: London CRC Press 2017Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.092 ROBF (1). Place hold Add to cart (remove)
	8.	No cover image available Coloring of food drugs and cosmetics. by OTTERSTATTER (Gisbert). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi CRC Press 2010Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.06 OTTG (1). Place hold Add to cart (remove)
	9.	Specialty foods: processing technology quality and safety. by ZHAO (Yanyun). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi CRC Press 2012Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.001 ZHAY (1). Place hold Add to cart (remove)
	10.	Edible coatings and films to improve food quality. by BALDWIN (Elizabeth A);others. Edition: 2Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi CRC Press 2012Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664 BALE (1). Place hold Add to cart (remove)
	11.	Valorization of food processing by products. by CHANDRASEKARAN (M). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New York CRC Press 2013Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.001 CHAM (1). Place hold Add to cart (remove)
	12.	Handbook of animal based fermented food beverage technology. by HUI (Y H). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New York CRC Press 2012Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 664.024 HUIY (1). : Add to cart (remove)
	13.	No cover image available Handbook of plant based fermented food beverage technology. by HUI (Y H). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New York CRC Press 2012Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 664.024 HUIY (1). : Add to cart (remove)
	14.	Color in food: technological and psychophysical aspects. by CAIVANO (Jose Luis);BUERA (Maria del Pilar). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New York CRC Press 2012Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 664.001 CAIJ (1). : Add to cart (remove)
	15.	Ecosustainable polymer nanomaterials for food packaging: innovative solutions characterization needs safety and environmental issues. by SILVESTRE (Clara);CIMMINO (Sossio). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi CRC Press 2013Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.092 SILE (1). Place hold Add to cart (remove)
	16.	Handbook of fermented funtional foods Ed 2 by FARNWORTH (Edward R). Edition: 2Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New York CRC Press 2014Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664 FARH (1). Place hold Add to cart (remove)
	17.	Himalayan fermented foods: microbiology nutrition and ethic values by TAMANG (Jyoti Prakash). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New York CRC Press 2014Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.024TAMH (1). Place hold Add to cart (remove)
	18.	Introduction to food biotechnology by JOHNSON GREE (Perry). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New York CRC Press 2014Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.024JOHC (1). Place hold Add to cart (remove)
	19.	Microbial food contamination by WILSON (Charles L),Ed. Edition: 2Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New York CRC Press 2014Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.07 WILM (1). Place hold Add to cart (remove)
	20.	CRC handbook of world food legumes: nutritional chemistry processing technology and utilization V 2 by SALUNKHE (D K);KADAM (S S). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: CRC Press 2000Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 664.8 SALC (1). : Add to cart (remove)

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Your search returned 39 results.