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1.
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PRINCIPLES OF SENSORY EVALUATION OF FOOD
by Amerine, Maynard A | Roessler, Edward B. Material type:  Book; Format:
print
; Literary form:
not fiction
Description: 602.Publisher: New York Academic Press 1965Availability: Items available for loan: PK Kelkar Library, IIT Kanpur [Call number: 664.07 Am35] (1).
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2.
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METHODS IN FOOD ANALYSIS
by . Edition: 2ndMaterial type: Book; Format:
print
; Literary form:
not fiction
Description: 845.Publisher: N. Y. Academic Press 1970Availability: Items available for loan: PK Kelkar Library, IIT Kanpur [Call number: 664.07 J789m2] (1).
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3.
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LOW-TEMPERATURE PRESERVATION OF FOODS AND LIVING MATTER
by Fennema, Owen R | Marth, Elmer H. Material type: Book; Format:
print
; Literary form:
not fiction
Description: 598.Publisher: N. Y. Marcel Dekker 1973Availability: Items available for loan: PK Kelkar Library, IIT Kanpur [Call number: 641.45 F362] (1).
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4.
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BIOCHEMISTRY OF FRUITS AND THEIR PRODUCTS
by Hulme, A. C. Material type: Book Description: v.Publisher: London Academic Press 1970-Availability: Items available for loan: PK Kelkar Library, IIT Kanpur [Call number: 634 H878] (1).
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5.
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THERMOBACTERIOLOGY IN FOOD PROCESSING
by Stumbo, C. R. Material type: Book; Format:
print
; Literary form:
not fiction
Description: 236.Publisher: N. Y. Academic Press 1965Availability: Items available for loan: PK Kelkar Library, IIT Kanpur [Call number: 664 St95] (1).
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6.
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MICROWAVE PROCESSING AND ENGINEERING
by Decareau, Robert V | Peterson, R. A. Material type: Book; Format:
print
; Literary form:
not fiction
Description: 224.Publisher: Weinheim Vch 1986Availability: Items available for loan: PK Kelkar Library, IIT Kanpur [Call number: 621.3813 D355m] (1).
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7.
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SCIENCE AND TECHNOLOGY OF GELATIN
by Ward, A. G | Courts, A. Material type: Book; Format:
print
; Literary form:
not fiction
Description: 564.Publisher: London Academic Press 1977Availability: Items available for reference: PK Kelkar Library, IIT Kanpur [Call number: 641.864 Sci27] (1).
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8.
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Lactic acid bacteria [2nd rev. and exp. ed.]
: edited by Seppo Salminen and |atte Von Wright
by Salminen, Seppo | Wright, Atte Von [ed.] | Salminen, Seppo [ed.]. Edition: 2nd rev. and exp. ed.Material type: Book; Format:
print
; Literary form:
not fiction
Description: xiii, 617p.Publisher: New York Marcel Dekker 1998Availability: Items available for loan: PK Kelkar Library, IIT Kanpur [Call number: 579.37 L119s2] (1).
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9.
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FOOD PROCESS DESIGN
by Maroulis,Zacharias B.,Saravacos,George D. Material type: Book; Format:
print
; Literary form:
not fiction
Description: xvi,506.Publisher: Marcel Dekker,New York 2003Availability: Items available for loan: PK Kelkar Library, IIT Kanpur [Call number: 664 M347F] (1).
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10.
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Food process engineering and technology
by Berk, Zeki | Taylor, Steve L., Ed. Material type: Book; Format:
print
; Literary form:
not fiction
Description: xv,605p.Publisher: Amsterdam Elsevier 2009Availability: Items available for loan: PK Kelkar Library, IIT Kanpur [Call number: 664 B455f] (1).
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11.
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Bio-nanotechnology
: a revolution in food, biomedical and health sciences
by | Bagchi, Debasis, Ed. Material type: Book; Format:
print
; Literary form:
not fiction
Description: xvii, 803p.Publisher: West Sussex John Wiley & Sons 2013Availability: Items available for loan: PK Kelkar Library, IIT Kanpur [Call number: 610.284 B52] (1).
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12.
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Modern Food Microbiology
: [electronic resource] /
by Jay, James M [author.] | Loessner, Martin J [author.] | Golden, David A [author.] | SpringerLink (Online service). Source: Springer eBooksMaterial type: Book; Format:
electronic
available online
 ; Literary form:
not fiction
Description: XX, 790 p. online resource.Publisher: Boston, MA : Springer US, 2005.Online access: Click here to access online Availability: Items available for loan: PK Kelkar Library, IIT Kanpur (1).
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13.
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Principles of Food Sanitation
: [electronic resource] /
by Marriott, Norman G [author.] | Gravani, Robert B [author.] | SpringerLink (Online service). Edition: Fifth Edition.Source: Springer eBooksMaterial type: Book; Format:
electronic
available online
; Literary form:
not fiction
Description: XIV, 413 p. 47 illus. online resource.Publisher: Boston, MA : Springer US, 2006.Online access: Click here to access online Availability: Items available for loan: PK Kelkar Library, IIT Kanpur (1).
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14.
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Physical Properties of Foods
: [electronic resource] /
by Sahin, Serpil [author.] | Sumnu, Servet Gülüm [author.] | SpringerLink (Online service). Source: Springer eBooksMaterial type: Book; Format:
electronic
available online
; Literary form:
not fiction
Description: XIV, 254 p. online resource.Publisher: New York, NY : Springer New York, 2006.Online access: Click here to access online Availability: Items available for loan: PK Kelkar Library, IIT Kanpur (1).
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15.
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Fundamentals of Food Process Engineering
: [electronic resource] /
by Toledo, Romeo T [author.] | SpringerLink (Online service). Source: Springer eBooksMaterial type: Book; Format:
electronic
available online
; Literary form:
not fiction
Description: XVIII, 570 p. online resource.Publisher: Boston, MA : Springer US, 2007.Online access: Click here to access online Availability: Items available for loan: PK Kelkar Library, IIT Kanpur (1).
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16.
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Essentials of Food Science
: [electronic resource] /
by Vaclavik, Vickie A [author.] | Christian, Elizabeth W [author.] | SpringerLink (Online service). Source: Springer eBooksMaterial type: Book; Format:
electronic
available online
; Literary form:
not fiction
Description: XVIII, 572 p. 110 illus. online resource.Publisher: New York, NY : Springer New York, 2008.Online access: Click here to access online Availability: Items available for loan: PK Kelkar Library, IIT Kanpur (1).
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