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Technologies for value addition in food products and processes / edited by Sankar Chandra Deka, Dibyakanta Seth and Nishant Rachayya Swami Hulle
Material type:
TextDescription: xvi, 386 pages : illustrations ; 24 cmISBN: - 9781771887984 (cb.)
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Nueva Vizcaya State University - Bayombong Campus General Collection Section | 600-699-Technology | 664 T255 2020 (Browse shelf(Opens below)) | Available | GC30153 |
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| 660.6 J67a 2022 Animal cell biotechnology / | 660.6 N158k 2022 Key concepts in biotechnology / | 660.6 Si617p 2022 Plant biotechnology/ Gunjan Singh and Khushboo Chaudhary | 664 T255 2020 Technologies for value addition in food products and processes / | 664.001 579 B964i 2023 Introduction to food microbiology / | 664.002 86 En61 2023 Environmental sustainability in the food industry: a green perspective / | 664.024 C435f 2023 Fundamentals of non-thermal processes for food preservation / |
Includes bibliographical references and index
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