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Snack food technology by S.A. Matz by
Publication details: Westport AVI Pub. Co. 1976
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1)Call number: 664.686 M 446 S.
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Technology of food preservation by N.W. Desrosier by
Edition: 3rd edn.
Publication details: Connecticut AVI Pub. Co. 1970
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1)Call number: 664.8 D 474 T.
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Tree fruit production by B.J.E. Teskey and J.S. Shoemaker by - Teskey, B.J.E., Shoemaker, J.S,
Edition: 2nd edn.
Publication details: Westport AVI Pub. 1972
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1)Call number: 664.8 T 338 T.
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Microbiology of food fermentations by C.S. Pederson by
Publication details: Connecticut A.V.I. Pub. 1979
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1)Call number: 664.8.039.7:576.8 P 371 M.
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Food dehydration by W.B. Van Arsdel by
Edition: 2nd edn.
Publication details: Connecticut AVI Pub. Co. 1973
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1)Call number: 664.8.047 V 217 F.
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Food dehydration by W.B. Van Arsdel by
Publication details: Connecticut AVI Pub. 1973
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1)Call number: 664.8.047 V 217 F.
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Potato processing by W.E. Talburt and O. Smith by
Publication details: Westport AVI Pub. Co. 1967
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1)Call number: 664.83 T 142 P.
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Food products formulary by S.L. Komarik, et. al. by
Publication details: Connecticut AVI Pub. Co. 1974
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1)Call number: 664.9 K 81 F.
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