NP40503 FOOD INGREDIENTS

No.

Title

Item Location

Call Number

1.

Andrea Bertolini (2010). Starches: Characterization, Properties, and Applications. Boca Raton : Taylor & Francis.

Main Library General Collection

TP248 . S7S753 2010

2.

Larry Branen, A., Michael Davidson P. Seppo Salminen, John H. Thorngate III. (2002). Food Additives. New York : Marcel Dekker

Main Library General Collection

TX553 . A3F564 2002

3.

M. Msagati (2013). Chemistry of Food Additives and Preservatives. Wiley-Blackwell, Oxford.

Main Library General Collection

TX553 . A3C455 2013

4.

S. Igoe (2011). Dictionary of Food Ingredients 5th Edition. Springer Science + Robert Business Media, LLC.

Main Library Reference Collection

TX551 . I36 2011

5.

Theron, M. M. & Rykers Lues, J. F. (2011). Organic Acids and Food Preservation. CRC Press, Boca Raton.

Main Library General Collection

TP371.2 . T446 2011

7.

Michael Davidson P., John N. Sofos, and Branen A. L (2005). Antimicrobials in food. CRC Press.

Main Library General Collection

TX553 . A3A57 2005

8. Robert S. Igoe (2011). Dictionary of Food Ingredients. Springer Science Main Library Reference Collection TX551 . I36 2011
9. Shafiur Rahman, M (2007). Handbook of Food Preservation. CRC Press. Main Library General Collection TP371 .H26 2007
10. Zeuthen P., Leif Bøgh-Sørensen (2003). Food Preservation Techniques. CRC Press. Main Library General Collection TP371.2 . F6 2003