No.

Title

Item Location

Call Number

1.

Arana, I. 2012. Physical Properties of Foods: Novel Measurement Techniques and Applications (Contemporary Food Engineering). Boca Raton: CRC Press.

TX531 . P49 2012

2.

Bourne, M. 2002. Food Texture and Viscosity. Concept and Measurement. 2nd Edition. London: Academic Press.

TX531 . B687 2002

3.

Fellows, P.J. 2000. Food Processing Technology. Principles and Practice. 2nd Edition. Cambridge: Whoodhead Pub.

TP370 . F45 2000

4.

Figura, L.O. & Teixeira, A.A. 2007. Food Physics: Physical Properties – Measurement and Application. London: Springer.

TX541 . F52513 2007

5.

Karel, M. & Lund, D.B. 2003. Physical Principles of Food Preservation. 2nd Edition. New York: Taylor & Francis.

TP371.2 . K37

6.

Lewis, M.J. 1996. Physical Properties of Foods and Food Processing Systems. Cambridge: Woodhead Pub.

TX357 . L52 1996

7.

Peleg, M. & Bagley, E.B. 1983. Physical Properties of Foods. Wesport: AVI Publishing Company, INC.

8.

MacDougall, D.B. 2002. Colour in Food: Improving Quality. Cambridge: Woodhead Pub.

9.

Rao, M.A., Rizvi, S.S.H. & Datta, A.K. 2005. Engineering Properties of Foods. 3rd Edition. Singapore: Taylor & Francis.

TP 372.5. E54 2005

10.

Sahin, S. & Gulum, S. 2006. Physical Properties of Foods. New York: Springer.

TX541 . S24 2006