Reading List FE

KA21403 THEORY OF STRUCTURE

No.	Title	Item Location	Call Number
1.	Yeoshua, S. B. 2005. Environmentally friendly technologies for agricultural produce quality. Boca Raton: CRC Press.
2.	Chakraverty, A., Mujumdar, A.S. & Ramaswamy, H.S 2003. Handbook of postharvest technology: cereals, fruits, vegetables, tea and spices. Boca Raton: CRC Press.
3.	Golob, P., Farrell, G. & Orchard, J.E. 2002. Crop post-harvest and technology. Volume 1: Principles and Practice. Texas: CHIPS.
4.	Kilcast, D. & Subramaniam, P. 2001. The stability and shelf life of foods. Texas: CHIPS.
5.	Thompson, A.K., 1996. Postharvest Technology of fruits and Vegetable. Westport, Connecticut: AVI Publishing Co., Ltd.

NF40003 SPECIAL TOPICS

No.	Title	Item Location	Call Number
1.	Barbosa-Canovas, G.V & Zhang, Q.H. 2002. Pulsed electric fields in food processing. Texas: Culinary & Hospitality Industry Publication Services.
2.	Barbosa-Canovas, G.V., Tapia, M. & Cano, M.P. 2004. Novel food processing technologies. Texas: Culinary & Hospitality Industry Publication Services.
3.	Kudra, T. & Mujumar, A.S. 2001. Advanced drying technologies. Texas: Culinary & Hospitality Industry Publication Services.
4.	Loza no, J.E. 2000. Trends in food engineering. Texas: Culinary & Hospitality Industry Publication Services.
5.	Ohlsson, T. Bengstsson, N. 2002. Minimal processing in food industry. Texas: Culinary & Hospitality Industry Publication Services.

NF00206 RESEARCH PROJECT II

No.	Title	Item Location	Call Number
1.	UMS. 2000. Kaedah penulisan tesis / disertasi / latihan ilmiah. Gugusan Sains. Universiti Malaysia Sabah.

NF40002 QUANTITY PURCHASING

No.	Title	Item Location	Call Number
1.	Feinstein, A. H. and Stefanelli, J. M. 2012. Purchasing: Selection and Procurement for the Hospitality Industry, 8th Edition. USA: Wiley.
2.	Garlough, R. 2011. Modern Food Service Purchasing. USA: Delmare.
3.	Warfel, M. C. and Cremer, M. 2005. Purchasing for Food Service Managers, 5th Edition. USA: McCutchan Publishing Corporation.

NF40203 QUANTITY FOOD PREPARATION

No.	Title	Item Location	Call Number
1.	Harold McGee. 2004. On Food and Cooking: The Science and Lore of the Kitchen. Scribner: Rev Upd Edition.	Main Library	TX651 . M27 2004
2.	The Culinary Institute of America. 2004. Baking and Pastry: Mastering the Art and Craft . USA: Wiley.
3.	The Culinary Institute of America. 2009. Baking and Pastry: Mastering the Art and Craft . USA: Wiley.	Main Library Reference Collection	TX763 . B3234 2009
4.	Sarah R. Labensky, Alan M. Hause, Steven R. Labensky and Pricilla Martel. 2005. On Cooking: A Textbook of Culinary Fundamentals, 4th Edition. USA: Prentice Hall.
5.	Sarah R. Labensky, Alan M. Hause, Steven R. Labensky and Pricilla Martel. 2011. On Cooking: A Textbook of Culinary Fundamentals, 4th Edition. USA: Prentice Hall.	Main Library	TX651 . L333 2011

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