Results
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Handbook of structure and composition of foods by Andrew L. Winton and Kate Barber Winton III "Milk, butter, cheese, ice cream, eggs, meat, meat extracts, gelatin, animal fats, pultry, fish" by Winton | [Annotator]. Material type:  Text; Format:
print
; Literary form:
Not fiction
Publication details: Jodhpur ; Agrobios (India) ; 2013Availability: Items available for loan: Fisheries College and Research Institute, Thoothukudi (1)Call number: 641.3 WIN.
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HPLC in food analysis edited by R. Macrae by Macrae | [Author]. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: London ; Academic press ; 1982Availability: Items available for loan: Fisheries College and Research Institute, Thoothukudi (1)Call number: 664.07 MAC.
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Food packaging: principles and practice by Gordon L. Robertson by Robertson | [Author]. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Boca Raton ; CRC Press ; 2013Availability: Items available for loan: Fisheries College and Research Institute, Thoothukudi (1)Call number: 664.09 ROB.
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Introduction to food chemistry by Suresh Gopalani by Gopalani | [Author]. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: New Delhi ; Cyber Tech Publications ; 2012Availability: Items available for loan: Fisheries College and Research Institute, Thoothukudi (1)Call number: 641.3 GOP.
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