Food Sc.

Showing all 13 results

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Advanced Technologies For Meat Processing
Original price was: ₹4,195.00.Current price is: ₹3,356.00. Add to cart
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Automation for Food Engineering: Food Quality Quantization and Process Control
Original price was: ₹2,495.00.Current price is: ₹1,996.00. Add to cart
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Biofilms in the Food Environment
Original price was: ₹18,528.00.Current price is: ₹14,822.40. Add to cart
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Chocolate and Health: Chemistry, Nutrition and Therapy
Original price was: ₹6,460.92.Current price is: ₹5,168.74. Add to cart
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Elementary Food Science 4th Ed
Original price was: ₹11,095.38.Current price is: ₹8,876.30. Add to cart
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Essentials of Functional Foods
Original price was: ₹2,990.00.Current price is: ₹2,392.00. Add to cart
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Food, Fermentation & Micro-Organisms
Original price was: ₹3,195.00.Current price is: ₹2,556.00. Add to cart
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HACCP in Meat, Poultry and Fish Processing (Advances in Meat Research Series, Volume 10)
Original price was: ₹1,395.00.Current price is: ₹1,116.00. Add to cart
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MAGNETIC RESONANCE IN FOOD SCIENCE
Original price was: ₹12,384.42.Current price is: ₹9,907.54. Add to cart
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Masked Mycotoxins in Food: Formation, Occurrence and Toxicological Relevance
Original price was: ₹16,047.30.Current price is: ₹12,837.84. Add to cart
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Milk and Milk Products: Technology, Chemistry and Microbiology
Original price was: ₹1,990.00.Current price is: ₹1,592.00. Add to cart
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Physical Properties of Foods: Novel Measurement Techniques & Applications
Original price was: ₹23,694.00.Current price is: ₹18,955.20. Add to cart
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Seafood Processing by-Products: Trends & Applications
Original price was: ₹18,499.08.Current price is: ₹14,799.26. Add to cart

Advanced Technologies For Meat Processing

Automation for Food Engineering: Food Quality Quantization and Process Control

Biofilms in the Food Environment

Chocolate and Health: Chemistry, Nutrition and Therapy

Elementary Food Science 4th Ed

Essentials of Functional Foods

Food, Fermentation & Micro-Organisms

HACCP in Meat, Poultry and Fish Processing (Advances in Meat Research Series, Volume 10)

MAGNETIC RESONANCE IN FOOD SCIENCE

Masked Mycotoxins in Food: Formation, Occurrence and Toxicological Relevance

Milk and Milk Products: Technology, Chemistry and Microbiology

Physical Properties of Foods: Novel Measurement Techniques & Applications

Seafood Processing by-Products: Trends & Applications