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	1.	Principles of Food Chemistry by John M. deMan, John W. Finley, W. Jeffrey Hurst, Chang Yong Lee Series: Food Science Text Series Edition: 4th ed. 2018 Language: EN Publication details: Springer International Publishing 2018 Online resources: Click here to access online Click here to access online Availability: No items available. Add to cart (remove)
	2.	Food Law and Regulation for Non-Lawyers by Marc C. Sanchez Series: Food Science Text Series Edition: 2nd ed. 2018 Language: EN Publication details: Springer International Publishing 2018 Online resources: Click here to access online Click here to access online Availability: No items available. Add to cart (remove)
	3.	Principles of Food Sanitation by Norman G. Marriott, M. Wes Schilling, Robert B. Gravani Series: Food Science Text Series Edition: 6th ed. 2018 Language: EN Publication details: Springer International Publishing 2018 Online resources: Click here to access online Click here to access online Availability: No items available. Add to cart (remove)
	4.	Foodborne Microbial Pathogens by Arun K. Bhunia Series: Food Science Text Series Edition: 2nd ed. 2018 Language: EN Publication details: Springer New York 2018 Online resources: Click here to access online Click here to access online Availability: No items available. Add to cart (remove)
	5.	Fundamentals of Food Process Engineering by Romeo T. Toledo, Rakesh K. Singh, Fanbin Kong Series: Food Science Text Series Edition: 4th ed. 2018 Language: EN Publication details: Springer International Publishing 2018 Online resources: Click here to access online Click here to access online Availability: No items available. Add to cart (remove)
	6.	An Introduction to the Physical Chemistry of Food by John N. Coupland Series: Food Science Text Series Edition: 2014 Language: EN Publication details: Springer New York 2014 Online resources: Click here to access online Click here to access online Availability: No items available. Add to cart (remove)
	7.	Food Law and Regulation for Non-Lawyers by Marc C. Sanchez Series: Food Science Text Series Edition: 2015 Language: EN Publication details: Springer International Publishing 2015 Online resources: Click here to access online Click here to access online Availability: No items available. Add to cart (remove)
	8.	Laboratory Exercises for Sensory Evaluation by Harry T. Lawless Series: Food Science Text Series Edition: 2013 Language: EN Publication details: Springer US 2013 Online resources: Click here to access online Click here to access online Availability: No items available. Add to cart (remove)
	9.	Essentials of Food Science by Vickie A. Vaclavik, Elizabeth W. Christian Series: Food Science Text Series Edition: 4th ed. 2014 Language: EN Publication details: Springer New York 2014 Online resources: Click here to access online Click here to access online Availability: No items available. Add to cart (remove)
	10.	Essentials of Food Science by Vickie A. Vaclavik, Elizabeth W. Christian Series: Food Science Text Series Edition: 4th ed. 2014 Publication details: Springer New York 2014 Online resources: Click here to access online Availability: Items available for loan: VIVEKANANDA LIBRARY (1). Place hold Add to cart (remove)
	11.	Laboratory Exercises for Sensory Evaluation by Harry T. Lawless Series: Food Science Text Series Edition: 2013 Publication details: Springer US 2013 Online resources: Click here to access online Availability: Items available for loan: VIVEKANANDA LIBRARY (1). Place hold Add to cart (remove)
	12.	Food Law and Regulation for Non-Lawyers by Marc C. Sanchez Series: Food Science Text Series Edition: 2015 Publication details: Springer International Publishing 2015 Online resources: Click here to access online Availability: Items available for loan: VIVEKANANDA LIBRARY (1). Place hold Add to cart (remove)
	13.	An Introduction to the Physical Chemistry of Food by John N. Coupland Series: Food Science Text Series Edition: 2014 Publication details: Springer New York 2014 Online resources: Click here to access online Availability: Items available for loan: VIVEKANANDA LIBRARY (1). Place hold Add to cart (remove)

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