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	1.	Sensory Evaluation Practices by Herbert Stone-Joel L. Sidel. Series: Food Science and Technology International SeriesMaterial type: Text Language: English Publication details: Academic Press 2004Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	2.	Food Texture and Viscosity Concept and Measurement by Malcolm Bourne. Series: Food Science and Technology International SeriesEdition: 2nd edMaterial type: Text Language: English Publication details: Academic Press 2002Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	3.	Handbook of Milk Composition by Bozzano G Luisa. Series: Food Science and Technology International SeriesMaterial type: Text Language: English Publication details: Academic Press 1995Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	4.	Preservation of Foods with Pulsed Electric Fields by Gustavo V. Barbosa-Canovas-Usha R. Pothakamury-M. Marcela Gongora-Nieto-Barry G. Swanson. Series: Food Science and Technology International SeriesMaterial type: Text Language: English Publication details: Academic Press 1999Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	5.	Computer Applications in Food Technology Use of Spreadsheets in Graphical, Statistical, And Process Analysis by R. Paul Singh. Series: Food Science and Technology International SeriesMaterial type: Text Language: English Publication details: Academic Press 1996Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	6.	Phase Transitions in Foods by Yrjö H. Roos-Yrjo H Roos. Series: Food Science and Technology International SeriesMaterial type: Text Language: English Publication details: Academic Press 1995Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	7.	Polysaccharide Dispersions Chemistry and Technology in Food by Reginald H. Walter. Series: Food Science and Technology International SeriesMaterial type: Text Language: English Publication details: Academic Press 1998Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)

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