Your search returned 4 results.

Results
	1.	Food Process Engineering and Technology by Zeki Berk. Series: Food Science and TechnologyMaterial type: Text Language: English Publication details: Academic Press 2013Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	2.	Milk Fat Composition, Nutritional Value and Health Implications by Rudd, Linda B. Series: Food Science and TechnologyMaterial type: Text Language: English Publication details: Nova Science Publishers, Inc. 2013Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	3.	Handbook on Cheese: Production, Chemistry and Sensory Properties by Du Vale, Luiz.-Castelli, Henrique. Series: Food Science and TechnologyMaterial type: Text Language: English Publication details: Nova Science Publishers, Inc. 2013Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	4.	Robotics and Automation in the Food Industry Current and Future Technologies by Darwin G Caldwell. Series: Woodhead Publishing Series in Food Science, Technology and NutritionMaterial type: Text Language: English Publication details: Woodhead Publishing 2013Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)

Refine your search