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Basic food chemistry by Cruz, Renato Souza ed | Camilloto, Geany Peruch ed. Publication details: UK Auris reference limited 2016Availability: Items available for loan: ICT MUMBAICall number: 664 SOU (1).
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Chemometrics in food chemistry by Guidetti, Riccardo ed | Beghi, Roberto ed. Publication details: UK Auris reference limited 2016Availability: Items available for loan: ICT MUMBAICall number: 664:54.08 (1).
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Encyclopaedia of the chemistry of food additives and preservatives by Hintz, Tana ed | Huck, Christan W. ed. Ghanbari, Mahdi ed. Series: ; Vol. I - Antimicrobial food additives: characteristics, uses, effectsPublication details: UK Auris reference limited 2016Availability: Items available for loan: ICT MUMBAICall number: 664(03) (1).
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Chemical engineering design an introduction by Grover, Martha A. ed | He, Cristine Y. ...et al. Publication details: London Auris reference limited 2016Availability: Items available for loan: ICT MUMBAICall number: 66.011 GRO (1).
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Encyclopaedia of chemical processes : principles and applications by Lin, Shu-Kun ed | Martin-Luengo, M. A. ed. Sun, Kang...et al. Series: ; Vol. II - Chemical processes for a sustainable futurePublication details: London Auris reference limited 2016Availability: Items available for loan: ICT MUMBAICall number: 66.02(03) (1).
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Encyclopaedia of chemical processes : principles and applications by Lin, Shu-Kun ed | Martin-Luengo, M.A. ed Sun, Kang ...et al. Series: ; Vol. III - Safety assessment for chemical processesPublication details: London Auris reference limited 2016Availability: Items available for loan: ICT MUMBAICall number: 66.02(03) LIN (1).
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Chemical process dynamics and controls by Pan, Yong ed | Yang, Liu ...et al. Publication details: London Auris reference limited 2016Availability: Items available for loan: ICT MUMBAICall number: 66.012 (1).
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Safety assessment for chemical processes by Sun, Kang ed | Bai, Long ... et al. Publication details: UK Auris reference limited 2016Availability: Items available for loan: ICT MUMBAICall number: 66.02:614.8 (1).
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