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	1.	The Chemical Composition of Foods by McCance, R. A. E. M. Widdowson Material type: Text; Format: print ; Literary form: Not fiction Publication details: Jodhpur Agrobios (India) 2002 Availability: Items available for loan: SARVAJNA LIBRARY, UHS, BAGALKOT (2)Call number: 664 MCC, ... Place hold Request article Add to cart (remove)
	2.	Food Preservation by Jood, Sudesh Khetarpaul, Neelam Material type: Text; Format: print ; Literary form: Not fiction Publication details: Udaipur Agrotech Publishing Academy 2002 Availability: Items available for loan: SARVAJNA LIBRARY, UHS, BAGALKOT (5)Call number: 664.028 JOO, ... Place hold Request article Add to cart (remove)
	3.	Food Texture and Viscosity Concept and Measurement by Bourne, M Material type: Text Publication details: New York Academic press 2002 Availability: Items available for loan: SARVAJNA LIBRARY, UHS, BAGALKOT (1)Call number: 664.8 BOU. Place hold Request article Add to cart (remove)
	4.	Vegetable oils in Food Technology composition Properties and Uses by Gunstone, F.D Material type: Text; Format: print ; Literary form: Not fiction Publication details: UAS CRC Press 2002 Availability: Items available for loan: SARVAJNA LIBRARY, UHS, BAGALKOT (2)Call number: 664.8 GUN, ... Place hold Request article Add to cart (remove)

University of Horticultural Sciences, Bagalkot
SARVAJNA LIBRARY