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21. Measurement of food preferences

by MacFie, H.J.H.

Material type: book Book Publisher: London: Blackie Academic & Professional, 1994Availability: Items available for loan: Central Library AIOU Islamabad (1). Location(s): General Stacks 664.07 MEA.

22. Microbiology of fermented foods

by Wood, Brian J.B.

Edition: 2ndMaterial type: book Book Publisher: London: Blackie academic & pro, 1998Availability: Items available for loan: Central Library AIOU Islamabad (1). Location(s): General Stacks 664.06 MIC.

23. Methods of testing protein functionality

by (ed. by) Hall, George M.

Edition: 1st edition Publisher: London: Blackie academic & professional, 1996Availability: Items available for loan: Central Library AIOU Islamabad (1). Location(s): General Stacks 547.75 MET.

24. Food flavorings

by Ashurst P.R. (ed.).

Edition: 2nd ed.Material type: book Book Publisher: London: Blackie Academic and Professional, 1991Availability: Items available for loan: Central Library AIOU Islamabad (1). Location(s): General Stacks 664 FOO.

25. Food authentication

by Ashurst, P. R. (ed.).

Material type: book Book Publisher: London: Blackie Academic and Professonal, 1996Availability: Items available for loan: Central Library AIOU Islamabad (1). Location(s): General Stacks 664 FOO.

26. Microbiology of fermented foods

by Wood, Brian J.B.

Edition: 1st Material type: book Book Publisher: London: Blackie academic & pro, 1998Availability: Items available for loan: Central Library AIOU Islamabad (1). Location(s): General Stacks 664.06 MIC.

27. Fungi and food spoilage

by Pitt, J. I; Hocking, A. D. (jt. auth).

Edition: 2nd ed.Material type: book Book Publisher: London: Blackie Academic and Professional, 1997Availability: Items available for loan: Central Library AIOU Islamabad (1). Location(s): General Stacks 615.954 PIF.


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