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	1.	An evaluation of the role of microbiological criteria for foods and food ingredients / Subcommittee on Microbiological Criteria, Committee on Food Protection, Food and Nutrition Board, National Research Council. by National Research Council (U.S.). Food Protection Committee. Subcommittee on Microbiological Criteria Material type: Text; Format: available online ; Literary form: Not fiction Publication details: Washington, D.C. : National Academy Press, 1985 Online resources: EBSCOhost Availability: Items available for loan: e-Library (1). Place hold
	2.	Microbial risk analysis of foods / edited by Donald W. Schaffner. by Schaffner, Donald W Series: Emerging issues in food safety Material type: Text; Format: available online ; Literary form: Not fiction Publisher: Washington, D.C. : ASM Press, ©2008 Online resources: EBSCOhost Availability: Items available for loan: e-Library (1). Place hold
	3.	Key notes on food science and technology : for ready reference to the students, teachers, researchers & aspirants of competitive examinations / editors, U.D. Chavan & J.V. Patil ; contributors, U.S. Dalvi. by Chavan, U. D Patil, J. V Material type: Text; Format: available online ; Literary form: Not fiction Publisher: New Delhi : Daya Publishing House, a division of Astral International (P) Ltd, 2016 Online resources: EBSCOhost Availability: Items available for loan: e-Library (1). Place hold
	4.	Perspectives on food-safety issues of animal-derived foods / edited by Steven C. Ricke and Frank T. Jones. by Jones, Frank T [editor.] Ricke, Steven C, 1957- [editor.] Material type: Text; Format: available online ; Literary form: Not fiction Publication details: Fayetteville : University of Arkansas Press, 2010 Online resources: EBSCOhost Availability: Items available for loan: e-Library (1). Place hold
	5.	Chemical, biological, and functional aspects of food lipids / editors, Zdzisław E. Sikorski, Anna Kołakowska. by Sikorski, Zdzisław E Kołakowska, Anna, 1938- Series: Chemical and functional properties of food components series Edition: 2nd ed. Material type: Text; Format: available online ; Literary form: Not fiction Publication details: Boca Raton, FL : CRC Press, ©2011 Online resources: EBSCOhost Availability: Items available for loan: e-Library (1). Place hold
	6.	Food texture and viscosity : concept and measurement / Malcolm C. Bourne. by Bourne, Malcolm C Series: Food science and technology international series Edition: 2nd ed. Material type: Text; Format: available online ; Literary form: Not fiction Publication details: San Diego : Academic Press, ©2002 Online resources: EBSCOhost Availability: Items available for loan: e-Library (1). Place hold

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