Library, University of Sri Jayewardenepura, Sri Lanka : Search for 'an:74594 and itype:SR'

Quality attributes and their measurement in meat, poultry and fish products

By Pearson, A. M.. Glasgow Springer Science+ Business Media, B.V. 1994 . xvii, 505 p. , One copy price USD 81.18, 1 USD = LKR 155.44 on the date of 23/10/2017 24 cm.. 9781461359067

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Food processing technology

By Fellows, P. J.. Duxford Elsevier 2017 . xxiii, 1128 p. , 1 USD = Rs.155.44 as at 24/10/2017 One copy price $ 90.20 = Rs. 14,020.68 for the acc. no. 218976 1 USD = Rs. 160.92 as at 14-06-2018 One copy price $ 110.00 = Rs. 17,701.20 for the acc. no.222021 24 cm.. 9780081019078

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Food chemistry

By Meyer, Lillian Hoagland. New Delhi CBS 1987 . xiii, 385 p. 21 cm. 9788123911496

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Sensory evaluation of food

By Lawless, Harry T.. New York Springer 2010 . xxiii, 596 p. , copy GBP 49.99, 1 LKR = 257.74 GBP 1 USD = Rs. 197.62 as at 2021-02-03 $ 54.74 = 10,817.71 for Acc. no. 229261 26 cm.. 9781493950393

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Confectionery science and technology

By Hartel, Richard W.. Cham Springer 2018 . xxi, 536 p. , 1 USD = 197.62 as at 2021-02-03 $ 76.83 = Rs. 15,183.14 25 cm.. 9783319871509

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Principles of sensory evaluation of food

By Amerine, Maynard A.. New York Academic Press 1965 . x, 602 p 23 cm.. 9781483211787

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