Library, University of Sri Jayewardenepura, Sri Lanka : catalog › Results of search for 'ccl=an:74594'

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	1.	Quality attributes and their measurement in meat, poultry and fish products : advances in meat research - volume 9 by Pearson, A. M [Editor] \| Dutson, T. R [Editor]. Material type: Text; Format: print ; Literary form: Not fiction Publisher: Glasgow : Springer Science+ Business Media, B.V., 1994Availability: Items available for loan: Technology Library [Call number: 664.907 QUA] (4). Items available for reference: Technology Library [Call number: 664.907 QUA] (1). Place hold Add to your cart (remove)
	2.	Food processing technology : principles and practice by Fellows, P. J. Edition: 4th ed.Material type: Text; Format: print ; Literary form: Not fiction Publisher: Duxford : Elsevier, 2017Availability: Items available for loan: Technology Library [Call number: 664 FEL] (7). Items available for reference: Technology Library [Call number: 664 FEL] (1). Place hold Add to your cart (remove)
	3.	Food chemistry by Meyer, Lillian Hoagland [Editor]. Material type: Text; Format: print ; Literary form: Not fiction Publisher: New Delhi : CBS, 1987Availability: Items available for loan: Main Library [Call number: 664.07 FOO] (5). Place hold Add to your cart (remove)
	4.	Confectionery science and technology by Hartel, Richard W \| Elbe, Joachim H. von \| Hofberger, Randy. Material type: Text; Format: print ; Literary form: Not fiction Publisher: Cham : Springer, 2018Availability: Items available for loan: Main Library [Call number: 664.15 HAR] (1). Place hold Add to your cart (remove)
	5.	Principles of sensory evaluation of food by Amerine, Maynard A \| Pangborn, Rose Marie \| Roessler, Edward B. Material type: Text; Format: print ; Literary form: Not fiction Publisher: New York : Academic Press, 1965Availability: Items available for loan: Technology Library [Call number: 664 AME] (1). Place hold Add to your cart (remove)
	6.	No cover image available Incorporation of antioxidants from blue and purple colored fruit sources with edible grade natural bonding materials for food industry by Kasunmala, Indhigahawala Gamage Gimanie. Material type: Text; Format: print ; Literary form: Not fiction Publisher: 2020 : , Availability: Items available for reference: Main Library [Call number: 664 KAS] (1). Add to your cart (remove)
	7.	No cover image available Reduction of cross contamination and extension of shelf life of ready to cook chicken meat treated with extracts of selected medicinal plants by Somarathna, Thilakshani. Material type: Text; Format: print ; Literary form: Not fiction Publisher: : , 2018Availability: Items available for reference: Main Library [Call number: 664 SOM] (1). Add to your cart (remove)

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