Course reserves for Fermentation and Enzyme Technology

Department: BSc Food Science and Technology
Course number: FTG204
Instructors:

Courses
Title	Author	Item type	Location	Call number	Copy number	Status	Date due	Notes
Food processing technology : principles and practice / (Acc. 5500)	Fellows,P.J.	Food Science	College of Natural Resources	644 FEL	1	Checked out	08/05/2025	Essential Reading
Food Processing Technology : principles and practice / (Acc. 4247)	Fellows, P.J	Food Science	College of Natural Resources	644 FEL		Available		Essential Reading
Food Processing Technology : principles and practice / (Acc. 4247)	Fellows, P.J	Food Science	College of Natural Resources	644 FEL		Available		Essential Reading
Food Processing Technology : principles and practice / (Acc. 4247)	Fellows, P.J	Food Science	College of Natural Resources	644 FEL		Available		Essential Reading
Food Processing Technology : principles and practice / (Acc. 4247)	Fellows, P.J	Food Science	College of Natural Resources	644 FEL		Available		Essential Reading
Food Processing Technology : principles and practice / (Acc. 4247)	Fellows, P.J	Food Science	College of Natural Resources	644 FEL		Available		Essential Reading
Food Processing Technology : principles and practice / (Acc. 4247)	Fellows, P.J	Food Science	College of Natural Resources	644 FEL		Available		Essential Reading
Food Processing Technology : principles and practice / (Acc. 4247)	Fellows, P.J	Food Science	College of Natural Resources	644 FEL		Available		Essential Reading
Food Processing Technology : principles and practice / (Acc. 4247)	Fellows, P.J	Food Science	College of Natural Resources	644 PEL	1	Available		Essential Reading
Enzymes in food processing : (Acc: 6172)		Food Science	College of Natural Resources	664.06 PAN		Available		Essential Reading
Enzymes in food processing : (Acc: 6172)		Food Science	College of Natural Resources	664.06 PAN		Available		Essential Reading
Food science and technology / (Acc: 6124)		Food Science	College of Natural Resources	664.024 CAM		Available		Essential Reading
Enzymes in food technology /		Food Science	College of Natural Resources	664.9 FEI		Available		Essential Reading
Enzymes in food technology / (Acc: 6272)		Food Science	College of Natural Resources	664.024 WHI		Available		Essential Reading
Enzymes in food technology / (Acc: 6272)		Food Science	College of Natural Resources	664.024 WHI		Available		Essential Reading
Foods Facts and principles / (Acc: 5546)	Manay, N. Shakuntala.; Shadaksharaswamy, M.	Food Science	College of Natural Resources	641.3 MAN		Available		Additional Reading
Foods Facts and principles / (Acc: 5546)	Manay, N. Shakuntala.; Shadaksharaswamy, M.	Food Science	College of Natural Resources	641.3 MAN		Available		Additional Reading
Foods Facts and principles / (Acc: 5546)	Manay, N. Shakuntala.; Shadaksharaswamy, M.	Food Science	College of Natural Resources	641.3 MAN		Available		Additional Reading
Foods Facts and principles / (Acc: 5546)	Manay, N. Shakuntala.; Shadaksharaswamy, M.	Food Science	College of Natural Resources	641.3 MAN		Available		Additional Reading
Foods Facts and principles / (Acc: 5546)	Manay, N. Shakuntala.; Shadaksharaswamy, M.	Food Science	College of Natural Resources	641.3 MAN		Available		Additional Reading
Food Science / (Acc: 3403)	Potter, Norman N.; Hotchkiss, Joseph H.	Food Science	College of Natural Resources	641.3 POT		Available		Additional Reading
Food Science / (Acc: 3403)	Potter, Norman N.; Hotchkiss, Joseph H.	Food Science	College of Natural Resources	641.3 POT		Available		Additional Reading
Food Science / (Acc: 3403)	Potter, Norman N.; Hotchkiss, Joseph H.	Food Science	College of Natural Resources	641.3 POT		Available		Additional Reading
Food Science / (Acc: 3403)	Potter, Norman N.; Hotchkiss, Joseph H.	Food Science	College of Natural Resources	641.3 POT		Available		Additional Reading
Food Science / (Acc: 3403)	Potter, Norman N.; Hotchkiss, Joseph H.	Food Science	College of Natural Resources	641.3 POT		Available		Additional Reading
Food Science / (Acc: 3403)	Potter, Norman N.; Hotchkiss, Joseph H.	Food Science	College of Natural Resources	641.3 POT		Available		Additional Reading