| Call Number (LC) | Title | Results |
|---|---|---|
| TP371.44 .H36 1996 | Handbook of indigenous fermented foods / | 1 |
| TP371.44 .H88 2006eb | Microbiology and technology of fermented foods / | 2 |
| TP371.44 .H88 2019 | Microbiology and Technology of Fermented Foods. | 1 |
| TP371.44 .I56 1989 | Industrialization of indigenous fermented foods / | 1 |
| TP371.44 .I56 2004eb | Industrialization of indigenous fermented foods | 1 |
| TP371.44 .I56 2018 | Innovations in technologies for fermented food and beverage industries / | 1 |
| TP371.44 .K37 2019 | Fermentation as a Co-Evolutionary Force / | 1 |
| TP371.44 .M65 2008eb | Molecular techniques in the microbial ecology of fermented foods | 1 |
| TP371.44 .O94 2018 | The Oxford handbook of food fermentations / | 1 |
| TP371.44 .T36 2010 | Himalayan fermented foods : microbiology, nutrition, and ethnic values / | 1 |
| TP371.46 .D46 2012 | Dense phase carbon dioxide : food and pharmaceutical applications / | 2 |
| TP371.5 |
Advanced drying technologies for foods / Drying atlas drying kinetics and quality of agricultural products / |
3 |
| TP371.5 .A377 2009eb | Advances in food dehydration | 1 |
| TP371.5 .B37 1993 | Food dehydration / | 1 |
| TP371.5 .B74 1994eb | Food dehydration : a dictionary and guide / | 1 |
| TP371.5 .E53 2005 | Encapsulated and powdered foods | 1 |
| TP371.5 .F66 2008eb | Food drying science and technology : microbiology, chemistry, applications / | 1 |
| TP371.5 .G73 1998eb | Practical dehydration / | 2 |
| TP371.5 .I58 2017eb | Intermittent and nonstationary drying technologies : principles and applications / | 2 |
| TP371.5 .J63 2016eb | Porosity : establishing the relationship between drying parameters and dried food quality / | 1 |
