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		An introduction to mass and heat transfer: principles of analysis and design by Middleman, Stanley Publication details: New York: John Wiley & Sons, 1998 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TJ260 MID. Place hold Add to cart (remove)
		Unit operations in food processing by Earle, R. L Publication details: Exeter: Pergamon Press, 1966 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: Reference TP370 EAR/REF. Place hold Add to cart (remove)
		Frozen and refrigerated doughs and batters by Kulp, Karel [editor] Publication details: Minnesota: American Association of Cereal Chemists, 1995 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP451 KUL. Place hold Add to cart (remove)
		Guidelines on the verification of reheating instructions for microwaveable foods by Richardson, Philip [editor] Campden and Chorleywood Food Research Association Series: Campden and Chorleywood Food Research Association Guidelines ; No. 14 Publication details: Campden and Chorleywood Food Research Association, 1997 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 RIC/PAMPHLET. Place hold Add to cart (remove)
		Unit operations in food processing by Earle, R. L Edition: 2nd ed. Publication details: Pergamon Press, 1983 Online access: click here Availability: Items available for reference: CAFRE Loughry Library: Not for loan (1)Location, call number: TP370 EAR/REF. Add to cart (remove)
		Food processing: principles and applications by Ramaswamy, Hosahalli Marcotte, Michele Publication details: CRC, 2005 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 RAM. Place hold Add to cart (remove)
		Assessing food safety of polymer packaging by Vernaud, Jean-Maurice Rosca, Iosif-Daniel Publication details: Shrewsbury: Smithers Rapra, 2006 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP373 VER. Place hold Add to cart (remove)
		Baked products: science, technology and practice by Cauvain, Stanley P Young, Linda S Publication details: Oxford: Blackwell, 2006 Online access: click here Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX763 CAU, ... Lists: Loughry BSc Bridging Studies - Sustainable Food Manufacture, Loughry BSc Level 5 Sustainable Food Manufacture. Place hold Add to cart (remove)
		Bakery products: science and technology by Hui, Y. H [editor] Publication details: Oxford: Blackwell, 2006 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX763 HUI. Place hold Add to cart (remove)
		Introduction to food engineering by Singh, Paul R Heldman, D Edition: 4th Ed. Publication details: London: Academic Press, 2009 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 SIN. Place hold Add to cart (remove)
		Solving problems in food engineering by Yanniotis, Stavros Series: Food Engineering Series Publication details: New York: Springer, 2008 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 YAN. Place hold Add to cart (remove)
		Introduction to food engineering by Singh, Paul R Heldman, D Edition: 5th Ed. Publication details: London: Academic Press, 2014 Online access: click here Availability: Items available for loan: CAFRE Loughry Library (3)Location, call number: TP370 SIN, ... Lists: Loughry BSc Level 4 Food Processing and Innovation, Loughry BSc Level 6 HLA - Robotics and Automation in the Food Industry, Loughry FdSc Level 5 HLA - Food Processing Systems. Place hold Add to cart (remove)
		Introduction to food engineering by Singh, Paul R Heldman, D Edition: 6th Ed. Publication details: London: Academic Press, 2024 Online access: Click here to access online Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: EBOOK. Lists: Loughry BSc Level 4 Food Processing and Innovation, Loughry BSc Level 6 HLA - Robotics and Automation in the Food Industry, Loughry FdSc Level 5 HLA - Food Processing Systems. Add to cart (remove)

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