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	1.	Food process engineering and technology / Zeki Berk. by Berk, Zeki Series: Food science and technology international series Edition: 1st ed. Material type: Text; Format: print available online ; Literary form: Not fiction London : Academic, 2009 Availability: Items available for loan: Chinhoyi University of Technology Libraries (1)Location, call number: TP 370 BER. Found in Open Library: Place hold Add to cart (remove)
	2.	Structure :function properties of food proteins / by Phillips, Lance G.Whitehead, Dana M and Kinsella, John. by Phillips, Lance G Series: (Food science and technology international series) Material type: Text; Format: print ; Literary form: Not fiction London : Academic Press, 1994 Availability: Items available for loan: Chinhoyi University of Technology Libraries (1)Location, call number: TP 453.P7 PHI. Found in Open Library: Place hold Add to cart (remove)
	3.	Food texture and viscosity : concept and measurement / Malcolm C. Bourne. by Bourne, Malcolm C Series: Food science and technology international series Edition: 2nd ed. Material type: Text; Format: print ; Literary form: Not fiction San Diego : Academic Press, c2002 Online access: Publisher description Table of contents Book review (E-STREAMS) Availability: Items available for loan: Chinhoyi University of Technology Libraries (1)Location, call number: TX 531 BOU. Found in Open Library: Place hold Add to cart (remove)
	4.	Sensory evaluation practices / by Herbert Stone and Joel L. Sidel. by Stone, Herbert Sidel, Joel L Series: (Food Science and Technology International Series) Edition: 3rd ed. Material type: Text; Format: print ; Literary form: Not fiction Amsterdam : Elsevier, 2004 Availability: Items available for loan: Chinhoyi University of Technology Libraries (1)Location, call number: TX 546 STO. Found in Open Library: Place hold Add to cart (remove)

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