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1. 
Cover image for Introduction to food engineering
Introduction to food engineering
Author 
Singh, R. Paul. Heldman, Dennis R.
Preferred Shelf Number 
ONLINE(312854.1)
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Knovel http://app.knovel.com/web/toc.v/cid:kpIFEE0005
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2. 
Cover image for Introduction to food engineering
Introduction to food engineering
Author 
Singh, R. Paul. Heldman, Dennis R.
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9780126463804
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3. 
Cover image for Computer applications in food technology use of spreadsheets in graphical, statistical, and process analyses
Computer applications in food technology use of spreadsheets in graphical, statistical, and process analyses
Author 
Singh, R. Paul.
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9780126463828
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4. 
Cover image for Introduction to food engineering
Introduction to food engineering
Author 
Singh, R. Paul, author. Heldman, Dennis R., author.
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9780123985309
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5. 
Cover image for Post harvest technology and food process engineering
Post harvest technology and food process engineering
Author 
Chakraverty, Amalendu. Singh, R. Paul.
Preferred Shelf Number 
ONLINE(342708.1)
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6. 
Cover image for Food storage stability
Food storage stability
Author 
Taub, Irwin A. Singh, R. Paul.
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7. 
Cover image for Handbook of food engineering practice
Handbook of food engineering practice
Author 
Valentas, Kenneth J., 1938- Rotstein, Enrique. Singh, R. Paul.
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8. 
Cover image for Milk proteins : from expression to food
Milk proteins : from expression to food
Author 
Boland, Mike, 1950- editor. Singh, Harjinder, 1957- editor.
Preferred Shelf Number 
XX(522375.1)
Electronic Access 
ScienceDirect https://www.sciencedirect.com/science/book/9780128152515
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9. 
Cover image for Handbook of pharmaceutical public policy
Handbook of pharmaceutical public policy
Author 
Fulda, Thomas R. Wertheimer, Albert I.
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