Name Food Science and Technology (CRC) [Updated at 2016.03.17]
File Type document
Size 1.59GB
UpdateDate 2024-10-2
hash *****7B95B7433C7004E1695E6ED93755217111
Hot 4
Files Advanced Technologies For Meat Processing (2006).pdf | 7.35MB Aflatoxin and Food Safety (2005).pdf | 10.23MB Antimicrobials in Food 3rd ed (2005).pdf | 7.08MB Applied Dairy Microbiology 2nd ed (2001).pdf | 7.10MB Berry Fruit - Value-Added Products for Health Promotion (2007).pdf | 5.61MB Carbohydrates in Food 2nd ed (2006).pdf | 3.44MB Characterization of Cereals and Flours - Properties, Analysis, and Applications (2003).pdf | 11.84MB Clostridium Botulinum - Ecology and Control in Foods (1993).pdf | 3.37MB Complex Carbohydrates in Foods (1999).pdf | 1.85MB Control of Foodborne Microorganisms (2002).pdf | 12.81MB Dairy Science and Technology 2nd ed (2006).pdf | 12.43MB Dairy Technology - Principles of Milk Properties and Processes (1999).pdf | 3.72MB Drug Residues in Foods - Pharmacology, Food Safety and Analysis (2001).pdf | 3.09MB Encapsulated and Powdered Foods (2005).pdf | 14.63MB Engineering Properties of Foods 3rd ed (2005).pdf | 3.48MB Extraction Optimization in Food Engineering (2003).pdf | 6.32MB Fat Crystal Networks (2005).pdf | 47.28MB Fatty Acids in Foods and Their Health Implications 2nd ed (2000).pdf | 1008.38KB Fatty Acids in Foods and their Health Implications 3rd ed (2008).pdf | 9.52MB Fennema's Food Chemistry 4th ed (2008).pdf | 12.17MB Flavor, Fragrance & Odor Analysis (2002).pdf | 6.83MB Food Analysis by HPLC 2nd ed (2000).pdf | 58.39MB Food Antioxidants - Technological, Toxicological, and Health Perspectives (1996).pdf | 4.55MB Food Biotechnology (2005).pdf | 29.26MB Food Chemistry 3rd ed (1996).pdf | 43.09MB Food Emulsions 3rd ed (1997).pdf | 11.51MB Food Emulsions 4th ed (2004).pdf | 8.49MB Food Lipids - Chemistry, Nutrition and Biotechnology 2nd ed (2002).pdf | 5.27MB Food Lipids - Chemistry, Nutrition, and Biotechnology 3rd ed (2008).pdf | 13.98MB Food Plant Design (2005).pdf | 21.76MB Food plant economics (2008).pdf | 4.90MB Food Plant Sanitation (2003).pdf | 15.39MB Food Polysaccharides and Their Applications (2006).pdf | 11.15MB Food Process Design (2003).pdf | 22.63MB Food Processing Operations Modeling Design and Analysis (2002).pdf | 6.01MB Food Processing Operations Modeling Design and Analysis 2nd ed (2009).pdf | 8.05MB Food Protein Analysis - Quantitative Effects On Processing (2002).pdf | 3.18MB Food Proteins and Their Applications (1997).pdf | 11.20MB Food Safety Management Programs - Applications, Best Practices, and Compliance (2014).pdf | 23.38MB Food Safety of Proteins in Agricultural Biotechnology (2008).pdf | 7.51MB Freezing Effects on Food Quality (1996).pdf | 36.86MB Functional Foods and Biotechnology (2007).pdf | 73.59MB Green Tea - Health Benefits and Applications (2001).pdf | 7.03MB Handbook of Brewing (1995).pdf | 10.27MB Handbook of Brewing 2nd ed (2006).pdf | 8.20MB Handbook of Cereal Science and Technology.chm | 12.47MB Handbook of Dietary Fiber.pdf | 19.61MB Handbook of Dough Fermentations (2003).pdf | 2.49MB Handbook of Flavor Characterization - Sensory, Chemical and Physiological Techniques (2003).pdf | 8.01MB Handbook of Food and Beverage Fermentation Technology (2004).pdf | 12.85MB Handbook of Food and Bioprocess Modeling Techniques (2006).pdf | 7.88MB Handbook of Food Engineering 2nd ed (2007).pdf | 14.12MB Handbook of Food Enzymology (2003).pdf | 14.88MB Handbook of Food Preservation (1999).CHM | 11.83MB Handbook of Food Preservation 2nd ed (2007).pdf | 8.38MB Handbook of Food Science Technology and Engineering (2006).pdf | 34.26MB Handbook of Food Toxicology (2002).pdf | 8.98MB Handbook of Fruit Science and Technology (1995).pdf | 5.65MB Handbook of Indigenous Fermented Foods (1995).pdf | 11.76MB Handbook of Microwave Technology for Food Application (2001).pdf | 4.23MB Handbook of Vegetable Preservation and Processing (2004).pdf | 6.98MB Handbook of Vegetable Preservation and Processing 2nd ed (2016).pdf | 222.38MB Handbook of Vegetable Science and Technology (1998).pdf | 9.47MB Industrialization of Indigenous Fermented Foods (2004).pdf | 17.73MB Ingredient Interactions - Effects on Food Quality 2nd ed (2006).pdf | 9.40MB Kinetic Modeling of Reactions In Foods (2009).pdf | 14.09MB Lactic Acid Bacteria - Microbiological and Functional Aspects 3rd ed (2004).pdf | 13.18MB Lactic Acid Bacteria 2nd ed.chm | 1.56MB Listeria, Listeriosis, & Food Safety 2nd Edition (1999).pdf | 43.29MB Listeria, Listeriosis, and Food Safety, Third Edition (2007).pdf | 15.96MB Nondestructive Food Evaluation - Techniques to Analyze Properties and Quality (2001).pdf | 55.16MB Nonthermal Preservation of Foods (1998).pdf | 5.18MB Novel Food Processing Technologies (2005).pdf | 56.53MB Nutrition Labeling Handbook (1995).pdf | 5.85MB Physical Chemistry of Foods (2003).pdf | 12.68MB Physical Principles of Food Preservation (2003).pdf | 4.40MB Polysaccharide Association Structures in Food (1998).pdf | 98.29MB Principles of Enzymology for the Food Sciences (1994).pdf | 39.46MB Radionuclide concentrations in food and the environment (2007).pdf | 10.02MB Safety of Irradiated Foods (1995).pdf | 6.32MB Seafood and Freshwater Toxins - Pharmacology, Physiology, and Detection (2000).pdf | 6.18MB Seafood and Freshwater Toxins - Pharmacology, Physiology, and Detection 2nd (2008).pdf | 16.50MB Seafood and Freshwater Toxins - Pharmacology, Physiology, and Detection 3rd ed (2014).pdf | 15.63MB Seafood Enzymes - Utilization and Influence on Postharvest Seafood Quality (2000).pdf | 10.32MB Seafood Processing - Adding Value Through Quick Freezing, Retortable Packaging and Cook-Chilling (2005).pdf | 3.31MB Sensory Evaluation of Food (1986).pdf | 28.97MB Sensory-Directed Flavor Analysis (2007).pdf | 5.12MB Spice Science and Technology (1998).pdf | 9.65MB Surimi and Surimi Seafood (2000).pdf | 12.98MB Surimi and Surimi Seafood 2nd ed (2005).pdf | 6.64MB Techniques for Analyzing Food Aroma (1997).pdf | 3.85MB Thermal Food Processing - New Technologies and Quality Issues (2006).pdf | 10.51MB Transport Properties of Foods (2001).pdf | 14.09MB Vitamin Analysis for the Health and Food Sciences 2nd ed (2008).pdf | 8.09MB Vitamin E - Food Chemistry, Composition, and Analysis (2004).pdf | 8.50MB Vitamins in foods - analysis, bioavailability, and stability (2005).pdf | 10.12MB
