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food science & technology

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文件列表

  1. Concise Encyclopedia of Foods and Nutrition, Second Edition (The).rar 375MB
  2. Encyclopedia of Food Science and Technology.pdf 313MB
  3. Gums and stabalizers in food industry 14.rar 158MB
  4. gums and stabalizers in food industry.rar 158MB
  5. METHODS IN chemosensory reserch.rar 130MB
  6. Cheese Chemistry, Physics & Microbiology, Two-Volume Set, Volume 1-2, Third Edition.rar 106MB
  7. Magnetic resonance in food science the multivariant challenge/BK9780854046485-00009.pdf 94MB
  8. Handbook food analytical chemistry.pdf 93MB
  9. Polysaccharide Association Structures in Food.gz 86MB
  10. Nutrient Metabolism.rar 78MB
  11. Functional Foods and Biotechnology_Shetty.pdf 74MB
  12. Computational fluid dynamics in food processing.rar 69MB
  13. Foodborne Disease Handbook, Volume 3.rar 68MB
  14. Water properties of food, pharmaceutical, and biological materials.rar 60MB
  15. Polysaccharides Structural Diversity and Functional Versatility.pdf 59MB
  16. Principles & Practice of Disinfection Preservation and Sterilization 3HAXAP.pdf 59MB
  17. Food Analysis by HPLC.pdf 58MB
  18. Methods in chemosensory research/2329_Color.pdf 57MB
  19. Dimensions of Food, Fifth Edition.rar 53MB
  20. Innovations in Food Packaging, Elsevier (2005), 0123116325.pdf 53MB
  21. Flavour Science, Volume 43 Recent Advances and Trends.pdf 52MB
  22. Food Lipids Chemistry, Nutrition, and Biotechnology 3rd ed.pdf 51MB
  23. Food Colloids Fundamentals of Formulation.rar 51MB
  24. Foodborne Disease Handbook, Volume 1.rar 50MB
  25. Cheese Chemistry, Physics and Microbiology Volume 1 Third Edition General Aspects.rar 49MB
  26. Standart Methods of water examination 20th Edition.pdf 48MB
  27. DAIRY MICROBIOLOGY HANDBOOK.pdf 48MB
  28. Food Chemistry, 3rd Edition.Marcel Dekker,.[1997.ISBN0824793463].pdf 47MB
  29. Unit Operations in Food Engineering.pdf 46MB
  30. Produce degradation pathways and prevention.rar 44MB
  31. Dairy Processing Handbook.rar 42MB
  32. Foodborne Disease Handbook, Volume 4.rar 41MB
  33. Fundamentals of Dairy Chemistry (3rd Edition).rar 40MB
  34. food analysis.pdf 40MB
  35. Flavourings Production, Composition, Applications, Regulations.pdf 39MB
  36. Food Mycology A Multifaceted Approach to Fungi and Food, Volume 25 (Mycology).rar 39MB
  37. The gluten proteins.rar 39MB
  38. Food Safety Handbook.rar 39MB
  39. Foodborne Disease Handbook, Volume 2.rar 36MB
  40. Frying Technology and Practices.pdf 36MB
  41. Dictionary of Food Compounds.pdf 36MB
  42. Fundamentals of Cheese Science.pdf 34MB
  43. Data Sourcebook for Food Scientists and Technologists.rar 34MB
  44. Fermentation and biochemical Engineering Handbook 829s.pdf 33MB
  45. Microstructural Principles of Food Processing and Engineering (2nd Edition).rar 33MB
  46. Wine Science, 2nd Ed, Elsevier (2000).pdf 33MB
  47. Antioxidant Food Supplements in Human Health.rar 31MB
  48. Handbook of Meat Poultry and Seafood Quality.rar 31MB
  49. Fenaroli's Handbook of Flavor Ingredients.pdf 30MB
  50. Handbook of Food Science, Technology, and Engineering - 4 Volume Set.zip 30MB
  51. Plastic Food Packaging Materials Barrier Function, Mass Transport, Quality Assurance.pdf 29MB
  52. Food Materials Science,Principle and practices. Springer.pdf 29MB
  53. Food Biotechnology.pdf 29MB
  54. Handbook of Culture Media for Food Microbiology, 2nd edition (Progress in Industrial Microbiology 37).rar 29MB
  55. Handbook of Food Products Manufacturing.pdf 29MB
  56. Plant Biopolymer Science Food and Non-Food Applications (Special Publication).rar 29MB
  57. PET packaging technology.pdf 29MB
  58. Coffee Flavor Chemistry.pdf 29MB
  59. Brewing Yeast and Fermentation.rar 28MB
  60. Thermal food processing new technologies and quality issues.rar 28MB
  61. Bioterrorism and Food Safety.pdf 28MB
  62. Descriptive Sensory Analysis in Practice.rar 28MB
  63. Case Studies in Food Microbiology for Food Safety and Quality.rar 28MB
  64. Continuous thermal processing of foods pasteurization and UHT sterilization.pdf 27MB
  65. Bakery Products Science And Technology.rar 27MB
  66. Handbook of Indices of Food Quality and Authenticity.rar 26MB
  67. Food The Chemistry of its Components, 4th Edition.zip 26MB
  68. Methods in chemosensory research/2329Ch03.pdf 26MB
  69. Food Chemical Risk Analysis.pdf 26MB
  70. HANDBOOK OF Cane sugar Engineering.djvu 26MB
  71. Agrochemical & Pesticide Safety Handbook.pdf 26MB
  72. faoh1.rar 25MB
  73. Rapid and online instrumentation for food quality assurance.rar 25MB
  74. Spectral Methods in Food Analysis Instrumentation and Applications.zip 25MB
  75. Food Industries Manual.rar 25MB
  76. Food Additives, Second Edition Revised and Expanded.pdf 25MB
  77. Instrumental Methods in Food Analysis.rar 25MB
  78. Pests of Stored Foodstuffs and Their Control.pdf 25MB
  79. Total quality assurance for the food industries.pdf 24MB
  80. Food Macromolecules and Colloids (Special Publication).zip 24MB
  81. Fats in Food Technology (Sheffield Food Technology).zip 24MB
  82. Technology of Cereals.rar 24MB
  83. protein based film coatings/ch03.pdf 24MB
  84. Handbook of Nutrition and Food (CRC, 2007).pdf 23MB
  85. Computer Applications in Food Technology.pdf 22MB
  86. Chemistry and Safety of Acrylamide in Food.pdf 22MB
  87. processing Fruit science and technology.rar 22MB
  88. protein based film coatings/ch10.pdf 22MB
  89. Magnetic resonance in food science from man to molecule/BK9780854043408-00155.pdf 22MB
  90. Surimi and Surimi Seafood.rar 22MB
  91. Ingredient interactions effects on food quality.rar 21MB
  92. Bubbles, Drops, and Particles in Non-Newtonian Fluids, Second Edition.rar 21MB
  93. Starch Advances in Structure and Function (Special Publication).rar 21MB
  94. Handbook of Industrial Drying.pdf 21MB
  95. Rapid Detection Assays for Food and Water (Special Publication).rar 21MB
  96. protein based film coatings/ch02.pdf 20MB
  97. Magnetic resonance in food science from man to molecule/BK9780854043408-00045.pdf 20MB
  98. Encyclopedia of spices.chm 20MB
  99. The Microbiology of Safe Food.rar 20MB
  100. egg nutrition and biotechnology.rar 19MB
  101. Mass Spectrometry of Natural Substances in Food RCS.rar 19MB
  102. Food Chemicals Codex (5th).pdf 19MB
  103. Food Texture - Measurement and Perception.rar 19MB
  104. Food Biotechnology Elsevier Science Publishing Company.rar 19MB
  105. Flavor of Meat, Meat Products and Seafoods.zip 19MB
  106. Food Processing Recent Developments.pdf 19MB
  107. Handbook of Beverage Packaging.rar 19MB
  108. Spectra for the Identification of Additives in Food Packaging.rar 19MB
  109. Food Flavorings.pdf 19MB
  110. Practical Dehydration.rar 19MB
  111. protein based film coatings/ch16.pdf 18MB
  112. Food Hygiene Microbiology and HACCP 3r ed.pdf 18MB
  113. Food Irradiation Principles and Applications.zip 18MB
  114. Essentials of Food Sanitation.pdf 18MB
  115. Adverse Reactions to Food.rar 18MB
  116. Culture Media for Food Microbiology.PDF 18MB
  117. Rheology of Fluid and Semisolid Foods - Principles and Applications.pdf 18MB
  118. Gums and Stabilisers for the Food Industry 13.pdf 17MB
  119. Case studies in food product development.rar 17MB
  120. Gums and Stabilisers for the Food Industry 13.rar 17MB
  121. fermentation and food safety.rar 17MB
  122. Anti-Angiogenic Functional and Medicinal Foods NST6.pdf 17MB
  123. Food engineering research developments.pdf 16MB
  124. Magnetic Resonance Imaging in Food Science.pdf 16MB
  125. Fatty acids in food and their health implication.pdf 16MB
  126. Food Engineering 2000.rar 16MB
  127. Food Texture and Viscosity, Elsevier (2002), 0121190625.pdf 15MB
  128. engineering properties of foods.rar 15MB
  129. The Science of Ice Cream (RSC Paperbacks).zip 15MB
  130. Science of Ice Cream (RSC Paperbacks).zip 15MB
  131. Flavours and Fragrances-Chemistry Bioprocessing and Sustainability.pdf 15MB
  132. Transport properties of food.pdf 15MB
  133. Starch in food Structure, function and applications.pdf 15MB
  134. The Food Chemistry Laboratory.zip 15MB
  135. Food Flavour Technology.rar 15MB
  136. statistical quality control in food industry.rar 15MB
  137. protein based film coatings/ch26.pdf 15MB
  138. Advances in Flavours and Fragrances.pdf 14MB
  139. Methods in chemosensory research/2329Ch07.pdf 14MB
  140. Handbook of food engineering practice.pdf 14MB
  141. Handbook of Food Engineering.pdf 14MB
  142. Kinetic modeling of reactions in foods.pdf 14MB
  143. Kinetic Modeling Foods.pdf 14MB
  144. Kinetic_Modeling_Foods.pdf 14MB
  145. Handbook of frozen foods.pdf 14MB
  146. Sensory-Directed flavor analysis.rar 14MB
  147. Asian Functional Foods.pdf 14MB
  148. Engineering and food for the 21th century.pdf 14MB
  149. Enzymes in Food Technology.zip 14MB
  150. Active Food Packaging pass dtucSP2008.rar 14MB
  151. Poultry Meat processing.rar 14MB
  152. Food Irradiation A Reference Guide.rar 13MB
  153. Encyclopedia Fruits and Berries.pdf 13MB
  154. Wine tasting.pdf 13MB
  155. Handbook of milk composition.rar 13MB
  156. Chromatographic Analysis of Environmental and Food Toxicants.rar 13MB
  157. Magnetic resonance in food science from man to molecule/BK9780854043408-00123.pdf 13MB
  158. Lactic Acid Bacteria Microbiological and Functional Aspects.pdf 13MB
  159. Advances in Potato Chrmistry and Technology.rar 13MB
  160. Extruders in Food Applications.pdf 13MB
  161. Dairy Science and Technology, Second Edition (Food Science and Technology).rar 13MB
  162. advanced technologies in meat processing.rar 13MB
  163. Cereals Novel Uses and Processes.rar 13MB
  164. Food plant engineering systems.pdf 12MB
  165. Essentials of Food Science.rar 12MB
  166. POLYSACCHARIDE DISPERSIONS CHEMISTRY AND TECHNOLOGY IN FOOD.pdf 12MB
  167. Nondestructive Testing of Food Quality.rar 12MB
  168. protein based film coatings/ch09.pdf 12MB
  169. Chemistry and Technology of soft drinks and juices.pdf 12MB
  170. Nitrite Curing of Meat The N-Nitrosamine Problem and Nitrite Alternatives.rar 12MB
  171. Understanding Pathogen Behaviour Virulence, Stress Response and Resistance.pdf 12MB
  172. osmotic dehydration and vacuum impregnation application in food industries.rar 12MB
  173. Science of Sugar Confectionery (RSC Paperbacks).zip 12MB
  174. The Science of Sugar Confectionery (RSC Paperbacks).zip 12MB
  175. protein based film coatings/ch15.pdf 12MB
  176. The Maillard Reaction - Consequences for the Chemical and Life Sciences.pdf 12MB
  177. Sensory and Consumer Research in Food Product Design and Development.zip 12MB
  178. The Lipid Handbook.rar 11MB
  179. Viewpoints and Controversies in Sensory Science and Consumer Product Testing (Publications in Food Science and Nutrition).rar 11MB
  180. Microbiology of Fruits and Vegetables.rar 11MB
  181. Food processing technology principles and practice (p fellows).pdf 11MB
  182. Math Concepts in Food Engineering.pdf 11MB
  183. Olive Oil Chemistry and Technology.rar 11MB
  184. Nitrates and Nitrites in Food & Water.rar 11MB
  185. Capillary Gas Chromotography in Food Control and Research.pdf 11MB
  186. protein based film coatings/ch11.pdf 11MB
  187. Food ColloidsSelf-Assembly and Material Science/BK9780854042715-00117.pdf 11MB
  188. Handbook of Listeria monocytogenes.rar 11MB
  189. Fundamentals of Food Reaction Technology.rar 11MB
  190. The Quality Auditor HACCP Handbook.pdf 11MB
  191. Handbook of Farm, Dairy, and Food Machinery.pdf 11MB
  192. Salmonella A Practical Approach to the Organism and its Control in Foods.rar 11MB
  193. Flavonoids Chemistry biochemistry applications.rar 10MB
  194. Handbook of Water and Energy Management in Food Processing .rar 10MB
  195. Introduction to Wine Laboratory Practices and Procedures.pdf 10MB
  196. Nutritionally Enhanced Edible Oil Processing.rar 10MB
  197. Toxins in Food.rar 10MB
  198. Science of Ice Cream/BK9780854046294-FX001.pdf 10MB
  199. Microcolumn high-performance liquid chromatography.rar 10MB
  200. Vitamins in Foods-Analysis Bioavailability and Stability_Ball.pdf 10MB
  201. Seafood and Freshwater Toxins Pharmacology, Physiology, and Detection, Second Editio.rar 10MB
  202. Lipid Biotechnology.pdf 10MB
  203. Multivariate Data Analysis in Sensory and Consumer Science (Publications in Food Science and Nutrition).zip 10MB
  204. Open Dating of Foods (Publications in Food Science and Nutrition).rar 10MB
  205. Starch Chemistry and Technology.pdf 10MB
  206. Design and Equipment for Restaurants and Foodservice A Management View.zip 10MB
  207. Foodborne Microbial Pathogens Mechanisms and Pathogenesis.pdf 10MB
  208. Spice Science and Technology.rar 10MB
  209. Food Emulsifiers and Their Applications.rar 10MB
  210. protein based film coatings/ch14.pdf 10MB
  211. Handbook of Hydrocolloids www.forumakademi.org.rar 9MB
  212. Nutraceuticals-Designer Foods III Garlic, Soy and Licorice.rar 9MB
  213. Safety of Meat and Processed Meat.pdf 9MB
  214. Radionuclide concentrations in food and the environment.zip 9MB
  215. Food Engineering Integrated Approaches.pdf 9MB
  216. Food Properties Handbook Second Edition.rar 9MB
  217. Food ColloidsSelf-Assembly and Material Science/BK9780854042715-00227.pdf 9MB
  218. Brewing - Science and Practice - D E Briggs, C A Boulton, P A Brookes & R Stevens (CRC Press) - 2004.pdf 9MB
  219. Handling of Apple.pdf 9MB
  220. Advanced Dairy Chemistry Volume II.pdf 9MB
  221. Food Microbiology (Issues in Environmental Science).zip 9MB
  222. Magnetic Resonance in Food Science Challenges in a Changing World (Special Publications).rar 9MB
  223. Food ColloidsSelf-Assembly and Material Science/BK9780854042715-00035.pdf 9MB
  224. Pesticide, veterinary and other residues in food.pdf 9MB
  225. Starch Chemistry and Technology, 3rd Edition.rar 9MB
  226. Processing Foods quality optimization and process assessment.rar 9MB
  227. Nutrition and Heart Disease Causation and Prevention.rar 9MB
  228. The Chemical Physics of Food.pdf 9MB
  229. Vitamin E - Food Chemistry, Composition, and Analysis, Eitenmiller 0824706889.pdf 9MB
  230. Environmentally friendly food processing.pdf 8MB
  231. Food Toxicants Analysis-Techniques Strategies and Developments.pdf 8MB
  232. Food Preservation Process design.pdf 8MB
  233. Listeria, Listeriosis, and Food Safety, Third Edition/DK3089ch17.pdf 8MB
  234. Bakery Food Manufacture and Quality Water Control and Effects.rar 8MB
  235. Food Dehydration A Dictionary and Guide.rar 8MB
  236. The Determination of Chemical Elements in Food Applications for Atomic and Mass Spectrometry.rar 8MB
  237. Intelligent and Active Packaging for Fruits and Vegetable-CRC07.pdf 8MB
  238. Extraction of Organic Analytes from Food A Manual of Methods.rar 8MB
  239. Vitamins-Their Role in the Human Body.pdf 8MB
  240. Foodborne Diseases (Springer, 2007).pdf 8MB
  241. Proteins in Food Processing.pdf 8MB
  242. Methods in chemosensory research/2329Ch16.pdf 8MB
  243. Focus on food engineering research and developments.rar 8MB
  244. Focus on Food.rar 8MB
  245. Probiotics in Food Safety and Human Health.rar 8MB
  246. Methods in chemosensory research/2329Ch13.pdf 8MB
  247. Multiple Emulsion Technology and Applications.rar 8MB
  248. Foodborne Microbial Pathogens Mechanisms and Pathogenesis (Food Science Texts Series).rar 8MB
  249. Global Issues in Food Science and Technology.rar 8MB
  250. Cheese rheology and texture.pdf 8MB
  251. Infrared Spectroscopy for Food Quality Analysis and Control.rar 8MB
  252. protein based film coatings/ch05.pdf 8MB
  253. handbook of medicinal herbs.pdf 8MB
  254. Handbook of Postharvest Technology Cereals, Fruits, Vegetables, Tea, and Spices.zip 8MB
  255. Brewing Yeast Fermentation Performance.rar 8MB
  256. Food Microbiology Protocols.pdf 8MB
  257. Advanced drying technologies.rar 8MB
  258. Process-Induced Food Toxicants Occurrence, Formation, Mitigation, and Health Risks.pdf 8MB
  259. Food safety control in the poultry industry.rar 7MB
  260. Functional Foods Biochemical and Processing Aspects, Volume II/TX69027-ch11-Frame.pdf 7MB
  261. Natural food antimicrobial systems.rar 7MB
  262. Concept Research in Food Product Design and Development, 0813824249.rar 7MB
  263. Fresh-cut fruits and vegetables science technology and market.pdf 7MB
  264. Rapid Microbiological Methods for Foods, Beverages and Pharmaceuticals - 0632026294 - Wiley.pdf 7MB
  265. Handbook of nutraceuticals and functional foods.rar 7MB
  266. Food Biochemistry and Food Processing.rar 7MB
  267. SENSORY EVALUATION TECHNIQUES.rar 7MB
  268. Advances in Food Diagnostics.rar 7MB
  269. Introduction to Food Engineering_ 4th Ed.pdf 7MB
  270. Introduction to Food Engineering.pdf 7MB
  271. Handbook of meat product technology.rar 7MB
  272. Applied Dairy Microbiology, Second Edition - Elmer H. Marth.pdf 7MB
  273. Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals,.rar 7MB
  274. Antimicrobials in Food 3rd ed-Davidson.pdf 7MB
  275. Magnetic resonance in food science from man to molecule/BK9780854043408-00013.pdf 7MB
  276. Food Safety Contaminants and Toxins.pdf 7MB
  277. Structure of Dairy Products.rar 7MB
  278. Carcinogenesis and Anticarcinogenic Food Components Baer-Dubowska_CFPFCS.pdf 7MB
  279. Handbook of Food Preservation, Second Edition.rar 7MB
  280. Fermented Milks.rar 7MB
  281. Rheology Essentials of Cosmetic and Food Emulsions.pdf 7MB
  282. The A-Z of Food Safety.pdf 7MB
  283. Flavor, Fragrance & Odor Analysis.pdf 7MB
  284. Vitamin Analysis for the Health and Food Sciences, Second Edition.rar 7MB
  285. Food Science and Food Biotechnology.rar 7MB
  286. Introduction to Food Toxicology (Food Science and Technology).rar 7MB
  287. Methods in chemosensory research/2329Ch05.pdf 7MB
  288. Trace Element Analysis of Food and Diet.rar 7MB
  289. Seafood processing adding value through quick freezing, retortable packaging, cook-chilling, and other methods.rar 7MB
  290. Whisky Technology, Production and Marketing.pdf 7MB
  291. Food Powders Physical Properties, Processing, and Functionality.pdf 7MB
  292. Food and Environmental Analysis by Capillary Gas Chromatography Hints for Practical Use.rar 7MB
  293. Handbook of Spices, Seasonings, and Flavorings, Second Edition.pdf 7MB
  294. Handbook of hygiene control in the food industry.pdf 6MB
  295. Chemical and Functional Properties of Food Components, Third Edition.rar 6MB
  296. The microwave processing of foods.rar 6MB
  297. Best Available Techniques in the food drink milk industries.pdf 6MB
  298. Food ColloidsSelf-Assembly and Material Science/BK9780854042715-00289.pdf 6MB
  299. Technology of bread making.rar 6MB
  300. Production Practices and Quality Assessment of Food Crops, Volume 1 - Preharvest Practice.[2004.ISBN1402016980]Springer.pdf 6MB
  301. Design and Layout of Foodservice Facilities.zip 6MB
  302. Food & Process Engineering Technology.pdf 6MB
  303. Microbial Food Contamination, Second Edition.pdf 6MB
  304. Microbial safety of minimally processed foods.rar 6MB
  305. Advanced Dairy Chemistry Vol 3-Lactose Water Salts and Minor Constituents.rar 6MB
  306. Green Tea. Health Benefits and Applications.pdf 6MB
  307. Gluten-Free Cereal Products and Beverages.rar 6MB
  308. energy efficiency and management in food processing facilities.pdf 6MB
  309. Science of Chocolate.rar 6MB
  310. Introduction to Food Process Engineering Second Edition.pdf 6MB
  311. food saftey a practicle and case study approach.rar 6MB
  312. Functional Food Carbohydrates (Funtional Foods and Nutraceuticals).rar 6MB
  313. Natural Colorants for Food and Nutraceutical Uses.pdf 6MB
  314. Emerging Technologies for Food Processing.pdf 6MB
  315. Benders' Dictionary of Nutrition and Food Technology.pdf 6MB
  316. Tea and Tea Products Chemistry and Health-Promoting Properties.rar 6MB
  317. Sterilization Of Food In Retort Pouches.pdf 6MB
  318. protein based film coatings/ch24.pdf 6MB
  319. Handbook of Microbiological Media for the Examination of Food 2nd ed.pdf 6MB
  320. Food Safety of Proteins in Agricultural Biotechnology.rar 6MB
  321. Production Practices and Quality Assessment of Food Crops Quality Handling and Evaluation Volume 3.zip 6MB
  322. Food Safety The Implications of Change from Producerism to Consumerism (Publications in Food Science and Nutrition).rar 6MB
  323. Fruit and Vegetables Harvesting, Handling and Storage.rar 6MB
  324. FOOD PROCESSING OPERATIONS MODELING.rar 6MB
  325. Carbonated Soft Drinks Formulation and Manufacture.rar 6MB
  326. protein based film coatings/ch23.pdf 6MB
  327. Dairy Processing & Quality Assurance.rar 6MB
  328. Dietary Supplements of Plant Origin.pdf 6MB
  329. Dry-Cured Meat Products (Publications in Food Science and Nutrition).rar 6MB
  330. Food Colorants Chemical and Functional Properties.rar 6MB
  331. Amorphous Food and Pharmaceutical Systems/BK9780854048663-FX001.pdf 6MB
  332. Mineral Components in Foods.rar 6MB
  333. Food Packaging (Packaging and Converting Technology).zip 6MB
  334. Design & Development of Biological, Chemical, Food and Pharmaceutical Products.rar 6MB
  335. Chemical and functional properties of food saccharides.pdf 6MB
  336. Understanding and controlling the microstructure of complex foods.zip 6MB
  337. Analysis of Pesticides in Food and Environmental Samples.pdf 6MB
  338. PHYSICAL PRINCIPLES PRESERVATION OF FOOD.rar 6MB
  339. Halal Food Production.pdf 6MB
  340. Modifying Lipids for Use in Foods.zip 6MB
  341. Modifying Lipids for Use in Food.rar 5MB
  342. Packaging Closures and Sealing Systems, CRC (2006).pdf 5MB
  343. Foodborne Infections and Intoxications Third Edition.rar 5MB
  344. Food Processing Principles and Applications.rar 5MB
  345. Functional Dairy Products 2.pdf 5MB
  346. Poultry Meat Processing and Quality.rar 5MB
  347. Novel Food Packaging Techniques - R.Ahvenainen.pdf 5MB
  348. Manufacturing Yogurt and Fermented Milks.pdf 5MB
  349. Foodborne Parasites.pdf 5MB
  350. Sports Drinks basic science and practical aspects.zip 5MB
  351. Plastic Packaging Interactions with Food and Pharmaceuticals.pdf 5MB
  352. Pulsed Electric Fields in food processing.rar 5MB
  353. Sweeteners and Sugar Alternatives in Food Technology.pdf 5MB
  354. Near-Infrared Spectroscopy in Food Science and Technology.rar 5MB
  355. Handbook of Water Analysis.pdf 5MB
  356. Science of Ice Cream/BK9780854046294-BX003.pdf 5MB
  357. Food Processing Handbook.pdf 5MB
  358. Safety of Meat and Processed Meat, 1st Edition.rar 5MB
  359. Solving Problems in Food Engineering, Springer (2008), 0387735135.pdf 5MB
  360. Bioactive Components of Milk.pdf 5MB
  361. Chemistry and Technology of Flavours and Fragrances.pdf 5MB
  362. Microbiology and Technology of Fermented Foods.rar 5MB
  363. Marine Nutraceuticals and Functional Foods (Nutraceutical Science and Technology.rar 5MB
  364. protein based film coatings/ch21.pdf 5MB
  365. Utilization of By-Products and Treatment of Waste in the Food Industry.pdf 5MB
  366. Fruit Manufacturing.pdf 5MB
  367. Methods of Analysis for Functional Foods and Nutraceuticals, Second Edition.rar 5MB
  368. Food Process Engineering and Technology.pdf 5MB
  369. Genetically Engineered Food Methods and Detection 2nd ed.pdf 5MB
  370. Optimising Sweet Taste in Foods.rar 5MB
  371. Handbook of Flavor Characterization (Food Science and Technology).rar 5MB
  372. Packaging research in food production design and development.pdf 5MB
  373. Reviews in food and nutrition toxicity vol 2.zip 5MB
  374. Milk Proteins From Expression to Food (Food Science and Technology) (Food Science and Technology).rar 5MB
  375. Milk Proteins From Expression to Food.rar 5MB
  376. Handbook of Food Spoilage Yeasts, Second Edition.pdf 5MB
  377. Genetic variation in taste sensitivity.rar 5MB
  378. Amorphous Food and Pharmaceutical Systems/BK9780854048663-BX003.pdf 5MB
  379. Handbook of Herbs and Spices Vol III.zip 5MB
  380. Advances in Deep-Fat Frying of Foods.rar 5MB
  381. Consumer led food product development.pdf 4MB
  382. Quality in the Food Analysis Laboratory/BK9780854045662-00036.pdf 4MB
  383. Alternative Sweeteners.pdf 4MB
  384. Bioactive Egg Compounds.pdf 4MB
  385. Food plant economics.pdf 4MB
  386. Handbook of Fruit and Fruit Processing.rar 4MB
  387. Improving the Safety of Fresh Meat.pdf 4MB
  388. Microorganisms in foods 6.pdf 4MB
  389. Technology of Biscuits, Crackers and Cookies (3rd Edition).rar 4MB
  390. Handbook of Medicinal Spices.pdf 4MB
  391. Functional Food Safety Aspects.rar 4MB
  392. Methods of Analysis of Food Components and Additives.rar 4MB
  393. introduction to the microbiological spoilage of foods and beverages.pdf 4MB
  394. Water Activity in Foods Fundamentals and Applications (Institute of Food Technologists Series).rar 4MB
  395. FAO-WHO Combined Compendium of Food Additive Specifications (1956-2005) + 2007.rar 4MB
  396. Inulin Type Fructans Functional Food Ingredients.pdf 4MB
  397. Functional and Speciality Beverage Technology.rar 4MB
  398. Paper and Paperboard Packaging Technology, 1405125039.pdf 4MB
  399. Dictionary of Nutraceuticals and Functional Foods (Functional Foods and Nutraceuticals).rar 4MB
  400. Microorganisms in Foods 8 Use of Data for Assessing Process Control and Product Acceptance.pdf 4MB
  401. Food ColloidsSelf-Assembly and Material Science/BK9780854042715-00069.pdf 4MB
  402. FOOD INDUSTRY BRIEFING.rar 4MB
  403. Magnetic resonance in food science the multivariant challenge/BK9780854046485-00001.pdf 4MB
  404. Nutraceuticals in Health and Disease Prevention.rar 4MB
  405. Handbook of Vitamins.pdf 4MB
  406. Advances in Food and Nutrition Research, Volume 55.rar 4MB
  407. Hanbook of organic food safety and quality.pdf 4MB
  408. Delivery and controlled release of bioactives in foods and nutraceuticals.zip 4MB
  409. Thermal Processing of Packaged Foods, Springer (2008), 0387722491.pdf 4MB
  410. Bioactive Compounds in Foods.zip 4MB
  411. Brined Cheeses (Society of Dairy Technology series).rar 4MB
  412. Understanding consumers of food products.pdf 4MB
  413. Statistical aspects of the microbiological examination of foods 2nd edition (1).pdf 4MB
  414. The Master Keyword Guide for Food 21 Code of Federal Regulations (CFR) of the U.S. Food and Drug Administration.zip 4MB
  415. Science of Bakery Products (Royal Society of Chemistry Paperbacks).zip 4MB
  416. protein based film coatings/ch08.pdf 4MB
  417. Hygiene in Food Processing Principles and Practice/Technology of bottled water.pdf 4MB
  418. Techniques For Analyzing Food Aroma.pdf 4MB
  419. protein based film coatings/ch01.pdf 4MB
  420. Handbook of Fermented Meat and Poultry.rar 4MB
  421. Improving the flavour of cheese.pdf 4MB
  422. Frozen Food Science and Technology.rar 4MB
  423. Methods in chemosensory research/2329Ch14.pdf 4MB
  424. Asian Foods Science and Technology.zip 4MB
  425. Safety and Quality Issues in Fish Processing.pdf 4MB
  426. Waste Management for the Food Industries.pdf 4MB
  427. Electronic Irradiation of Foods-An Introduction to the Technology.pdf 4MB
  428. Modified Atmospheric Processing and Packaging of Fish.rar 4MB
  429. Packaging_Specifications__Purchasing__and_Quality_Control_.zip 4MB
  430. Food Colloids, Biopolymers and Materials/BK9780854048717-FX001.pdf 4MB
  431. Analytical Methods for Drinking Water.pdf 4MB
  432. Wine Microbiology-Practical Applications and Procedures 2nd ed.pdf 4MB
  433. Technology of bottled water.pdf 4MB
  434. Microbial Stress Adaptation and Food Safety.pdf 4MB
  435. Modern Techniques for Food Authentication.rar 4MB
  436. MEAT PRESERVATION PREVENTING LOSSES AND ASSURING SAFETY.rar 4MB
  437. High Pressure Processing of Foods (Institute of Food Technologists Series).rar 4MB
  438. Assessing Food Safety of Polymer Packages.pdf 3MB
  439. Chemical migration and food contact materials.pdf 3MB
  440. Cleaning-in-Place Dairy, Food and Beverage Operations.pdf 3MB
  441. Food born Pathogens Hazards, risk analysis and control.pdf 3MB
  442. Emulsifiers in Food Technology.rar 3MB
  443. Automation for Food Engineering - Food Quality Quantization and Process Control.[2001.ISBN0849322308].pdf 3MB
  444. Listeria, Listeriosis, and Food Safety, Third Edition/DK3089ch12.pdf 3MB
  445. Listeria, Listeriosis, and Food Safety, Third Edition/DK3089ch6.pdf 3MB
  446. Physical Properties of Foods.pdf 3MB
  447. Meat Processing Improving Quality (Joseph Kerry, John Kerry & David Ledward).pdf 3MB
  448. Internation Food safety standard.pdf 3MB
  449. Handbook of waste management and coproduct recovery in food processing.pdf 3MB
  450. Beverage Quality and Safety.pdf 3MB
  451. Odors in the Food Industry.pdf 3MB
  452. Advances in Food Mycology.pdf 3MB
  453. Biscuit, Cookie and Cracker Manufacturing Manual 1 - Ingredients.rar 3MB
  454. Wheat Antioxidants.rar 3MB
  455. Biscuit, Cookie and Cracker Manufacturing Manual 4 - Baking and Cooling of Biscuits.rar 3MB
  456. Baked Products Science, Technology and Practice.zip 3MB
  457. Biscuit, Cookie and Cracker Manufacturing Manual 2 - Biscuit Doughs.rar 3MB
  458. Handbook of Prebiotics.rar 3MB
  459. Carcinogenic and Anticarcinogenic Factors in Food Symposium.rar 3MB
  460. Whey Processing, Functionality and Health Benefits, 1st Edition.rar 3MB
  461. Biscuit, Cookie and Cracker Manufacturing Manual 3 - Biscuit Dough Piece Forming.rar 3MB
  462. Amorphous Food and Pharmaceutical Systems/BK9780854048663-00275.pdf 3MB
  463. Principles of Food Sanitation.pdf 3MB
  464. Produce Contamination Problem causes and Solutions.rar 3MB
  465. Science of Ice Cream/BK9780854046294-00135.pdf 3MB
  466. Fruit and Vegetable Flavour Recent Advances and Future Prospects.rar 3MB
  467. Milk Processing and Quality Management.rar 3MB
  468. Vegetable Oils in Food Technology.pdf 3MB
  469. Dictionary of Food Science and Technology (IFIS ).rar 3MB
  470. Colour in Food Improving Quality.pdf 3MB
  471. Molecular Techniques in the Microbial ecology of fermented foods.pdf 3MB
  472. Thermal Processing of Food Potential Health Benefits and Risks.rar 3MB
  473. Science of Ice Cream/BK9780854046294-00104.pdf 3MB
  474. Fundamental Food Microbiology, Third Edition.rar 3MB
  475. Brewing New Technologies.pdf 3MB
  476. Food ColloidsSelf-Assembly and Material Science/BK9780854042715-00327.pdf 3MB
  477. Food ColloidsSelf-Assembly and Material Science/BK9780854042715-00017.pdf 3MB
  478. protein based film coatings/ch17.pdf 3MB
  479. Food Fortification and Supplementation.rar 3MB
  480. Biscuit, Cookie and Cracker Manufacturing Manual 5 - Secondary Processing in Biscuit Manufacturing.rar 3MB
  481. Cereal Biotechnology (Peter C. Morris & James H. Bryce).pdf 3MB
  482. Handbook of Herbs and Spices Volume 2.pdf 3MB
  483. Biscuit, Cookie and Cracker Manufacturing Manual 6 - Biscuit Packaging and Storage.rar 3MB
  484. The Soft Drinks Companion A Technical Handbook for the Beverage Industry.pdf 3MB
  485. FOOD PROTEIN ANALYSIS quantitaative effects on processing.zip 3MB
  486. Coffee Recent Developments.rar 3MB
  487. Food Science and Technology Bulletin - Functional Foods, Volume 1.rar 3MB
  488. Food Packaging Technology.pdf 3MB
  489. Functional Foods, Cardiovascular Disease and Diabetes.rar 3MB
  490. Ultraviolet Light in Food Technology Principles and Applications,.rar 3MB
  491. Frying - Improving Quality.pdf 3MB
  492. Bioactive marine natural products.pdf 3MB
  493. Kosher Food Production.rar 3MB
  494. Emerging Foodborne Pathogens.rar 3MB
  495. Methods in chemosensory research/2329Ch11.pdf 3MB
  496. Advances in Food and Nutrition Research, Volume 57.rar 3MB
  497. Ingredients in Meat Products Properties, Functionality and Applications.rar 3MB
  498. HandBook of Herbsand spices1.pdf 3MB
  499. Advanced Dairy Science and Technology.rar 3MB
  500. Baking Problems Solved.pdf 3MB
  501. Functional Dairy Products.rar 3MB
  502. Reducing salt in foods.pdf 3MB
  503. The Nutrition Handbook for Food Processors.pdf 3MB
  504. Antioxidants in Food Practical Applications.pdf 3MB
  505. Statistical Methods for Food Science.pdf 3MB
  506. Cleaning-in-Place Dairy, Food and Beverage Operations (Society of Dairy Technology series).rar 3MB
  507. Mycotoxins Detection Methods, Management, Public Health and Agricultural Trade.rar 3MB
  508. Encapsulation and Controlled Release Technologies in Food Systems.rar 3MB
  509. Food Regulation Law, Science, Policy, and Practice.rar 3MB
  510. Complex carbohydrates in foods.pdf 3MB
  511. Food Chemical Safety, Volume 1 Contaminants (David H. Watson).pdf 3MB
  512. Functional Foods Concept to Product.pdf 3MB
  513. Quality Assurance for the Food Industry A Practical Approach.rar 2MB
  514. Water-Soluble Polymer Applications in Foods.rar 2MB
  515. Modifying flavour in food.rar 2MB
  516. Detecting Foreign Bodies in Food.pdf 2MB
  517. Mycotoxins in Foodstuff.pdf 2MB
  518. Food Labelling.pdf 2MB
  519. Preharvest and Postharvest Food Safety Contemporary Issues and Future Directions.rar 2MB
  520. Amorphous Food and Pharmaceutical Systems/BK9780854048663-00145.pdf 2MB
  521. Microbial Hazard Identification in Fresh Fruits and Vegetables.rar 2MB
  522. Food Safety and Food Quality Royal Society of Chemistry.pdf 2MB
  523. protein based film coatings/ch06.pdf 2MB
  524. Practical Food Microbiology.pdf 2MB
  525. Mycotoxins in Food Detection and Control.pdf 2MB
  526. Viruses in Food.pdf 2MB
  527. Cereal processing technology.pdf 2MB
  528. The Stability and Shelf Life of Food.pdf 2MB
  529. Trans Fatty Acids.rar 2MB
  530. Accelerating New Food Product Design and Development,.pdf 2MB
  531. Mycotoxins in Fruits and Vegetables.rar 2MB
  532. Food ColloidsSelf-Assembly and Material Science/BK9780854042715-00449.pdf 2MB
  533. Science of Ice Cream/BK9780854046294-00060.pdf 2MB
  534. Listeria, Listeriosis, and Food Safety, Third Edition/DK3089ch8.pdf 2MB
  535. Ensuring Safe Food From Production to Consumption.pdf 2MB
  536. Novel food ingredients for weight control.pdf 2MB
  537. Food Borne Pathogens Methods and Protocols.pdf 2MB
  538. Cheese problem solved.pdf 2MB
  539. Experiments in Unit Operations and Processing of Foods .rar 2MB
  540. HACCP in the Meat Industry.pdf 2MB
  541. Handbook of Organic Food Processing and Production.rar 2MB
  542. Mushrooms as Functional Foods.rar 2MB
  543. The Food Safety Hazard Guidebook.zip 2MB
  544. Functional Foods Biochemical and Processing Aspects, Volume II/TX69027-ch09-Frame.pdf 2MB
  545. Managing Food Industry Waste.pdf 2MB
  546. Science of Ice Cream/BK9780854046294-00084.pdf 2MB
  547. Quality in the Food Analysis Laboratory/BK9780854045662-00254.pdf 2MB
  548. protein based film coatings/ch20.pdf 2MB
  549. Laboratory Method forsensory evaluation.pdf 2MB
  550. Flavor Perception.rar 2MB
  551. Quality in the Food Analysis Laboratory/BK9780854045662-00172.pdf 2MB
  552. Multi-way Analysis in The Food Industry Ph.D Thesis.rar 2MB
  553. Minimal Processing Technologies in the Food Industry.pdf 2MB
  554. Food ColloidsSelf-Assembly and Material Science/BK9780854042715-00303.pdf 2MB
  555. Production Practices and Quality Assessment of Food Crops, Volume 2 - Plant Mineral Nutrition and Pesticide Management.[2004.ISBN1402016999].pdf 2MB
  556. food additives data book.rar 2MB
  557. Detecting allergens in food.pdf 2MB
  558. Pesticide residues in food and drinking water human exposure and risks.rar 2MB
  559. Rheology modifiers handbook practical use & application.pdf 2MB
  560. Food and Agricultural Wastewater Utilization and Treatment.rar 2MB
  561. Hygienic design for food factories/95644_20b.pdf 2MB
  562. Pesticide residues in food 2004.pdf 2MB
  563. Meat Refrigeration by (S. J. James & C. James).pdf 2MB
  564. Hygiene in Food Processing Principles and Practice/WP1212_ch16.pdf 2MB
  565. Food ColloidsSelf-Assembly and Material Science/BK9780854042715-00127.pdf 2MB
  566. Food quality assurance principles and practices.pdf 2MB
  567. Alcohol and Coffee Use in the Aging.pdf 2MB
  568. Additive Migration from Plastics into Foods.zip 2MB
  569. Hygienic design for food factories/95644_05.pdf 2MB
  570. Making the Most of HACCP.pdf 2MB
  571. Understanding Baking The Art and Science of Baking, Third Edition.pdf 2MB
  572. Heinz Handbook of nutrition.pdf 2MB
  573. Market Development for Genetically Modified Foods (Cabi Publishing).rar 2MB
  574. Hygienic design for food factories/95644_18.pdf 2MB
  575. Hygienic design for food factories/95644_22a.pdf 2MB
  576. Chemistry of Spices.rar 2MB
  577. Food Chemical Safety, Volume 2 Additives (David H. Watson).pdf 2MB
  578. Hygienic design for food factories/95644_30.pdf 2MB
  579. Hygiene in Food Processing Principles and Practice/WP1212_ch17.pdf 2MB
  580. Hygienic design for food factories/95644_19b.pdf 2MB
  581. Food irradiation research and technology.rar 2MB
  582. Food ColloidsSelf-Assembly and Material Science/BK9780854042715-00473.pdf 2MB
  583. Novel Enzyme Technology for Food Applications.rar 2MB
  584. The Chemistry of Oils and Fats.rar 2MB
  585. Applications of Fluidization in Food Processing, 0632064560.pdf 2MB
  586. Listeria, Listeriosis, and Food Safety, Third Edition/DK3089ch11.pdf 2MB
  587. Biotechnology in Flavor Production.rar 2MB
  588. Soft drink and fruit juice problems solved.rar 2MB
  589. Microbiological Risk Assessment In Food Processing.pdf 2MB
  590. Modelling microorganisms in food.pdf 2MB
  591. Magnetic resonance in food science from man to molecule/BK9780854043408-00001.pdf 2MB
  592. Common Fragrance & Flavor Materials.pdf 2MB
  593. Industrial Applications of Single Cell Oils/AO539X_Ch05.pdf 2MB
  594. protein based film coatings/ch07.pdf 2MB
  595. Quality in the Food Analysis Laboratory/BK9780854045662-00231.pdf 2MB
  596. Hygienic design for food factories/95644_22b.pdf 2MB
  597. Packaging for Nonthermal Processing of Food (Institute of Food Technologists Series).pdf 2MB
  598. Fruit and Vegetable Biotechnology.pdf 2MB
  599. Quality in the Food Analysis Laboratory/BK9780854045662-00148.pdf 2MB
  600. Hygiene in Food Processing Principles and Practice/WP1212_ch08.pdf 2MB
  601. Hygienic design for food factories/95644_20a.pdf 2MB
  602. Amorphous Food and Pharmaceutical Systems/BK9780854048663-00011.pdf 2MB
  603. Listeria, Listeriosis, and Food Safety, Third Edition/DK3089ch14.pdf 2MB
  604. Hygiene in Food Processing Principles and Practice/WP1212_ch11.pdf 2MB
  605. Food Science and Technology Bulletin - Functional Foods, Volume 2.rar 2MB
  606. Hygienic design for food factories/95644_21.pdf 2MB
  607. Application of biotechnology to tradational fermented foods.pdf 2MB
  608. WINE QUALITY.pdf 2MB
  609. Wine Quality Tasting and Selection.pdf 2MB
  610. Analytical Methods for Food Additives.pdf 2MB
  611. Hygienic design for food factories/95644_23.pdf 2MB
  612. Hygienic design for food factories/95644_06.pdf 2MB
  613. Food ColloidsSelf-Assembly and Material Science/BK9780854042715-00423.pdf 2MB
  614. Technology of Reduced Additive Foods.rar 2MB
  615. Hygienic design for food factories/95644_27.pdf 2MB
  616. Advances in Food and Nutrition Research, Volume 56.rar 2MB
  617. Food, fermentation and micro-organisms.rar 2MB
  618. Food Colloids, Biopolymers and Materials/BK9780854048717-00282.pdf 2MB
  619. Advances in Thermal and Non-Thermal Food Preservation.pdf 2MB
  620. Beverage Industry Microfiltration.rar 1MB
  621. Hygienic design for food factories/95644_17.pdf 1MB
  622. Hygienic design for food factories/95644_28.pdf 1MB
  623. Hygienic design for food factories/95644_29.pdf 1MB
  624. Science of Ice Cream/BK9780854046294-00013.pdf 1MB
  625. Practical Guide to Chemical Safety Testing/7372X_03.pdf 1MB
  626. The Food Safety Information Handbook.pdf 1MB
  627. Food Colloids Fundamentals of Formulation/BK9780854048502-00073.pdf 1MB
  628. Food Biodeterioration and Preservation.pdf 1MB
  629. Food Colloids Fundamentals of Formulation/BK9780854048502-00091.pdf 1MB
  630. Food Colloids Fundamentals of Formulation/BK9780854048502-00055.pdf 1MB
  631. Quality in the Food Analysis Laboratory/BK9780854045662-00016.pdf 1MB
  632. Hygiene in Food Processing Principles and Practice/WP1212_ch10.pdf 1MB
  633. Practical Guide to Chemical Safety Testing/7372X_02.pdf 1MB
  634. Treatment of Waste Water from Food Oil Processing Plants in Municipales Facilities.pdf 1MB
  635. Hygienic design for food factories/95644_13.pdf 1MB
  636. Amorphous Food and Pharmaceutical Systems/BK9780854048663-FP010.pdf 1MB
  637. Hygienic design for food factories/95644_16.pdf 1MB
  638. Assessment and management of seafood safety and quality Fao.pdf 1MB
  639. Science of Ice Cream/BK9780854046294-00038.pdf 1MB
  640. Natural Antimicrobials for the Minimal Processing of Foods.rar 1MB
  641. Quality in the Food Analysis Laboratory/BK9780854045662-00125.pdf 1MB
  642. Industrial Applications of Single Cell Oils/AO539X_Ch14.pdf 1MB
  643. Food Security New Solutions for the Twenty-First Century Proceedings from the Symposium Honoring the Tenth Anniversary of the World Food Prize.zip 1MB
  644. Metal contamination of food.zip 1MB
  645. Advanced Planning in Fresh Food Industries.rar 1MB
  646. Rehelogical methods in food engineering.pdf 1MB
  647. Hygienic design for food factories/95644_02.pdf 1MB
  648. Environmental Impacts of Food Production and Consumption R20070819X.pdf.rar 1MB
  649. Listeria, Listeriosis, and Food Safety, Third Edition/DK3089ch13.pdf 1MB
  650. Food Colloids Fundamentals of Formulation/BK9780854048502-00103.pdf 1MB
  651. protein based film coatings/ch12.pdf 1MB
  652. Quality in the Food Analysis Laboratory/BK9780854045662-00108.pdf 1MB
  653. Amorphous Food and Pharmaceutical Systems/BK9780854048663-00098.pdf 1MB
  654. The Future of European Food and Drinks.pdf 1MB
  655. Food ColloidsSelf-Assembly and Material Science/BK9780854042715-00103.pdf 1MB
  656. Functional Foods Biochemical and Processing Aspects, Volume II/TX69027-ch03-Frame.pdf 1MB
  657. Food Colloids Fundamentals of Formulation/BK9780854048502-00392.pdf 1MB
  658. Food Colloids, Biopolymers and Materials/BK9780854048717-00176.pdf 1MB
  659. Amorphous Food and Pharmaceutical Systems/BK9780854048663-00200.pdf 1MB
  660. Hygienic design for food factories/95644_14.pdf 1MB
  661. Food ColloidsSelf-Assembly and Material Science/BK9780854042715-00433.pdf 1MB
  662. Hygienic design for food factories/95644_04.pdf 1MB
  663. Practical Design, Construction and Operation of Food Facilities (Food Science and Technology).zip 1MB
  664. Science of Ice Cream/BK9780854046294-00001.pdf 1MB
  665. EU Food Law - A Practical Guide.pdf 1MB
  666. Industrial Applications of Single Cell Oils/AO539X_Ch09.pdf 1MB
  667. Food Colloids Fundamentals of Formulation/BK9780854048502-00022.pdf 1MB
  668. Food Colloids, Biopolymers and Materials/BK9780854048717-00068.pdf 1MB
  669. Listeria, Listeriosis, and Food Safety, Third Edition/DK3089ch10.pdf 1MB
  670. Food Colloids Fundamentals of Formulation/BK9780854048502-00013.pdf 1MB
  671. PCR methods in foods.pdf 1MB
  672. Dictionary of Food Ingredients 4ed.WinDjView 1MB
  673. Encyclopedia of Dairy Sciences/92.pdf 1MB
  674. Quality in the Food Analysis Laboratory/BK9780854045662-00001.pdf 1MB
  675. Food Science and Technology Bulletin - Functional Foods vol3.rar 1MB
  676. Wine Production Vine to Bottle (Food Industry Briefing).rar 1MB
  677. Food ColloidsSelf-Assembly and Material Science/BK9780854042715-00463.pdf 1MB
  678. Auditing food industry from saftey and quality to environment and other audits.pdf 1MB
  679. Wine and Beer Making.pdf 1MB
  680. Industrial Applications of Single Cell Oils/AO539X_Ch07.pdf 1MB
  681. Encyclopedia of Dairy Sciences/267.pdf 1MB
  682. Listeria, Listeriosis, and Food Safety, Third Edition/DK3089ch5.pdf 1MB
  683. Methods in chemosensory research/2329Ch17.pdf 1MB
  684. Listeria, Listeriosis, and Food Safety, Third Edition/DK3089ch18.pdf 1MB
  685. Encyclopedia of Dairy Sciences/97.pdf 1MB
  686. protein based film coatings/ch19.pdf 1MB
  687. Food Colloids, Biopolymers and Materials/BK9780854048717-00026.pdf 1MB
  688. Oils and Fats Authentication.rar 1MB
  689. Biofilms in the Food Environment (Institute of Food Technologists Series).rar 1MB
  690. Encyclopedia of Dairy Sciences/206.pdf 1MB
  691. Probiotic Dairy Products.zip 1MB
  692. Modern Food Biotechnology WHO.pdf 1MB
  693. Food Colloids Fundamentals of Formulation/BK9780854048502-00165.pdf 1MB
  694. Essential Guide to Food Additives.pdf 1MB
  695. Industrial Applications of Single Cell Oils/AO539X_Ch11.pdf 1MB
  696. Food Intolerance and the Food Industry.pdf 1MB
  697. Food Composition Data Production, Management and Use part 1.pdf 1MB
  698. Hygienic design for food factories/95644_03.pdf 1MB
  699. Hygienic design for food factories/95644_26.pdf 1MB
  700. Encyclopedia of Dairy Sciences/120.pdf 1MB
  701. Amorphous Food and Pharmaceutical Systems/BK9780854048663-00073.pdf 1MB
  702. Listeria, Listeriosis, and Food Safety, Third Edition/DK3089ch3.pdf 1MB
  703. Food Colloids Fundamentals of Formulation/BK9780854048502-00304.pdf 1MB
  704. Dietary Supplements and Functional Foods.rar 1MB
  705. Hygienic design for food factories/95644_15.pdf 1MB
  706. Future of genetically modified crops.pdf 1MB
  707. Food Colloids, Biopolymers and Materials/BK9780854048717-00035.pdf 1MB
  708. Food Colloids, Biopolymers and Materials/BK9780854048717-00298.pdf 1MB
  709. Food Colloids, Biopolymers and Materials/BK9780854048717-00119.pdf 1MB
  710. protein based film coatings/ch22.pdf 1MB
  711. Hygienic design for food factories/95644_19a.pdf 1MB
  712. Methods in chemosensory research/2329Ch08.pdf 1MB
  713. Amorphous Food and Pharmaceutical Systems/BK9780854048663-00187.pdf 1MB
  714. Methods in chemosensory research/2329Ch04.pdf 1019KB
  715. Hygienic design for food factories/95644_10.pdf 1014KB
  716. Methods in chemosensory research/2329Ch02.pdf 1003KB
  717. Amorphous Food and Pharmaceutical Systems/BK9780854048663-00325.pdf 1000KB
  718. Food Colloids, Biopolymers and Materials/BK9780854048717-00003.pdf 993KB
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  721. case studies in food saftey and environmental health.rar 983KB
  722. Food Colloids Fundamentals of Formulation/BK9780854048502-00036.pdf 976KB
  723. Amorphous Food and Pharmaceutical Systems/BK9780854048663-00231.pdf 975KB
  724. Innovation in Functional Food and Drinks.pdf 974KB
  725. Amorphous Food and Pharmaceutical Systems/BK9780854048663-00031.pdf 964KB
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  727. Regulation of Food Packaging in Europe and the USA (Rapra Review Reports).rar 960KB
  728. Amorphous Food and Pharmaceutical Systems/BK9780854048663-00158.pdf 956KB
  729. Hygienic design for food factories/95644_09.pdf 953KB
  730. Food ColloidsSelf-Assembly and Material Science/BK9780854042715-00413.pdf 922KB
  731. MANUAL FOR ANALYSIS OF OILS AND FATS.pdf 921KB
  732. Science of Ice Cream/BK9780854046294-00166.pdf 918KB
  733. Listeria, Listeriosis, and Food Safety, Third Edition/DK3089ch15.pdf 914KB
  734. Encyclopedia of Dairy Sciences/133.pdf 906KB
  735. Amorphous Food and Pharmaceutical Systems/BK9780854048663-00169.pdf 904KB
  736. Hygienic design for food factories/95644_32.pdf 903KB
  737. Encyclopedia of Dairy Sciences/364.pdf 902KB
  738. Hygienic design for food factories/95644_toc.pdf 899KB
  739. Industrial Applications of Single Cell Oils/AO539X_Ch06.pdf 898KB
  740. Amorphous Food and Pharmaceutical Systems/BK9780854048663-00001.pdf 888KB
  741. Food Colloids Fundamentals of Formulation/BK9780854048502-00198.pdf 887KB
  742. Hygienic design for food factories/95644_25.pdf 885KB
  743. Quality in the Food Analysis Laboratory/BK9780854045662-00295.pdf 885KB
  744. Hygienic design for food factories/95644_08.pdf 877KB
  745. Amorphous Food and Pharmaceutical Systems/BK9780854048663-00257.pdf 869KB
  746. Methods in chemosensory research/2329Ch15.pdf 866KB
  747. Hygienic design for food factories/95644_07.pdf 852KB
  748. Food Supply Chain Management.rar 851KB
  749. Listeria, Listeriosis, and Food Safety, Third Edition/DK3089ch7.pdf 847KB
  750. Food ColloidsSelf-Assembly and Material Science/BK9780854042715-00485.pdf 846KB
  751. Food Colloids Fundamentals of Formulation/BK9780854048502-00332.pdf 843KB
  752. Listeria, Listeriosis, and Food Safety, Third Edition/DK3089ch16.pdf 828KB
  753. Listeria, Listeriosis, and Food Safety, Third Edition/DK3089ch1.pdf 821KB
  754. Food Colloids, Biopolymers and Materials/BK9780854048717-00049.pdf 816KB
  755. Hygiene in Food Processing Principles and Practice/WP1212_ch09.pdf 812KB
  756. Encyclopedia of Dairy Sciences/89.pdf 810KB
  757. Selenium in Food and Health 2nd ed.pdf 807KB
  758. Food Colloids, Biopolymers and Materials/BK9780854048717-00145.pdf 806KB
  759. Food Colloids Fundamentals of Formulation/BK9780854048502-00404.pdf 805KB
  760. Encyclopedia of Dairy Sciences/361.pdf 805KB
  761. Food Colloids Fundamentals of Formulation/BK9780854048502-00358.pdf 804KB
  762. Food Colloids Fundamentals of Formulation/BK9780854048502-00369.pdf 799KB
  763. Food Colloids, Biopolymers and Materials/BK9780854048717-00265.pdf 791KB
  764. Food Colloids Fundamentals of Formulation/BK9780854048502-00282.pdf 790KB
  765. Amorphous Food and Pharmaceutical Systems/BK9780854048663-00220.pdf 787KB
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