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Food Science and Technology (AP) [Updated at ]

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  • 文件大小:992MB
  • 下载次数:19
  • 最近下载:2021-01-11 07:05:00
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文件列表

  1. Muscle and Meat Biochemistry (1989).pdf 75MB
  2. Wine Science - Principles and Applications 4th ed (2014).pdf 70MB
  3. Emerging Technologies for Food Processing 2nd ed (2015).pdf 37MB
  4. Milk Proteins - From Expression to Food 2nd ed (2014).pdf 35MB
  5. Computer Applications in Food Technology (1996).pdf 34MB
  6. Wine Science - Principles, Practice, Perception 2nd ed (2000).pdf 33MB
  7. Postharvest Handling - A Systems Approach 3rd ed (2014).pdf 29MB
  8. Starch - Chemistry and Technology 2nd ed (1984).pdf 26MB
  9. Muscle as Food (1986).pdf 25MB
  10. Bacteriocins of Lactic Acid Bacteria (1993).pdf 22MB
  11. Handbook of Food and Beverage Stability (1986).pdf 21MB
  12. Experimental Food Science 3rd ed (1990).pdf 19MB
  13. Phase Transitions in Foods (1995).pdf 19MB
  14. Wine Science - Principles and Applications 3rd ed (2008).pdf 18MB
  15. Carotenoids as Colorants and Vitamin A Precursors (1981).pdf 18MB
  16. Pulse Foods - Processing, Quality and Nutraceutical Applications (2011).pdf 18MB
  17. Food Irradiation (1986).pdf 18MB
  18. Food Process Engineering and Technology 2nd ed (2013).pdf 17MB
  19. Food Industry Wastes - Assessment and Recuperation of Commodities (2013).pdf 16MB
  20. Lipids in Cereal Technology (1983).pdf 15MB
  21. Sanitation in Food Processing (1993).pdf 15MB
  22. Quality Control in the Food Industry Vol. 1 (1984).pdf 14MB
  23. Analysis of Foods and Beverages - Modern Techniques (1984).pdf 14MB
  24. Enzymes in Food Processing (1966).pdf 14MB
  25. Wine Tasting - A Professional Handbook (2002).pdf 13MB
  26. Introduction to Food Science and Technology (1973).pdf 13MB
  27. Aflatoxin (1969).pdf 13MB
  28. Introduction to Food Engineering 5th ed (2013).pdf 12MB
  29. Enzymes in Food Processing 2nd ed (1975).pdf 12MB
  30. Toxic Constituents of Plant Foodstuffs (1969).pdf 12MB
  31. Introduction to Food Engineering (1984).pdf 11MB
  32. Functional Properties of Food Components 2nd ed (1991).pdf 11MB
  33. Foodborne Infections and Intoxications (2013).pdf 10MB
  34. Preservation of Foods with Pulsed Electric Fields (1999).pdf 10MB
  35. Starch - Chemistry and Technology 3rd ed (2009).pdf 10MB
  36. Functional Properties of Food Components (1985).pdf 9MB
  37. Colonization Control of Human Bacterial Enteropathogens in Poultry (1991).pdf 9MB
  38. Enzymes in Food Processing 3rd ed (1993).pdf 9MB
  39. Food Engineering - Principles and Selected Applications (1979).pdf 9MB
  40. Gluten-Free Cereal Products and Beverages (2008).pdf 9MB
  41. Sensory Evaluation Practices 2nd ed (1993).pdf 8MB
  42. Wine Tasting - A Professional Handbook 2nd ed (2009).pdf 8MB
  43. Real-Time PCR in Food Science - Current Technology and Applications (2013).pdf 8MB
  44. Food Preservation Process Design (2011).pdf 8MB
  45. Food Texture and Viscosity - Concept and Measurement (2002).pdf 8MB
  46. Nutraceutical and Functional Food Regulations in the United States and Around the World 2nd ed (2014).pdf 8MB
  47. Global Issues in Food Science and Technology (2009).pdf 8MB
  48. Computer Vision Technology for Food Quality Evaluation (2007).pdf 8MB
  49. Postharvest Handling - A Systems Approach (1993).pdf 7MB
  50. Introduction to Food Engineering 4th ed (2009).pdf 7MB
  51. Food Protein Chemistry - an Introduction for Food Scientists (1984).pdf 7MB
  52. Introduction to Food Toxicology (1993).pdf 7MB
  53. Economics of Food Processing in the United States (1988).pdf 7MB
  54. Postharvest Handling - A Systems Approach 2nd ed (2009).pdf 7MB
  55. The Chemistry and Technology of Pectin (1991).pdf 7MB
  56. The Microbiology of Poultry Meat Products (1987).pdf 6MB
  57. The Produce Contamination Problem - Causes and Solutions 2nd ed (2014).pdf 6MB
  58. New Protein Foods Vol 3A - Animal Protein Supplies (1978).pdf 6MB
  59. Low-Fat Meats - Design Strategies and Human Implications (1994).pdf 6MB
  60. Plant Pigments, Flavors and Textures. the Chemistry and Biochemistry of Selected Compounds (1979).pdf 5MB
  61. Milk Proteins - From Expression to Food (2008).pdf 5MB
  62. Food and Energy Resources (1984).pdf 5MB
  63. Human Milk and Infant Formula (1982).pdf 5MB
  64. Toxic Constituents of Animal Foodstuffs (1974).pdf 5MB
  65. Food Process Engineering and Technology (2008).pdf 5MB
  66. The Produce Contamination Problem - Causes and Solutions (2009).pdf 4MB
  67. Introduction to Food Science and Technology 2nd ed (1982).pdf 4MB
  68. Novel Thermal and Non-Thermal Technologies for Fluid Foods (2011).pdf 4MB
  69. Waste Management for the Food Industries (2007).pdf 4MB
  70. Nutraceutical and Functional Food Regulations in the United States and Around the World (2008).pdf 3MB
  71. Sensory Evaluation Practices 4th ed (2012).pdf 3MB
  72. Innovations in Food Packaging (2005).pdf 3MB
  73. Sensory Evaluation Practices 3rd ed (2004).pdf 2MB
  74. Practical Design, Construction and Operation of Food Facilities (2008).pdf 1MB
  75. What Can Nanotechnology Learn From Biotechnology (2008).pdf 1MB