Food Science and Technology (AP) [Updated at 2016.03.01]
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- Other > E-books
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- 75
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- 991.95 MiB (1040138959 Bytes)
- Texted language(s):
- English
- Tag(s):
- science engineering
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- 2016-03-01 17:16:51 GMT
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clouderone
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Published by Academic Press
| Aflatoxin (1969).pdf | 12.91 MiB |
| Analysis of Foods and Beverages - Modern Techniques (1984).pdf | 14 MiB |
| Bacteriocins of Lactic Acid Bacteria (1993).pdf | 22.2 MiB |
| Carotenoids as Colorants and Vitamin A Precursors (1981).pdf | 17.7 MiB |
| Colonization Control of Human Bacterial Enteropathogens in Poultry (1991).pdf | 9.27 MiB |
| Computer Applications in Food Technology (1996).pdf | 34.38 MiB |
| Computer Vision Technology for Food Quality Evaluation (2007).pdf | 7.59 MiB |
| Economics of Food Processing in the United States (1988).pdf | 6.7 MiB |
| Emerging Technologies for Food Processing 2nd ed (2015).pdf | 36.67 MiB |
| Enzymes in Food Processing (1966).pdf | 13.5 MiB |
| Enzymes in Food Processing 2nd ed (1975).pdf | 11.65 MiB |
| Enzymes in Food Processing 3rd ed (1993).pdf | 8.94 MiB |
| Experimental Food Science 3rd ed (1990).pdf | 19.12 MiB |
| Food and Energy Resources (1984).pdf | 5.13 MiB |
| Food Engineering - Principles and Selected Applications (1979).pdf | 8.87 MiB |
| Food Industry Wastes - Assessment and Recuperation of Commodities (2013).pdf | 15.63 MiB |
| Food Irradiation (1986).pdf | 17.59 MiB |
| Food Preservation Process Design (2011).pdf | 7.78 MiB |
| Food Process Engineering and Technology (2008).pdf | 4.79 MiB |
| Food Process Engineering and Technology 2nd ed (2013).pdf | 17.41 MiB |
| Food Protein Chemistry - an Introduction for Food Scientists (1984).pdf | 7.1 MiB |
| Food Texture and Viscosity - Concept and Measurement (2002).pdf | 7.74 MiB |
| Foodborne Infections and Intoxications (2013).pdf | 10.45 MiB |
| Functional Properties of Food Components (1985).pdf | 9.4 MiB |
| Functional Properties of Food Components 2nd ed (1991).pdf | 11.07 MiB |
| Global Issues in Food Science and Technology (2009).pdf | 7.68 MiB |
| Gluten-Free Cereal Products and Beverages (2008).pdf | 8.81 MiB |
| Handbook of Food and Beverage Stability (1986).pdf | 21.19 MiB |
| Human Milk and Infant Formula (1982).pdf | 5.13 MiB |
| Innovations in Food Packaging (2005).pdf | 3.23 MiB |
| Introduction to Food Engineering (1984).pdf | 11.5 MiB |
| Introduction to Food Engineering 4th ed (2009).pdf | 7.17 MiB |
| Introduction to Food Engineering 5th ed (2013).pdf | 12.3 MiB |
| Introduction to Food Science and Technology (1973).pdf | 13.27 MiB |
| Introduction to Food Science and Technology 2nd ed (1982).pdf | 4.28 MiB |
| Introduction to Food Toxicology (1993).pdf | 7.06 MiB |
| Lipids in Cereal Technology (1983).pdf | 15.49 MiB |
| Low-Fat Meats - Design Strategies and Human Implications (1994).pdf | 5.58 MiB |
| Milk Proteins - From Expression to Food (2008).pdf | 5.26 MiB |
| Milk Proteins - From Expression to Food 2nd ed (2014).pdf | 35.01 MiB |
| Muscle and Meat Biochemistry (1989).pdf | 74.94 MiB |
| Muscle as Food (1986).pdf | 25.04 MiB |
| New Protein Foods Vol 3A - Animal Protein Supplies (1978).pdf | 5.9 MiB |
| Novel Thermal and Non-Thermal Technologies for Fluid Foods (2011).pdf | 4.17 MiB |
| Nutraceutical and Functional Food Regulations in the United States and Around the World (2008).pdf | 3.42 MiB |
| Nutraceutical and Functional Food Regulations in the United States and Around the World 2nd ed (2014).pdf | 7.7 MiB |
| Phase Transitions in Foods (1995).pdf | 18.66 MiB |
| Plant Pigments, Flavors and Textures. the Chemistry and Biochemistry of Selected Compounds (1979).pdf | 5.47 MiB |
| Postharvest Handling - A Systems Approach (1993).pdf | 7.32 MiB |
| Postharvest Handling - A Systems Approach 2nd ed (2009).pdf | 6.61 MiB |
| Postharvest Handling - A Systems Approach 3rd ed (2014).pdf | 28.84 MiB |
| Practical Design, Construction and Operation of Food Facilities (2008).pdf | 1.43 MiB |
| Preservation of Foods with Pulsed Electric Fields (1999).pdf | 9.94 MiB |
| Pulse Foods - Processing, Quality and Nutraceutical Applications (2011).pdf | 17.69 MiB |
| Quality Control in the Food Industry Vol. 1 (1984).pdf | 14.27 MiB |
| Real-Time PCR in Food Science - Current Technology and Applications (2013).pdf | 8.05 MiB |
| Sanitation in Food Processing (1993).pdf | 15.11 MiB |
| Sensory Evaluation Practices 2nd ed (1993).pdf | 8.4 MiB |
| Sensory Evaluation Practices 3rd ed (2004).pdf | 1.91 MiB |
| Sensory Evaluation Practices 4th ed (2012).pdf | 3.39 MiB |
| Starch - Chemistry and Technology 2nd ed (1984).pdf | 26.45 MiB |
| Starch - Chemistry and Technology 3rd ed (2009).pdf | 9.73 MiB |
| The Chemistry and Technology of Pectin (1991).pdf | 6.57 MiB |
| The Microbiology of Poultry Meat Products (1987).pdf | 6.46 MiB |
| The Produce Contamination Problem - Causes and Solutions (2009).pdf | 4.31 MiB |
| The Produce Contamination Problem - Causes and Solutions 2nd ed (2014).pdf | 6.18 MiB |
| Toxic Constituents of Animal Foodstuffs (1974).pdf | 5.07 MiB |
| Toxic Constituents of Plant Foodstuffs (1969).pdf | 11.57 MiB |
| Waste Management for the Food Industries (2007).pdf | 3.68 MiB |
| What Can Nanotechnology Learn From Biotechnology (2008).pdf | 1.32 MiB |
| Wine Science - Principles and Applications 3rd ed (2008).pdf | 17.94 MiB |
| Wine Science - Principles and Applications 4th ed (2014).pdf | 69.68 MiB |
| Wine Science - Principles, Practice, Perception 2nd ed (2000).pdf | 32.56 MiB |
| Wine Tasting - A Professional Handbook (2002).pdf | 13.35 MiB |
| Wine Tasting - A Professional Handbook 2nd ed (2009).pdf | 8.29 MiB |
