Cooking for Professionals | E02316C0A2FB00D9CC07B5BE654F39AB6083C2AE

Cooking for Professionals

Name	Cooking for Professionals I	DOWNLOAD Copy Link
Total Size	1.1 GB
Total Files	43
Hash	E02316C0A2FB00D9CC07B5BE654F39AB6083C2AE

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Advances In Food Biochemistry - Faith Yildiz.pdf	4.2 MB
ChefTec.mdx	89.4 MB
Color Atlas of Postharvest Quality of Fruits and Vegetables - Maria Cecilia do Nascimento Nunes.pdf	20.4 MB
CRC Handbook of Medicinal Spices.pdf	4.5 MB
Encyclopedia of Food and Culture, Volume 1.pdf	32.9 MB
Encyclopedia of Food and Culture, Volume 2.pdf	23.6 MB
Encyclopedia of Food and Culture, Volume 3.pdf	23.3 MB
Food and Nutrients in Disease Management.pdf	12.2 MB
Food and Nutritional Toxicology.pdf	7.9 MB
Food and Wine Pairing - A Sensory Experience.pdf	5.2 MB
Food Chemistry, 4th.pdf	14.5 MB
Food Industry Quality Control Systems.pdf	13.1 MB
FoodEmulsions.pdf	18.2 MB
FoodProcessingTechnology.pdf	15.1 MB
Handbook Of Food Preservation - M. Shafiur Rahman.PDF	8.8 MB
Handbook of Food-Drug Interactions.pdf	4.5 MB
Handbook of Fruits and Fruit Processing (Wiley, 2006).pdf	5.7 MB
Handbook of Herbs and Spices Vol I.pdf	2.4 MB
Handbook of Herbs and Spices Vol II.pdf	3.4 MB
Handbook of Herbs and Spices Vol III.pdf	6.4 MB
Handbook of Meat, Poultry and Seafood Quality.pdf	49.1 MB
Handbook of Nutraceuticals and Functional Foods.pdf	38.3 MB
Handbook of Vegetables & Veg proceesing.pdf	10.4 MB
International Cuisine - Michael F. Nenes (2009 Edition).pdf	26.8 MB
Larousse Gastronomique, Dictionnaire Gastronomique.pdf	328.1 MB
Leung's.Encyclopedia.of.Common.Natural.Ingredients.2009.pdf	4.0 MB
Microbiologically Safe Foods.pdf	6.8 MB
Microbiology and Technology of Fermented Foods.pdf	3.5 MB
OrganicAcidsandFoodPreparation.pdf	2.8 MB
Peter_Reinhart_s_Artisan_Breads_Every.pdf	9.1 MB
Physical Principles of Food Preservation Second Edition, Revised and Expanded (Food Science and Technology).pdf	4.6 MB
Principles of Food Chemistry -John M. deMan (3rd Edition).pdf	19.6 MB
Principles of Food, Beverage and Labor Cost Controls - Paul R. Dittmer, J. Desmond Keefe.pdf	6.7 MB
Professional Baking, Fourth Edition.pdf	30.5 MB
Professional Cooking - Wayne Gisslen (6th Edition 2007).pdf	41.9 MB
Sauces.pdf	40.1 MB
Spain and the World Table - CIA (2008 Edition).pdf	27.6 MB
Substituting Ingredients A to Z.pdf	193.6 KB
The Chef's Companion, Third 3Ed.pdf	3.4 MB
The Chocolate Bible, 2010 Edition.pdf	68.5 MB
The Pastry Chefs Companion - Glenn Rinsky.pdf	20.1 MB
Torrent downloaded from Demonoid.me.txt	0.0 KB
Wiley-Dairy.Ingredients.for.Food.Processing.2011.pdf	4.5 MB
Total files 43