Food science | 9E2940C6E9A97428A7D3F983054F75AED24E4855

Food science

Name	Food science	DOWNLOAD Copy Link
Total Size	507.9 MB
Total Files	74
Hash	9E2940C6E9A97428A7D3F983054F75AED24E4855

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Food Lipids - Chemistry, Nutrition, and Biotechnology (CRC. 2008).pdf	53.4 MB
Food Flavours - Biology and Chemistry (RSC, 1997)(0854045384).pdf	9.9 MB
Vitamin E.pdf	11.2 MB
Introduction to Food Toxicology, Second Edition.pdf	5.0 MB
Genetically_Engineered_Food_Methods_and_Detection_2nd_ed.pdf	5.0 MB
Oxidation-1.pdf	3.9 MB
Flavourings Production, Composition, Applications, Regulations.pdf	40.7 MB
Fruit and Cereal Bioactives.pdf	8.6 MB
Frozen_Food_Science_and_Technology_2008.pdf	4.7 MB
Benders Dictionary of Nutrition and Food Technology.pdf	6.4 MB
Food Processing Technology Principles and Practice 2nd Edition (P. Fellows).pdf	11.9 MB
Food Process Design (Food Science and Technology) by Zacharias B. Maroulis.pdf	21.0 MB
The_Vitamins__Fundamental_aspects_in_nutrition_and_health.pdf	3.8 MB
Rice_Biotechnology_0851987125_9712200132.pdf	9.1 MB
Introduction to Food Engineering, Fourth Edition.pdf	7.5 MB
Starch.pdf	10.2 MB
Oxidation-2.pdf	3.1 MB
Food_Enzymology.pdf	15.6 MB
Handbook of Food Science, Technology, and Engineering - 4 Volume Set.pdf	35.9 MB
Fruit and Vegetable Biotechnology.pdf	1.8 MB
Food Processing: Recent Developments.pdf	22.9 MB
Food Biotechnology.pdf	11.2 MB
Handbook of Fruit and Vegetable Flavors - 0470227214 - Wiley.pdf	7.0 MB
Chocolate Science and Technology.pdf	8.4 MB
The_Science_of_Chocolate.pdf	7.3 MB
Encyclopedia of Human Nutrition [H33t].PDF	23.9 MB
Antioxidants in Food.pdf	2.8 MB
International_Handbook_of_Foodborne_Pathogens.pdf	8.3 MB
Physiology_and_Molecular_Biology_of_Stress.pdf	2.1 MB
Food Processing Operations Modeling: Design and Analysis, Second Edition.pdf	8.4 MB
Lipid_Biochemistry_-_An_Introduction_5th_ed_-_M._Gurr,_J._Harwood,_K._Frayn_(Blackwell,_2002)_WW.pdf	13.0 MB
Food Chemistry.pdf	14.5 MB
Complex_carbohydrates_in_fo...pdf	2.6 MB
Rice Biotechonogy.pdf	14.9 MB
How_Baking_Works.pdf	6.8 MB
Modern_Food_Microbiology_6e.pdf	12.6 MB
Rice Quality.pdf	18.3 MB
Industrial Chocolate Manufacture and Use, 4th Edition (1405139498).pdf	12.7 MB
Physical Principles of Food Preservation Second Edition, Revised and Expanded (Food Science and Technology).pdf	4.6 MB
Nanotechnology in the Agri-Food Sector.pdf	3.3 MB
Bioactive Compounds in Foods.pdf	4.9 MB
/Food Dehydration/
Part I Historical Background.pdf	886.9 KB
Part II b.pdf	1.7 MB
Preface.pdf	41.9 KB
Part III b.pdf	1.6 MB
Contents.pdf	17.6 KB
Part II.pdf	2.3 MB
Part III.pdf	1.4 MB
Part I General Principles.pdf	886.9 KB
Part IV.pdf	482.3 KB
/Food Emulsions, Fourth Edition/
dke199_ch10.pdf	873.0 KB
dke199_ch8.pdf	435.7 KB
dke199_ch4.pdf	660.3 KB
dke199_ch12.pdf	403.9 KB
dke199_ch3.pdf	255.6 KB
dke199_fm.pdf	610.2 KB
dke199_ch1.pdf	493.0 KB
dke199_ch13.pdf	905.4 KB
dke199_ch7.pdf	523.8 KB
dke199_ch9.pdf	392.3 KB
dke199_ch5.pdf	461.0 KB
dke199_ch6.pdf	515.9 KB
dke199_ch14.pdf	523.7 KB
dke199_ch15.pdf	409.0 KB
dke199_ch2.pdf	642.7 KB
dke199_ch11.pdf	591.1 KB
/Spice Science and Technology/
dk1459_c004.pdf	4.3 MB
dk1459_c000.pdf	119.0 KB
dk1459_c005.pdf	872.1 KB
dk1459_c002.pdf	521.1 KB
dk1459_c003.pdf	1.2 MB
dk1459_c006.pdf	1.7 MB
dk1459_c007.pdf	1.1 MB
dk1459_c001.pdf	894.4 KB
Total files 74