Food Science and Technology CRC Updated at 2016 03 17 | 944757B95B7433C7004E1695E6ED937552171111

Food Science and Technology CRC Updated at 2016 03 17

Name	Food Science and Technology (CRC) [Updated at 2016.03.17]	DOWNLOAD Copy Link
Total Size	1.7 GB
Total Files	96
Hash	944757B95B7433C7004E1695E6ED937552171111

/
Advanced Technologies For Meat Processing (2006).pdf	7.7 MB
Aflatoxin and Food Safety (2005).pdf	10.7 MB
Antimicrobials in Food 3rd ed (2005).pdf	7.4 MB
Applied Dairy Microbiology 2nd ed (2001).pdf	7.4 MB
Berry Fruit - Value-Added Products for Health Promotion (2007).pdf	5.9 MB
Carbohydrates in Food 2nd ed (2006).pdf	3.6 MB
Characterization of Cereals and Flours - Properties, Analysis, and Applications (2003).pdf	12.4 MB
Clostridium Botulinum - Ecology and Control in Foods (1993).pdf	3.5 MB
Complex Carbohydrates in Foods (1999).pdf	1.9 MB
Control of Foodborne Microorganisms (2002).pdf	13.4 MB
Dairy Science and Technology 2nd ed (2006).pdf	13.0 MB
Dairy Technology - Principles of Milk Properties and Processes (1999).pdf	3.9 MB
Drug Residues in Foods - Pharmacology, Food Safety and Analysis (2001).pdf	3.2 MB
Encapsulated and Powdered Foods (2005).pdf	15.3 MB
Engineering Properties of Foods 3rd ed (2005).pdf	3.6 MB
Extraction Optimization in Food Engineering (2003).pdf	6.6 MB
Fat Crystal Networks (2005).pdf	49.6 MB
Fatty Acids in Foods and Their Health Implications 2nd ed (2000).pdf	1.0 MB
Fatty Acids in Foods and their Health Implications 3rd ed (2008).pdf	10.0 MB
Fennema's Food Chemistry 4th ed (2008).pdf	12.8 MB
Flavor, Fragrance & Odor Analysis (2002).pdf	7.2 MB
Food Analysis by HPLC 2nd ed (2000).pdf	61.2 MB
Food Antioxidants - Technological, Toxicological, and Health Perspectives (1996).pdf	4.8 MB
Food Biotechnology (2005).pdf	30.7 MB
Food Chemistry 3rd ed (1996).pdf	45.2 MB
Food Emulsions 3rd ed (1997).pdf	12.1 MB
Food Emulsions 4th ed (2004).pdf	8.9 MB
Food Lipids - Chemistry, Nutrition and Biotechnology 2nd ed (2002).pdf	5.5 MB
Food Lipids - Chemistry, Nutrition, and Biotechnology 3rd ed (2008).pdf	14.7 MB
Food Plant Design (2005).pdf	22.8 MB
Food plant economics (2008).pdf	5.1 MB
Food Plant Sanitation (2003).pdf	16.1 MB
Food Polysaccharides and Their Applications (2006).pdf	11.7 MB
Food Process Design (2003).pdf	23.7 MB
Food Processing Operations Modeling Design and Analysis (2002).pdf	6.3 MB
Food Processing Operations Modeling Design and Analysis 2nd ed (2009).pdf	8.4 MB
Food Protein Analysis - Quantitative Effects On Processing (2002).pdf	3.3 MB
Food Proteins and Their Applications (1997).pdf	11.7 MB
Food Safety Management Programs - Applications, Best Practices, and Compliance (2014).pdf	24.5 MB
Food Safety of Proteins in Agricultural Biotechnology (2008).pdf	7.9 MB
Freezing Effects on Food Quality (1996).pdf	38.6 MB
Functional Foods and Biotechnology (2007).pdf	77.2 MB
Green Tea - Health Benefits and Applications (2001).pdf	7.4 MB
Handbook of Brewing (1995).pdf	10.8 MB
Handbook of Brewing 2nd ed (2006).pdf	8.6 MB
Handbook of Cereal Science and Technology.chm	13.1 MB
Handbook of Dietary Fiber.pdf	20.6 MB
Handbook of Dough Fermentations (2003).pdf	2.6 MB
Handbook of Flavor Characterization - Sensory, Chemical and Physiological Techniques (2003).pdf	8.4 MB
Handbook of Food and Beverage Fermentation Technology (2004).pdf	13.5 MB
Handbook of Food and Bioprocess Modeling Techniques (2006).pdf	8.3 MB
Handbook of Food Engineering 2nd ed (2007).pdf	14.8 MB
Handbook of Food Enzymology (2003).pdf	15.6 MB
Handbook of Food Preservation (1999).CHM	12.4 MB
Handbook of Food Preservation 2nd ed (2007).pdf	8.8 MB
Handbook of Food Science Technology and Engineering (2006).pdf	35.9 MB
Handbook of Food Toxicology (2002).pdf	9.4 MB
Handbook of Fruit Science and Technology (1995).pdf	5.9 MB
Handbook of Indigenous Fermented Foods (1995).pdf	12.3 MB
Handbook of Microwave Technology for Food Application (2001).pdf	4.4 MB
Handbook of Vegetable Preservation and Processing (2004).pdf	7.3 MB
Handbook of Vegetable Preservation and Processing 2nd ed (2016).pdf	233.2 MB
Handbook of Vegetable Science and Technology (1998).pdf	9.9 MB
Industrialization of Indigenous Fermented Foods (2004).pdf	18.6 MB
Ingredient Interactions - Effects on Food Quality 2nd ed (2006).pdf	9.9 MB
Kinetic Modeling of Reactions In Foods (2009).pdf	14.8 MB
Lactic Acid Bacteria - Microbiological and Functional Aspects 3rd ed (2004).pdf	13.8 MB
Lactic Acid Bacteria 2nd ed.chm	1.6 MB
Listeria, Listeriosis, & Food Safety 2nd Edition (1999).pdf	45.4 MB
Listeria, Listeriosis, and Food Safety, Third Edition (2007).pdf	16.7 MB
Nondestructive Food Evaluation - Techniques to Analyze Properties and Quality (2001).pdf	57.8 MB
Nonthermal Preservation of Foods (1998).pdf	5.4 MB
Novel Food Processing Technologies (2005).pdf	59.3 MB
Nutrition Labeling Handbook (1995).pdf	6.1 MB
Physical Chemistry of Foods (2003).pdf	13.3 MB
Physical Principles of Food Preservation (2003).pdf	4.6 MB
Polysaccharide Association Structures in Food (1998).pdf	103.1 MB
Principles of Enzymology for the Food Sciences (1994).pdf	41.4 MB
Radionuclide concentrations in food and the environment (2007).pdf	10.5 MB
Safety of Irradiated Foods (1995).pdf	6.6 MB
Seafood and Freshwater Toxins - Pharmacology, Physiology, and Detection (2000).pdf	6.5 MB
Seafood and Freshwater Toxins - Pharmacology, Physiology, and Detection 2nd (2008).pdf	17.3 MB
Seafood and Freshwater Toxins - Pharmacology, Physiology, and Detection 3rd ed (2014).pdf	16.4 MB
Seafood Enzymes - Utilization and Influence on Postharvest Seafood Quality (2000).pdf	10.8 MB
Seafood Processing - Adding Value Through Quick Freezing, Retortable Packaging and Cook-Chilling (2005).pdf	3.5 MB
Sensory Evaluation of Food (1986).pdf	30.4 MB
Sensory-Directed Flavor Analysis (2007).pdf	5.4 MB
Spice Science and Technology (1998).pdf	10.1 MB
Surimi and Surimi Seafood (2000).pdf	13.6 MB
Surimi and Surimi Seafood 2nd ed (2005).pdf	7.0 MB
Techniques for Analyzing Food Aroma (1997).pdf	4.0 MB
Thermal Food Processing - New Technologies and Quality Issues (2006).pdf	11.0 MB
Transport Properties of Foods (2001).pdf	14.8 MB
Vitamin Analysis for the Health and Food Sciences 2nd ed (2008).pdf	8.5 MB
Vitamin E - Food Chemistry, Composition, and Analysis (2004).pdf	8.9 MB
Vitamins in foods - analysis, bioavailability, and stability (2005).pdf	10.6 MB
Total files 96