Food Science and Technology (CRC) [Updated at 2016.03.17]
File List
- Handbook of Vegetable Preservation and Processing 2nd ed (2016).pdf 222.4 MB
- Polysaccharide Association Structures in Food (1998).pdf 98.3 MB
- Functional Foods and Biotechnology (2007).pdf 73.6 MB
- Food Analysis by HPLC 2nd ed (2000).pdf 58.4 MB
- Novel Food Processing Technologies (2005).pdf 56.5 MB
- Nondestructive Food Evaluation - Techniques to Analyze Properties and Quality (2001).pdf 55.2 MB
- Fat Crystal Networks (2005).pdf 47.3 MB
- Listeria, Listeriosis, & Food Safety 2nd Edition (1999).pdf 43.3 MB
- Food Chemistry 3rd ed (1996).pdf 43.1 MB
- Principles of Enzymology for the Food Sciences (1994).pdf 39.5 MB
- Freezing Effects on Food Quality (1996).pdf 36.9 MB
- Handbook of Food Science Technology and Engineering (2006).pdf 34.3 MB
- Food Biotechnology (2005).pdf 29.3 MB
- Sensory Evaluation of Food (1986).pdf 29.0 MB
- Food Safety Management Programs - Applications, Best Practices, and Compliance (2014).pdf 23.4 MB
- Food Process Design (2003).pdf 22.6 MB
- Food Plant Design (2005).pdf 21.8 MB
- Handbook of Dietary Fiber.pdf 19.6 MB
- Industrialization of Indigenous Fermented Foods (2004).pdf 17.7 MB
- Seafood and Freshwater Toxins - Pharmacology, Physiology, and Detection 2nd (2008).pdf 16.5 MB
- Listeria, Listeriosis, and Food Safety, Third Edition (2007).pdf 16.0 MB
- Seafood and Freshwater Toxins - Pharmacology, Physiology, and Detection 3rd ed (2014).pdf 15.6 MB
- Food Plant Sanitation (2003).pdf 15.4 MB
- Handbook of Food Enzymology (2003).pdf 14.9 MB
- Encapsulated and Powdered Foods (2005).pdf 14.6 MB
- Handbook of Food Engineering 2nd ed (2007).pdf 14.1 MB
- Transport Properties of Foods (2001).pdf 14.1 MB
- Kinetic Modeling of Reactions In Foods (2009).pdf 14.1 MB
- Food Lipids - Chemistry, Nutrition, and Biotechnology 3rd ed (2008).pdf 14.0 MB
- Lactic Acid Bacteria - Microbiological and Functional Aspects 3rd ed (2004).pdf 13.2 MB
- Surimi and Surimi Seafood (2000).pdf 13.0 MB
- Handbook of Food and Beverage Fermentation Technology (2004).pdf 12.8 MB
- Control of Foodborne Microorganisms (2002).pdf 12.8 MB
- Physical Chemistry of Foods (2003).pdf 12.7 MB
- Handbook of Cereal Science and Technology.chm 12.5 MB
- Dairy Science and Technology 2nd ed (2006).pdf 12.4 MB
- Fennema's Food Chemistry 4th ed (2008).pdf 12.2 MB
- Characterization of Cereals and Flours - Properties, Analysis, and Applications (2003).pdf 11.8 MB
- Handbook of Food Preservation (1999).CHM 11.8 MB
- Handbook of Indigenous Fermented Foods (1995).pdf 11.8 MB
- Food Emulsions 3rd ed (1997).pdf 11.5 MB
- Food Proteins and Their Applications (1997).pdf 11.2 MB
- Food Polysaccharides and Their Applications (2006).pdf 11.2 MB
- Thermal Food Processing - New Technologies and Quality Issues (2006).pdf 10.5 MB
- Seafood Enzymes - Utilization and Influence on Postharvest Seafood Quality (2000).pdf 10.3 MB
- Handbook of Brewing (1995).pdf 10.3 MB
- Aflatoxin and Food Safety (2005).pdf 10.2 MB
- Vitamins in foods - analysis, bioavailability, and stability (2005).pdf 10.1 MB
- Radionuclide concentrations in food and the environment (2007).pdf 10.0 MB
- Spice Science and Technology (1998).pdf 9.7 MB
- Fatty Acids in Foods and their Health Implications 3rd ed (2008).pdf 9.5 MB
- Handbook of Vegetable Science and Technology (1998).pdf 9.5 MB
- Ingredient Interactions - Effects on Food Quality 2nd ed (2006).pdf 9.4 MB
- Handbook of Food Toxicology (2002).pdf 9.0 MB
- Vitamin E - Food Chemistry, Composition, and Analysis (2004).pdf 8.5 MB
- Food Emulsions 4th ed (2004).pdf 8.5 MB
- Handbook of Food Preservation 2nd ed (2007).pdf 8.4 MB
- Handbook of Brewing 2nd ed (2006).pdf 8.2 MB
- Vitamin Analysis for the Health and Food Sciences 2nd ed (2008).pdf 8.1 MB
- Food Processing Operations Modeling Design and Analysis 2nd ed (2009).pdf 8.0 MB
- Handbook of Flavor Characterization - Sensory, Chemical and Physiological Techniques (2003).pdf 8.0 MB
- Handbook of Food and Bioprocess Modeling Techniques (2006).pdf 7.9 MB
- Food Safety of Proteins in Agricultural Biotechnology (2008).pdf 7.5 MB
- Advanced Technologies For Meat Processing (2006).pdf 7.3 MB
- Applied Dairy Microbiology 2nd ed (2001).pdf 7.1 MB
- Antimicrobials in Food 3rd ed (2005).pdf 7.1 MB
- Green Tea - Health Benefits and Applications (2001).pdf 7.0 MB
- Handbook of Vegetable Preservation and Processing (2004).pdf 7.0 MB
- Flavor, Fragrance & Odor Analysis (2002).pdf 6.8 MB
- Surimi and Surimi Seafood 2nd ed (2005).pdf 6.6 MB
- Safety of Irradiated Foods (1995).pdf 6.3 MB
- Extraction Optimization in Food Engineering (2003).pdf 6.3 MB
- Seafood and Freshwater Toxins - Pharmacology, Physiology, and Detection (2000).pdf 6.2 MB
- Food Processing Operations Modeling Design and Analysis (2002).pdf 6.0 MB
- Nutrition Labeling Handbook (1995).pdf 5.8 MB
- Handbook of Fruit Science and Technology (1995).pdf 5.6 MB
- Berry Fruit - Value-Added Products for Health Promotion (2007).pdf 5.6 MB
- Food Lipids - Chemistry, Nutrition and Biotechnology 2nd ed (2002).pdf 5.3 MB
- Nonthermal Preservation of Foods (1998).pdf 5.2 MB
- Sensory-Directed Flavor Analysis (2007).pdf 5.1 MB
- Food plant economics (2008).pdf 4.9 MB
- Food Antioxidants - Technological, Toxicological, and Health Perspectives (1996).pdf 4.6 MB
- Physical Principles of Food Preservation (2003).pdf 4.4 MB
- Handbook of Microwave Technology for Food Application (2001).pdf 4.2 MB
- Techniques for Analyzing Food Aroma (1997).pdf 3.8 MB
- Dairy Technology - Principles of Milk Properties and Processes (1999).pdf 3.7 MB
- Engineering Properties of Foods 3rd ed (2005).pdf 3.5 MB
- Carbohydrates in Food 2nd ed (2006).pdf 3.4 MB
- Clostridium Botulinum - Ecology and Control in Foods (1993).pdf 3.4 MB
- Seafood Processing - Adding Value Through Quick Freezing, Retortable Packaging and Cook-Chilling (2005).pdf 3.3 MB
- Food Protein Analysis - Quantitative Effects On Processing (2002).pdf 3.2 MB
- Drug Residues in Foods - Pharmacology, Food Safety and Analysis (2001).pdf 3.1 MB
- Handbook of Dough Fermentations (2003).pdf 2.5 MB
- Complex Carbohydrates in Foods (1999).pdf 1.9 MB
- Lactic Acid Bacteria 2nd ed.chm 1.6 MB
- Fatty Acids in Foods and Their Health Implications 2nd ed (2000).pdf 1008.4 KB
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