Woodhead Publishing Series in Food Science, Technology and Nutrition [Updated at 2017.02.07]

磁力链接/BT种子名称

Woodhead Publishing Series in Food Science, Technology and Nutrition [Updated at 2017.02.07]

磁力链接/BT种子简介

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文件列表

  • 005. Determination of Veterinary Residues in Food (1997).pdf 13.0 MB
  • 006. Food Contaminants - Sources and Surveillance (2004).pdf 13.3 MB
  • 007. Nitrates and Nitrites in Food and Water (1996).pdf 16.2 MB
  • 008. Pesticide Chemistry and Bioscience - The Food-Environment Challenge (1999).pdf 29.2 MB
  • 009. Pesticides - Developments, Impacts, and Controls (1995).pdf 10.2 MB
  • 010. Dietary Fibre - Chemical and Biological Aspects (2005).pdf 17.7 MB
  • 011. Vitamins and Minerals in Health and Nutrition (1990).pdf 13.1 MB
  • 014. Food and Cancer Prevention - Chemical and Biological Aspects (2005).pdf 24.8 MB
  • 015. Food Colloids - Proteins, Lipids and Polysaccharides (2004).pdf 28.3 MB
  • 016. Food Emulsions and Foams (2005).pdf 21.9 MB
  • 017. Maillard Reactions in Chemistry, Food and Health (2005).pdf 28.6 MB
  • 018. The Maillard Reaction in Foods and Medicine (2005).pdf 29.9 MB
  • 019. Encapsulation and Controlled Release (2005).pdf 11.0 MB
  • 020. Flavours and Fragrances (2005).pdf 11.0 MB
  • 021. Feta and Related Cheeses (1996).pdf 16.1 MB
  • 022. Biochemistry of Milk Products (2005).pdf 20.8 MB
  • 023. Physical Properties of Foods and Food Processing Systems (1996).pdf 21.9 MB
  • 024. Food Irradiation - A Reference Guide (1998).pdf 30.9 MB
  • 025. Technology of Cereals - An Introduction for Students of Food Science and Agriculture 4th ed (1994).pdf 28.6 MB
  • 026. Biosensors for Food Analysis (1998).pdf 11.9 MB
  • 027. Separation Processes in the Food and Biotechnology Industries (1996).pdf 21.2 MB
  • 028. Handbook of Indices of Food Quality and Authenticity (1997).pdf 33.7 MB
  • 029. Principles and Practice for the Safe Processing of Foods (1998).pdf 33.7 MB
  • 030. Biscuit, Cookie and Cracker Manufacturing Manuals 1 - Ingredients (1998).pdf 4.0 MB
  • 031. Biscuit, Cookie and Cracker Manufacturing Manuals 2 - Biscuit Doughs (1998).pdf 4.8 MB
  • 032. Biscuit, Cookie and Cracker Manufacturing Manuals 3 - Biscuit Dough Piece Forming (1998).pdf 7.4 MB
  • 033. Biscuit, Cookie and Cracker Manufacturing Manuals 4 - Baking and Cooling of Biscuits (1998).pdf 7.8 MB
  • 034. Biscuit, Cookie and Cracker Manufacturing Manuals 5 - Secondary Processing in Biscuit Manufacturing (1998).pdf 7.1 MB
  • 035. Biscuit, Cookie and Cracker Manufacturing Manuals 6 - Biscuit Packaging and Storage (1998).pdf 7.8 MB
  • 036. Practical Dehydration 2nd ed (1998).pdf 20.1 MB
  • 037. Lawrie’s Meat Science 6th ed (1998).pdf 31.5 MB
  • 038. Yoghurt Science and Technology 2nd ed (1999).pdf 4.3 MB
  • 039. New Ingredients in Food Processing - Biochemistry and Agriculture (1999).pdf 2.3 MB
  • 040. Benders' Dictionary of Nutrition and Food Technology 7th ed (1999).pdf 1.8 MB
  • 041. Technology of Biscuits, Crackers and Cookies 3rd ed (2000).pdf 4.0 MB
  • 042. Food Processing Technology - Principles and Practice 2nd ed (2000).pdf 5.4 MB
  • 043. Managing Frozen Foods (2000).pdf 6.6 MB
  • 044. Handbook of Hydrocolloids (2000).pdf 5.1 MB
  • 046. Cereal Biotechnology (2000).pdf 2.5 MB
  • 047. Food Intolerance and the Food Industry (2000).pdf 1.0 MB
  • 048. The Stability and Shelf-life of Food (2000).pdf 4.2 MB
  • 049. Functional Foods - Concept to Product (2000).pdf 2.0 MB
  • 050. Chilled Foods - A Comprehensive Guide 2nd ed (2000).pdf 3.0 MB
  • 051. HACCP in the Meat Industry (2000).pdf 1.8 MB
  • 052. Biscuit, Cracker, and Cookie Recipes for the Food Industry (2001).pdf 782.1 kB
  • 053. Cereals Processing Technology (2001).pdf 1.7 MB
  • 054. Baking Problems Solved (2001).pdf 2.0 MB
  • 055. Thermal Technologies in Food Processing (2001).pdf 2.9 MB
  • 056. Frying - Improving Quality (2001).pdf 2.8 MB
  • 057. Food Chemical Safety Vol. 1 - Contaminants (2001).pdf 2.0 MB
  • 058. Making the Most of HACCP - Learning from Others' Experience (2001).pdf 3.2 MB
  • 059. Food Process Modeling (2001).pdf 5.7 MB
  • 060. EU Food Law - A Practical Guide (2001).pdf 1.2 MB
  • 061. Extrusion Cooking - Technologies and Applications (2001).pdf 12.6 MB
  • 062. Auditing in the Food Industry - From Safety and Quality to Environmental and Other Audits (2001).pdf 1.3 MB
  • 063. Handbook of Herbs and Spices Vol. 1 (2001).pdf 2.7 MB
  • 064. Food Product Development - Maximising Success (2001).pdf 7.4 MB
  • 065. Instrumentation and Sensors for the Food Industry 2nd ed (2001).pdf 10.7 MB
  • 066. Food Chemical Safety Vol. 2 - Additives (2002).pdf 3.6 MB
  • 067. Fruit and Vegetable Biotechnology (2002).pdf 2.1 MB
  • 068. Foodborne Pathogens - Hazards, Risk Analysis and Control (2002).pdf 2.6 MB
  • 069. Meat Refrigeration (2002).pdf 2.0 MB
  • 070. Lockhart and Wiseman’s Crop Husbandry Including Grassland 8th ed (2002).pdf 3.9 MB
  • 071. Safety and Quality Issues in Fish Processing (2002).pdf 3.8 MB
  • 072. Minimal Processing Technologies in the Food Industries (2002).pdf 2.2 MB
  • 073. Fruit and Vegetable Processing - Improving Quality (2002).pdf 2.0 MB
  • 074. The Nutrition Handbook for Food Processors (2002).pdf 2.1 MB
  • 075. Colour in Food - Improving Quality (2002).pdf 8.8 MB
  • 076. Meat Processing - Improving Quality (2002).pdf 3.5 MB
  • 077. Microbiological Risk Assessment in Food Processing (2002).pdf 3.2 MB
  • 078. Performance Functional Foods (2003).pdf 1.1 MB
  • 079. Functional Dairy Products Vol. 1 (2003).pdf 4.1 MB
  • 080. Taints and Off-Flavours in Foods (2003).pdf 1.2 MB
  • 081. Yeasts in Food - Beneficial and Detrimental Aspects (2003).pdf 28.0 MB
  • 082. Phytochemical Functional Foods (2003).pdf 2.1 MB
  • 083. Novel Food Packaging Techniques (2003).pdf 4.4 MB
  • 084. Detecting Pathogens in Food (2003).pdf 4.9 MB
  • 085. Natural Antimicrobials for the Minimal Processing of Foods (2003).pdf 1.4 MB
  • 086. Texture in Food Vol. 1 - Semi-Solid Foods (2003).pdf 5.6 MB
  • 087. Dairy Processing - Improving Quality (2003).pdf 4.7 MB
  • 088. Hygiene in Food Processing - Principles and Practice (2003).pdf 6.4 MB
  • 089. Rapid and On-Line Instrumentation for Food Quality Assurance (2003).pdf 5.8 MB
  • 090. Sausage Manufacture - Principles and Practice (2003).pdf 967.2 kB
  • 091. Environmentally Friendly Food Processing (2003).pdf 3.3 MB
  • 092. Bread Making - Improving Quality (2003).pdf 5.9 MB
  • 093. Food Preservation Techniques (2003).pdf 2.9 MB
  • 094. Food Authenticity and Traceability (2003).pdf 5.8 MB
  • 095. Analytical Methods for Food Additives (2004).pdf 813.4 kB
  • 096. Handbook of Herbs and Spices Vol. 2 (2004).pdf 2.9 MB
  • 097. Texture in Food Vol. 2 - Solid Foods (2004).pdf 3.6 MB
  • 098. Proteins in Food Processing (2004).pdf 8.3 MB
  • 099. Detecting Foreign Bodies in Food ( 2004).pdf 5.7 MB
  • 100. Understanding and Measuring the Shelf-Life of Food (2004).pdf 3.1 MB
  • 101. Poultry Meat Processing and Quality (2004).pdf 5.2 MB
  • 102. Functional Foods, Ageing and Degenerative Disease (2004).pdf 5.0 MB
  • 103. Mycotoxins in Food - Detection and Control (2004).pdf 2.5 MB
  • 104. Improving the Thermal Processing of Foods (2004).pdf 6.2 MB
  • 105. Pesticide, Veterinary and Other Residues in Food (2004).pdf 7.8 MB
  • 106. Starch in Food - Structure, Function and Applications (2004).pdf 7.1 MB
  • 107. Functional Foods, Cardiovascular Disease and Diabetes (2004).pdf 3.4 MB
  • 108. Brewing - Science and Practice (2004).pdf 8.1 MB
  • 109. Using Cereal Science and Technology for the Benefit of Consumers (2005).pdf 17.7 MB
  • 110. Improving the Safety of Fresh Meat (2005).pdf 7.8 MB
  • 111. Understanding Pathogen Behaviour - Virulence, Stress Response and Resistance (2005).pdf 7.2 MB
  • 112. The Microwave Processing of Foods (2005).pdf 3.7 MB
  • 113. Food Safety Control in the Poultry Industry (2005).pdf 5.6 MB
  • 114. Improving the Safety of Fresh Fruit and Vegetables (2005).pdf 3.9 MB
  • 115. Food, Diet and Obesity (2005).pdf 3.0 MB
  • 116. Handbook of Hygiene Control in the Food Industry (2005).pdf 6.8 MB
  • 117. Detecting Allergens in Food (2006).pdf 4.3 MB
  • 118. Improving the Fat Content of Foods (2006).pdf 3.6 MB
  • 119. Improving Traceability in Food Processing and Distribution (2006).pdf 4.3 MB
  • 120. Flavour in Food (2006).pdf 6.9 MB
  • 121. The Chorleywood Bread Process (2006).pdf 1.8 MB
  • 122. Food Spoilage Microorganisms (2006).pdf 9.1 MB
  • 123. Emerging Foodborne Pathogens (2006).pdf 5.0 MB
  • 124. Benders' Dictionary of Nutrition and Food Technology 8th ed (2006).pdf 2.1 MB
  • 125. Optimising Sweet Taste in Foods (2006).pdf 2.9 MB
  • 126. Brewing - New Technologies (2006).pdf 3.0 MB
  • 127. Handbook of Herbs and Spices Vol. 3 (2006).pdf 6.4 MB
  • 128. Lawrie’s Meat Science 7th ed (2006).pdf 5.2 MB
  • 129. Modifying Lipids for Use in Food (2006).pdf 7.1 MB
  • 130. Meat Products Handbook - Practical Science and Technology (2006).pdf 3.8 MB
  • 131. Food Consumption and Disease Risk - Consumer–Pathogen Interactions (2006).pdf 3.8 MB
  • 132. Acrylamide and Other Hazardous Compounds in Heat-Treated Foods (2006).pdf 3.7 MB
  • 133. Managing Allergens in Food (2007).pdf 2.3 MB
  • 134. Microbiological Analysis of Red Meat, Poultry and Eggs (2007).pdf 1.8 MB
  • 135. Maximising the Value of Marine By-products (2007).pdf 4.3 MB
  • 136. Chemical Migration and Food Contact Materials (2007).pdf 2.5 MB
  • 137. Understanding Consumers of Food Products (2007).pdf 3.4 MB
  • 138. Reducing Salt in Foods - Practical Strategies (2007).pdf 2.7 MB
  • 139. Modelling Microorganisms in Food (2007).pdf 1.8 MB
  • 140. Tamime and Robinson's Yoghurt Science and Technology 3rd ed (2007).pdf 6.6 MB
  • 141. Handbook of Waste Management and Co-product Recovery in Food Processing Vol. 1 (2007).pdf 5.6 MB
  • 142. Improving the Flavour of Cheese (2007).pdf 4.0 MB
  • 143. Novel Food Ingredients for Weight Control (2007).pdf 2.3 MB
  • 144. Consumer led Food Product Development (2007).pdf 4.2 MB
  • 145. Functional Dairy Products Vol. 2 (2007).pdf 7.3 MB
  • 146. Modifying Flavour in Food (2007).pdf 4.2 MB
  • 147. Cheese Problems Solved (2007).pdf 2.6 MB
  • 148. Handbook of Organic Food Safety and Quality (2007).pdf 3.8 MB
  • 149. Understanding and Controlling the Microstructure of Complex Foods (2007).pdf 6.6 MB
  • 150. Novel Enzyme Technology for Food Applications (2007).pdf 2.3 MB
  • 151. Food Preservation by Pulsed Electric Fields - From Research to Application (2007).pdf 6.8 MB
  • 152. Technology of Functional Cereal Products (2008).pdf 13.4 MB
  • 153. Case Studies in Food Product Development (2008).pdf 24.3 MB
  • 154. Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals (2008).pdf 4.7 MB
  • 155. Fruit and Vegetable Flavour - Recent Advances and Future Prospects (2008).pdf 3.3 MB
  • 156. Food Fortification and Supplementation (2008).pdf 3.7 MB
  • 157. Improving the Health-promoting Properties of Fruit and Vegetable Products (2008).pdf 4.5 MB
  • 158. Improving Seafood Products for the Consumer (2008).pdf 7.6 MB
  • 159. In-Pack Processed Foods - Improving Quality (2008).pdf 9.2 MB
  • 160. Handbook of Water and Energy Management in Food Processing (2008).pdf 10.0 MB
  • 161. Environmentally Compatible Food Packaging (2008).pdf 19.4 MB
  • 162. Improving Farmed Fish Quality and Safety (2008).pdf 5.6 MB
  • 163. Carbohydrate-active Enzymes (2008).pdf 33.2 MB
  • 164. Chilled Foods - A Comprehensive Guide 3rd ed (2008).pdf 4.2 MB
  • 165. Food for the Ageing Population (2009).pdf 16.7 MB
  • 166. Improving the Sensory and Nutritional Quality of Fresh Meat - New Technologies (2009).pdf 4.0 MB
  • 167. Shellfish Safety and Quality (2009).pdf 6.4 MB
  • 168. Functional and Speciality Beverage Technology (2009).pdf 6.1 MB
  • 169. Functional Foods - Principles and Technology (2009).pdf 6.3 MB
  • 170. Endocrine Disrupting Chemicals in Food (2009).pdf 5.2 MB
  • 171. Meals in Science and Practice - Interdisciplinary Research and Business Applications (2009).pdf 8.3 MB
  • 172. Food Constituents and Oral Health - Current Status and Future Prospects (2009).pdf 4.7 MB
  • 173. Handbook of Hydrocolloids 2nd ed (2009).pdf 9.5 MB
  • 174. Food Processing Technology - Principles and Practice 3rd ed (2009).pdf 33.1 MB
  • 175. Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products (2009).pdf 9.1 MB
  • 176. Foodborne Pathogens - Hazards, Risk Analysis and Control (2009).pdf 16.1 MB
  • 177. Designing Functional Foods (2009).pdf 8.2 MB
  • 178. New Technologies in Aquaculture (2009).pdf 10.7 MB
  • 179. More Baking Problems Solved (2009).pdf 2.8 MB
  • 180. Soft Drink and Fruit Juice Problems Solved (2009).pdf 1.9 MB
  • 181. Biofilms in the Food and Beverage Industries (2009).pdf 12.3 MB
  • 182. Dairy-Derived Ingredients - Food and Nutraceutical Uses (2009).pdf 7.6 MB
  • 183. Handbook of Waste Management and Co-Product Recovery in Food Processing Vol. 2 (2009).pdf 4.1 MB
  • 184. Innovations in Food Labelling (2010).pdf 1.3 MB
  • 185. Delivering Performance in Food Supply Chains (2010).pdf 5.1 MB
  • 186. Chemical Deterioration and Physical Instability of Food and Beverages (2010).pdf 10.2 MB
  • 187. Managing Wine Quality Vol. 1 - Viticulture and Wine Quality (2010).pdf 7.7 MB
  • 188. Improving the Safety and Quality of Milk Vol. 1 - Milk Production and Processing (2010).pdf 4.7 MB
  • 189. Improving the Safety and Quality of Milk Vol. 2 - Improving Quality in Milk Products (2010).pdf 4.6 MB
  • 190. Cereal Grains - Assessing and Managing Quality (2010).pdf 17.0 MB
  • 191. Sensory Analysis for Food and Beverage Quality Control (2010).pdf 3.7 MB
  • 192. Managing Wine Quality Vol. 2 - Oenology and Wine Quality (2010).pdf 9.3 MB
  • 193. Winemaking Problems Solved (2010).pdf 3.3 MB
  • 194. Environmental Assessment and Management in the Food Industry (2010).pdf 15.1 MB
  • 195. Consumer Driven Innovation in Food and Personal Care Products (2010).pdf 7.6 MB
  • 196. Tracing Pathogens in The Food Chain (2011).pdf 63.9 MB
  • 197. Case Studies in Novel Food Processing Technologies (2010).pdf 6.7 MB
  • 198. Freeze-drying of Pharmaceutical and Food Products (2010).pdf 14.0 MB
  • 199. Oxidation in Foods and Beverages and Antioxidant Applications Vol. 1 (2010).pdf 4.3 MB
  • 200. Oxidation in Foods and Beverages and Antioxidant Applications Vol. 2 (2010).pdf 3.8 MB
  • 2001.04.12. Antioxidants in Food - Practical Application (2001).pdf 2.8 MB
  • 201. Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation (2011).pdf 10.4 MB
  • 2016.06.16. Handbook of Hygiene Control in the Food Industry 2nd ed (2016).pdf 79.0 MB
  • 2016.08.24. Advances in Food Authenticity Testing (2016).pdf 12.6 MB
  • 2016.09.13. A Handbook for Sensory and Consumer-Driven New Product Development (2017).pdf 10.3 MB
  • 2016.09.23. Advances in Food Rheology and Its Applications (2017).pdf 38.4 MB
  • 2016.10.26. Food Protection and Security (2017).pdf 43.0 MB
  • 2016.11.28. Non-Equilibrium States and Glass Transitions in Food (2017).pdf 71.4 MB
  • 202. Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries (2010).pdf 28.5 MB
  • 203. Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed (2011).pdf 5.8 MB
  • 204. Developing Children's Food Products (2011).pdf 3.3 MB
  • 205. Functional Foods - Concept to Product 2nd ed (2011).pdf 18.2 MB
  • 206. Postharvest Biology and Technology of Tropical and Subtropical Fruits Vol. 1 - Fundamental Issues (2011).pdf 85.6 MB
  • 207. Postharvest Biology and Technology of Tropical and Subtropical Fruits Vol. 2 - Acai to Citrus (2011).pdf 39.2 MB
  • 208. Postharvest Biology and Technology of Tropical and Subtropical Fruits Vol. 3 - Cocona to Mango (2011).pdf 20.9 MB
  • 209. Postharvest Biology and Technology of Tropical and Subtropical Fruits Vol. 4 - Mangosteen to White Sapote (2011).pdf 17.8 MB
  • 210. Food and Beverage Stability and Shelf Life (2011).pdf 8.3 MB
  • 211. Processed Meats - Improving Safety, Nutrition and Quality (2011).pdf 8.2 MB
  • 212. Food Chain Integrity (2011).pdf 2.6 MB
  • 213. Improving the Safety and Quality of Eggs and Egg Products Vol. 1 - Egg Chemistry, Production and Consumption (2011).pdf 20.6 MB
  • 214. Improving the Safety and Quality of Eggs and Egg Products Vol. 2 - Egg Safety and Nutritional Quality (2011).pdf 14.6 MB
  • 215. Animal Feed Contamination - Effects on Livestock and Food Safety (2012).pdf 5.8 MB
  • 216. Hygienic Design of Food Factories (2011).pdf 65.4 MB
  • 217. Manley’s Technology of Biscuits, Crackers and Cookies 4th ed (2011).pdf 11.5 MB
  • 218. Nanotechnology in the Food, Beverage and Nutraceutical Industries (2012).pdf 25.9 MB
  • 219. Rice Quality - A Guide to Rice Properties and Analysis (2011).pdf 18.8 MB
  • 220. Advances in Meat, Poultry and Seafood Packaging (2012).pdf 42.6 MB
  • 221. Reducing Saturated Fats in Foods (2011).pdf 8.5 MB
  • 222. Handbook of Food Proteins (2011).pdf 13.0 MB
  • 223. Lifetime Nutritional Influences on Cognition, Behaviour and Psychiatric Illness (2011).pdf 4.2 MB
  • 224. Food Machinery - For the Production of Cereal Foods, Snack Foods and Confectionery (1992).pdf 17.7 MB
  • 225. Alcoholic Beverages - Sensory Evaluation and Consumer Research (2012).pdf 13.7 MB
  • 226. Extrusion Problems Solved - Food, Pet Food and Feed (2012).pdf 27.1 MB
  • 227. Handbook of Herbs and Spices 2nd ed Vol. 1 (2012).pdf 6.8 MB
  • 228. Handbook of Herbs and Spices 2nd ed Vol. 2 (2012).pdf 5.8 MB
  • 229. Breadmaking - Improving Quality 2nd ed (2012).pdf 16.4 MB
  • 230. Emerging Food Packaging Technologies - Principles and Practice (2012).pdf 8.0 MB
  • 231. Infectious Disease in Aquaculture - Prevention and Control (2012).pdf 4.4 MB
  • 232. Diet, Immunity and Inflammation (2013).pdf 8.8 MB
  • 233. Natural Food Additives, Ingredients and Flavourings (2012).pdf 21.6 MB
  • 234. Microbial Decontamination in the Food Industry (2012).pdf 12.3 MB
  • 235. Chemical Contaminants and Residues in Food (2012).pdf 9.6 MB
  • 236. Robotics and Automation in the Food Industry - Current and Future Technologies (2013).pdf 43.6 MB
  • 237. Fibre-Rich and Wholegrain Foods - Improving Quality (2013).pdf 10.2 MB
  • 238. Computer Vision Technology in the Food and Beverage Industries (2012).pdf 40.1 MB
  • 239. Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals (2012).pdf 8.6 MB
  • 240. Case Studies in Food Safety and Authenticity - Lessons from Real-Life Situations (2012).pdf 13.2 MB
  • 241. Heat Treatment for Insect Control - Developments and Applications (2015).pdf 17.0 MB
  • 242. Advances in Aquaculture Hatchery Technology (2013).pdf 13.1 MB
  • 243. Open Innovation in the Food and Beverage Industry (2013).pdf 3.3 MB
  • 244. Trends in Packaging of Food, Beverages and Other Fast-Moving Consumer Goods (FMCG) (2013).pdf 10.6 MB
  • 245. New Analytical Approaches for Verifying the Origin of Food (2013).pdf 8.5 MB
  • 246. Microbial Production of Food Ingredients, Enzymes and Nutraceuticals (2013).pdf 10.8 MB
  • 247. Persistent Organic Pollutants and Toxic Metals in Foods (2013).pdf 7.4 MB
  • 248. Cereal Grains for the Food and Beverage Industries (2013).pdf 36.0 MB
  • 249. Viruses in Food and Water - Risks, Surveillance and Control (2013).pdf 9.6 MB
  • 250. Improving the Safety and Quality of Nuts (2013).pdf 10.8 MB
  • 251. Metabolomics in Food and Nutrition (2013).pdf 5.9 MB
  • 252. Food Enrichment with Omega-3 Fatty Acids (2013).pdf 3.9 MB
  • 253. Instrumental Assessment of Food Sensory Quality - A Practical Guide (2013).pdf 16.8 MB
  • 254. Food Microstructures - Microscopy, Measurement and Modelling (2013).pdf 35.5 MB
  • 255. Handbook of Food Powders Processes and Properties (2013).pdf 29.4 MB
  • 256. Functional Ingredients from Algae for Foods and Nutraceuticals (2013).pdf 11.1 MB
  • 257. Satiation, Satiety and the Control of Food Intake - Theory and Practice (2013).pdf 6.2 MB
  • 258. Hygiene in Food Processing - Principles and Practice 2nd ed (2014).pdf 15.0 MB
  • 259. Advances in Microbial Food Safety Vol. 1 (2013).pdf 10.4 MB
  • 260. Global Safety of Fresh Produce (2014).pdf 14.2 MB
  • 261. Human Milk Biochemistry and Infant Formula Manufacturing Technology (2014).pdf 2.0 MB
  • 262. High Throughput Screening for Food Safety Assessment (2015).pdf 6.0 MB
  • 263. Foods, Nutrients and Food Ingredients with Authorised EU Health Claims Vol. 1 (2014).pdf 3.3 MB
  • 264. Handbook of Food Allergen Detection and Control (2015).pdf 17.8 MB
  • 265. Advances in Fermented Foods and Beverages (2015).pdf 15.5 MB
  • 266. Metabolomics as a Tool in Nutrition Research (2015).pdf 9.9 MB
  • 267. Dietary Supplements - Safety, Efficacy and Quality (2015).pdf 4.4 MB
  • 268. Grapevine Breeding Programs for the Wine Industry (2015).pdf 21.7 MB
  • 269. Handbook of Natural Antimicrobials for Food Safety and Quality (2015).pdf 6.9 MB
  • 270. Managing and Preventing Obesity - Behavioural Factors and Dietary Interventions (2015).pdf 8.1 MB
  • 271. Electron Beam Pasteurization and Complementary Food Processing Technologies (2015).pdf 6.5 MB
  • 272. Advances in Food and Beverage Labelling - Information and Regulations (2015).pdf 9.4 MB
  • 273. Flavour Development, Analysis and Perception in Food and Beverages (2015).pdf 11.1 MB
  • 274. Rapid Sensory Profiling Techniques (2015).pdf 17.6 MB
  • 275. Advances in Microbial Food Safety Vol. 2 (2015).pdf 4.7 MB
  • 276. Handbook of Antioxidants for Food Preservation (2015).pdf 7.5 MB
  • 277. Lockhart and Wiseman’s Crop Husbandry Including Grassland 9th ed (2014).pdf 37.1 MB
  • 278. Global Legislation for Food Contact Materials (2015).pdf 2.8 MB
  • 279. Colour Additives for Foods and Beverages (2015).pdf 5.0 MB
  • 280. A Complete Course in Canning and Related Processes 14th ed Vol. 1 (2015).pdf 7.5 MB
  • 281. A Complete Course in Canning and Related Processes 14th ed Vol. 2 (2015).pdf 10.2 MB
  • 282. A Complete Course in Canning and Related Processes 14th ed Vol. 3 (2016).pdf 18.6 MB
  • 283. Modifying Food Texture Vol. 1 - Novel Ingredients and Processing Techniques (2015).pdf 11.1 MB
  • 284. Modifying Food Texture Vol. 2 - Sensory Analysis, Consumer Requirements and Preferences (2015).pdf 9.2 MB
  • 285. Modeling Food Processing Operations (2015).pdf 15.8 MB
  • 286. Foods, Nutrients and Food Ingredients with Authorised EU Health Claims Vol. 2 (2015).pdf 5.0 MB
  • 287. Feed and Feeding Practices in Aquaculture (2015).pdf 7.6 MB
  • 288. Foodborne Parasites in the Food Supply Web - Occurrence and Control (2015).pdf 8.9 MB
  • 289. Brewing Microbiology - Managing Microbes, Ensuring Quality and Valorising Waste (2015).pdf 13.0 MB
  • 290. Specialty Oils and Fats in Food and Nutrition (2015).pdf 10.8 MB
  • 291. Improving and Tailoring Enzymes for Food Quality and Functionality (2015).pdf 6.7 MB
  • 293. Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies (2016).pdf 19.4 MB
  • 294. Functional Dietary Lipids - Food Formulation, Consumer Issues and Innovation for Health (2016).pdf 7.5 MB
  • 295. Handbook on Natural Pigments in Food and Beverages (2016).pdf 17.3 MB
  • 296. Integrating the Packaging and Product Experience in Food and Beverages (2016).pdf 8.5 MB
  • 297. The Stability and Shelf Life of Food 2nd ed (2016).pdf 19.6 MB
  • 298. Multisensory Flavor Perception (2016).pdf 10.3 MB
  • 299. Flavor - From Food to Behaviors, Wellbeing and Health (2016).pdf 13.1 MB
  • 300. Developing Food Products for Consumers with Specific Dietary Needs (2016).pdf 7.6 MB
  • 301. Advances in Food Traceability Techniques and Technologies (2016).pdf 14.1 MB
  • 302. Innovative Food Processing Technologies (2016).pdf 25.4 MB
  • 303. Steamed Breads - Ingredients, Processing and Quality (2016).pdf 13.9 MB

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