Food Science and Technology (AP) {Updated at 2017.02.02}
File List
- Muscle and Meat Biochemistry (1989).pdf 74.9 MB
- Wine Science - Principles and Applications 4th ed (2014).pdf 69.7 MB
- Emerging Technologies for Food Processing 2nd ed (2015).pdf 36.7 MB
- Milk Proteins - From Expression to Food 2nd ed (2014).pdf 35.0 MB
- Computer Applications in Food Technology (1996).pdf 34.4 MB
- Wine Science - Principles, Practice, Perception 2nd ed (2000).pdf 32.6 MB
- Postharvest Handling - A Systems Approach 3rd ed (2014).pdf 28.8 MB
- Starch - Chemistry and Technology 2nd ed (1984).pdf 26.5 MB
- Muscle as Food (1986).pdf 25.0 MB
- Bacteriocins of Lactic Acid Bacteria (1993).pdf 22.2 MB
- Handbook of Food and Beverage Stability (1986).pdf 21.2 MB
- Experimental Food Science 3rd ed (1990).pdf 19.1 MB
- Phase Transitions in Foods (1995).pdf 18.7 MB
- Wine Science - Principles and Applications 3rd ed (2008).pdf 17.9 MB
- Carotenoids as Colorants and Vitamin A Precursors (1981).pdf 17.7 MB
- Pulse Foods - Processing, Quality and Nutraceutical Applications (2011).pdf 17.7 MB
- Food Irradiation (1986).pdf 17.6 MB
- Food Process Engineering and Technology 2nd ed (2013).pdf 17.4 MB
- Food Industry Wastes - Assessment and Recuperation of Commodities (2013).pdf 15.6 MB
- Lipids in Cereal Technology (1983).pdf 15.5 MB
- Sanitation in Food Processing (1993).pdf 15.1 MB
- Quality Control in the Food Industry Vol. 1 (1984).pdf 14.3 MB
- Analysis of Foods and Beverages - Modern Techniques (1984).pdf 14.0 MB
- Enzymes in Food Processing (1966).pdf 13.5 MB
- Handbook of Milk Composition (1995).pdf 13.5 MB
- Wine Tasting - A Professional Handbook (2002).pdf 13.4 MB
- Introduction to Food Science and Technology (1973).pdf 13.3 MB
- Aflatoxin (1969).pdf 12.9 MB
- Introduction to Food Engineering 5th ed (2013).pdf 12.3 MB
- Polysaccharide Dispersions - Chemistry and Technology in Food (1998).pdf 11.9 MB
- Enzymes in Food Processing 2nd ed (1975).pdf 11.7 MB
- Toxic Constituents of Plant Foodstuffs (1969).pdf 11.6 MB
- Introduction to Food Engineering (1984).pdf 11.5 MB
- Functional Properties of Food Components 2nd ed (1991).pdf 11.1 MB
- Foodborne Infections and Intoxications (2013).pdf 10.4 MB
- Preservation of Foods with Pulsed Electric Fields (1999).pdf 9.9 MB
- Starch - Chemistry and Technology 3rd ed (2009).pdf 9.7 MB
- Functional Properties of Food Components (1985).pdf 9.4 MB
- Colonization Control of Human Bacterial Enteropathogens in Poultry (1991).pdf 9.3 MB
- Thermobacteriology in Food Processing 2nd ed (1973).pdf 9.0 MB
- Enzymes in Food Processing 3rd ed (1993).pdf 8.9 MB
- Food Engineering - Principles and Selected Applications (1979).pdf 8.9 MB
- Gluten-Free Cereal Products and Beverages (2008).pdf 8.8 MB
- Sensory Evaluation Practices 2nd ed (1993).pdf 8.4 MB
- Wine Tasting - A Professional Handbook 2nd ed (2009).pdf 8.3 MB
- Structure-Function Properties of Food Proteins (1994).pdf 8.1 MB
- Real-Time PCR in Food Science - Current Technology and Applications (2013).pdf 8.1 MB
- Food Preservation Process Design (2011).pdf 7.8 MB
- Food Texture and Viscosity - Concept and Measurement (2002).pdf 7.7 MB
- Nutraceutical and Functional Food Regulations in the United States and Around the World 2nd ed (2014).pdf 7.7 MB
- Global Issues in Food Science and Technology (2009).pdf 7.7 MB
- Computer Vision Technology for Food Quality Evaluation (2007).pdf 7.6 MB
- Postharvest Handling - A Systems Approach (1993).pdf 7.3 MB
- Introduction to Food Engineering 4th ed (2009).pdf 7.2 MB
- Food Protein Chemistry - an Introduction for Food Scientists (1984).pdf 7.1 MB
- Introduction to Food Toxicology (1993).pdf 7.1 MB
- Economics of Food Processing in the United States (1988).pdf 6.7 MB
- Postharvest Handling - A Systems Approach 2nd ed (2009).pdf 6.6 MB
- The Chemistry and Technology of Pectin (1991).pdf 6.6 MB
- The Microbiology of Poultry Meat Products (1987).pdf 6.5 MB
- The Produce Contamination Problem - Causes and Solutions 2nd ed (2014).pdf 6.2 MB
- New Protein Foods Vol 3A - Animal Protein Supplies (1978).pdf 5.9 MB
- Statistical Methods in Food and Consumer Research (1984).pdf 5.8 MB
- Low-Fat Meats - Design Strategies and Human Implications (1994).pdf 5.6 MB
- Plant Pigments, Flavors and Textures. the Chemistry and Biochemistry of Selected Compounds (1979).pdf 5.5 MB
- Milk Proteins - From Expression to Food (2008).pdf 5.3 MB
- Food and Energy Resources (1984).pdf 5.1 MB
- Human Milk and Infant Formula (1982).pdf 5.1 MB
- Toxic Constituents of Animal Foodstuffs (1974).pdf 5.1 MB
- Food Process Engineering and Technology (2008).pdf 4.8 MB
- Introduction to Food Toxicology 2nd ed (2009).pdf 4.7 MB
- Risk Management for Food Allergy (2014).pdf 4.4 MB
- The Produce Contamination Problem - Causes and Solutions (2009).pdf 4.3 MB
- Introduction to Food Science and Technology 2nd ed (1982).pdf 4.3 MB
- Novel Thermal and Non-Thermal Technologies for Fluid Foods (2011).pdf 4.2 MB
- Food Processing and Nutrition (1978).pdf 3.9 MB
- Waste Management for the Food Industries (2007).pdf 3.7 MB
- Nutraceutical and Functional Food Regulations in the United States and Around the World (2008).pdf 3.4 MB
- Sensory Evaluation Practices 4th ed (2012).pdf 3.4 MB
- Innovations in Food Packaging (2005).pdf 3.2 MB
- Sensory Evaluation Practices 3rd ed (2004).pdf 1.9 MB
- The Nutrition Transition - Diet and Disease in the Developing World (2002).pdf 1.8 MB
- Practical Design, Construction and Operation of Food Facilities (2008).pdf 1.4 MB
- What Can Nanotechnology Learn From Biotechnology (2008).pdf 1.3 MB
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