Free Food Manufacturing Books

Professional Cooking for Canadian Chefs

IFIS Dictionary of Food Science and Technology

Wine: Flavour Chemistry

Enzymes in Fruit and Vegetable Processing: Chemistry and Engineering Applications

Natural Colorants for Food and Nutraceutical Uses

Essentials of Thermal Processing

Natural Products Isolation (Methods in Biotechnology)

Сублимационная сушка пищевых продуктов растительного происхождения

Использование нетрадиционного сырья в хлебопечении

350 сортов хлебо-булочных изделий

Эффективность хранения зерна и семян подсолнечника в регулируемой газовой среде

Основы физиологии питания, санитарии и гигиены в общественном питании

Дипломное проектирование предприятий общественного питания

Технология переработки плодов и ягод

Хранение плодов и овощей на базах

Технология цельномолочных продуктов

Кондиционирование воздуха на предприятиях мясной и молочной промышленности

Автоматы и поточные линии розлива вин

Определитель рыб морских и пресных вод северо-европейского бассейна

"Откушайте...", или Малые секреты о пищевых добавках

Пищевой террор. Есть или жить? Продукты массового уничтожения.

Шампанское и другие игристые вина Франции

Flavours and Fragrances: Chemistry, Bioprocessing and Sustainability

Tomatoes and Tomato Products: Nutritional, Medicinal and Therapeutic Properties

Biotechnology in Functional Foods and Nutraceuticals

Food Analysis Laboratory Manual

Ultraviolet Light in Food Technology: Principles and Applications (Contemporary Food Engineering)

Ingredients in Meat Products: Properties, Functionality and Applications

Meat Products Handbook: Practical Science and Technology (Woodhead Publishing in Food Science, Technology and Nutrition)

Brewing (RSC Paperbacks)

Food Process Modeling and Control: Chemical Engineering Applications (Topics in Chemical Engineering)

Fundamental Food Microbiology, Fourth Edition

Handbook of Meat Processing

Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability

Great British Cheeses

Coffee Flavor Chemistry

Introduction to Food Process Engineering

Handbook of Hygiene Control in the Food Industry (Woodhead Publishing in Food Science and Technology)

Lehrbuch der Lebensmittelchemie, Sechste Auflage

Brewing

Statistical Quality Control for the Food Industry

Mushrooms as Functional Foods

Encyclopedia of pasta

Beer

Fish Canning Handbook

Modern Gastronomy: A to Z

Irradiation of Food Commodities: Techniques, Applications, Detection, Legislation, Safety and Consumer Opinion

Technology of biscuits, crackers and cookies

Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products (3rd Edition)

The Food Economy: Global Issues and Challenges

Physical Properties of Foods (Food Science Texts Series)

Modern Techniques for Food Authentication

Handbook of Dairy Foods and Nutrition (3rd Edition)

Encyclopedia of Food Sciences and Nutrition, Ten-Volume Set, Second Edition

Extrusion Cooking: Technology and Applications

Food Mixing: Principles and Applications

Handbook of Nutraceuticals Volume I: Ingredients, Formulations, and Applications

Brewing: Science and Practice (Woodhead Publishing in Food Science and Technology)

Introduction to Food Engineering, Fourth Edition (Food Science and Technology)

Fruit and Vegetable Preservation

Whey Processing, Functionality and Health Benefits (Institute of Food Technologists Series)

Starches: Characterization, Properties, and Applications

Biology of Microorganisms on Grapes, in Must and in Wine

Ensuring Safe Food: From Production to Consumption

The Stability and Shelf-life of Food

Microbiology Handbook: Fish and Seafood

Measurement and Control in Food Processing

Critical Food Issues [2 volumes]: Problems and State-of-the-Art Solutions Worldwide

Global Supply Chains, Standards and the Poor: How the Globalization of Food Systems and Standards Affects Rural Development and Poverty

The Impact of Regulations on Agro-Food Trade: The Technical Barriers to Trade Ans Sanitary and Phytosanitary Measures Sps Agreements

Auditing in the food industry: From safety and quality to environmental and other audits: From Safety and Quality to Environmental and Other Audits

Gums and Stabilisers for the Food Industry

The Pesticide Detox: Towards a More Sustainable Agriculture

Ingredient Interactions: Effects on Food Quality, Second Edition

Organic Acids and Food Preservation

Advances in Food Research, Vol. 18

A Coral Reef Food Chain: A Who-Eats-What Adventure in the Caribbean Sea

Food Labelling

Intellectual Property in the Food Technology Industry: Protecting Your Innovation

Transitions Toward Sustainable Agriculture and Food Chains and Peri-Urban Areas

The Pleasure Is All Mine: Selfish Food for Modern Life

Emulsifiers in Food Technology

Auditing in the Food Industry: From Safety and Quality to Environmental and Other Audits

Glorious French Food: A Fresh Approach to the Classics

Reducing Salt in Foods: Practical Strategies

Sensory and Consumer Research in Food Product Design and Development

Natural Antimicrobials for the Minimal Processing of Foods

Food Fortification and Supplementation: Technological, Safety and Regulatory Aspects

Chromatographic Analysis of Environmental and Food Toxicants

New Shoppers Guide to Organic Food

What the Slaves Ate: Recollections of African American Foods and Foodways from the Slave Narratives

Food Allergies

For Hunger-Proof Cities: Sustainable Urban Food Systems

Food Fray: Inside the Controversy over Genetically Modified Food

Food and Identity in Early Rabbinic Judaism

Not for Bread Alone: Writers on Food, Wine, and the Art of Eating

A Workman Is Worthy of His Meat: Food and Colonialism in the Gabon Estuary

Weight Loss for Food Lovers

Food: The Definitive Guide

A Tundra Food Chain: A Who-Eats-What Adventure in the Arctic

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