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Free Food Manufacturing Books
The Quality Auditor Handbook
Texture in food
Testing of Genetically Modified Organisms in Foods
Sustainable Agriculture and Food
Sterilization Of Food In Retort Pouches
Starch in food: structure, function and applications
Spectral Methods in Food Analysis Instrumentation and Applications
Soybeans as Functional Foods and Ingredients
Soy Applications in Food
Safety of Meat and Processed Meat
Process-Induced Food Toxicants Occurrence Formation Mitigation and Health Risks
Principles of Food Sanitation
Preservation of Foods with Pulsed Electric Fields
Phase Transitions in Foods
Optimization in Food Engineering
Olive Oil Chemistry and Technology
Nutraceuticals - Designer Foods III
Novel Macromolecules in Food Systems
Natural Food Antimicrobial Systems
Modifying Lipids for Use in Foods
Modelling microbial responses in foods
Microbiology and Technology of Fermented Foods
Microbial food safety in animal agriculture: current topics
Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents
Manual on the Production and Use of Live Food for Aquaculture
Instrumental Methods in Food and Beverage Analysis
Industrial Chocolate Manufacture and Use
HANDBOOK OF MEAT PRODUCT TECHNOLOGY
Handbook of Fruits and Fruit Processing
Handbook of Food and Beverage Fermentation Technology
Handbook of Fermented Meat and Poultry
Fundamentals of Food Reaction Technology
Functional Food Ingredients and Nutraceuticals Processing Technologies
Food Toxicants Analysis
Food Storage Stability
Food Safety in the International Hospitality Industry
Food Safety and Toxicity
Food safety - the implications of change from producerism to consumerism
Food Processing Principles and Applications
Food processing operations modeling: design and analysis
Food Processing Operations Modeling Design and Analysis
Food Process Design
Food Preservation Pulsed Electric Fields
Food powders: physical properties, processing, and functionality
Food Packaging
Food Microbiology
Food Microbiology Laboratory
Food Microbiological Analysis: New Technologies
Food Engineering Research Developments
Food Emulsions
Food Emulsions
Food Emulsifiers and Their Applications: Second Edition
Food Colloids Fundamentals of Formulation
Food Biochemistry And Food Processing
Food and Environmental Analysis by Capillary Gas Chromatography
Food and Beverage Cost Control
Food Allergy Adverse Reactions to Foods and Food Additives
Food Additives
Focus on Food Engineering Research and Developments
Flavour Meat Seafoods
Fiber Ingredients Food Applications and Health Benefits
Fermentation Biochemical Engineering Handbook
Fats in Food Technology
Fats and Oils Formulating and Processing for Applications - Formulating and Processing
Extruders in Food Applications
Extraction of organic analytes from foods: a manual of methods
Extracting Bioactive Compounds for Food Products Theory and Applications
Emerging Technologies for Food Processing
Edible Films and Coatings for Food Applications
Dry-Cured Meat Products
Dairy processing & quality assurance
Control of Foodborne Microorganisms
COntributions of land remote sensing for decisions about food security and human health
Continous Thermal Processing of Foods Pasteurization and UHT Sterilization
Concept Research in Food Product Design and Development 0813824249
Color Quality of Fresh and Processed Foods
Chemistry of Wine Flavor
Chemistry and Technology of Soft Drinks and Fruit Juices
Food Process Engineering and Technology
Beet-Sugar Handbook
Auditing in the food Industry
Advances in Potato Chemistry and Technology
Advances in Food Diagnostics
Advanced Technologies For Meat Processing
Active Packaging for Food Applications
Transport Properties of Foods
Как выбрать продукты без трансгенов
Цитогены. Биологически активные добавки к пище
The science of chocolate
Food Chemistry Laboratory: A Manual for Experimental Foods
Sustainability of rice in the global food system
Statistical quality control for the food industry
Starch: advances in structure and function
Rapid detection assays for food and water
Rapid and on-line instrumentation for food quality assurance
Radionuclide concentrations in food and the environment
Processing fruits: science and technology
Principles of food, beverage, and labor cost controls
Prebiotics and probiotics science and technology
Poultry meat processing
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