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Chapman and Hall Food Science Book Series {Updated at 2017.02.01}
- Date: 2026-04-01
- Size: 415 MB
- Files: 12
File Name
Size
An Introduction to Agricultural Engineering - A Problem Solving Approach 2nd ed (1999).pdf
23 MB
Analytical Chemistry of Foods (1995).pdf
4.0 MB
Cheesemaking Practice 3rd ed (1998).pdf
48 MB
Chocolate, Cocoa and Confectionery - Science and Technology 3rd ed (1989).pdf
83 MB
Citrus Processing - A Complete Guide 2nd ed (1999).pdf
44 MB
Confectionery Packaging Equipment (1999).pdf
29 MB
Food Hygiene Auditing (1997).pdf
34 MB
Food Hygiene, Microbiology and HACCP 3rd ed (1998).pdf
56 MB
Fundamentals of Dairy Chemistry 3rd ed (1999).pdf
40 MB
Microstructural Principles of Food Processing and Engineering 2nd ed (1999).pdf
34 MB
Milk Quality (1995).pdf
3.4 MB
Rheology of Fluids and Semisolid Foods - Principles and Applications (1999).pdf
18 MB