TorBT - Torrents and Magnet Links Search Engine
Latest Searches: plantsvscunts, eternity, pokemon+scarlet, pimsleur japanese, xenoblade+chronicles+3, fire+emblem+, dual%20audio%20hindi%2f, three+hopes, 【林月月】, battle+league

Woodhead Publishing Series in Food Science, Technology and Nutrition [Updated at 2017.03.31]

Magnet Download Download Torrent
File Name
Size
005. Determination of Veterinary Residues in Food (1997).pdf
12 MB
006. Food Contaminants - Sources and Surveillance (2004).pdf
13 MB
007. Nitrates and Nitrites in Food and Water (1996).pdf
15 MB
008. Pesticide Chemistry and Bioscience - The Food-Environment Challenge (1999).pdf
28 MB
009. Pesticides - Developments, Impacts, and Controls (1995).pdf
9.7 MB
010. Dietary Fibre - Chemical and Biological Aspects (2005).pdf
17 MB
011. Vitamins and Minerals in Health and Nutrition (1990).pdf
12 MB
014. Food and Cancer Prevention - Chemical and Biological Aspects (2005).pdf
24 MB
015. Food Colloids - Proteins, Lipids and Polysaccharides (2004).pdf
27 MB
016. Food Emulsions and Foams (2005).pdf
21 MB
017. Maillard Reactions in Chemistry, Food and Health (2005).pdf
27 MB
018. The Maillard Reaction in Foods and Medicine (2005).pdf
28 MB
019. Encapsulation and Controlled Release (2005).pdf
10 MB
020. Flavours and Fragrances (2005).pdf
10 MB
021. Feta and Related Cheeses (1996).pdf
15 MB
022. Biochemistry of Milk Products (2005).pdf
20 MB
023. Physical Properties of Foods and Food Processing Systems (1996).pdf
21 MB
024. Food Irradiation - A Reference Guide (1998).pdf
30 MB
025. Technology of Cereals - An Introduction for Students of Food Science and Agriculture 4th ed (1994).pdf
27 MB
026. Biosensors for Food Analysis (1998).pdf
11 MB
027. Separation Processes in the Food and Biotechnology Industries (1996).pdf
20 MB
028. Handbook of Indices of Food Quality and Authenticity (1997).pdf
32 MB
029. Principles and Practice for the Safe Processing of Foods (1998).pdf
32 MB
030. Biscuit, Cookie and Cracker Manufacturing Manuals 1 - Ingredients (1998).pdf
3.9 MB
031. Biscuit, Cookie and Cracker Manufacturing Manuals 2 - Biscuit Doughs (1998).pdf
4.5 MB
032. Biscuit, Cookie and Cracker Manufacturing Manuals 3 - Biscuit Dough Piece Forming (1998).pdf
7.0 MB
033. Biscuit, Cookie and Cracker Manufacturing Manuals 4 - Baking and Cooling of Biscuits (1998).pdf
7.4 MB
034. Biscuit, Cookie and Cracker Manufacturing Manuals 5 - Secondary Processing in Biscuit Manufacturing (1998).pdf
6.8 MB
035. Biscuit, Cookie and Cracker Manufacturing Manuals 6 - Biscuit Packaging and Storage (1998).pdf
7.5 MB
036. Practical Dehydration 2nd ed (1998).pdf
19 MB
037. Lawrie’s Meat Science 6th ed (1998).pdf
30 MB
038. Yoghurt Science and Technology 2nd ed (1999).pdf
4.1 MB
039. New Ingredients in Food Processing - Biochemistry and Agriculture (1999).pdf
2.2 MB
040. Benders' Dictionary of Nutrition and Food Technology 7th ed (1999).pdf
1.7 MB
041. Technology of Biscuits, Crackers and Cookies 3rd ed (2000).pdf
3.8 MB
042. Food Processing Technology - Principles and Practice 2nd ed (2000).pdf
5.2 MB
043. Managing Frozen Foods (2000).pdf
6.3 MB
044. Handbook of Hydrocolloids (2000).pdf
4.8 MB
046. Cereal Biotechnology (2000).pdf
2.4 MB
047. Food Intolerance and the Food Industry (2000).pdf
991 kB
048. The Stability and Shelf-life of Food (2000).pdf
4.0 MB
049. Functional Foods - Concept to Product (2000).pdf
1.9 MB
050. Chilled Foods - A Comprehensive Guide 2nd ed (2000).pdf
2.9 MB
051. HACCP in the Meat Industry (2000).pdf
1.7 MB
052. Biscuit, Cracker, and Cookie Recipes for the Food Industry (2001).pdf
764 kB
053. Cereals Processing Technology (2001).pdf
1.6 MB
054. Baking Problems Solved (2001).pdf
1.9 MB
055. Thermal Technologies in Food Processing (2001).pdf
2.8 MB
056. Frying - Improving Quality (2001).pdf
2.6 MB
057. Food Chemical Safety Vol. 1 - Contaminants (2001).pdf
1.9 MB
058. Making the Most of HACCP - Learning from Others' Experience (2001).pdf
3.1 MB
059. Food Process Modeling (2001).pdf
5.5 MB
060. EU Food Law - A Practical Guide (2001).pdf
1.2 MB
061. Extrusion Cooking - Technologies and Applications (2001).pdf
12 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
2.6 MB
064. Food Product Development - Maximising Success (2001).pdf
7.1 MB
065. Instrumentation and Sensors for the Food Industry 2nd ed (2001).pdf
10 MB
066. Food Chemical Safety Vol. 2 - Additives (2002).pdf
3.4 MB
067. Fruit and Vegetable Biotechnology (2002).pdf
2.0 MB
068. Foodborne Pathogens - Hazards, Risk Analysis and Control (2002).pdf
2.5 MB
069. Meat Refrigeration (2002).pdf
1.9 MB
070. Lockhart and Wiseman’s Crop Husbandry Including Grassland 8th ed (2002).pdf
3.7 MB
071. Safety and Quality Issues in Fish Processing (2002).pdf
3.6 MB
072. Minimal Processing Technologies in the Food Industries (2002).pdf
2.1 MB
073. Fruit and Vegetable Processing - Improving Quality (2002).pdf
1.9 MB
074. The Nutrition Handbook for Food Processors (2002).pdf
2.0 MB
075. Colour in Food - Improving Quality (2002).pdf
8.4 MB
076. Meat Processing - Improving Quality (2002).pdf
3.3 MB
077. Microbiological Risk Assessment in Food Processing (2002).pdf
3.1 MB
078. Performance Functional Foods (2003).pdf
1.0 MB
079. Functional Dairy Products Vol. 1 (2003).pdf
4.0 MB
080. Taints and Off-Flavours in Foods (2003).pdf
1.2 MB
081. Yeasts in Food - Beneficial and Detrimental Aspects (2003).pdf
27 MB
082. Phytochemical Functional Foods (2003).pdf
2.0 MB
083. Novel Food Packaging Techniques (2003).pdf
4.2 MB
084. Detecting Pathogens in Food (2003).pdf
4.6 MB
085. Natural Antimicrobials for the Minimal Processing of Foods (2003).pdf
1.3 MB
086. Texture in Food Vol. 1 - Semi-Solid Foods (2003).pdf
5.3 MB
087. Dairy Processing - Improving Quality (2003).pdf
4.5 MB
088. Hygiene in Food Processing - Principles and Practice (2003).pdf
6.1 MB
089. Rapid and On-Line Instrumentation for Food Quality Assurance (2003).pdf
5.6 MB
090. Sausage Manufacture - Principles and Practice (2003).pdf
944 kB
091. Environmentally Friendly Food Processing (2003).pdf
3.2 MB
092. Bread Making - Improving Quality (2003).pdf
5.6 MB
093. Food Preservation Techniques (2003).pdf
2.8 MB
094. Food Authenticity and Traceability (2003).pdf
5.6 MB
095. Analytical Methods for Food Additives (2004).pdf
794 kB
096. Handbook of Herbs and Spices Vol. 2 (2004).pdf
2.7 MB
097. Texture in Food Vol. 2 - Solid Foods (2004).pdf
3.4 MB
098. Proteins in Food Processing (2004).pdf
7.9 MB
099. Detecting Foreign Bodies in Food ( 2004).pdf
5.4 MB
100. Understanding and Measuring the Shelf-Life of Food (2004).pdf
3.0 MB
101. Poultry Meat Processing and Quality (2004).pdf
5.0 MB
102. Functional Foods, Ageing and Degenerative Disease (2004).pdf
4.8 MB
103. Mycotoxins in Food - Detection and Control (2004).pdf
2.4 MB
104. Improving the Thermal Processing of Foods (2004).pdf
6.0 MB
105. Pesticide, Veterinary and Other Residues in Food (2004).pdf
7.4 MB
106. Starch in Food - Structure, Function and Applications (2004).pdf
6.8 MB
107. Functional Foods, Cardiovascular Disease and Diabetes (2004).pdf
3.3 MB
108. Brewing - Science and Practice (2004).pdf
7.7 MB
109. Using Cereal Science and Technology for the Benefit of Consumers (2005).pdf
17 MB
110. Improving the Safety of Fresh Meat (2005).pdf
7.5 MB
111. Understanding Pathogen Behaviour - Virulence, Stress Response and Resistance (2005).pdf
6.9 MB
112. The Microwave Processing of Foods (2005).pdf
3.6 MB
113. Food Safety Control in the Poultry Industry (2005).pdf
5.3 MB
114. Improving the Safety of Fresh Fruit and Vegetables (2005).pdf
3.7 MB
115. Food, Diet and Obesity (2005).pdf
2.8 MB
116. Handbook of Hygiene Control in the Food Industry (2005).pdf
6.5 MB
117. Detecting Allergens in Food (2006).pdf
4.1 MB
118. Improving the Fat Content of Foods (2006).pdf
3.5 MB
119. Improving Traceability in Food Processing and Distribution (2006).pdf
4.1 MB
120. Flavour in Food (2006).pdf
6.6 MB
121. The Chorleywood Bread Process (2006).pdf
1.7 MB
122. Food Spoilage Microorganisms (2006).pdf
8.7 MB
123. Emerging Foodborne Pathogens (2006).pdf
4.8 MB
124. Benders' Dictionary of Nutrition and Food Technology 8th ed (2006).pdf
2.0 MB
125. Optimising Sweet Taste in Foods (2006).pdf
2.7 MB
126. Brewing - New Technologies (2006).pdf
2.8 MB
127. Handbook of Herbs and Spices Vol. 3 (2006).pdf
6.1 MB
128. Lawrie’s Meat Science 7th ed (2006).pdf
5.0 MB
129. Modifying Lipids for Use in Food (2006).pdf
6.7 MB
130. Meat Products Handbook - Practical Science and Technology (2006).pdf
3.6 MB
131. Food Consumption and Disease Risk - Consumer–Pathogen Interactions (2006).pdf
3.6 MB
132. Acrylamide and Other Hazardous Compounds in Heat-Treated Foods (2006).pdf
3.6 MB
133. Managing Allergens in Food (2007).pdf
2.2 MB
134. Microbiological Analysis of Red Meat, Poultry and Eggs (2007).pdf
1.7 MB
135. Maximising the Value of Marine By-products (2007).pdf
4.1 MB
136. Chemical Migration and Food Contact Materials (2007).pdf
2.4 MB
137. Understanding Consumers of Food Products (2007).pdf
3.3 MB
138. Reducing Salt in Foods - Practical Strategies (2007).pdf
2.5 MB
139. Modelling Microorganisms in Food (2007).pdf
1.7 MB
140. Tamime and Robinson's Yoghurt Science and Technology 3rd ed (2007).pdf
6.3 MB
141. Handbook of Waste Management and Co-product Recovery in Food Processing Vol. 1 (2007).pdf
5.3 MB
142. Improving the Flavour of Cheese (2007).pdf
3.8 MB
143. Novel Food Ingredients for Weight Control (2007).pdf
2.2 MB
144. Consumer led Food Product Development (2007).pdf
4.0 MB
145. Functional Dairy Products Vol. 2 (2007).pdf
6.9 MB
146. Modifying Flavour in Food (2007).pdf
4.0 MB
147. Cheese Problems Solved (2007).pdf
2.5 MB
148. Handbook of Organic Food Safety and Quality (2007).pdf
3.6 MB
149. Understanding and Controlling the Microstructure of Complex Foods (2007).pdf
6.3 MB
150. Novel Enzyme Technology for Food Applications (2007).pdf
2.2 MB
151. Food Preservation by Pulsed Electric Fields - From Research to Application (2007).pdf
6.5 MB
152. Technology of Functional Cereal Products (2008).pdf
13 MB
153. Case Studies in Food Product Development (2008).pdf
23 MB
154. Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals (2008).pdf
4.5 MB
155. Fruit and Vegetable Flavour - Recent Advances and Future Prospects (2008).pdf
3.2 MB
156. Food Fortification and Supplementation (2008).pdf
3.5 MB
157. Improving the Health-promoting Properties of Fruit and Vegetable Products (2008).pdf
4.3 MB
158. Improving Seafood Products for the Consumer (2008).pdf
7.2 MB
159. In-Pack Processed Foods - Improving Quality (2008).pdf
8.8 MB
160. Handbook of Water and Energy Management in Food Processing (2008).pdf
9.5 MB
161. Environmentally Compatible Food Packaging (2008).pdf
18 MB
162. Improving Farmed Fish Quality and Safety (2008).pdf
5.4 MB
163. Carbohydrate-active Enzymes (2008).pdf
32 MB
164. Chilled Foods - A Comprehensive Guide 3rd ed (2008).pdf
4.0 MB
165. Food for the Ageing Population (2009).pdf
16 MB
166. Improving the Sensory and Nutritional Quality of Fresh Meat - New Technologies (2009).pdf
3.8 MB
167. Shellfish Safety and Quality (2009).pdf
6.1 MB
168. Functional and Speciality Beverage Technology (2009).pdf
5.8 MB
169. Functional Foods - Principles and Technology (2009).pdf
6.0 MB
170. Endocrine Disrupting Chemicals in Food (2009).pdf
5.0 MB
171. Meals in Science and Practice - Interdisciplinary Research and Business Applications (2009).pdf
7.9 MB
172. Food Constituents and Oral Health - Current Status and Future Prospects (2009).pdf
4.5 MB
173. Handbook of Hydrocolloids 2nd ed (2009).pdf
9.1 MB
174. Food Processing Technology - Principles and Practice 3rd ed (2009).pdf
32 MB
175. Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products (2009).pdf
8.6 MB
176. Foodborne Pathogens - Hazards, Risk Analysis and Control (2009).pdf
15 MB
177. Designing Functional Foods (2009).pdf
7.8 MB
178. New Technologies in Aquaculture (2009).pdf
10 MB
179. More Baking Problems Solved (2009).pdf
2.7 MB
180. Soft Drink and Fruit Juice Problems Solved (2009).pdf
1.8 MB
181. Biofilms in the Food and Beverage Industries (2009).pdf
12 MB
182. Dairy-Derived Ingredients - Food and Nutraceutical Uses (2009).pdf
7.3 MB
183. Handbook of Waste Management and Co-Product Recovery in Food Processing Vol. 2 (2009).pdf
3.9 MB
184. Innovations in Food Labelling (2010).pdf
1.2 MB
185. Delivering Performance in Food Supply Chains (2010).pdf
4.9 MB
186. Chemical Deterioration and Physical Instability of Food and Beverages (2010).pdf
9.8 MB
187. Managing Wine Quality Vol. 1 - Viticulture and Wine Quality (2010).pdf
7.3 MB
188. Improving the Safety and Quality of Milk Vol. 1 - Milk Production and Processing (2010).pdf
4.5 MB
189. Improving the Safety and Quality of Milk Vol. 2 - Improving Quality in Milk Products (2010).pdf
4.4 MB
190. Cereal Grains - Assessing and Managing Quality (2010).pdf
16 MB
191. Sensory Analysis for Food and Beverage Quality Control (2010).pdf
3.6 MB
192. Managing Wine Quality Vol. 2 - Oenology and Wine Quality (2010).pdf
8.9 MB
193. Winemaking Problems Solved (2010).pdf
3.2 MB
194. Environmental Assessment and Management in the Food Industry (2010).pdf
14 MB
195. Consumer Driven Innovation in Food and Personal Care Products (2010).pdf
7.3 MB
196. Tracing Pathogens in The Food Chain (2011).pdf
61 MB
197. Case Studies in Novel Food Processing Technologies (2010).pdf
6.4 MB
198. Freeze-drying of Pharmaceutical and Food Products (2010).pdf
13 MB
199. Oxidation in Foods and Beverages and Antioxidant Applications Vol. 1 (2010).pdf
4.1 MB
200. Oxidation in Foods and Beverages and Antioxidant Applications Vol. 2 (2010).pdf
3.6 MB
2001.04.12. Antioxidants in Food - Practical Application (2001).pdf
2.6 MB
201. Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation (2011).pdf
9.9 MB
2016.06.16. Handbook of Hygiene Control in the Food Industry 2nd ed (2016).pdf
75 MB
2016.08.24. Advances in Food Authenticity Testing (2016).pdf
12 MB
2016.09.13. A Handbook for Sensory and Consumer-Driven New Product Development (2017).pdf
9.8 MB
2016.09.23. Advances in Food Rheology and Its Applications (2017).pdf
37 MB
2016.10.26. Food Protection and Security (2017).pdf
41 MB
2016.11.28. Non-Equilibrium States and Glass Transitions in Food (2017).pdf
68 MB
2016.11.30. Food for the Aging Population 2nd ed (2017).pdf
8.7 MB
2016.12.16. Early Nutrition and Long-Term Health (2017).pdf
76 MB
2017.01.12. Cereal Grains - Assessing and Managing Quality 2nd ed (2017).pdf
138 MB
202. Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries (2010).pdf
27 MB
203. Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed (2011).pdf
5.5 MB
204. Developing Children's Food Products (2011).pdf
3.1 MB
205. Functional Foods - Concept to Product 2nd ed (2011).pdf
17 MB
206. Postharvest Biology and Technology of Tropical and Subtropical Fruits Vol. 1 - Fundamental Issues (2011).pdf
82 MB
207. Postharvest Biology and Technology of Tropical and Subtropical Fruits Vol. 2 - Acai to Citrus (2011).pdf
37 MB
208. Postharvest Biology and Technology of Tropical and Subtropical Fruits Vol. 3 - Cocona to Mango (2011).pdf
20 MB
209. Postharvest Biology and Technology of Tropical and Subtropical Fruits Vol. 4 - Mangosteen to White Sapote (2011).pdf
17 MB
210. Food and Beverage Stability and Shelf Life (2011).pdf
7.9 MB
211. Processed Meats - Improving Safety, Nutrition and Quality (2011).pdf
7.9 MB
212. Food Chain Integrity (2011).pdf
2.5 MB
213. Improving the Safety and Quality of Eggs and Egg Products Vol. 1 - Egg Chemistry, Production and Consumption (2011).pdf
20 MB
214. Improving the Safety and Quality of Eggs and Egg Products Vol. 2 - Egg Safety and Nutritional Quality (2011).pdf
14 MB
215. Animal Feed Contamination - Effects on Livestock and Food Safety (2012).pdf
5.5 MB
216. Hygienic Design of Food Factories (2011).pdf
62 MB
217. Manley’s Technology of Biscuits, Crackers and Cookies 4th ed (2011).pdf
11 MB
218. Nanotechnology in the Food, Beverage and Nutraceutical Industries (2012).pdf
25 MB
219. Rice Quality - A Guide to Rice Properties and Analysis (2011).pdf
18 MB
220. Advances in Meat, Poultry and Seafood Packaging (2012).pdf
41 MB
221. Reducing Saturated Fats in Foods (2011).pdf
8.1 MB
222. Handbook of Food Proteins (2011).pdf
12 MB
223. Lifetime Nutritional Influences on Cognition, Behaviour and Psychiatric Illness (2011).pdf
4.0 MB
224. Food Machinery - For the Production of Cereal Foods, Snack Foods and Confectionery (1992).pdf
17 MB
225. Alcoholic Beverages - Sensory Evaluation and Consumer Research (2012).pdf
13 MB
226. Extrusion Problems Solved - Food, Pet Food and Feed (2012).pdf
26 MB
227. Handbook of Herbs and Spices 2nd ed Vol. 1 (2012).pdf
6.5 MB
228. Handbook of Herbs and Spices 2nd ed Vol. 2 (2012).pdf
5.6 MB
229. Breadmaking - Improving Quality 2nd ed (2012).pdf
16 MB
230. Emerging Food Packaging Technologies - Principles and Practice (2012).pdf
7.7 MB
231. Infectious Disease in Aquaculture - Prevention and Control (2012).pdf
4.2 MB
232. Diet, Immunity and Inflammation (2013).pdf
8.4 MB
233. Natural Food Additives, Ingredients and Flavourings (2012).pdf
21 MB
234. Microbial Decontamination in the Food Industry (2012).pdf
12 MB
235. Chemical Contaminants and Residues in Food (2012).pdf
9.2 MB
236. Robotics and Automation in the Food Industry - Current and Future Technologies (2013).pdf
42 MB
237. Fibre-Rich and Wholegrain Foods - Improving Quality (2013).pdf
9.7 MB
238. Computer Vision Technology in the Food and Beverage Industries (2012).pdf
38 MB
239. Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals (2012).pdf
8.2 MB
240. Case Studies in Food Safety and Authenticity - Lessons from Real-Life Situations (2012).pdf
13 MB
241. Heat Treatment for Insect Control - Developments and Applications (2015).pdf
16 MB
242. Advances in Aquaculture Hatchery Technology (2013).pdf
12 MB
243. Open Innovation in the Food and Beverage Industry (2013).pdf
3.2 MB
244. Trends in Packaging of Food, Beverages and Other Fast-Moving Consumer Goods (FMCG) (2013).pdf
10 MB
245. New Analytical Approaches for Verifying the Origin of Food (2013).pdf
8.1 MB
246. Microbial Production of Food Ingredients, Enzymes and Nutraceuticals (2013).pdf
10 MB
247. Persistent Organic Pollutants and Toxic Metals in Foods (2013).pdf
7.0 MB
248. Cereal Grains for the Food and Beverage Industries (2013).pdf
34 MB
249. Viruses in Food and Water - Risks, Surveillance and Control (2013).pdf
9.1 MB
250. Improving the Safety and Quality of Nuts (2013).pdf
10 MB
251. Metabolomics in Food and Nutrition (2013).pdf
5.7 MB
252. Food Enrichment with Omega-3 Fatty Acids (2013).pdf
3.7 MB
253. Instrumental Assessment of Food Sensory Quality - A Practical Guide (2013).pdf
16 MB
254. Food Microstructures - Microscopy, Measurement and Modelling (2013).pdf
34 MB
255. Handbook of Food Powders Processes and Properties (2013).pdf
28 MB
256. Functional Ingredients from Algae for Foods and Nutraceuticals (2013).pdf
11 MB
257. Satiation, Satiety and the Control of Food Intake - Theory and Practice (2013).pdf
6.0 MB
258. Hygiene in Food Processing - Principles and Practice 2nd ed (2014).pdf
14 MB
259. Advances in Microbial Food Safety Vol. 1 (2013).pdf
9.9 MB
260. Global Safety of Fresh Produce (2014).pdf
14 MB
261. Human Milk Biochemistry and Infant Formula Manufacturing Technology (2014).pdf
1.9 MB
262. High Throughput Screening for Food Safety Assessment (2015).pdf
5.7 MB
263. Foods, Nutrients and Food Ingredients with Authorised EU Health Claims Vol. 1 (2014).pdf
3.2 MB
264. Handbook of Food Allergen Detection and Control (2015).pdf
17 MB
265. Advances in Fermented Foods and Beverages (2015).pdf
15 MB
266. Metabolomics as a Tool in Nutrition Research (2015).pdf
9.4 MB
267. Dietary Supplements - Safety, Efficacy and Quality (2015).pdf
4.2 MB
268. Grapevine Breeding Programs for the Wine Industry (2015).pdf
21 MB
269. Handbook of Natural Antimicrobials for Food Safety and Quality (2015).pdf
6.6 MB
270. Managing and Preventing Obesity - Behavioural Factors and Dietary Interventions (2015).pdf
7.7 MB
271. Electron Beam Pasteurization and Complementary Food Processing Technologies (2015).pdf
6.2 MB
272. Advances in Food and Beverage Labelling - Information and Regulations (2015).pdf
9.0 MB
273. Flavour Development, Analysis and Perception in Food and Beverages (2015).pdf
11 MB
274. Rapid Sensory Profiling Techniques (2015).pdf
17 MB
275. Advances in Microbial Food Safety Vol. 2 (2015).pdf
4.5 MB
276. Handbook of Antioxidants for Food Preservation (2015).pdf
7.2 MB
277. Lockhart and Wiseman’s Crop Husbandry Including Grassland 9th ed (2014).pdf
35 MB
278. Global Legislation for Food Contact Materials (2015).pdf
2.7 MB
279. Colour Additives for Foods and Beverages (2015).pdf
4.8 MB
280. A Complete Course in Canning and Related Processes 14th ed Vol. 1 (2015).pdf
7.2 MB
281. A Complete Course in Canning and Related Processes 14th ed Vol. 2 (2015).pdf
9.8 MB
282. A Complete Course in Canning and Related Processes 14th ed Vol. 3 (2016).pdf
18 MB
283. Modifying Food Texture Vol. 1 - Novel Ingredients and Processing Techniques (2015).pdf
11 MB
284. Modifying Food Texture Vol. 2 - Sensory Analysis, Consumer Requirements and Preferences (2015).pdf
8.8 MB
285. Modeling Food Processing Operations (2015).pdf
15 MB
286. Foods, Nutrients and Food Ingredients with Authorised EU Health Claims Vol. 2 (2015).pdf
4.8 MB
287. Feed and Feeding Practices in Aquaculture (2015).pdf
7.2 MB
288. Foodborne Parasites in the Food Supply Web - Occurrence and Control (2015).pdf
8.5 MB
289. Brewing Microbiology - Managing Microbes, Ensuring Quality and Valorising Waste (2015).pdf
12 MB
290. Specialty Oils and Fats in Food and Nutrition (2015).pdf
10 MB
291. Improving and Tailoring Enzymes for Food Quality and Functionality (2015).pdf
6.4 MB
293. Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies (2016).pdf
18 MB
294. Functional Dietary Lipids - Food Formulation, Consumer Issues and Innovation for Health (2016).pdf
7.2 MB
295. Handbook on Natural Pigments in Food and Beverages (2016).pdf
16 MB
296. Integrating the Packaging and Product Experience in Food and Beverages (2016).pdf
8.1 MB
297. The Stability and Shelf Life of Food 2nd ed (2016).pdf
19 MB
298. Multisensory Flavor Perception (2016).pdf
9.9 MB
299. Flavor - From Food to Behaviors, Wellbeing and Health (2016).pdf
12 MB
300. Developing Food Products for Consumers with Specific Dietary Needs (2016).pdf
7.2 MB
301. Advances in Food Traceability Techniques and Technologies (2016).pdf
14 MB
302. Innovative Food Processing Technologies (2016).pdf
24 MB
303. Steamed Breads - Ingredients, Processing and Quality (2016).pdf
13 MB