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Food Science Text Series {Updated at 2017.06.23}
- Date: 2026-04-01
- Size: 717 MB
- Files: 33
File Name
Size
An Introduction to the Physical Chemistry of Food (2014).pdf
13 MB
Basic Food Microbiology 2nd ed (1989).pdf
105 MB
Elementary Food Science 4th ed (1996).pdf
9.4 MB
Essentials of Food Sanitation (1997).pdf
18 MB
Essentials of Food Science 2nd ed (2003).pdf
57 MB
Essentials of Food Science 3rd ed (2008).pdf
8.4 MB
Essentials of Food Science 4th ed (2014).pdf
16 MB
Food Analysis 2nd ed (1998).pdf
40 MB
Food Analysis 4th ed (2010).pdf
12 MB
Food Analysis 5th ed (2017).pdf
26 MB
Food Analysis Laboratory Manual (2003).pdf
13 MB
Food Analysis Laboratory Manual 2nd ed (2010).pdf
3.4 MB
Food Analysis Laboratory Manual 3rd ed (2017).pdf
8.9 MB
Food Law and Regulation for Non-Lawyers - A US Perspective (2015).pdf
5.3 MB
Food Science 5th ed (1995).pdf
35 MB
Foodborne Microbial Pathogens - Mechanisms and Pathogenesis (2008).pdf
9.7 MB
Functional Foods and Nutraceuticals (2012).pdf
3.9 MB
Fundamentals of Food Process Engineering 3rd ed (2007).pdf
12 MB
Instructor's Manual for Food Analysis 3rd ed (2003).pdf
17 MB
Instructor’s Manual for Jay’s Modern Food Microbiology (2000).pdf
2.7 MB
Introduction to Food Process Engineering 2nd ed (2011).pdf
6.2 MB
Laboratory Exercises for Sensory Evaluation (2013).pdf
6.2 MB
Microbial Food Safety - An Introduction (2012).pdf
3.0 MB
Modern Food Microbiology 4th ed (1992).pdf
77 MB
Modern Food Microbiology 5th ed (1996).pdf
83 MB
Modern Food Microbiology 6th ed (2000).pdf
12 MB
Modern Food Microbiology 7th ed (2006).pdf
9.4 MB
Physical Properties of Foods (2006).pdf
3.4 MB
Principles of Food Chemistry 3rd ed (1999).pdf
19 MB
Principles of Food Processing (1999).pdf
8.5 MB
Principles of Food Sanitation 5th ed (2006).pdf
3.6 MB
Sensory Evaluation of Food - Principles and Practices (1999).pdf
59 MB
Sensory Evaluation of Food - Principles and Practices 2nd ed (2010).pdf
11 MB