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Food science

Foodscience

种子大小：484.34 MB

收录时间：2012-01-15

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文件列表：74File

  1. Food Lipids - Chemistry, Nutrition, and Biotechnology (CRC. 2008).pdf50.95 MB
  2. Flavourings Production, Composition, Applications, Regulations.pdf38.84 MB
  3. Handbook of Food Science, Technology, and Engineering - 4 Volume Set.pdf34.26 MB
  4. Encyclopedia of Human Nutrition [H33t].PDF22.79 MB
  5. Food Processing: Recent Developments.pdf21.81 MB
  6. Food Process Design (Food Science and Technology) by Zacharias B. Maroulis.pdf20.03 MB
  7. Rice Quality.pdf17.43 MB
  8. Food_Enzymology.pdf14.89 MB
  9. Rice Biotechonogy.pdf14.26 MB
  10. Food Chemistry.pdf13.8 MB
  11. Lipid_Biochemistry_-_An_Introduction_5th_ed_-_M._Gurr,_J._Harwood,_K._Frayn_(Blackwell,_2002)_WW.pdf12.37 MB
  12. Industrial Chocolate Manufacture and Use, 4th Edition (1405139498).pdf12.11 MB
  13. Modern_Food_Microbiology_6e.pdf12.03 MB
  14. Food Processing Technology Principles and Practice 2nd Edition (P. Fellows).pdf11.39 MB
  15. Vitamin E.pdf10.69 MB
  16. Food Biotechnology.pdf10.64 MB
  17. Starch.pdf9.73 MB
  18. Food Flavours - Biology and Chemistry (RSC, 1997)(0854045384).pdf9.42 MB
  19. Rice_Biotechnology_0851987125_9712200132.pdf8.64 MB
  20. Fruit and Cereal Bioactives.pdf8.18 MB
  21. Chocolate Science and Technology.pdf8.06 MB
  22. Food Processing Operations Modeling: Design and Analysis, Second Edition.pdf8.05 MB
  23. International_Handbook_of_Foodborne_Pathogens.pdf7.89 MB
  24. Introduction to Food Engineering, Fourth Edition.pdf7.17 MB
  25. The_Science_of_Chocolate.pdf6.93 MB
  26. Handbook of Fruit and Vegetable Flavors - 0470227214 - Wiley.pdf6.65 MB
  27. How_Baking_Works.pdf6.52 MB
  28. Benders Dictionary of Nutrition and Food Technology.pdf6.06 MB
  29. Genetically_Engineered_Food_Methods_and_Detection_2nd_ed.pdf4.77 MB
  30. Introduction to Food Toxicology, Second Edition.pdf4.73 MB
  31. Bioactive Compounds in Foods.pdf4.68 MB
  32. Frozen_Food_Science_and_Technology_2008.pdf4.5 MB
  33. Physical Principles of Food Preservation Second Edition, Revised and Expanded (Food Science and Technology).pdf4.4 MB
  34. Spice Science and Technologydk1459_c004.pdf4.06 MB
  35. Oxidation-1.pdf3.76 MB
  36. The_Vitamins__Fundamental_aspects_in_nutrition_and_health.pdf3.66 MB
  37. Nanotechnology in the Agri-Food Sector.pdf3.1 MB
  38. Oxidation-2.pdf3 MB
  39. Antioxidants in Food.pdf2.62 MB
  40. Complex_carbohydrates_in_fo...pdf2.51 MB
  41. Food DehydrationPart II.pdf2.19 MB
  42. Physiology_and_Molecular_Biology_of_Stress.pdf2 MB
  43. Fruit and Vegetable Biotechnology.pdf1.7 MB
  44. Food DehydrationPart II b.pdf1.63 MB
  45. Spice Science and Technologydk1459_c006.pdf1.6 MB
  46. Food DehydrationPart III b.pdf1.52 MB
  47. Food DehydrationPart III.pdf1.34 MB
  48. Spice Science and Technologydk1459_c003.pdf1.13 MB
  49. Spice Science and Technologydk1459_c007.pdf1.08 MB
  50. Food Emulsions, Fourth Editiondke199_ch13.pdf884.15 KB
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