Woodhead Publishing Series in Food Science, Technology and Nutrition [Updated at 2016.09.04] -移花宫-武林禁地，闲人禁止入内

Woodhead Publishing Series in Food Science, Technology and Nutrition [Updated at 2016.09.04]

磁力链接/BT种子名称

Woodhead Publishing Series in Food Science, Technology and Nutrition [Updated at 2016.09.04]

磁力链接/BT种子简介

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文件列表

005. Determination of Veterinary Residues in Food (1997).pdf 13.0 MB
006. Food Contaminants - Sources and Surveillance (2004).pdf 13.3 MB
007. Nitrates and Nitrites in Food and Water (1996).pdf 16.2 MB
008. Pesticide Chemistry and Bioscience - The Food-Environment Challenge (1999).pdf 29.2 MB
009. Pesticides - Developments, Impacts, and Controls (1995).pdf 10.2 MB
010. Dietary Fibre - Chemical and Biological Aspects (2005).pdf 17.7 MB
011. Vitamins and Minerals in Health and Nutrition (1990).pdf 13.1 MB
014. Food and Cancer Prevention - Chemical and Biological Aspects (2005).pdf 24.8 MB
015. Food Colloids - Proteins, Lipids and Polysaccharides (2004).pdf 28.3 MB
016. Food Emulsions and Foams (2005).pdf 21.9 MB
017. Maillard Reactions in Chemistry, Food and Health (2005).pdf 28.6 MB
018. The Maillard Reaction in Foods and Medicine (2005).pdf 29.9 MB
019. Encapsulation and Controlled Release (2005).pdf 11.0 MB
020. Flavours and Fragrances (2005).pdf 11.0 MB
021. Feta and Related Cheeses (1996).pdf 16.1 MB
022. Biochemistry of Milk Products (2005).pdf 20.8 MB
023. Physical Properties of Foods and Food Processing Systems (1996).pdf 21.9 MB
024. Food Irradiation - A Reference Guide (1998).pdf 30.9 MB
025. Technology of Cereals - An Introduction for Students of Food Science and Agriculture 4th ed (1994).pdf 28.6 MB
026. Biosensors for Food Analysis (1998).pdf 11.9 MB
027. Separation Processes in the Food and Biotechnology Industries (1996).pdf 21.2 MB
028. Handbook of Indices of Food Quality and Authenticity (1997).pdf 33.7 MB
029. Principles and Practice for the Safe Processing of Foods (1998).pdf 33.7 MB
030. Biscuit, Cookie and Cracker Manufacturing Manuals 1 - Ingredients (1998).pdf 4.0 MB
031. Biscuit, Cookie and Cracker Manufacturing Manuals 2 - Biscuit Doughs (1998).pdf 4.8 MB
032. Biscuit, Cookie and Cracker Manufacturing Manuals 3 - Biscuit Dough Piece Forming (1998).pdf 7.4 MB
033. Biscuit, Cookie and Cracker Manufacturing Manuals 4 - Baking and Cooling of Biscuits (1998).pdf 7.8 MB
034. Biscuit, Cookie and Cracker Manufacturing Manuals 5 - Secondary Processing in Biscuit Manufacturing (1998).pdf 7.1 MB
035. Biscuit, Cookie and Cracker Manufacturing Manuals 6 - Biscuit Packaging and Storage (1998).pdf 7.8 MB
036. Practical Dehydration 2nd ed (1998).pdf 20.1 MB
037. Lawrie’s Meat Science 6th ed (1998).pdf 31.5 MB
038. Yoghurt Science and Technology 2nd ed (1999).pdf 4.3 MB
039. New Ingredients in Food Processing - Biochemistry and Agriculture (1999).pdf 2.3 MB
040. Benders' Dictionary of Nutrition and Food Technology 7th ed (1999).pdf 1.8 MB
041. Technology of Biscuits, Crackers and Cookies 3rd ed (2000).pdf 4.0 MB
042. Food Processing Technology - Principles and Practice 2nd ed (2000).pdf 5.4 MB
043. Managing Frozen Foods (2000).pdf 6.6 MB
044. Handbook of Hydrocolloids (2000).pdf 5.1 MB
046. Cereal Biotechnology (2000).pdf 2.5 MB
047. Food Intolerance and the Food Industry (2000).pdf 1.0 MB
048. The Stability and Shelf-life of Food (2000).pdf 4.2 MB
049. Functional Foods - Concept to Product (2000).pdf 2.0 MB
050. Chilled Foods - A Comprehensive Guide 2nd ed (2000).pdf 3.0 MB
051. HACCP in the Meat Industry (2000).pdf 1.8 MB
052. Biscuit, Cracker, and Cookie Recipes for the Food Industry (2001).pdf 782.1 kB
053. Cereals Processing Technology (2001).pdf 1.7 MB
054. Baking Problems Solved (2001).pdf 2.0 MB
055. Thermal Technologies in Food Processing (2001).pdf 2.9 MB
056. Frying - Improving Quality (2001).pdf 2.8 MB
057. Food Chemical Safety Vol. 1 - Contaminants (2001).pdf 2.0 MB
058. Making the Most of HACCP - Learning from Others' Experience (2001).pdf 3.2 MB
059. Food Process Modeling (2001).pdf 5.7 MB
060. EU Food Law - A Practical Guide (2001).pdf 1.2 MB
061. Extrusion Cooking - Technologies and Applications (2001).pdf 12.6 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 2.7 MB
064. Food Product Development - Maximising Success (2001).pdf 7.4 MB
065. Instrumentation and Sensors for the Food Industry 2nd ed (2001).pdf 10.7 MB
066. Food Chemical Safety Vol. 2 - Additives (2002).pdf 3.6 MB
067. Fruit and Vegetable Biotechnology (2002).pdf 2.1 MB
068. Foodborne Pathogens - Hazards, Risk Analysis and Control (2002).pdf 2.6 MB
069. Meat Refrigeration (2002).pdf 2.0 MB
070. Lockhart and Wiseman’s Crop Husbandry Including Grassland 8th ed (2002).pdf 3.9 MB
071. Safety and Quality Issues in Fish Processing (2002).pdf 3.8 MB
072. Minimal Processing Technologies in the Food Industries (2002).pdf 2.2 MB
073. Fruit and Vegetable Processing - Improving Quality (2002).pdf 2.0 MB
074. The Nutrition Handbook for Food Processors (2002).pdf 2.1 MB
075. Colour in Food - Improving Quality (2002).pdf 8.8 MB
076. Meat Processing - Improving Quality (2002).pdf 3.5 MB
077. Microbiological Risk Assessment in Food Processing (2002).pdf 3.2 MB
078. Performance Functional Foods (2003).pdf 1.1 MB
079. Functional Dairy Products Vol. 1 (2003).pdf 4.1 MB
080. Taints and Off-Flavours in Foods (2003).pdf 1.2 MB
081. Yeasts in Food - Beneficial and Detrimental Aspects (2003).pdf 28.0 MB
082. Phytochemical Functional Foods (2003).pdf 2.1 MB
083. Novel Food Packaging Techniques (2003).pdf 4.4 MB
084. Detecting Pathogens in Food (2003).pdf 4.9 MB
085. Natural Antimicrobials for the Minimal Processing of Foods (2003).pdf 1.4 MB
086. Texture in Food Vol. 1 - Semi-Solid Foods (2003).pdf 5.6 MB
087. Dairy Processing - Improving Quality (2003).pdf 4.7 MB
088. Hygiene in Food Processing - Principles and Practice (2003).pdf 6.4 MB
089. Rapid and On-Line Instrumentation for Food Quality Assurance (2003).pdf 5.8 MB
090. Sausage Manufacture - Principles and Practice (2003).pdf 967.2 kB
091. Environmentally Friendly Food Processing (2003).pdf 3.3 MB
092. Bread Making - Improving Quality (2003).pdf 5.9 MB
093. Food Preservation Techniques (2003).pdf 2.9 MB
094. Food Authenticity and Traceability (2003).pdf 5.8 MB
095. Analytical Methods for Food Additives (2004).pdf 813.4 kB
096. Handbook of Herbs and Spices Vol. 2 (2004).pdf 2.9 MB
097. Texture in Food Vol. 2 - Solid Foods (2004).pdf 3.6 MB
098. Proteins in Food Processing (2004).pdf 8.3 MB
099. Detecting Foreign Bodies in Food ( 2004).pdf 5.7 MB
100. Understanding and Measuring the Shelf-Life of Food (2004).pdf 3.1 MB
101. Poultry Meat Processing and Quality (2004).pdf 5.2 MB
102. Functional Foods, Ageing and Degenerative Disease (2004).pdf 5.0 MB
103. Mycotoxins in Food - Detection and Control (2004).pdf 2.5 MB
104. Improving the Thermal Processing of Foods (2004).pdf 6.2 MB
105. Pesticide, Veterinary and Other Residues in Food (2004).pdf 7.8 MB
106. Starch in Food - Structure, Function and Applications (2004).pdf 7.1 MB
107. Functional Foods, Cardiovascular Disease and Diabetes (2004).pdf 3.4 MB
108. Brewing - Science and Practice (2004).pdf 8.1 MB
109. Using Cereal Science and Technology for the Benefit of Consumers (2005).pdf 17.7 MB
110. Improving the Safety of Fresh Meat (2005).pdf 7.8 MB
111. Understanding Pathogen Behaviour - Virulence, Stress Response and Resistance (2005).pdf 7.2 MB
112. The Microwave Processing of Foods (2005).pdf 3.7 MB
113. Food Safety Control in the Poultry Industry (2005).pdf 5.6 MB
114. Improving the Safety of Fresh Fruit and Vegetables (2005).pdf 3.9 MB
115. Food, Diet and Obesity (2005).pdf 3.0 MB
116. Handbook of Hygiene Control in the Food Industry (2005).pdf 6.8 MB
117. Detecting Allergens in Food (2006).pdf 4.3 MB
118. Improving the Fat Content of Foods (2006).pdf 3.6 MB
119. Improving Traceability in Food Processing and Distribution (2006).pdf 4.3 MB
120. Flavour in Food (2006).pdf 6.9 MB
121. The Chorleywood Bread Process (2006).pdf 1.8 MB
122. Food Spoilage Microorganisms (2006).pdf 9.1 MB
123. Emerging Foodborne Pathogens (2006).pdf 5.0 MB
124. Benders' Dictionary of Nutrition and Food Technology 8th ed (2006).pdf 2.1 MB
125. Optimising Sweet Taste in Foods (2006).pdf 2.9 MB
126. Brewing - New Technologies (2006).pdf 3.0 MB
127. Handbook of Herbs and Spices Vol. 3 (2006).pdf 6.4 MB
128. Lawrie’s Meat Science 7th ed (2006).pdf 5.2 MB
129. Modifying Lipids for Use in Food (2006).pdf 7.1 MB
130. Meat Products Handbook - Practical Science and Technology (2006).pdf 3.8 MB
131. Food Consumption and Disease Risk - Consumer–Pathogen Interactions (2006).pdf 3.8 MB
132. Acrylamide and Other Hazardous Compounds in Heat-Treated Foods (2006).pdf 3.7 MB
133. Managing Allergens in Food (2007).pdf 2.3 MB
134. Microbiological Analysis of Red Meat, Poultry and Eggs (2007).pdf 1.8 MB
135. Maximising the Value of Marine By-products (2007).pdf 4.3 MB
136. Chemical Migration and Food Contact Materials (2007).pdf 2.5 MB
137. Understanding Consumers of Food Products (2007).pdf 3.4 MB
138. Reducing Salt in Foods - Practical Strategies (2007).pdf 2.7 MB
139. Modelling Microorganisms in Food (2007).pdf 1.8 MB
140. Tamime and Robinson's Yoghurt Science and Technology 3rd ed (2007).pdf 6.6 MB
141. Handbook of Waste Management and Co-product Recovery in Food Processing Vol. 1 (2007).pdf 5.6 MB
142. Improving the Flavour of Cheese (2007).pdf 4.0 MB
143. Novel Food Ingredients for Weight Control (2007).pdf 2.3 MB
144. Consumer led Food Product Development (2007).pdf 4.2 MB
145. Functional Dairy Products Vol. 2 (2007).pdf 7.3 MB
146. Modifying Flavour in Food (2007).pdf 4.2 MB
147. Cheese Problems Solved (2007).pdf 2.6 MB
148. Handbook of Organic Food Safety and Quality (2007).pdf 3.8 MB
149. Understanding and Controlling the Microstructure of Complex Foods (2007).pdf 6.6 MB
150. Novel Enzyme Technology for Food Applications (2007).pdf 2.3 MB
151. Food Preservation by Pulsed Electric Fields - From Research to Application (2007).pdf 6.8 MB
152. Technology of Functional Cereal Products (2008).pdf 13.4 MB
153. Case Studies in Food Product Development (2008).pdf 24.3 MB
154. Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals (2008).pdf 4.7 MB
155. Fruit and Vegetable Flavour - Recent Advances and Future Prospects (2008).pdf 3.3 MB
156. Food Fortification and Supplementation (2008).pdf 3.7 MB
157. Improving the Health-promoting Properties of Fruit and Vegetable Products (2008).pdf 4.5 MB
158. Improving Seafood Products for the Consumer (2008).pdf 7.6 MB
159. In-Pack Processed Foods - Improving Quality (2008).pdf 9.2 MB
160. Handbook of Water and Energy Management in Food Processing (2008).pdf 10.0 MB
161. Environmentally Compatible Food Packaging (2008).pdf 19.4 MB
162. Improving Farmed Fish Quality and Safety (2008).pdf 5.6 MB
163. Carbohydrate-active Enzymes (2008).pdf 33.2 MB
164. Chilled Foods - A Comprehensive Guide 3rd ed (2008).pdf 4.2 MB
165. Food for the Ageing Population (2009).pdf 16.7 MB
166. Improving the Sensory and Nutritional Quality of Fresh Meat - New Technologies (2009).pdf 4.0 MB
167. Shellfish Safety and Quality (2009).pdf 6.4 MB
168. Functional and Speciality Beverage Technology (2009).pdf 6.1 MB
169. Functional Foods - Principles and Technology (2009).pdf 6.3 MB
170. Endocrine Disrupting Chemicals in Food (2009).pdf 5.2 MB
171. Meals in Science and Practice - Interdisciplinary Research and Business Applications (2009).pdf 8.3 MB
172. Food Constituents and Oral Health - Current Status and Future Prospects (2009).pdf 4.7 MB
173. Handbook of Hydrocolloids 2nd ed (2009).pdf 9.5 MB
174. Food Processing Technology - Principles and Practice 3rd ed (2009).pdf 33.1 MB
175. Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products (2009).pdf 9.1 MB
176. Foodborne Pathogens - Hazards, Risk Analysis and Control (2009).pdf 16.1 MB
177. Designing Functional Foods (2009).pdf 8.2 MB
178. New Technologies in Aquaculture (2009).pdf 10.7 MB
179. More Baking Problems Solved (2009).pdf 2.8 MB
180. Soft Drink and Fruit Juice Problems Solved (2009).pdf 1.9 MB
181. Biofilms in the Food and Beverage Industries (2009).pdf 12.3 MB
182. Dairy-Derived Ingredients - Food and Nutraceutical Uses (2009).pdf 7.6 MB
183. Handbook of Waste Management and Co-Product Recovery in Food Processing Vol. 2 (2009).pdf 4.1 MB
184. Innovations in Food Labelling (2010).pdf 1.3 MB
185. Delivering Performance in Food Supply Chains (2010).pdf 5.1 MB
186. Chemical Deterioration and Physical Instability of Food and Beverages (2010).pdf 10.2 MB
187. Managing Wine Quality Vol. 1 - Viticulture and Wine Quality (2010).pdf 7.7 MB
188. Improving the Safety and Quality of Milk Vol. 1 - Milk Production and Processing (2010).pdf 4.7 MB
189. Improving the Safety and Quality of Milk Vol. 2 - Improving Quality in Milk Products (2010).pdf 4.6 MB
190. Cereal Grains - Assessing and Managing Quality (2010).pdf 17.0 MB
191. Sensory Analysis for Food and Beverage Quality Control (2010).pdf 3.7 MB
192. Managing Wine Quality Vol. 2 - Oenology and Wine Quality (2010).pdf 9.3 MB
193. Winemaking Problems Solved (2010).pdf 3.3 MB
194. Environmental Assessment and Management in the Food Industry (2010).pdf 15.1 MB
195. Consumer Driven Innovation in Food and Personal Care Products (2010).pdf 7.6 MB
196. Tracing Pathogens in The Food Chain (2011).pdf 63.9 MB
197. Case Studies in Novel Food Processing Technologies (2010).pdf 6.7 MB
198. Freeze-drying of Pharmaceutical and Food Products (2010).pdf 14.0 MB
199. Oxidation in Foods and Beverages and Antioxidant Applications Vol. 1 (2010).pdf 4.3 MB
200. Oxidation in Foods and Beverages and Antioxidant Applications Vol. 2 (2010).pdf 3.8 MB
201. Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation (2011).pdf 10.4 MB
202. Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries (2010).pdf 28.5 MB
203. Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed (2011).pdf 5.8 MB
204. Developing Children's Food Products (2011).pdf 3.3 MB
205. Functional Foods - Concept to Product 2nd ed (2011).pdf 18.2 MB
206. Postharvest Biology and Technology of Tropical and Subtropical Fruits Vol. 1 - Fundamental Issues (2011).pdf 85.6 MB
207. Postharvest Biology and Technology of Tropical and Subtropical Fruits Vol. 2 - Acai to Citrus (2011).pdf 39.2 MB
208. Postharvest Biology and Technology of Tropical and Subtropical Fruits Vol. 3 - Cocona to Mango (2011).pdf 20.9 MB
209. Postharvest Biology and Technology of Tropical and Subtropical Fruits Vol. 4 - Mangosteen to White Sapote (2011).pdf 17.8 MB
210. Food and Beverage Stability and Shelf Life (2011).pdf 8.3 MB
211. Processed Meats - Improving Safety, Nutrition and Quality (2011).pdf 8.2 MB
212. Food Chain Integrity (2011).pdf 2.6 MB
213. Improving the Safety and Quality of Eggs and Egg Products Vol. 1 - Egg Chemistry, Production and Consumption (2011).pdf 20.6 MB
214. Improving the Safety and Quality of Eggs and Egg Products Vol. 2 - Egg Safety and Nutritional Quality (2011).pdf 14.6 MB
215. Animal Feed Contamination - Effects on Livestock and Food Safety (2012).pdf 5.8 MB
216. Hygienic Design of Food Factories (2011).pdf 65.4 MB
217. Manley’s Technology of Biscuits, Crackers and Cookies 4th ed (2011).pdf 11.5 MB
218. Nanotechnology in the Food, Beverage and Nutraceutical Industries (2012).pdf 25.9 MB
219. Rice Quality - A Guide to Rice Properties and Analysis (2011).pdf 18.8 MB
220. Advances in Meat, Poultry and Seafood Packaging (2012).pdf 42.6 MB
221. Reducing Saturated Fats in Foods (2011).pdf 8.5 MB
222. Handbook of Food Proteins (2011).pdf 13.0 MB
223. Lifetime Nutritional Influences on Cognition, Behaviour and Psychiatric Illness (2011).pdf 4.2 MB
224. Food Machinery - For the Production of Cereal Foods, Snack Foods and Confectionery (1992).pdf 17.7 MB
225. Alcoholic Beverages - Sensory Evaluation and Consumer Research (2012).pdf 13.7 MB
226. Extrusion Problems Solved - Food, Pet Food and Feed (2012).pdf 27.1 MB
227. Handbook of Herbs and Spices 2nd ed Vol. 1 (2012).pdf 6.8 MB
228. Handbook of Herbs and Spices 2nd ed Vol. 2 (2012).pdf 5.8 MB
229. Breadmaking - Improving Quality 2nd ed (2012).pdf 16.4 MB
230. Emerging Food Packaging Technologies - Principles and Practice (2012).pdf 8.0 MB
231. Infectious Disease in Aquaculture - Prevention and Control (2012).pdf 4.4 MB
232. Diet, Immunity and Inflammation (2013).pdf 8.8 MB
233. Natural Food Additives, Ingredients and Flavourings (2012).pdf 21.6 MB
234. Microbial Decontamination in the Food Industry (2012).pdf 12.3 MB
235. Chemical Contaminants and Residues in Food (2012).pdf 9.6 MB
236. Robotics and Automation in the Food Industry - Current and Future Technologies (2013).pdf 43.6 MB
237. Fibre-Rich and Wholegrain Foods - Improving Quality (2013).pdf 10.2 MB
238. Computer Vision Technology in the Food and Beverage Industries (2012).pdf 40.1 MB
239. Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals (2012).pdf 8.6 MB
240. Case Studies in Food Safety and Authenticity - Lessons from Real-Life Situations (2012).pdf 13.2 MB
241. Heat Treatment for Insect Control - Developments and Applications (2015).pdf 17.0 MB
242. Advances in Aquaculture Hatchery Technology (2013).pdf 13.1 MB
243. Open Innovation in the Food and Beverage Industry (2013).pdf 3.3 MB
244. Trends in Packaging of Food, Beverages and Other Fast-Moving Consumer Goods (FMCG) (2013).pdf 10.6 MB
245. New Analytical Approaches for Verifying the Origin of Food (2013).pdf 8.5 MB
246. Microbial Production of Food Ingredients, Enzymes and Nutraceuticals (2013).pdf 10.8 MB
247. Persistent Organic Pollutants and Toxic Metals in Foods (2013).pdf 7.4 MB
248. Cereal Grains for the Food and Beverage Industries (2013).pdf 36.0 MB
249. Viruses in Food and Water - Risks, Surveillance and Control (2013).pdf 9.6 MB
250. Improving the Safety and Quality of Nuts (2013).pdf 10.8 MB
251. Metabolomics in Food and Nutrition (2013).pdf 5.9 MB
252. Food Enrichment with Omega-3 Fatty Acids (2013).pdf 3.9 MB
253. Instrumental Assessment of Food Sensory Quality - A Practical Guide (2013).pdf 16.8 MB
254. Food Microstructures - Microscopy, Measurement and Modelling (2013).pdf 35.5 MB
255. Handbook of Food Powders Processes and Properties (2013).pdf 29.4 MB
256. Functional Ingredients from Algae for Foods and Nutraceuticals (2013).pdf 11.1 MB
257. Satiation, Satiety and the Control of Food Intake - Theory and Practice (2013).pdf 6.2 MB
258. Hygiene in Food Processing - Principles and Practice 2nd ed (2014).pdf 15.0 MB
259. Advances in Microbial Food Safety Vol. 1 (2013).pdf 10.4 MB
260. Global Safety of Fresh Produce (2014).pdf 14.2 MB
261. Human Milk Biochemistry and Infant Formula Manufacturing Technology (2014).pdf 2.0 MB
262. High Throughput Screening for Food Safety Assessment (2015).pdf 6.0 MB
263. Foods, Nutrients and Food Ingredients with Authorised EU Health Claims Vol. 1 (2014).pdf 3.3 MB
264. Handbook of Food Allergen Detection and Control (2015).pdf 17.8 MB
265. Advances in Fermented Foods and Beverages (2015).pdf 15.5 MB
266. Metabolomics as a Tool in Nutrition Research (2015).pdf 9.9 MB
267. Dietary Supplements - Safety, Efficacy and Quality (2015).pdf 4.4 MB
268. Grapevine Breeding Programs for the Wine Industry (2015).pdf 21.7 MB
269. Handbook of Natural Antimicrobials for Food Safety and Quality (2015).pdf 6.9 MB
270. Managing and Preventing Obesity - Behavioural Factors and Dietary Interventions (2015).pdf 8.1 MB
271. Electron Beam Pasteurization and Complementary Food Processing Technologies (2015).pdf 6.5 MB
272. Advances in Food and Beverage Labelling - Information and Regulations (2015).pdf 9.4 MB
273. Flavour Development, Analysis and Perception in Food and Beverages (2015).pdf 11.1 MB
274. Rapid Sensory Profiling Techniques (2015).pdf 17.6 MB
275. Advances in Microbial Food Safety Vol. 2 (2015).pdf 4.7 MB
276. Handbook of Antioxidants for Food Preservation (2015).pdf 7.5 MB
277. Lockhart and Wiseman’s Crop Husbandry Including Grassland 9th ed (2014).pdf 37.1 MB
278. Global Legislation for Food Contact Materials (2015).pdf 2.8 MB
279. Colour Additives for Foods and Beverages (2015).pdf 5.0 MB
280. A Complete Course in Canning and Related Processes 14th ed Vol. 1 (2015).pdf 7.5 MB
281. A Complete Course in Canning and Related Processes 14th ed Vol. 2 (2015).pdf 10.2 MB
282. A Complete Course in Canning and Related Processes 14th ed Vol. 3 (2016).pdf 18.6 MB
283. Modifying Food Texture Vol. 1 - Novel Ingredients and Processing Techniques (2015).pdf 11.1 MB
284. Modifying Food Texture Vol. 2 - Sensory Analysis, Consumer Requirements and Preferences (2015).pdf 9.2 MB
285. Modeling Food Processing Operations (2015).pdf 15.8 MB
286. Foods, Nutrients and Food Ingredients with Authorised EU Health Claims Vol. 2 (2015).pdf 5.0 MB
287. Feed and Feeding Practices in Aquaculture (2015).pdf 7.6 MB
288. Foodborne Parasites in the Food Supply Web - Occurrence and Control (2015).pdf 8.9 MB
289. Brewing Microbiology - Managing Microbes, Ensuring Quality and Valorising Waste (2015).pdf 13.0 MB
290. Specialty Oils and Fats in Food and Nutrition (2015).pdf 10.8 MB
291. Improving and Tailoring Enzymes for Food Quality and Functionality (2015).pdf 6.7 MB
293. Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies (2016).pdf 19.4 MB
294. Functional Dietary Lipids - Food Formulation, Consumer Issues and Innovation for Health (2016).pdf 7.5 MB
296. Integrating the Packaging and Product Experience in Food and Beverages (2016).pdf 8.5 MB
298. Multisensory Flavor Perception (2016).pdf 10.3 MB
Antioxidants in Food - Practical Application (2001).pdf 2.8 MB

Woodhead Publishing Series in Food Science, Technology and Nutrition [Updated at 2016.09.04]

磁力链接/BT种子名称

磁力链接/BT种子简介

移花宫入口

磁力链接下载

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