Food science

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