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Fundamentals of Food Process Engineering

Posted By: AvaxGenius
Fundamentals of Food Process Engineering

Fundamentals of Food Process Engineering by Romeo T. Toledo
English | PDF | 2007 | 585 Pages | ISBN : 1441939660 | 13 MB

While continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Third Edition, has been fully updated and revised. The new edition of this classic text emphasizes problem solving, including technological principles that form the basis for a process so that the process can be better understood and the selection of processing parameters to maximize product quality and safety can be made more effective. In addition, the book contains new, hard-to-find data needed to conduct food process engineering calculations.

Functional Foods (Bioprocessing in Food Science, Volume 2)

Posted By: sasha82
Functional Foods (Bioprocessing in Food Science, Volume 2)

Functional Foods (Bioprocessing in Food Science, Volume 2) by Navnidhi Chhikara, Anil Panghal, Gaurav Chaudhary
2022 | ISBN: 1119775566 | English | 592 pages | EPUB | 2.6 MB

Consumer-based New Product Development for the Food Industry

Posted By: readerXXI
Consumer-based New Product Development for the Food Industry

Consumer-based New Product Development for the Food Industry
by Sebastiano Porretta, Howard Moskowitz
English | 2021 | ISBN: 1839161396 | 209 Pages | True PDF | 3.05 MB

Food Process Engineering: Safety Assurance and Complements

Posted By: sasha82
Food Process Engineering: Safety Assurance and Complements

Food Process Engineering: Safety Assurance and Complements by F. Xavier Malcata
December 14, 2020 | ISBN: 0367351056 | English | 574 pages | PDF | 354 MB

Essentials of Food Science, 5th Edition (Repost)

Posted By: AvaxGenius
Essentials of Food Science, 5th Edition (Repost)

Essentials of Food Science, 5th Edition by Vickie A. Vaclavik
English | EPUB | 2021 | 480 Pages | ISBN : 3030468135 | 49.5 MB

The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student.

Essentials of Food Science, 5th Edition

Posted By: AvaxGenius
Essentials of Food Science, 5th Edition

Essentials of Food Science, 5th Edition by Vickie A. Vaclavik
English | EPUB | 2021 | 480 Pages | ISBN : 3030468135 | 49.5 MB

The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student.

The Science and Technology of Chapatti and Other Indian Flatbreads

Posted By: sasha82
The Science and Technology of Chapatti and Other Indian Flatbreads

The Science and Technology of Chapatti and Other Indian Flatbreads by Anamika Banerji, Laxmi Ananthanarayan, Smita S. Lele
2020 | ISBN: 0367462095 | English | 178 pages | EPUB | 11 MB

Bio-management of Postharvest Diseases and Mycotoxigenic Fungi (World Food Preservation Center Book Series)

Posted By: sasha82
Bio-management of Postharvest Diseases and Mycotoxigenic Fungi (World Food Preservation Center Book Series)

Bio-management of Postharvest Diseases and Mycotoxigenic Fungi (World Food Preservation Center Book Series) by Neeta Sharma, Avantina S Bhandari
September 1, 2020 | ISBN: 1498797318 | English | 311 pages | PDF | 33 MB

Food Powders Properties and Characterization

Posted By: arundhati
Food Powders Properties and Characterization

Ertan Ermiş, "Food Powders Properties and Characterization"
English | ISBN: 3030489078 | 2021 | 209 pages | PDF | 5 MB

Math Concepts for Food Engineering Ed 2

Posted By: roxul
Math Concepts for Food Engineering Ed 2

Richard W. Hartel, "Math Concepts for Food Engineering Ed 2"
English | ISBN: 1138426512 | 2017 | pages | PDF | 5 MB