Antimicrobials in Food

Antimicrobials in Food (3rd Edition)  eBooks & eLearning

Posted by ChrisRedfield at Aug. 22, 2014
Antimicrobials in Food (3rd Edition)

P. Michael Davidson, ‎John N. Sofos, ‎A. Larry Branen - Antimicrobials in Food (3rd Edition)
Published: 2005-04-28 | ISBN: 0824740378 | PDF | 720 pages | 7 MB
Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & Traceability

Aly Farag El Sheikha and Robert E. Levin, "Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & Traceability"
English | ISBN: 111937460X | 2018 | 472 pages | PDF | 7 MB

Microbial Diversity and Biotechnology in Food Security (Repost)  eBooks & eLearning

Posted by insetes at Jan. 2, 2018
Microbial Diversity and Biotechnology in Food Security (Repost)

Microbial Diversity and Biotechnology in Food Security By R.N. Kharwar, R.S. Upadhyay, N.K. Dubey, Richa Raghuwanshi
2014 | 610 Pages | ISBN: 8132218000 | PDF | 21 MB
Imaging with Electromagnetic Spectrum: Applications in Food and Agriculture (Repost)

Imaging with Electromagnetic Spectrum: Applications in Food and Agriculture By Annamalai Manickavasagan, Hemantha Jayasuriya
2014 | 204 Pages | ISBN: 3642548873 | PDF | 12 MB

Mechanism and Theory in Food Chemistry, Second Edition  eBooks & eLearning

Posted by AvaxGenius at Dec. 27, 2017
Mechanism and Theory in Food Chemistry, Second Edition

Mechanism and Theory in Food Chemistry, Second Edition By Dominic W.S. Wong
English | PDF,EPUB | 2017 (2018 Edition) | 460 Pages | ISBN : 3319507656 | 30.87 MB

For the first time in over twenty-five years, this unique and popular textbook on food chemistry mechanism and theory has received a full update. Emphasizing the underlying chemical reactions and interactions that occur in foods during processing and storage, this book unifies the themes of "what", "how" and "why" in the language of equations, reactions and mechanisms.

Ohmic Heating in Food Processing (Repost)  eBooks & eLearning

Posted by insetes at Dec. 24, 2017
Ohmic Heating in Food Processing (Repost)

Ohmic Heating in Food Processing By Hosahalli S. Ramaswamy, Michele Marcotte, Sudhir Sastry
2014 | 518 Pages | ISBN: 1420071084 | PDF | 72 MB

Lipid Oxidation: Challenges in Food Systems (Repost)  eBooks & eLearning

Posted by insetes at Dec. 24, 2017
Lipid Oxidation: Challenges in Food Systems (Repost)

Lipid Oxidation: Challenges in Food Systems By Amy Logan, Uwe Nienaber, Xiangquing Pan
2013 | 549 Pages | ISBN: 0983079161 | PDF | 21 MB

Fourier Transform Infrared Spectroscopy in Food Microbiology (repost)  eBooks & eLearning

Posted by arundhati at Dec. 20, 2017
Fourier Transform Infrared Spectroscopy in Food Microbiology (repost)

Avelino Alvarez-Ordonez, "Fourier Transform Infrared Spectroscopy in Food Microbiology"
2012 | ISBN-10: 1461438128 | 64 pages | PDF | 1 MB
American Home Cooking: A Popular History (Rowman & Littlefield Studies in Food and Gastronomy)

American Home Cooking: A Popular History (Rowman & Littlefield Studies in Food and Gastronomy) by Tim Miller
English | July 16th, 2017 | ASIN: B073DNPD1B, ISBN: 1442253452 | 212 Pages | EPUB | 1.52 MB

American Home Cooking provides an answer to the question of why, in the face of all the modern technology we have for saving time, Americans still spend time in their kitchens cooking.

Magnetic Resonance in Food Science: From Molecules to Man (Repost)  eBooks & eLearning

Posted by DZ123 at Nov. 19, 2017
Magnetic Resonance in Food Science: From Molecules to Man (Repost)

I A Farhat, Peter S Belton, G Webb, "Magnetic Resonance in Food Science: From Molecules to Man"
English | 2007 | ISBN: 0854043403 | PDF | pages: 239 | 64.5 mb