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fileFood Engineering Series {Updated at 2017.05.15}

Food Engineering Series Uped 2017
  • PDFAdvances in Food Process Engineering Research and Applications (2013).pdf10.09MB
  • PDFCase Studies in Food Engineering - Learning from Experience (2009).pdf2.99MB
  • PDFChemical Engineering for the Food Industry (1997).pdf40.19MB
  • PDFContinous Therl Processing of Foods Pasteurization and UHT Sterilization (2000).pdf27.55MB
  • PDFDehydration of Foods (1996).pdf24.12MB
  • PDFElectronic Irradiation of Foods - An Introduction to the Technology (2005).pdf3.70MB
  • PDFElectrotechnologies for Extraction from Food Plants and Bioterials (2008).pdf5.16MB
  • PDFEmerging and Traditional Technologies for Safe Healthy and Quality Food (2016).pdf10.71MB
  • PDFEngineering Foods for Bioactives Stability and Delivery (2017).pdf9.42MB
  • PDFFood Engineering - Integrated Approaches (2008).pdf13.40MB
  • PDFFood Engineering Interfaces (2011).pdf8.45MB
  • PDFFood terials Science - Principles and Practice (2008).pdf29.39MB
  • PDFFood Nanoscience and Nanotechnology (2015).pdf10.52MB
  • PDFFood Powders - Physical Properties Processing and Functionality (2005).pdf5.29MB
  • PDFFood Processing - Strategies for Quality Assesent (2014).pdf6.55MB
  • PDFFruit nufacturing (2006).pdf5.08MB
  • PDFGreen Technologies in Food Production and Processing (2012).pdf9.25MB
  • PDFHandbook of Food Processing Equipment (2002).pdf77.71MB
  • PDFHandbook of Food Processing Equipment 2nd ed (2015).pdf8.45MB
  • PDFHigh Pressure Fluid Technology for Green Food Processing (2015).pdf9.57MB
  • PDFHigh Pressure Processing of Food - Principles Technology and Applications (2016).pdf14.18MB
  • PDFHurdle Technologies - Combination Treatments for Food Stability Safety and Quality (2002).pdf26.06MB
  • PDFHyperspectral Iging Technology in Food and Agriculture (2015).pdf15.47MB
  • PDFIging Technologies and Data Processing for Food Engineers (2016).pdf37.42MB
  • PDFInstant Controlled Pressure Drop (D.I.C.) in Food Processing (2014).pdf3.34MB
  • PDFMicrowe-assisted Extraction for Bioactive Compounds - Theory and Practice (2013).pdf6.96MB
  • PDFMinilly Processed Foods - Technologies for Safety Quality and Convenience (2015).pdf5.18MB
  • PDFMinilly Processed Refrigerated Fruits and Vegetables 2nd ed (2017).pdf20.10MB
  • PDFNon-therl Food Engineering Operations (2012).pdf5.11MB
  • PDFNovel Food Fermentation Technologies (2016).pdf8.42MB
  • PDFPackaging for Food Preservation (2013).pdf1.82MB
  • PDFProcess Analytical Technology for the Food Industry (2014).pdf11.74MB
  • PDFPulsed Electric Fields Technology for the Food Industry - Fundamentals and Applications (2006).pdf17.30MB
  • PDFRheology of Fluid and Semisolid Foods - Principles and Applications (2007).pdf22.79MB
  • PDFRheology of Fluid Semisolid and Solid Foods - Principles and Applications (2014).pdf9.47MB
  • PDFRheology of Fluids and Semisolid Foods (1999).pdf17.46MB
  • PDFSolving Problems in Food Engineering (2008).pdf4.99MB
  • PDFSterilization Of Food In Retort Pouches (2006).pdf6.05MB
  • PDFTherl Processing of Packaged Foods 2nd ed (2007).pdf3.85MB
  • PDFTherl Processing of Packaged Foods 3rd ed (2016).pdf7.57MB
  • PDFUltra High Pressure Treatment of Foods (2002).pdf43.29MB
  • PDFUltrasound Technologies for Food and Bioprocessing (2011).pdf15.69MB
  • PDFWater Stress in Biological Chemical Pharceutical and Food Systems (2015).pdf16.09MB
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