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fileFood science

Food science
  • PDFFood Lipids - Chemistry, Nutrition, and Biotechnology (CRC. 2008).pdf50.95MB
  • PDFFood Flours - Biology and Chemistry (RSC, 1997)(0854045384).pdf9.42MB
  • PDFVitamin E.pdf10.69MB
  • PDFIntroduction to Food Toxicology, Second Edition.pdf4.73MB
  • PDFGenetically_Engineered_Food_Methods_and_Detection_2nd_ed.pdf4.77MB
  • PDFOxidation-1.pdf3.76MB
  • PDFFlourings Production, Composition, Applications, Regulations.pdf38.84MB
  • PDFFruit and Cereal Bioactives.pdf8.18MB
  • PDFFrozen_Food_Science_and_Technology_2008.pdf4.50MB
  • PDFBenders Dictionary of Nutrition and Food Technology.pdf6.06MB
  • PDFFood Processing Technology Principles and Practice 2nd Edition (P. Fellows).pdf11.39MB
  • PDFFood DehydrationPart I Historical Background.pdf866.12KB
  • PDFFood DehydrationPart II b.pdf1.63MB
  • PDFFood DehydrationPart III b.pdf1.52MB
  • PDFFood DehydrationPart II.pdf2.19MB
  • PDFFood DehydrationPart III.pdf1.34MB
  • PDFFood DehydrationPart I General Principles.pdf866.12KB
  • PDFFood DehydrationPart IV.pdf471.01KB
  • PDFFood Process Design (Food Science and Technology) by Zacharias B. roulis.pdf20.03MB
  • PDFThe_Vitamins__Fundamental_aspects_in_nutrition_and_health.pdf3.66MB
  • PDFRice_Biotechnology_0851987125_9712200132.pdf8.64MB
  • PDFIntroduction to Food Engineering, Fourth Edition.pdf7.17MB
  • PDFStarch.pdf9.73MB
  • PDFFood Emulsions, Fourth Editiondke199_ch10.pdf852.58KB
  • PDFFood Emulsions, Fourth Editiondke199_ch8.pdf425.51KB
  • PDFFood Emulsions, Fourth Editiondke199_ch4.pdf644.78KB
  • PDFFood Emulsions, Fourth Editiondke199_ch12.pdf394.40KB
  • PDFFood Emulsions, Fourth Editiondke199_ch3.pdf249.65KB
  • PDFFood Emulsions, Fourth Editiondke199_fm.pdf595.88KB
  • PDFFood Emulsions, Fourth Editiondke199_ch1.pdf481.41KB
  • PDFFood Emulsions, Fourth Editiondke199_ch13.pdf884.15KB
  • PDFFood Emulsions, Fourth Editiondke199_ch7.pdf511.57KB
  • PDFFood Emulsions, Fourth Editiondke199_ch9.pdf383.10KB
  • PDFFood Emulsions, Fourth Editiondke199_ch5.pdf450.21KB
  • PDFFood Emulsions, Fourth Editiondke199_ch6.pdf503.78KB
  • PDFFood Emulsions, Fourth Editiondke199_ch14.pdf511.42KB
  • PDFFood Emulsions, Fourth Editiondke199_ch15.pdf399.42KB
  • PDFFood Emulsions, Fourth Editiondke199_ch2.pdf627.67KB
  • PDFFood Emulsions, Fourth Editiondke199_ch11.pdf577.22KB
  • PDFOxidation-2.pdf3.00MB
  • PDFFood_Enzymology.pdf14.89MB
  • PDFHandbook of Food Science, Technology, and Engineering - 4 Volume Set.pdf34.26MB
  • PDFFruit and Vegetable Biotechnology.pdf1.70MB
  • PDFFood Processing: Recent Developments.pdf21.81MB
  • PDFFood Biotechnology.pdf10.64MB
  • PDFHandbook of Fruit and Vegetable Flors - 0470227214 - Wiley.pdf6.65MB
  • PDFChocolate Science and Technology.pdf8.06MB
  • PDFThe_Science_of_Chocolate.pdf6.93MB
  • PDFEncyclopedia of Hun Nutrition [H33t].PDF22.79MB
  • PDFAntioxidants in Food.pdf2.62MB
  • PDFInternational_Handbook_of_Foodborne_Pathogens.pdf7.89MB
  • PDFPhysiology_and_Molecular_Biology_of_Stress.pdf2.00MB
  • PDFFood Processing Operations Modeling: Design and Analysis, Second Edition.pdf8.05MB
  • PDFLipid_Biochemistry_-_An_Introduction_5th_ed_-_M._Gurr,_J._Harwood,_K._Frayn_(Blackwell,_2002)_WW.pdf12.37MB
  • PDFFood Chemistry.pdf13.80MB
  • PDFComplex_carbohydrates_in_fo...pdf2.51MB
  • PDFRice Biotechonogy.pdf14.26MB
  • PDFHow_Baking_Works.pdf6.52MB
  • PDFModern_Food_Microbiology_6e.pdf12.03MB
  • PDFSpice Science and Technologydk1459_c004.pdf4.06MB
  • PDFSpice Science and Technologydk1459_c000.pdf116.22KB
  • PDFSpice Science and Technologydk1459_c005.pdf851.68KB
  • PDFSpice Science and Technologydk1459_c002.pdf508.84KB
  • PDFSpice Science and Technologydk1459_c003.pdf1.13MB
  • PDFSpice Science and Technologydk1459_c006.pdf1.60MB
  • PDFSpice Science and Technologydk1459_c007.pdf1.08MB
  • PDFSpice Science and Technologydk1459_c001.pdf873.43KB
  • PDFRice Quality.pdf17.43MB
  • PDFIndustrial Chocolate nufacture and Use, 4th Edition (1405139498).pdf12.11MB
  • PDFPhysical Principles of Food Preservation Second Edition, Revised and Expanded (Food Science and Technology).pdf4.40MB
  • PDFNanotechnology in the Agri-Food Sector.pdf3.10MB
  • PDFBioactive Compounds in Foods.pdf4.68MB
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