CRC Series in Contemporary Food Science [Updated at 2016.02.02]

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CRC Series in Contemporary Food Science [Updated at 2016.02.02] (Size: 49 MB)
 Automation for Food Engineering - Food Quality Quantization and Process Control (2001).pdf3.32 MB
 Bread Staling (2001).pdf4.32 MB
 Food Emulsions - Principles, Practices, and Techniques 2nd ed (2005).pdf8.51 MB
 Food Properties Handbook 2nd ed (2009).pdf5.32 MB
 Food Shelf Life Stability - Chemical, Biochemical, and Microbiological Changes (2000).pdf1.98 MB
 Handbook of Food Spoilage Yeasts 2nd ed (2008).pdf2.78 MB
 Interdisciplinary Food Safety Research (2001).pdf1.19 MB
 Modeling Microbial Responses in Foods (2004).pdf6.39 MB
 The Food Chemistry Laboratory - A Manual for Experimental Foods, Dietetics, and Food Scientists...15.18 MB

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Series Editor: Fergus M. Clydesdale

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CRC Series in Contemporary Food Science [Updated at 2016.02.02]