Food Science Texts Series [Updated at 2016.02.10]

seeders: 43
leechers: 10
Added on February 10, 2016 by clouderzeroin Books > Textbooks
Torrent verified.



Food Science Texts Series [Updated at 2016.02.10] (Size: 650.37 MB)
 An Introduction to the Physical Chemistry of Food (2014).pdf13.34 MB
 Elementary Food Science 4th ed (1996).pdf9.36 MB
 Essentials of Food Sanitation (1997).pdf18.04 MB
 Essentials of Food Science 2nd ed (2003).pdf56.31 MB
 Essentials of Food Science 3rd ed (2008).pdf8.39 MB
 Essentials of Food Science 4th ed (2014).pdf16.14 MB
 Food Analysis 2nd ed (1998).pdf40.17 MB
 Food Analysis 4th ed (2010).pdf12.08 MB
 Food Analysis Laboratory Manual (2003).pdf13.44 MB
 Food Analysis Laboratory Manual 2nd ed (2010).pdf3.36 MB
 Food Law and Regulation for Non-Lawyers - A US Perspective (2015).pdf5.33 MB
 Food Science 5th ed (1995).pdf34.27 MB
 Foodborne Microbial Pathogens - Mechanisms and Pathogenesis (2008).pdf9.66 MB
 Functional Foods and Nutraceuticals (2012).pdf3.92 MB
 Fundamentals of Food Process Engineering 3rd ed (2007).pdf12.11 MB
 Instructor's Manual for Food analysis 3rd ed (2003).pdf17.2 MB
 Introduction to Food Process Engineering 2nd ed (2011).pdf6.21 MB
 Laboratory Exercises for Sensory Evaluation (2013).pdf6.04 MB
 Microbial Food Safety - An Introduction (2012).pdf2.73 MB
 Modern Food Microbiology 4th ed (1992).pdf77.45 MB
 Modern Food Microbiology 5th ed (1996).pdf82.1 MB
 Modern Food Microbiology 6th ed (1998).pdf89.69 MB
 Modern Food Microbiology 7th ed (2006).pdf9.41 MB
 Physical Properties of Foods (2006).pdf3.35 MB
 Principles of Food Chemistry 3rd ed (1999).pdf18.72 MB
 Principles of Food Processing (1999).pdf8.49 MB
 Principles of Food Sanitation 5th ed (2006).pdf3.09 MB
 Sensory Evaluation of Food - Principles and Practices (1999).pdf58.72 MB
 Sensory Evaluation of Food Principles and Practices 2nd ed (2010).pdf11.26 MB

Description

ISSN 1572-0330
ISSN 2214-7799 (electronic)

Published by Springer

The Food Science Text Series provides faculty with the leading teaching tools. The Editorial Board has outlined the most appropriate and complete content for each food science course in a typical food science program and has identified textbooks of the highest quality, written by the leading food science educators.



Series Editor

Dennis R. Heldman, Professor, Department of Food, Agricultural, and Biological Engineering, The Ohio State University

Editorial Board

John Coupland, Professor of Food Science, Department of Food Science, Penn State University

David A. Golden, Ph.D., Professor of Food Microbiology, Department of Food Science and Technology, University of Tennessee

Mario Ferruzzi, Professor Food Sience and Nutrition

Richard W. Hartel, Professor of Food Engineering, Department of Food Science, University of Wisconsin

Joseph H. Hotchkiss, Professor and Director of the School of Packaging and Center for Packaging Innovation and Sustainability

S. Suzanne Nielsen, Professor and Chair, Department of Food Science, Purdue University

Juan L. Silva, Professor, Department of Food Science, Nutrition and Health Promotion, Mississippi State University

Martin Wiedmann, Professor, Department of Food Science, Cornell University

Kit Keith L. Yam, Professor of Food Science, Department of Food Science, Rutgers University

Sharing Widget


Download torrent
650.37 MB
seeders:43
leechers:10
Food Science Texts Series [Updated at 2016.02.10]