Food Science books
English | 74 books | PDF | 489 MB
- A bunch of Food Science books, mostly OCR-ed pdfs. Food science is a study concerned with all technical aspects of foods, beginning with harvesting or slaughtering, and ending with its cooking and consumption, an ideology commonly referred to as "from field to fork". It is considered one of the life sciences and is usually considered distinct from the field of nutrition.
Booklist:
Food Dehydration
Food Emulsions, Fourth Edition
Spice Science and Technology
Antioxidants in Food.pdf
Benders Dictionary of Nutrition and Food Technology.pdf
Bioactive Compounds in Foods.pdf
Chocolate Science and Technology.pdf
Complex_carbohydrates_in_fo...pdf
Encyclopedia of Human Nutrition [H33t].PDF
Flavourings Production, Composition, Applications, Regulations.pdf
Food Biotechnology.pdf
Food Chemistry.pdf
Food Dehydration
Food Emulsions, Fourth Edition
Food Flavours - Biology and Chemistry (RSC, 1997)(0854045384).pdf
Food Lipids - Chemistry, Nutrition, and Biotechnology (CRC. 2008).pdf
Food Process Design (Food Science and Technology) by Zacharias B. Maroulis.pdf
Food Processing Operations Modeling_ Design and Analysis, Second Edition.pdf
Food Processing Technology Principles and Practice 2nd Edition (P. Fellows).pdf
Food Processing_ Recent Developments.pdf
Food_Enzymology.pdf
Frozen_Food_Science_and_Technology_2008.pdf
Fruit and Cereal Bioactives.pdf
Fruit and Vegetable Biotechnology.pdf
Genetically_Engineered_Food_Methods_and_Detection_2nd_ed.pdf
Handbook of Food Science, Technology, and Engineering - 4 Volume Set.pdf
Handbook of Fruit and Vegetable Flavors - 0470227214 - Wiley.pdf
How_Baking_Works.pdf
Industrial Chocolate Manufacture and Use, 4th Edition (1405139498).pdf
International_Handbook_of_Foodborne_Pathogens.pdf
Introduction to Food Engineering, Fourth Edition.pdf
Introduction to Food Toxicology, Second Edition.pdf
Lipid_Biochemistry_-_An_Introduction_5th_ed_-_M._Gurr,_J._Harwood,_K._Frayn_(Blackwell,_2002)_WW.pdf
Modern_Food_Microbiology_6e.pdf
Nanotechnology in the Agri-Food Sector.pdf
Oxidation-1.pdf
Oxidation-2.pdf
Physical Principles of Food Preservation Second Edition, Revised and Expanded (Food Science and Technology).pdf
Physiology_and_Molecular_Biology_of_Stress.pdf
Rice Biotechonogy.pdf
Rice Quality.pdf
Rice_Biotechnology_0851987125_9712200132.pdf
Spice Science and Technology
Starch.pdf
The_Science_of_Chocolate.pdf
The_Vitamins__Fundamental_aspects_in_nutrition_and_health.pdf
Vitamin E.pdf
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