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Saat ini berjumlah 50 ebook
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Semua ebook ini dapat didownload oleh member
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No. |
Judul dan ukuran file ebook bonus |
1 |
Active Packaging for Food Applications (1.29 mb) |
2 |
Antioxidants in Human Health and Disease (1.90 mb) |
3 |
Biological and Biotechnological Control of Insects and Pests (5.3 mb) |
4 |
Biscuit, Cracker, and Cookie Recipes for the Food (0.88 mb) |
5 |
Cereals Processing Technology (1.41 mb) |
6 |
Detecting Pathogens in Food (3.00 mb) |
7 |
Extrusion Cooking, Technology and Applications (7.21 mb) |
8 |
Food Labelling (1.97 mb) |
9 |
Food Preservation Techniques (5.93 mb) |
10 |
Food Process Technology Principles & Practice 2nd Ed (4.55 mb) |
11 |
Fresh-cut Fruits and Vegetables. Science, Technology and Market (7.35 mb) |
12 |
Fruit and Vegetable Biotechnology (3.13 mb) |
13 |
Fruit and Vegetable Processing (4.09 mb) |
14 |
Functional Foods. Concept to Product (2.11 mb) |
15 |
Halal Food Production (6.07 mb) |
16 |
Handbook of Nutraceuticals and Functional Foods (7.51 mb) |
17 |
Infant Formula.(3.37 mb) |
18 |
Managing Frozen Foods (5.56 mb) |
19 |
Microbial Safety of Minimally Processed Foods (6.76 mb) |
20 |
Novel Food Packaging Techniques (5.57 mb) |
21 |
Phytochemical Functional Foods (1.89 mb) |
22 |
Sensory Evaluation Techniques 3rd ed (7.78 mb) |
23 |
Stability and Shelf-life of Food (3.42 mb) |
24 |
Technologi of Biscuits,Crackers and Cookies (3.27 mb) |
25 |
Vegetable, Fruit & Herb in Health Promotion. (3.53 mb) |
26 |
Food, Consumer and the Food Industry ( 1.32 mb) |
27 |
Advanced Nutrition Micronutrients (1.67 mb) |
28 |
Auditing in the Food industry (1.03 mb) |
29 |
Food Toxicology (2.78 mb) |
30 |
Foodborne Pathogens. Hazards, Risk Analysis and Control (3.60 mb) |
31 |
Food Shelf Life Stability (2.94 mb) |
32 |
Cereal Biotechnology (1.45 mb) |
33 |
Analytical Methods for Food Additives (2.37 mb) |
34 |
Understanding and Measuring the Shelf Life of Food (5.60 mb) |
35 |
Minimal Processing Technologies in the Food Industry (4.80 mb) |
36 |
Chilled Foods, Second Edition (2.90 mb) |
37 |
Antioksidant in Food (4.80 mb) |
38 |
Fenaroli's Handbook of Flavor Ingredients, Fourth Edition (8.70 mb) |
39 |
Food Safety and Toxicity (2.90 mb) |
40 |
Food Safety, Contaminants and Toxins (8.70 mb) |
41 |
Functional Dairy Products (2.77 mb) |
42 |
Making the Most of HACCP Learning from Others' Experience (1.90 mb) |
43 |
Natural Antimicrobials for Minimal Processing of Foods (1.90 mb) |
44 |
Nutrition Handbook for Food Processors (4.40 mb) |
45 |
Thermal Technologies in Food Processing (3.80 mb) |
46 |
Phytochemicals in Nutrition and Health (1.58 mb) |
47 |
Handbook of Herbs and Spices (6.00 mb) |
48 |
Handbook of Herbs and Spices (Volume 2) (3.60 mb) |
49 |
Improving the Thermal Processing of Foods (6.70 mb) |
50 |
Natural Colorants for Food and Nutraceutical Uses (4.20 mb) |
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