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    【文档书籍】 Institute of Food Technologists (IFT) Press Series {Updated at 2017.05.18}
    收录时间:2020-06-03 文档个数:47 文档大小:419.7 MB 最近下载:2025-02-18 人气:478 磁力链接
    • pdfInnovative Food Processing Technologies - Advances in Multiphysics Simulation (2011).pdf 85.0 MB
    • pdfNonthermal Processing Technologies for Food (2011).pdf 39.8 MB
    • pdfFood Oligosaccharides - Production, Analysis and Bioactivity (2014).pdf 18.7 MB
    • pdfNatural Food Flavors and Colorants 2nd ed (2017).pdf 17.0 MB
    • pdfBioactive Compounds from Marine Foods (2014).pdf 15.8 MB
    • pdfMathematical and Statistical Methods in Food Science and Technology (2014).pdf 15.2 MB
    • pdfFood Texture Design and Optimization (2014).pdf 14.0 MB
    • pdfFood Irradiation Research and Technology 2nd ed (2013).pdf 12.5 MB
    • pdfHigh Pressure Processing of Foods (2007).pdf 10.8 MB
    • pdfResistant Starch - Sources, Applications and Health Benefits (2013).pdf 10.3 MB
    • pdfBiofilms in the Food Environment 2nd ed (2015).pdf 9.0 MB
    • pdfFood Carbohydrate Chemistry (2012).pdf 9.0 MB
    • pdfSpray Drying Techniques for Food Ingredient Encapsulation (2015).pdf 8.9 MB
    • pdfWater Activity in Foods - Fundamentals and Applications (2007).pdf 8.5 MB
    • pdfBioactive Proteins and Peptides as Functional Foods and Nutraceuticals (2010).pdf 7.5 MB
    • pdfThermal Processing of Foods - Control and Automation (2011).pdf 7.2 MB
    • pdfNanotechnology and Functional Foods - Effective Delivery of Bioactive Ingredients (2015).pdf 7.0 MB
    • pdfHydrocolloids in Food Processing (2010).pdf 6.4 MB
    • pdfNutraceuticals, Glycemic Health and Type 2 Diabetes (2008).pdf 6.2 MB
    • pdfNatural Food Flavors and Colorants (2011).pdf 5.9 MB
    【文档书籍】 Institute of Food Technologists (IFT) Press Series [Updated at 2016.03.01]
    收录时间:2020-10-06 文档个数:33 文档大小:238.9 MB 最近下载:2025-02-19 人气:165 磁力链接
    • pdfNonthermal Processing Technologies for Food (2011).pdf 39.8 MB
    • pdfFood Oligosaccharides - Production, Analysis and Bioactivity (2014).pdf 18.7 MB
    • pdfMathematical and Statistical Methods in Food Science and Technology (2014).pdf 15.2 MB
    • pdfFood Texture Design and Optimization (2014).pdf 14.0 MB
    • pdfHigh Pressure Processing of Foods (2007).pdf 10.8 MB
    • pdfBiofilms in the Food Environment 2nd ed (2015).pdf 9.0 MB
    • pdfFood Carbohydrate Chemistry (2012).pdf 9.0 MB
    • pdfSpray Drying Techniques for Food Ingredient Encapsulation (2015).pdf 8.8 MB
    • pdfWater Activity in Foods - Fundamentals and Applications (2007).pdf 8.5 MB
    • pdfBioactive Proteins and Peptides as Functional Foods and Nutraceuticals (2010).pdf 7.5 MB
    • pdfThermal Processing of Foods - Control and Automation (2011).pdf 7.0 MB
    • pdfNanotechnology and Functional Foods - Effective Delivery of Bioactive Ingredients (2015).pdf 7.0 MB
    • pdfHydrocolloids in Food Processing-John Wiley and Sons (2010).pdf 6.1 MB
    • pdfNatural Food Flavors and Colorants (2011).pdf 5.9 MB
    • pdfNutraceuticals, Glycemic Health and Type 2 Diabetes (2008).pdf 5.7 MB
    • pdfRegulation of Functional Foods and Nutraceuticals - A Global Perspective (2005).pdf 5.6 MB
    • pdfAdvances in Dairy Ingredients (2013).pdf 5.4 MB
    • pdfFood Industry Design, Technology and Innovation (2014).pdf 4.9 MB
    • pdfMembrane Processing for Dairy Ingredient Separation (2015).pdf 4.6 MB
    • pdfSensory and Consumer Research in Food Product Design and Development (2006).pdf 4.6 MB
    【文档书籍】 Institute of Food Technologists (IFT) Press Series {Updated at 2017.02.03}
    收录时间:2021-01-04 文档个数:46 文档大小:397.6 MB 最近下载:2025-02-18 人气:310 磁力链接
    • pdfInnovative Food Processing Technologies - Advances in Multiphysics Simulation (2011).pdf 84.9 MB
    • pdfNonthermal Processing Technologies for Food (2011).pdf 39.8 MB
    • pdfFood Oligosaccharides - Production, Analysis and Bioactivity (2014).pdf 18.7 MB
    • pdfBioactive Compounds from Marine Foods (2014).pdf 15.8 MB
    • pdfMathematical and Statistical Methods in Food Science and Technology (2014).pdf 15.2 MB
    • pdfFood Texture Design and Optimization (2014).pdf 14.0 MB
    • pdfFood Irradiation Research and Technology 2nd ed (2013).pdf 12.5 MB
    • pdfHigh Pressure Processing of Foods (2007).pdf 10.8 MB
    • pdfResistant Starch - Sources, Applications and Health Benefits (2013).pdf 10.3 MB
    • pdfBiofilms in the Food Environment 2nd ed (2015).pdf 9.0 MB
    • pdfFood Carbohydrate Chemistry (2012).pdf 9.0 MB
    • pdfSpray Drying Techniques for Food Ingredient Encapsulation (2015).pdf 8.8 MB
    • pdfWater Activity in Foods - Fundamentals and Applications (2007).pdf 8.5 MB
    • pdfBioactive Proteins and Peptides as Functional Foods and Nutraceuticals (2010).pdf 7.5 MB
    • pdfThermal Processing of Foods - Control and Automation (2011).pdf 7.0 MB
    • pdfNanotechnology and Functional Foods - Effective Delivery of Bioactive Ingredients (2015).pdf 7.0 MB
    • pdfHydrocolloids in Food Processing (2010).pdf 6.1 MB
    • pdfNatural Food Flavors and Colorants (2011).pdf 5.9 MB
    • pdfNutraceuticals, Glycemic Health and Type 2 Diabetes (2008).pdf 5.7 MB
    • pdfRegulation of Functional Foods and Nutraceuticals - A Global Perspective (2005).pdf 5.6 MB
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