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کارشناسی ارشد صنایع غذایی

مشاوره

فروش کتاب و جزوه

گنجینه کتاب های الکترونیکی  معتبر دانشگاهی رشته صنایع غذایی

ADVANCES IN DEEP FAT FRYING OF FOODS - 2009

ADVANCES IN FRESH-CUT FRUITS AND VEGETABLES PROCESSING - 2011

ADVANCES IN POTATO CHEMISTRY AND TECHNOLOGY - 2009

ALTERNATIVE SWEETENERS – 2001

ANTIMICROBIALS IN FOOD - 2005

ANTIOXIDANTS IN FOOD; PRACTICAL APPLICATIONS – 2001

BAILEY’S INDUSTRIALOIL and FAT PRODUCTS; SIXTH EDITION VOLUME 1; EDIBLE OIL AND FAT PRODUCTS: CHEMISTRY, PROPERTIES, AND HEALTH EFFECTS – 2005

BAKING PROBLEMS SOLVED – 2001

BISCUIT, CRACKER AND COOKIE RECIPES FOR THE FOOD INDUSTRY - 2001

BREAD MAKING; IMPROVING QUALITY - 2003

BREAD STALING - 2001

CEREAL PROCESSING TECHNOLOGY - 2001

CHEESE PROBLEM SOLVED - 2007

CHEMICAL AND FUNCTIONAL PROPERITES OF FOOD SACCHARIDES - 2004

CHEMISTRY AND TECHNOLOGY OF SOFT DRINKS AND FRUIT JUICES - 2005

CARBOHYDRATE CHEMISTRY, BIOLOGY AND MEDICAL APPLICATIONS  2008

COLLOIDS AND INTERFACES WITH SURFACTANTS AND POLYMERS – 2009

COLOR IN FOOD - 2002

COMBINED COMPENDIUM OF FOOD ADDITIVE SPECIFICATIONS – 2006

COMPLEX CARBOHYDRATES IN FOOD - 1999

DAIRY PROCESSING & QUALITY ASSURANCE – 2008

DICTIONARY OF FOOD SCIENCE AND TECHNOLOGY - 2005

EARLY NUTRITION – 2005

EMERGING TECHNOLOGIES FOR FOOD SCIENCE AND TECHNOLOGY – 2005

EMULSIFIERS IN FOOD TECHNOLOGY - 2004

ESSENTIAL GUIDE TO FOOD ADDITIVES – 2008

ESSENTIALS OF SPORTS NUTRITION – 2002

FAT CRYSTAL NETWORKS

FAT REPLACERS AND THEIR PROPERTIES – 1996

FERMENTED MILKS – 2006

FOOD ADDITIVES DATA BOOK - 2003

FOOD ALLERGY; ADVERSE REACTIONS TO FOOD AND FOOD ADDITIVES – 2003

FOOD ALLERGY - 2010

FOOD ANALYSIS LABORATORY MANUAL  2010

FOOD CHEMICALS CODEX; 5TH EDITION  2004

 

FOOD CHEMICAL RISK ANALYSIS - 1997

FOOD CHEMICAL SAFETY VOLUME 2: ADDITIVES - 2002

FOOD CHEMISTRY – 1996

FOOD COLORANTS: CHEMICAL AND FUNCTIONAL PROPERTIES - 2008

FOOD ADDITIVES DATA BOOK – 2003

FOOD EMULSIFIERS AND THEIR APPLICATIONS - 2008

FOOD EMULSIONS – 2004

FOOD ETHICS – 1996

FOOD FLAVOURS BIOLOGY AND CHEMISTRY – 1997

 

FOOD IRRADIATION RESEARCH AND TECHNOLOGY -2006

FOOD MATERIALS SCIENCE – 2008

FOOD PACKAGING TECHNOLOGY – 2003

FOOD PRESERVATION TECHNIQUES – 2003

FOOD PROCESSING HANDBOOK - 2006

FOOD PROCESSING PRINCIPLES AND APPLICATIONS – 2004

FOOD PROCESSING TECHNOLOGY – 2000

FOOD PROTEIN ANALYSIS; QUANTITATIVE EFFECTS ON PROCESSING - 2002

FOOD SCIENCE - 2006

FOOD STABILISERS, THICKENERS AND GELLING AGENTS – 2010

FOOD THE CHEMISTRY OF ITS COMPONENTS - 2002

FORMULATION TECHNOLOGY – 2001

FRUIT AND VEGETABLE PROCESSING – 2002

FRYING; IMPROVING QUALITY  2001

FUNCTIONAL FOOD CARBOHYDRATES - 2007

FUNDAMENTALS OF CHEESE SCIENCE – 2000

GELATINE HANDBOOK - 2006

HANDBOOK OF ANTIOXIDANTS - 2000

HANDBOOK OF DIETARY FIBERS – 2001

HANDBOOK OF DOUGH FERMENTATIONS – 2003

HANDBOOK OF FARM, DAIRY, AND FOOD MACHINERY  2007

 

HANDBOOK OF FAT REPLACERS  1996

HANDBOOK OF FOOD ADDITIVES  2008

 

HANDBOOK OF FOOD PRESERVATION - 2007

HANDBOOK OF FROZEN FOOD PACKAGING AND PROCESSING – 2006

HANDBOOK OF FRUITS AND FRUIT PROCESSING – 2006

HANDBOOK OF POULTRY SCIENCE AND TECHNOLOGY, VOLUME: 1 – 2010

HANDBOOK OF POULTRY SCIENCE AND TECHNOLOGY, VOLUME: 2  2010

HANDBOOK OF SPICES, SEASONINGS, AND FLAVORINGS - 2007

HANDBOOK OF VEGETABLE PRESERVATION AND PROCESSING – 2004

HERBS, SPICES AND ESSENTIAL OILS- 2005

HIGH-PRESSURE MICROBIOLOGY  2008

IMPACT OF POLLUTION ON ANIMAL PRODUCTS – 2008

 

INDUSTRIAL WASTE TREATMENT HANDBOOK – 2006

INFRARED HEATING FOR FOOD AND AGRICULTURAL PROCESSING - 2011

INGREDIENT INTERACTIONS: EFFECTS ON FOOD QUALITY – 2006

INNOVATIONS IN FOOD PACKAGING – 2005

INULIN-TYPE FRUCTANS: FUNCTIONAL FOOD INGREDIENTS - 2005

IN-PACK PROCESSED FOODS - 2008

MAKING DOUGH - 2004

MANAGING FROZEN FOODS – 2000

MANUFACTURING YOGURT AND FERMENTED MILKS – 2006

 

MEAT PRODUCTS HANDBOOK - 2006

 

MEAT SCIENCE AND APPLICATIONS – 2001

MICROBIOLOGY AND TECHNOLOGY OF FERMENTED FOODS - 2006

MICROORGANISMS IN FOOD - 2011

MINIMAL PROCESSING TECHNOLOGIES IN THE FOOD INDUSTRY – 2000

 

MODIFYING FLAVOUR IN FOOD – 2007

NATURAL COLORANTS FOR FOOD AND NUTRACEUTICAL USES – 2003

NATURAL HISTORY OF SEEDS - 2009

NOVEL MACROMOLECULES IN FOOD SYSTEMS – 2000

NUTRITION IN SPORT – 2000

ORGANIC ACIDS AND FOOD PRESERVATION - 2011

OSMOTIC DEHYDRATION AND VACUUM IMPREGNATION APPLICATIONS IN FOOD- 2001

PAPER AND PAPERBOARD PACKAGING TECHNOLOGY 2005

 

PECTINS AND THEIR MANIPULATION - 2002

 

PERFORMANCE FUNCTIONAL FOODS – 2003

PHYSICAL PRINCIPLES OF FOOD PRESERVATION – 2003

PHYSICAL PROPERTIES OF LIPIDS - 2002

PLASTIC PACKAGING MATERIALS FOR FOOD - 2000

PRACTICAL FOOD MICROBIOLOGY- 2003

PRINCIPLES OF FOOD SANITATION - 2006

RESTAURANT BASICS – 2006

SAFETY EVALUATION OF CERTAIN FOOD ADDITIVES AND CONTAMINANTS – 2008

SENSORY EVALUATION PRACTICES - 2004

SENSORY TESTING METHODS - 2005

SNACK FOOD PROCESSING – 2001

SOFT DRINK AND FRUIT JUICE PROBLEMS SOLVED – 2009

SOLVING PROBLEMS IN FOOD ENGINEERING – 2008

SOY APPLICATIONS IN FOOD  2006

SOYBEANS AS FUNCTIONAL FOODS AND INGREDIENTS  2004

 

SOY PROTEIN PRODUCTS CHARACTERISTICS, NUTRITIONAL ASPECTS, AND UTILIZATION – 2001

STARCH IN FOOD - 2004

TEXTURE; A HYDROCOLLOID RECIPE COLLECTION 2008

TOXICOLOGICAL RISK ASSESSMENT OF CHEMICALS; A PRACTICAL GUIDE - 2008

TOXINS IN FOOD - 2005

THE SCIENCE OF CHOCOLATE – 2004

THE CHEMISTRY OF OILS AND FATS – 2004

WATER ACTIVITY IN FOOD – 2007

WATER-SOLUBLE POLYMERS APPLICATION IN FOOD – 2003

WHEY PROCESSING, FUNCTIONALITY AND HEALTH BENEFITS  2008

YEASTS IN FOOD AND BEVERAGES - 2006

YOGHURT SCIENCE & TECHNOLOGY  2007