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prestoua木虫 (正式写手)
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【分享】some food books【已搜索无复重】
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Please, advise whether someone can share the following books from knovel. Also these books will be interesting for other members: Bailey's Industrial Oil and Fat Products, Volumes 1-6 (6th Edition) Biscuit, Cookie and Cracker Manufacturing: Manual 1 - Ingredients Biscuit, Cookie and Cracker Manufacturing: Manual 2 - Biscuit Doughs Biscuit, Cookie and Cracker Manufacturing: Manual 3 - Biscuit Dough Piece Forming Biscuit, Cookie and Cracker Manufacturing: Manual 4 - Baking and Cooling of Biscuits Biscuit, Cookie and Cracker Manufacturing: Manual 5 - Secondary Processing in Biscuit Manufacturing Biscuit, Cookie and Cracker Manufacturing: Manual 6 - Biscuit Packaging and Storage Cereals: Novel Uses and Processes Continuous Thermal Processing of Foods - Pasteurization and UHT Sterilization Data Sourcebook for Food Scientists and Technologists Dictionary of Food Science and Technology Emerging Foodborne Pathogens Flavor of Meat, Meat Products and Seafoods (2nd Edition) Flavour in Food Food Chemical Risk Analysis Food Dehydration - A Dictionary and Guide Food Flavour Technology Food Industries Manual (24th Edition) Food Irradiation - Principles and Applications Food Packaging Technology Food Safety Handbook Food Science and Technology Bulletin - Functional Foods, Volume 1 Food Science and Technology Bulletin - Functional Foods, Volume 2 Food Texture - Measurement and Perception Fundamentals of Cheese Science Fundamentals of Dairy Chemistry (3rd Edition) Handbook of Herbs and Spices, Volume 3 Hygiene in Food Processing Improving the Fat Content of Foods Magnetic Resonance Imaging in Food Science Microstructural Principles of Food Processing and Engineering (2nd Edition) Modern Food Microbiology (6th Edition) Modifying Lipids for Use in Food Nitrates and Nitrites in Food and Water Oils and Fats Authentication Optimising Sweet Taste in Foods Pesticide Residues in Food and Drinking Water - Human Exposure and Risks Pesticide, Veterinary and other Residues in Food Poultry Meat Processing and Quality Practical Dehydration Practical Guide to Chemical Safety Testing - Regulatory Consequences - Chemicals, Food Packaging and Medical Devices Principles of Food Chemistry (3rd Edition) Rheology Modifiers Handbook - Practical Use and Application Rheology of Fluid and Semisolid Foods - Principles and Applications Spectra for the Identification of Additives in Food Packaging Statistical Quality Control for the Food Industry (3rd Edition) Sustainability in Agriculture Technology of Biscuits, Crackers and Cookies (3rd Edition) USDA National Nutrient Database for Standard Reference Thank you in advance. [ Last edited by signal023 on 2008-6-2 at 17:31 ] |
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aoying2008
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Bailey's Industrial Oil and Fat Products, Volumes 1-6 (6th Edition) Biscuit, Cookie and Cracker Manufacturing: Manual 1 - Ingredients http://www.foodmate.net/ziliao/down.php?id=16667 Biscuit, Cookie and Cracker Manufacturing: Manual 2 - Biscuit Doughs Biscuit, Cookie and Cracker Manufacturing: Manual 3 - Biscuit Dough Piece Forming Biscuit, Cookie and Cracker Manufacturing: Manual 4 - Baking and Cooling of Biscuits Biscuit, Cookie and Cracker Manufacturing: Manual 5 - Secondary Processing in Biscuit Manufacturing Biscuit, Cookie and Cracker Manufacturing: Manual 6 - Biscuit Packaging and Storage Cereals: Novel Uses and Processes Continuous Thermal Processing of Foods - Pasteurization and UHT Sterilization Data Sourcebook for Food Scientists and Technologists Dictionary of Food Science and Technology Emerging Foodborne Pathogens Flavor of Meat, Meat Products and Seafoods (2nd Edition) Flavour in Food Food Chemical Risk Analysis Food Dehydration - A Dictionary and Guide Food Flavour Technology Food Industries Manual (24th Edition) Food Irradiation - Principles and Applications Food Packaging Technology Food Safety Handbook Food Science and Technology Bulletin - Functional Foods, Volume 1 Food Science and Technology Bulletin - Functional Foods, Volume 2 Food Texture - Measurement and Perception Fundamentals of Cheese Science Fundamentals of Dairy Chemistry (3rd Edition) Handbook of Herbs and Spices, Volume 3 Hygiene in Food Processing Improving the Fat Content of Foods Magnetic Resonance Imaging in Food Science Microstructural Principles of Food Processing and Engineering (2nd Edition) Modern Food Microbiology (6th Edition) Modifying Lipids for Use in Food Nitrates and Nitrites in Food and Water Oils and Fats Authentication Optimising Sweet Taste in Foods Pesticide Residues in Food and Drinking Water - Human Exposure and Risks Pesticide, Veterinary and other Residues in Food Poultry Meat Processing and Quality Practical Dehydration Practical Guide to Chemical Safety Testing - Regulatory Consequences - Chemicals, Food Packaging and Medical Devices Principles of Food Chemistry (3rd Edition) Rheology Modifiers Handbook - Practical Use and Application Rheology of Fluid and Semisolid Foods - Principles and Applications http://z13.zupload.com/download. ... &filepath=55090 Spectra for the Identification of Additives in Food Packaging Statistical Quality Control for the Food Industry (3rd Edition) Sustainability in Agriculture Technology of Biscuits, Crackers and Cookies (3rd Edition) USDA National Nutrient Database for Standard Reference ___________________________________________________________ [ Last edited by aoying2008 on 2006-11-28 at 00:18 ] |
2楼2006-11-27 19:40:18
prestoua
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aoying2008 Thank you very much for reply and information. I really appreciate it. Could you please give me the password for access the book from bestsharing.com? >Rheology of Fluid and Semisolid Foods - Principles and Applications >http://www.bestsharing.com/files ... id%20Foods.pdf.html |
3楼2006-11-27 20:32:31
chaoen
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4楼2006-11-27 22:40:59
aoying2008
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5楼2006-11-28 00:17:20
prestoua
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6楼2006-11-28 00:48:24
