مشاوره صنایع غذایی
مشاوره صنایع غذاییمشاوره صنایع غذایی
مشاوره صنایع غذاییگنجینه کتاب های الکترونیکی معتبر دانشگاهی رشته صنایع غذایی
همانطور که می دانید در حال حاضر دسترسی به کتاب ها و مقالات تخصصی با قیمت های بسیار بالا و مشکلات خرید اینترنتی مواجه است .
فهرست پیش رو تعدادی از کتاب های بسیار مهم و کاربردی را در خود جای داده است ، علاوه بر این شما می توانید کتاب های مورد نظر خود را با ذکر موضوع و یا نام کامل درخواست کنید . خوشبختانه دوستان ما قادر خواهند بود تا منابع مورد نظر شما را با بهایی معقول در مقایسه با قیمت اصلی آنها ، در اختیار شما قرار بدهند.
برای جستجوی مقالات و کتب الکترونیکی با ما تماس بگیرید :
ADVANCES IN DEEP FAT FRYING OF FOODS – 2009
ADVANCES IN FOOD DEHYDRATION, EDITED BY CRISTINA RATTI - 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 INDUSTRIAL; OIL 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 PROPRIETIES 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
DRYING TECHNOLOGIES IN FOOD PROCESSING-2008
EARLY NUTRITION – 2005
EMERGING TECHNOLOGIES FOR FOOD SCIENCE AND TECHNOLOGY – 2005
EMULSIFIERS IN FOOD TECHNOLOGY – 2004
ENCYCLOPEDIA OF FOOD SAFETY - 2014
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 DEHYDRATION: A DICTIONARY AND GUIDE - 2006
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
HIGH PRESSURE PROCESSING OF FOODS - 2007
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
INNOVATIONS IN FOOD PACKAGING - 2014
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