Food science

Protein Folding Kinetics :Biophysical Methods / by: (Electronic resources)

Growing Food :A Guide to Food Production / by: (Electronic resources)

Yeasts in Food and Beverages / by: (Electronic resources)

Principles of Food Sanitation / by: (Electronic resources)

Introduction to Wine Laboratory Practices and Procedures / by: (Electronic resources)

Advances in Food Mycology / by: (Electronic resources)

Advanced Dairy Chemistry.Volume 2,Lipids by: (Electronic resources)

Viruses in Foods / by: (Electronic resources)

Fruit Manufacturing :Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance / by: (Electronic resources)

Foodborne Parasites / by: (Electronic resources)

PCR methods in foods / by: (Electronic resources)

Selenium in Food and Health / by: (Electronic resources)

Biochemical Mechanisms of Detoxification in Higher Plants :Basis of Phytoremediation / by: (Electronic resources)

Rheology Essentials of Cosmetic and Food Emulsions / by: (Electronic resources)

Solid-State Fermentation Bioreactors :Fundamentals of Design and Operation / by: (Electronic resources)

Sterilization of Food in Retort Pouches / by: (Electronic resources)

Odors in the Food Industry / by: (Electronic resources)

Sustainable Protein Production and Consumption: Pigs or Peas? by: (Electronic resources)

10th Central European Congress on Foodproceedings of CE-Food 2020 / by: (Electronic resources)