کاربران و علاقمندان محترم جهت استفاده از کتابها ، پس از انتخاب نام کتاب و شماره ردیف آن را به همراه شماره تماس و آدرس پستی خودتان ، به بخش مربوطه سایت اطلاع دهید تا در اسرع وقت به شما ارسال گردد.

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فهرست کتابهای صنایع غذایی

2210 - Beverage Quality and Safety - 2003
2211 - Beverages in Nutrition and Health - 2004
2212 - Carbonated Soft Drinks: Formulation and Manufacture - 2006
2213 - Tea and Coffee - 1935
2214 - Coffee Recent Development - 2001
2215 - Coffee, Tea, Chocolate, and the Brain - 2004
2216 - Chemistry and Technology of Soft Drinks and Fruit Juices - 2005
2217 - Bakery food Manufacture and Quality - 2000
2218 - Bakery Products: Science and Technology - 2006
2219 - Baking Problems Solved - 2001
2220 - Cereal Biotechnology - 2000
2221 - Characterization of Cereal and Flours - 2003
2222 - Chemical Leavening Agents - 2001
2223 - Gluten Free Cereal Products and Beverages - 2008
2224 - Handbook of Dough Fermentation - 2003
2225 - The Science of Chocolate - 2008
2226 - Sweet and Chocolate - 1990
2227 - Understanding Baking: the Art and Science of Baking - 2003
2228 - Bread Making - 2003
2229 - The Science of Bakery Products - 2007
2230 - Affinity Chromatography - 2000
2231 - Basic Gas Chromatography - 1997
2232 - Chiral Chromatography - 1998
2233 - Handbook of Size Exclusion Chromatography and Related Techniques - 1995
2234 - HPLC: a Practical Guide - 1999
2235 - Ion Choromatography - 1995
2236 - Advanced Dairy Science and Thecnology - 2008
2237 - Bioactive Components of Milk - 2008
2238 - Cheese: Chemistry, Physics and Microbiology - 2004
2239 - Cheese: Reology and Texture - 2003
2240 - Handbook of Farm, Dairy, and Food Machinery - 2007
2241 - Advanced Dairy Science and Thecnology - 2008
2242 - Antioxidants in Food: Practical Applications - 2001
2243 - Applied Dairy Microbiology - 2001
2244 - Dairy Science and Technology - 2006
2245 - Fermented Milks - 2006
2246 - Fundamentals of Dairy Chemistry - 1999
2247 - Food Emulsifiers and Their Applications - 2008
2248 - Handbook of Functional Dairy Products - 2004
2249 - Manufacturing Yogurt and Fermented Milks - 2006
2250 - Advanced Dairy Chemistry - 2006
2251 - Dairy Science and Technology - 2006
2252 - Dairy Processing Handbook - 1995
2253 - Fermented Milks - 2006
2254 - Functional Dairy Products - 2007
2255 - Fundamentals of Cheese Science - 2000
2256 - Handbook of Fudamental Dairy Products - 2004
2257 - Handbook of Dairy Food and Nutrition - 2000
2258 - Handbook of Organic Food Safety and Quality - 2007
2259 - Structure of Dairy Products - 2007
2260 - Encyclopedia of Junk Food and Fast Food - 2006
2261 - Encyclopedia of Grain Science - 2004
2262 - Encyclopedia of Food and Culture - 2003
2263 - Brewing Yeast: Fermentation Performance - 2003
2264 - Fermentation and Food Safety - 2001
2265 - Food, Fermentation and Micro-organisms - 2005
2266 - Handbook of Food and Beverage Fermentation Technology - 2004
2267 - Microbiology and Technology of Fermented Foods - 2006
2268 - Practical Fermentation Technology - 2008
2269 - Active Packaging for Food Applications - 2001
2270 - Assessing Food Safety of Polymer Packaging - 2006
2271 - Bio-Based Polymers and Composites - 2005
2272 - Compostable Polymer Materials - 2008
2273 - Food Packaging Technology - 2003
2274 - Handbook of Plastics, Elastomers, and Composites - 2004
2275 - Handbook of Plastic Analysis - 2003
2276 - Innovations in Food Packaging - 2005
2277 - Modified Atmospheric Packaging Processing and Packaging of Fish - 2006
2278 - Packaging Closures and Sealing Systems - 2006
2279 - Packaging for Nonthermal Processing of Food - 2007
2280 - Plastic Packaging - 2008
2281 - Plastic Packaging Materials for Food - 2000
2282 - plastic Technology Handbook - 2006
2283 - Polymer Blender Handbook - 2002
2284 - Polymer Reference Book - 2006
2285 - Smart Packaging Technologies for Fast Moving Consumer Goods - 2008
2286 - Enzymes: A Practical Introduction to Structure, Mechanism, and Data Analysis. - 2000
2287 - Enzymes in Farm Animal Nutrition - 2000
2288 - Handbook of Food Ezymology - 2003
2289 - Accorbate: the Science of Vitamin C - 2004
2290 - Vitamin A - 2007
2291 - Vitamin k - 2007
2292 - Vitamin D - 2007
2293 - Biochemical Engineering - 2009
2294 - Fundamentals of Biochemical Engineering - 2008
2295 - Modern Industrial Microbiology and Technology - 2007
2296 - Practical Fermentation Technology - 2008
2297 - Practical Fermentation Technology - 1995
2298 - Analytical Methods for Food Additives - 2004
2299 - Food Analysis - 1998
2300 - Food Analysis by HPLC - 2000
2301 - Instrumental Methods for Food Analysis - 1997
2302 - Methods of Analysis of Food Components and Additives - 2005
2303 - Understanding and Measuring the Shelf Life of Food - 2004
2304 - Food and Nutritional Toxicology - 2004
2305 - Texture in Foods, Solid Foods - 2004
2306 - Benders’ Dictionary of Nutrition and Food Technology - 2006
2307 - Food Chemistry - 1996
2308 - Freeze Drying - 1999
2309 - Innovation in Food Engineering: New Techniques and Products - 2010
2310 - Introduction to Food Engineering, Fourth Edition - 2009
2311 - Handbook of Organic Food Processing and Production - 2000
2312 - Handbook of Postharvest Technology - 2003
2313 - Solving Problems in Food Engineering - 2008
2314 - The Chemistry Oils and Fats - 2004
2315 - Thermal Technologies in Food Processing - 2001
2316 - Food Physics: Physical Properties –Measurement and Applications - 2007
2317 - Food plant Economics - 2008
2318 - Sugarcane - 2004
2319 - Chemistry and Technology of Agrochemical Formulations - 1998
2320 - Applied Surfactants - 2005
2321 - Carbohydrates in Grain legum Seeds - 2001
2322 - Complex Carbohydrates in Foods - 1999
2323 - Food carbohydrates: Chemistry, Physical Properties and Applications - 2005
2324 - Handbook of Carbohydrate Engineering - 2005
2325 - Inulin-Type Fructans: Functional Food Ingredients - 2005
2326 - Monosaccharide Sugars - 1999
2327 - Polysaccharide Dispersions:Chemistry and Technology in Foods - 1998
2328 - Polysaccharids - 2005
2329 - Advances in Carbohydrate Chemistry and Biochemistry - 2000
2330 - Chemical Migration and Food Contact Materials - 2007
2331 - Chemistry and Safety of Acrylamide in Food - 2005
2332 - Coagulation and Flocculation - 2005
2333 - Dictionary of Flavors - 1999
2334 - Encyclopedic Handbook of Emulsion Technology - 2001
2335 - Flavours and Fragrances: Chemistry, Bioprocessing and Sustainability - 2007
2336 - Food Biochemistry and Food Processing - 2006
2337 - Food Emulsifiers and Their Applications - 2008
2338 - Food Emulsions - 2004
2339 - Industrial Organic Chemistry - 1997
2340 - Industrial Surfactants - 1993
2341 - Mineral Components in Foods - 2007
2342 - Multiple Emulsions: Technology and Applications - 2008
2343 - Principles of Food Chemistry - 1999
2344 - Sol-gel Science - 1990
2345 - Surfactants and Polymers in Aqueous Solution - 2003
2346 - Vitamin Analysis for Health and Food Sciences - 2008
2347 - Wheat Antioxidants - 2008
2348 - Industrial Oil and Fat Products - 2005
2349 - Nutritive Value of Food - 2002
2350 - Nutrition Handbook for Food Processors - 2002
2351 - Dry-Cured Meat Products - 2002
2352 - Flavor meat: Meat Products and Seafoods - 1998
2353 - Handbook of Fermented Meat and Poultry - 2007
2354 - Handbook of Meat Product Technology - 2000
2355 - Handbook of Meat, Poultry and Seafood Quality - 2007
2356 - Improving the Safety of Fresh Meat - 2005
2357 - Meat Preservation - 1994
2358 - Meat Refrigeration - 2002
2359 - Poultry Meat Processing and Quality - 2004
2360 - Poultry Products Processing: An Industry Guide - 2002
2361 - Handbook of Industrial Membranes - 1999
2362 - Functional Food Ingredients and Nutraceuticals Processing Technologies - 2007
2363 - olive oil: Minor Constituents - 2009
2364 - Olives and Olive Oil in Health - 2010
2365 - Olive Oil and Health - 2006
2366 - Digital Image Processing - 1995
2367 - Machine Vision - 2001
2368 - Two Dimension Signal and Image Processing - 1990
2369 - Principles and Technical Aspects of PCR Amplification - 2008
2370 - PCR Strategy - 1995
2371 - rt-PCR protocols - 2002
2372 - PCR-Sequencing Protocols - 1995
2373 - Food Chemical Risk Analysis - 1997
2374 - Food Authenticity and Traceability - 2003
2375 - Food Safety of Proteins in Agricultural Biotechnology - 2008
2376 - Food Safety Contaminants and Toxins - 2003
2377 - Food Storage Stability - 1998
2378 - Perception of Food Quality - 2003
2379 - Pesticide Veterinary and other Residues in Food - 2004
2380 - Technology of Reduced Additives in Foods - 2004
2381 - Transport Phenomena in Food Processing - 2003
2382 - Waste Management for Food Industries - 2008
2383 - food Analysis by HPLC - 2000
2384 - Handbook of HPLC, Second Edition - 2011
2385 - High Performance Thin Layer Chromatography - 1997
2386 - HPLC; Practical..Guide - 1999
2387 - HPLC A Practical User's Guide - 2007
2388 - Liquid Colum Chromatography - 1975
2389 - Modern Techniques for Food - 2008
2390 - more Practical Problem Solving in HPLC - 2005
2391 - Methods of Analysis of Food Components and Additives - 2005
2392 - Thin layer Chromatography - 2005
2393 - Additives and Crystalization Process - 2007
2394 - Advances in Thermal and Non-Thermal Food Preservation - 2007
2395 - Continous Thermal Processing of Foods Pasteurization and UHT Sterilization - 2000
2396 - Food Dehydration - 1999
2397 - Food Processing Handbook - 2006
2398 - Food Processing Recent Developments - 1995
2399 - FoodIrradiation Principles and Applications - 2001
2400 - Fruit and Vegetable Processing Improving Quality - 2002
2401 - Frying Improving Quality - 2001
2402 - Frying Technology and Practices - 2004
2403 - Fundamentals of Freezing - 2006
2404 - Handbook of Frozen Foods - 2004
2405 - Handbook of Fruits and Fruit Processing, - 2006
2406 - Handbook of Near-Infrared Analysis - 2001
2407 - High Pressure Processing of Foods - 2007
2408 - Improving the Thermal Processing of Foods - 2004
2409 - Membrane Protein Purification and Crystallization - 2003
2410 - Membrane Separations Technology - Principles and Applications - 1995
2411 - Membrane Filtration Handbook - 2001
2412 - Minimal Processing Technologies in the Food Industry - 2002
2413 - Novel Food Processing Technology - 2005
2414 - Practical Dehydration - 1998
2415 - Supercritical Fluid Cleaning: Fundamentals, Technology and Applications - 1998
2416 - Thermal Processing of Food Potential Health Benefits and Risks - 2007
2417 - Thermal Processing of Packaged Foods - 2007
2418 - Antimicrobial Peptides - Food, Veterinary and Medical Applications - 2007
2419 - Advances in Applied Microbiology - 2006
2420 - Applied Mycology and Biotechnology - 2002
2421 - Applied Dairy Microbiology - 2001
2422 - Dairy Microbiology Handbook - 2002
2423 - Food and Nutritional Toxicology - 2004
2424 - Food Toxicology - 2001
2425 - Fundamental Food Microbiology - 2004
2426 - Handbook of Culture Media for Microboilogy - 2003
2427 - Handbook of Food Spoilage Yeast - 2008
2428 - International Handbook of Foodborne Pathogens - 2003
2429 - Introduction to Food Toxicology - 2007
2430 - Lactic Acid Bacteria - 2004
2431 - Micro Organisms in Foods - 2005
2432 - Microbial Protein Toxin - 2005
2433 - Microbiology and Technology of Fermented - 2006
2434 - Microbiology of Frozen Foods - 2006
2435 - Microbiology of Fruits and Vegetables - 2006
2436 - Microbiology of Safe Foods - 2000
2437 - Microbiology of Meat and Poultry - 1998
2438 - Modern Food Microbiology - 2000
2439 - Practical Food Microbiology - 2003
2440 - Salmonella - 2002
2441 - Wastewater Microbiology - 2005
2442 - An Introduction to Rheology - 1989
2443 - Dynamic Mechanical Analysis a Practical Introduction - 1999
2444 - Engineering and Food for the 21th Century - 2002
2445 - Engineering Fluid Mechanics - 2008
2446 - Flow of Polymer Solutions Through Porous Media - 2003
2447 - Handbook of Food Engineering Practice - 1997
2448 - Handbook of Elementary Rheology - 2000
2449 - Toxins in Food - 2005
2450 - Practical Approach to Rheology and Rheometry - 2000
2451 - Rheology; Principles, Measurements and Applications - 1994
2452 - Rheology Essentials of Cosmetic and Food Emulsions - 2006
2453 - Rheology Fndamentals - 1994
2454 - Steel, Piping, Tubing, Fittings - 2000
2455 - How to Make your Communication Stick - 2007
2456 - Physicochemical Aspects of Food Engineering and Processing - 2011
2457 - Application of Biotechnology to Traditional Fermented Foods - 1992
2458 - Engineering and Manufacturing for Biotechnology - 2001
2459 - Food Biotechnology - 2006
2460 - Food Science and Biotechnology - 2003
2461 - Functional Foods and Biotechnology - 2007
2462 - Nanotechnology - 2007
2463 - Handbook of Nanotechnology - 2003
2464 - Biocatalysis in Oil Refining - 2007
2465 - Chemical Functional Properties Food Lipids - 2003
2466 - Food Lipid: Chemistry, Nutrition and Biotechnology -3th Edition - 2008
2467 - Food Lipids: Chemistry, Nutrition and Biotechnology -2th Edition - 2002
2468 - Functional Lipidomics - 2006
2469 - Handbook of Fat Replacers - 1996
2470 - Improving the Fat Content of Foods - 2006
2471 - Olive Oil; Chemistry and Technology - 2006
2472 - Trans Fatty Acids - 2008
2473 - A Guide to Protein Isolation - 2002
2474 - Amino Acids and Peptides - 2004
2475 - Atlas of Protein Spectra in the Ultraviolet and Visibla Regions - 1974
2476 - Chemical Reagents for Protein Modification - 2005
2477 - Food Protein Analysis - 2002
2478 - Fundamental of Protein Structure and Function - 2007
2479 - Isolation and Purification Proteins - 2007
2480 - Potential Function for Hydrogen Bonding in Protein Structure Prediction and Design - 2006
2481 - Protein Based Burfactants - 2001
2482 - Protein Engineering and Design - 1996
2483 - Protein Engineering Protocols - 2007
2484 - Protein Physics - 2002
2485 - Protein Purification Applications - 2001
2486 - Protein Review - 2006
2487 - Protein Structure and Function - 2004
2488 - Protein Turnover - 2006
2489 - Protein Biotechnology - 1993