Mexico Food Processing Ingredients Food Processing Sector ...
1. List of Food Processing Books
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S.N O NAME OF THE BOOK AUTHOR PUBLISHER 1. INTRODUCTION TO FOOD ENGINEERING P.G.SMITH SPRINGER 2. FOOD POWDERS. G.V.BARBOSA,3 MORE KLUWER ACADEMIC 3. SOFTWARE ENGINEERING TECHNIQUES APPLIED TO AGRICUTURAL SYSTEMS. PETRAQ J PAPAJORGI SPRINGER 4. FUNDAMENTALS OF FOOD PROCESS ENGINEERING. ROMEO D TOLEDO SPRINGER 5. THERMAL PROPERTIES OF PACKAGED FOODS DONALD HOLDSWORTH SPRINGER 6. ENCAPSULATION TECHNOLOGIES FOR ACTIVE FOOD INGREDIENTS AND FOOD PROCESSING RICARDO SIMPSON SPRINGER 7. FOOD ANALYSIS: LABORATORY MANUAL. VICTOR A NEDOVIC SPRINGER 8. FOOD ANALYSIS. S SUZARINE SPRINGER 9. GREEN TECHNOLOGIES IN FOOD PRODUCTION AND PROCESSING. SPRINGER 10. PRINCIPLES OF FOOD CHEMISTRY. SPRINGER 11. RECENT DEVOLPMENTS IN HIGH PRESSURE PROCESSING OF FOODS. SPRINGER 12. PACKAGING FOOD PRESERVATION. SPRINGER 13. ADVANCES IN FOOD PROCESS ENGINEERING RESEARCH AND APPLICATIONS. SPRINGER 14. COMPUTATIONAL FLUID DYNAMICS APPLICATIONS IN FOOD PROCESSING. SPRINGER 15. INSTANT CONTROLLED PRESSURE DROP IN FOOD PROCESSING. SPRINGER 16. SEAFOODS PROCESSING BY PRODUCTS. SPRINGER 17. ULTRA HIGH PRESSURE TREATMENT OF FOODS. SPRINGER 18. HANDBOOK OF FOOD PROCESSING EQUIPMENT. SPRINGER 19. FOOD ANALYSIS:THEORY AND PRACTICE. SPRINGER 20. NOVEL SENSORS FOR FOOD INSPECTION. SPRINGER 21. CONTAMINANT TECHNOLOGY
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This is the list of books available with me pertaining to Food Process Engineering. Almost all of these are Paid ones. Anyone requiring these please mail me at [email protected]
Transcript of 1. List of Food Processing Books
S.NO
NAME OF THE BOOK AUTHOR PUBLISHER
1. INTRODUCTION TO FOOD ENGINEERING P.G.SMITH SPRINGER2. FOOD POWDERS. G.V.BARBOSA,3 MORE KLUWER
ACADEMIC3. SOFTWARE ENGINEERING TECHNIQUES APPLIED
TO AGRICUTURAL SYSTEMS.PETRAQ J PAPAJORGI SPRINGER
4. FUNDAMENTALS OF FOOD PROCESS ENGINEERING.
ROMEO D TOLEDO SPRINGER
5. THERMAL PROPERTIES OF PACKAGED FOODS DONALD HOLDSWORTH SPRINGER6. ENCAPSULATION TECHNOLOGIES FOR ACTIVE
FOOD INGREDIENTS AND FOOD PROCESSINGRICARDO SIMPSON SPRINGER
7. FOOD ANALYSIS: LABORATORY MANUAL. VICTOR A NEDOVIC SPRINGER8. FOOD ANALYSIS. S SUZARINE SPRINGER9. GREEN TECHNOLOGIES IN FOOD PRODUCTION
AND PROCESSING.SPRINGER
10. PRINCIPLES OF FOOD CHEMISTRY. SPRINGER11. RECENT DEVOLPMENTS IN HIGH PRESSURE
PROCESSING OF FOODS.SPRINGER
12. PACKAGING FOOD PRESERVATION. SPRINGER13. ADVANCES IN FOOD PROCESS ENGINEERING
RESEARCH AND APPLICATIONS.SPRINGER
14. COMPUTATIONAL FLUID DYNAMICS APPLICATIONS IN FOOD PROCESSING.
SPRINGER
15. INSTANT CONTROLLED PRESSURE DROP IN FOOD PROCESSING.
SPRINGER
16. SEAFOODS PROCESSING BY PRODUCTS. SPRINGER17. ULTRA HIGH PRESSURE TREATMENT OF FOODS. SPRINGER18. HANDBOOK OF FOOD PROCESSING EQUIPMENT. SPRINGER19. FOOD ANALYSIS:THEORY AND PRACTICE. SPRINGER20. NOVEL SENSORS FOR FOOD INSPECTION. SPRINGER21. CONTAMINANT TECHNOLOGY
