Essential Oils in Food Preservation
"Essential Oils: Oils of Nature" ed. by Hany El-Shemy eBooks & eLearning
Posted by exLib at Feb. 19, 2020
"Essential Oils: Oils of Nature" ed. by Hany El-Shemy
ITExLi | 2020 | ISBN: 1789846412 9781789846416 1789846404 9781789846409 1838808515 9781838808518 | 221 pages | PDF | 24 MB
ITExLi | 2020 | ISBN: 1789846412 9781789846416 1789846404 9781789846409 1838808515 9781838808518 | 221 pages | PDF | 24 MB
This book looks at research topics dealing with isolation, purification, and identification of active ingredients of essential oils from plants. This knowledge will provide significant information about essential oils to researchers and others interested in the field.
Essential Oils As Antimicrobial Agents in Food Preservation eBooks & eLearning
Posted by hill0 at Feb. 24, 2023
Essential Oils As Antimicrobial Agents in Food Preservation
English | 2023 | ISBN: 1032348747 | 315 Pages | PDF (True) | 13 MB
English | 2023 | ISBN: 1032348747 | 315 Pages | PDF (True) | 13 MB
Plant Essential Oils eBooks & eLearning
Posted by hill0 at Dec. 10, 2023
Plant Essential Oils: From Traditional to Modern-day Application
English | 2023 | ISBN: 9819943698 | 631Pages | PDF EPUB (True) | 16 MB
English | 2023 | ISBN: 9819943698 | 631Pages | PDF EPUB (True) | 16 MB
Handbook of Research on Food Science and Technology: Volume 1: Food Technology and Chemistry eBooks & eLearning
Posted by arundhati at Oct. 8, 2020
Monica Chavez-Gonzalez, "Handbook of Research on Food Science and Technology: Volume 1: Food Technology and Chemistry"
English | ISBN: 1771887184 | 2019 | 276 pages | PDF | 4 MB
English | ISBN: 1771887184 | 2019 | 276 pages | PDF | 4 MB
Food Analysis and Preservation: Current Research Topics eBooks & eLearning
Posted by arundhati at Feb. 13, 2021
Michael G. Kontominas, "Food Analysis and Preservation: Current Research Topics"
English | ISBN: 192689507X | 2012 | 214 pages | PDF | 9 MB
English | ISBN: 192689507X | 2012 | 214 pages | PDF | 9 MB
Instant Controlled Pressure Drop (D.I.C.) in Food Processing: From Fundamental to Industrial Applications eBooks & eLearning
Posted by roxul at Oct. 20, 2019
Tamara Allaf, "Instant Controlled Pressure Drop (D.I.C.) in Food Processing: From Fundamental to Industrial Applications "
English | ISBN: 1461486688 | 2014 | 183 pages | EPUB, PDF | 3 MB + 4 MB
English | ISBN: 1461486688 | 2014 | 183 pages | EPUB, PDF | 3 MB + 4 MB
Microbial Food Safety and Preservation Techniques (repost) eBooks & eLearning
Posted by interes at April 10, 2019
Microbial Food Safety and Preservation Techniques by V Ravishankar Rai and Jamuna A. Bai
English | 2014 | ISBN: 1466593067 | 542 pages | PDF | 13,6 MB
English | 2014 | ISBN: 1466593067 | 542 pages | PDF | 13,6 MB
Novel Approaches in Biopreservation for Food and Clinical Purposes eBooks & eLearning
Posted by yoyoloit at Dec. 1, 2023
Novel Approaches in Biopreservation for Food and Clinical Purposes
by Enriqueta Garcia-Gutierrez
English | 2023 | ISBN: 1032213558 | 275 pages | True PDF | 5.82 MB
by Enriqueta Garcia-Gutierrez
English | 2023 | ISBN: 1032213558 | 275 pages | True PDF | 5.82 MB
Handbook of Seafood Quality, Safety and Health Applications eBooks & eLearning
Posted by insetes at July 29, 2022
Handbook of Seafood Quality, Safety and Health Applications By
2010 | 570 Pages | ISBN: 1405180706 | PDF | 18 MB
2010 | 570 Pages | ISBN: 1405180706 | PDF | 18 MB
"Handbook of Vegetables and Vegetable Processing" ed. by Muhammad Siddiq and Mark A. Uebersax eBooks & eLearning
Posted by exLib at Feb. 17, 2018
"Handbook of Vegetables and Vegetable Processing" ed. by Muhammad Siddiq and Mark A. Uebersax
Second Edition. Set 2 Volume
WB | 2018 | ISBN: 1119098955 1119098947 1119098920 1119098939 9781119098935 9781119098928 9781119098942 9781119098959 | 1071 pages | PDF | 11 MB
Second Edition. Set 2 Volume
WB | 2018 | ISBN: 1119098955 1119098947 1119098920 1119098939 9781119098935 9781119098928 9781119098942 9781119098959 | 1071 pages | PDF | 11 MB
This book is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing. Two volumes of this book provide contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management.