Prehrambeno-tehnološki fakultet Osijek

izabrane knjige s GoogleBooksa:

A

C. O. Chichester: Advances in food research

Micha Peleg: Advanced quantitative microbiology for foods and biosystems: models for ...

Kevin Gould,Kevin M. Davies,Chris Winefield: Anthocyanins: biosynthesis, functions, and applications

National Research Council (U.S.). Subcommittee on Arsenic in Drinking Water: Arsenic in drinking water: 2001 update

Helmut Reuter: Aseptic processing of foods

B

Yiu H. Hui, Harold Corke, Wai-Kit Nip, Ingrid De Ley: Bakery products: science and technology

Samuel A. Matz: Bakery technology and engineering

Young W. Park: Bioactive Components in Milk and Dairy Products

C

Gönül Kaletunç: Calorimetry in Food Processing: Analysis and Design of Food Systems

Michael John Lewis, N. J. Heppell: Continuous thermal processing of foods: pasteurization and UHT sterilization

D

International Food Information Service: IFIS Dictionary of Food Science and Technology

 edited by A. Y. Tamime: Dairy Fats and Related Products

E

Robert J. Whitehurst, Maarten Van Oort: Enzymes in Food Technology

M. Angela A. Meireles: Extracting Bioactive Compounds for Food Products: Theory and Applications

F

F. D. Gunstone: Fatty Acid and Lipid Chemistry

Harry Lawson: Food oils and fats: technology, utilization, and nutrition

Marion Nestle: Food politics: how the food industry influences nutrition and health

Dimitrios Boskou, I. Elmadfa: Frying of food: oxidation, nutrient and non-nutrient antioxidants ... 

H

Karel Kulp, Joseph G. Ponte: Handbook of cereal science and technology

Yiu H. Hui: Handbook of food science, technology, and engineering, Volume 4

Warren M. Rohsenow, James P. Hartnett, Young I. Cho: Handbook of heat transfer

Daniel M. Marmion: Handbook of U.S. colorants: foods, drugs, cosmetics, and medical devices

Yunus A. Çengel: Heat transfer: a practical approach

I

Philip S. Richardson: Improving the thermal processing of foods

David L. Bodde: The intentional entrepreneur: bringing technology and engineering to the ...

M

A. H. Varnam, Jane P. Sutherland: Milk and Milk Products: Technology, Chemistry and Microbiology

N

Francisco Delgado-Vargas,Octavio Paredes-López: Natural colorants for food and nutraceutical uses

Gabriel J. Lauro,Frederick John Francis: Natural food colorants: science and technology

P

Karen Stine, Thomas Miller Brown: Principles of toxicology

S

Donald R. Pitts, Leighton E. Sissom: Schaum's outline of theory and problems of heat transfer

W. P. Edwards: The science of bakery products

F. D. Gunstone: Structured and modified lipids

T

Da-Wen Sun: Thermal food processing: new technologies and quality issues

S. D. Holdsworth, Ricardo Simpson: Thermal processing of packaged foods

Thomas J. Haley, William O. Berndt: Toxicology

W

D. K. Salunkhe: World oilseeds: chemistry, technology, and utilization