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NAME OF THE BOOK

INTRODUCTION TO FOOD ENGINEERING
FOOD POWDERS.
SOFTWARE ENGINEERING TECHNIQUES
APPLIED TO AGRICUTURAL SYSTEMS.
FUNDAMENTALS OF FOOD PROCESS
ENGINEERING.
THERMAL PROPERTIES OF PACKAGED
FOODS
ENCAPSULATION TECHNOLOGIES FOR
ACTIVE FOOD INGREDIENTS AND FOOD
PROCESSING
FOOD ANALYSIS: LABORATORY MANUAL.
FOOD ANALYSIS.
GREEN TECHNOLOGIES IN FOOD
PRODUCTION AND PROCESSING.
PRINCIPLES OF FOOD CHEMISTRY.
RECENT DEVOLPMENTS IN HIGH
PRESSURE PROCESSING OF FOODS.
PACKAGING FOOD PRESERVATION.
ADVANCES IN FOOD PROCESS
ENGINEERING RESEARCH AND
APPLICATIONS.
COMPUTATIONAL FLUID DYNAMICS
APPLICATIONS IN FOOD PROCESSING.
INSTANT CONTROLLED PRESSURE DROP
IN FOOD PROCESSING.
SEAFOODS PROCESSING BY PRODUCTS.
ULTRA HIGH PRESSURE TREATMENT OF
FOODS.
HANDBOOK OF FOOD PROCESSING
EQUIPMENT.
FOOD ANALYSIS:THEORY AND
PRACTICE.
NOVEL SENSORS FOR FOOD
INSPECTION.
CONTAMINANT TECHNOLOGY

AUTHOR

PUBLISHER

P.G.SMITH
G.V.BARBOSA,3
MORE
PETRAQ J PAPAJORGI

SPRINGER
KLUWER
ACADEMIC
SPRINGER

ROMEO D TOLEDO

SPRINGER

DONALD
HOLDSWORTH
RICARDO SIMPSON

SPRINGER

VICTOR A NEDOVIC
S SUZARINE

SPRINGER
SPRINGER
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