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ENGLISH BOOK
1. Holmberg K, Handbook Of Applied Surface And Colloid Chemistry Vol 1 (Wiley, 2002)
2. Holmberg K, Handbook of applied surface and colloid chemistry Vol.2 (Wiley, 2002)
3. Gift_Baskets_Ideas
4. Homemade_Christmas
5. All_Time_Favorite_Christmas_Cookies
6. Great_Gifts_In_A_Jar
7. 200 Delicious Fruit Smoothies
8. A guide to the seaweed industry
9. ABC of Nutrition, 4th Edition.[2004.ISBN0727916645]
10. Adhesion Protein Protocols
11. Ag Extension, RD & Food Sec Chall (FAO 2003)
12. All 5 Packaging Books
13. Alternative Sweeteners
14. Analytical_Methods_for_Food_Additives
15. Antioxidants in Food Practical Applications
16. Appendix B - Lab Safety
17. Assurance of seafood quality
18. Bacteria and Viruses (Thomson Gale)
19. Basic Methods for the Biochemical Lab
20. Beer.Tap.into.the.Art.and.Science.of.Brewing.Second.Edition. eBook-EEn
21. Bioanalytical Chemistry ICP
22. Biotechnology and Genetics in Fisheries and Aquaculture
23. Bioterrorism and Food Safety - by B. A. Rasco, G. E. Bledsoe [2005, 405 pages]
24. Caffeine and Behavior
25. Cassava processing
26. Catching, Handling and Processing Crabs
27. Chemical Engineering
28. chemical principles
29. Chemical Process and Design Handbook
30. Chemical Process Equipment - Selection and Design
31. Chemical Reactor Design, Optimization, and Scaleup
32. Chemical.Process.and.Design.Handbook
33. Chemicals_used_in_food_processing.pdf
34. Chemistry and world food supplies the new frontiers chemrawn II
35. Chemistry survival guide
36. Chilled Foods (2nd Edition)
37. Coats & Schauberger-The water wizard-The extraordinary properties of natural water
38. Colour in Food Improving Quality
39. Common Fragrance & Flavor Materials
40. CRC Handbook Chemistry Physics
41. Crystalizatiation
42. D.E.Briggs, et al - Brewing - Science and Practice
43. Dean_Analytical_Chemistry_Handbook
44. Designing Foods - Animal Product Options in Marketplace
45. Dictionary of Nutrition and Food Tech
46. Dioxins and Dioxins Like Compounds in Food Supply
47. E.Coli in Ground Beef
48. Effects_of_pesticides_on_fruit_and_veget
49. ELISA - Theory and Practice
50. Encyclopedia of Bioprocess Technology
51. Encyclopedia of Drugs - Alcohol - and Addictive Behavior
52. Enzyme Systems That Metabolise Drugs and Other Xenobiotics
53. Enzymes and Their Inhibitors - Drug Dev
54. Enzymes in the Environment
55. Essentials of Food Sanitation
56. Evaporation Techology Handbook
57. Extraction Optimization in Food Engineering
58. F.Hawthorne - Inside the FDA - Politics Behind the Drugs We Take
59. FDA Regulatory Affairs
60. Fermentation and biochemical Engineering Handbook
61. Fish Protein Concentrate
62. Food Additives, Second Edition Revised and Expanded
63. Food additives
64. Food Chemical Safety, Volume 1 Contaminants (David H. Watson)
65. Food Chemical Safety, Volume 2 Additives (David H. Watson)
66. Food Labelling
67. Food purewater
68. Food Safety - Temperature control
69. Food safety and international trade - DEV countries
70. Food Safety and International TradeA Callenge of Developing Countries
71. Food safety control in Poultry Industry
72. Food_chemicals_codex
73. Food_Processing_book
74. Food_science_in_developing_countries
75. Forensic Pathology 2nd Ed
76. Freshwater fish processing and equiment in small plants
77. Fruit and vegetable processing
78. Fruit and vegetable
79. Frying - Improving Quality 2001
80. Full_coffee_chem_2002
81. Fundamentals_of_Air_Pollution
82. Fundamentals_of_Electric_Circuits 2nd[1]
83. Future of European Food and Drinks Retailing 2006
84. Good.Lab.Practice
85. Handbook Food-Drug Interaction.rar
86. Handbook of chemistry
87. Handbook of Drug Screening
88. Handling and Preservation of Fruits and Vegetables
89. Handling and Processing Mackerel
90. Handling and Processing Oysters
91. Handling and Processing Shrimp
92. Hot Smoking of Fish
93. Instrumentation and Sensors for the Food Industry
94. Interfaces between agriculture nutrition and food science
95. Introduction to thermadynamics
96. Managing the Analytical Laboratory - Plain and Simple
97. Mango_flower_insects_pg29_37
98. Manual on fish canning
99. Manual on meat cold store operation and management
100. Manual on simple methods of meat preservation
101. Meat and meat products in human nutrition in developing countries
102. Modern Food Microbiology (6th Edition)
103. Modern_Microbial_Genetics_muya
104. New Ingredients in Food Processing
105. Oil_Field_Chemicals
106. Organic Chemistry of Sugars_2006
107. packaging, storage and distribution of processed milk
108. Particle Deposition and Aggregation-Measurement, Modelling and Simulation
109. Perry's Chemical Engineers' Handbook (7th Edition)
110. Pesticide residues in food-2005
111. Pesticide risk assessment in food
112. Physical Chemistry of Food
113. Piping Handbook (7th Edition)
114. Polyphosphates in Fish Processing
115. Post_harvest_4_en
116. Postharvest Physiology & Pathology of vegetables
117. Postharvest_food_losses_in_developing_co
118. Postharvest_Maintenance_of_Cellular_Inte
119. Prevention of post
120. Principles and pratices of rice production
121. Principles and practices of small - and medium - scale fruit juice processing
122. Principles_and_practices
123. Principles_and_procedures_for_evaluating
124. Process Engineering Equipment Handbook
125. Production and Utilization of Products from Commercial Seaweeds
126. Pump Handbook (3rd Edtion)
127. Purification of Laboratory Chemicals (4th Edition)
128. Quality and quality changes in fresh fish
129. Radiation_preservation_of_foods
130. Rice grain marketing and quality Issues
131. Science and Engineering of Droplets - Fundamentals and Applications
132. Scientific_and_technical_societies_of_th
133. Separation Processes in Food & Biotechnology Industries
134. Separation Processes in the Food and Biotechnology Industries
135. Slurry Systems Handbook
136. Small-scale cashew nut processing
137. Soybeans as Functional Foods and Ingredients
138. Springer Tracts in Modern Physics_Vol 203
139. SPSS.v12.Analysis.Without.Anguish.Inc.Dataset
140. Status_of_post_harvest_in_asia
141. Storage and Processing of Roots and Tubers in the Tropics
142. Supercritical Fluid Extraction (2nd Edition)
143. Sweetness from starch
144. Technology of production of edible flours and protein products from soybeans
145. The Fao field programe and agricultural development Asia and the pacific
146. The production of fish meal and oil
147. The rice economy of Asia
148. The university structure and curricula on agricultural engeneering
149. The_quality_and_stability_of_canned_meat
150. The_role_of_post_harvest_management
151. The_use_of_chemical_additives_in_food_pr
152. The_use_of_chemicals_in_food_production
153. Traditional post-harvest technology of perishable tropical staples
154. Unit Operations in Food Processing
155. Vitamin and Mineral for Human Nutrition
156. Water quality related
157. Women in rice farming
158. Chemical Process and Design Handbook
159. Design of Distillation Column Control Systems
160. Chemical Process Equipment - Selection and Design
161. Chemical Reactor Design, Optimization, and Scaleup
162. Dairy Processing - Improving Quality
163. Facility Piping Systems Handbook (2nd Edition)
164. Food Dehydration - A Dictionary and Guide
165. Functional Dairy Products
166. Handbook of Chemical Processing Equipment
167. Handbook of Emergency Response to Toxic Chemical Releases - A Guide to Compliance
168. Instrumentation for Fluid-Particle Flow.rar
169. Lange's Handbook of Chemistry (15th Edition)
170. Materials Selection Deskbook
171. NALCO Water Handbook (2nd Edition)
172. Fundamentals of Food Process Engineering
173. Solving Problems in Food Engineering, Springer (2008), 0387735135
174. Physical_Properties_of_Foods
175. Food_Process_Engineering
176. fruit_manufacturing
177. The commercial Storage of fruit
178. Prevention of post-harvest food loose
179. Freezing of fruit and vegetable
180. Fresh fruit and vegetable
181. Cereals Processing Technology
182. Dairy Processing - Improving Quality
183. Extrusion Cooking Technologies and Applications
184. Extrusion
185. Food Additives Data Book
186. Food Additives
187. Food Biotechnology, Second Edition
188. Food Emulsions
189. Food Flavorings (3rd Edition)
190. Food Preservation Techniques
191. Food Process Design
192. Food process engineering
193. Food process modelling
194. Food Processing Technology Principles and Practice
195. Food Processing_Year 2006
196. Food Product Development
197. Food Product Development-Book
198. Food Safety and Food Quality
199. Food texture measurement and perception
200. Fruit and Vegetable Biotechnology
201. Fruit and Vegetable Processing Improving Quality
202. Functinal Foods Bioche
203. Functional Foods Concept to Product
204. Functional Foods_Methods Analysis
205. General Chemistry
206. HACCP in the Meat Industry
207. Meat Processing Improving Quality (Joseph Kerry, John Kerry & David Ledward)
208. Minimal Processing Technologies in the Food Industry
209. Modern Food Microbiology
210. Neutraceuticals and functional foods
211. New Ingredients in Food Processing
212. Novel Food Packaging Techniques
213. Nutrition Handbook for Food Processors
214. Performance functional foods
215. Perry's 7th Edition
216. Physical Chemistry of Foods
217. Plant Design and Economics for Chemical Engineers
218. Product development devel new food products
219. Refrigering and air conditioning
220. Soy Protein Products Characteristics, Nutritional Aspects, and Utilization
221. Soybeans as Functional Foods and Ingredients
222. Technical handbook for the Beverage Industry
223. Technology of Cereals (4th Edition)
224. Thermal technologies in Food processing
225. Water Handbook
226. Yoghurt Science and Technology
228. A Molecular And Biochemical Characterisation
229. Computational and experimental modelling of the crushing of prepared sugar cane
230. Controlled Release of Antioxidants via Biodegradable Polymer Films into Milk and Dry Milk Products
231. Earth Food Spirulina
232. Exploratory multivariate data analysis with application in food technology
233. Food lipips
234. Fresh cut fruits and vegetables
235. Improving fruit soluble solids content in melon (Cucumis melo L_) (reticulatus group) in the Australian production system
236. Molecular microbiology laboratory
237. Multi-way Analysis in the Food Industry
238. Raw food nutrition
239. Rheological methods in food processs engineering
240. The science of water
241. Tropical Root
242. Vinerga fermentation
243. Fabrication of Osmotic Distillation Membranes for Feeds Containing Surface-Active Agents
244. Investigation into the mechanism of action and biological role of Saccharomyces cerevisiae mannoproteins which reduce visible haziness in wine
245. Investigation of bacteria associated with Australian wine grapes using cultural and molecular methods
246. Origin and detection of bacterial species associated with lettuce and salad vegetables
247. Control of polyphenol oxidase and pectin methylesterase activities
248. Enzymes in industry
249. Studies on the intra- and intermolecular distributions of substituents in commercial pectins
250. Laboratory exercise in microbiology
251. Synthesis and Application of Pectic Oligosaccharides
252. Identification of fruit parameters responsible for impact-bruising of tomatoes
253. Characterization of Commercial Pectin Preparations
254. Ion Exchange Chromatography - Principles & Methods – Handbook
255. Affinity Chromatography Principles and Methods
256. A heat transfer textbook
257. Distillation
258. Dryer
259. Evaporator
260. Heat And Mass Transfer Mechanical Engineering Handbook
261. Mechanics and Physics of Modern Grain Aeration Management
262. Thermal Processing- Canning
263. Heat and mass transfer of Cengel
264. Cakes and Bakes
265. Cocktails_Part 1
266. Food Flavours - Biology and Chemistry
267. Food process modelling
268. Food Processing Handbook
269. Food Safety_edition 2
270. Fruit and vegetable flavours
271. Good Calories_Bad Calories - Gary Taubes2
272. Handbook of Dairy Foods Analysis
273. High pressure processing of food
274. Managine allegens in food
275. More baking problem solver
276. Nutrition in Clinical Practice
277. Salvestrol Richest Recipes (2006) 32p R20091220C
278. Soft Drink Juice
279. Thermal technology of food processing
280. Banana
281. Breaded Fried Foods
282. Brewing sciences and practics
283. Controversies in Food and Nutrition
284. Food Labelling
285. Food Safety A Reference Handbook (2001)
286. Heat treatments Postharvest
287. Molecular nutrition and genomics
288. Nutrition-Based Health Nutricines and Nutrients, Health Maintenance and Disease Avoidance
289. Seafood Handbook
290. Superfruits
291. The book of tea
292. The Little Book of Garlic
293. Vegetable Alliums
294. Advance in food and nutrition reseach
295. Color atlas of postharvest quality of fruit and vegetables
296. Fats Oils and Sweets
297. Food Properties Handbook, Second Edition
298. Food Safety in Shrimp Processing
299. Frozen Food Science and Technology_2008
300. Fruits
301. Grains
302. Handbook Food Additives_Third edition
303. Handbook of Fermented Meat and Poultry
304. Handbook of Meat, Poultry and Seafood Quality
305. Milk Processing and Quality Management
306. Physical Principles of Food Preservation
307. Preventive nutrition
308. Safety of Meat and Processed Meat
309. Seafood Recipes
310. Sensory evaluation pratice
311. Starch chemistry and technology
312. Surimi and Surimi Seafood_2Ed
313. Vegetables and Fruits
314. Wheat Gluten
315. Wine Quality Tasting Selection
316. Wine Science_2nd Ed Elsevier (2000)
317. Wine tasting a professinal handbook
318. Food Microbiology
319. Dictionary of Food
320. Dictionary chromotography
321. Thin Layer Chromatography in Phytochemistry
322. Advanced Thermodynamics for Engineers
323. Application of HAZOP and What-If Safety Reviews to the Petroleum
324. Benders' Dictionary of Nutrition and Food Technology (7th Editio)
325. Biscuit, Cookie and Cracker Manufacturing Manual 1
326. Biscuit, Cookie and Cracker Manufacturing Manual 2
327. Biscuit, Cookie and Cracker Manufacturing Manual 3
328. Biscuit, Cookie and Cracker Manufacturing Manual 4
329. Biscuit, Cookie and Cracker Manufacturing Manual 5
330. Biscuit, Cookie and Cracker Manufacturing Manual 6
331. Cereals Novel Uses and Processes
332. Cereals Processing Technology
333. Chemical Process and Design Handbook
334. Chemical Reactor Design, Optimization, and Scaleup
335. Classifying Explosion-Prone Areas for the Petroleum, Chemical an
336. Colour in Food - Improving Quality
337. Dairy Processing - Improving Quality
338. Engineering Problem Solving
339. Extrusion Cooking
340. Facility Piping Systems Handbook
341. Foodborne Pathogens - Hazards, Risk Analysis and Control
342. Fundamentals of Dairy Chemistry
343. Handbook of Air Condition
344. Handbook of Emergency Response to Toxic Chemical Releases
345. Handbook of Herbs and Spices
346. Handbook of Indices of Food Quality and Authenticity
347. HVAC Equations, Data
348. Lange's Handbook of Chemistry (15th Edition)
349. Making the Most of HACCP - Learning from Others' Experience
350. Meat Processing - Improving Quality
351. NALCO Guide to Boiler Failure Analysis
352. NALCO Guide to Cooling Water
353. Particle Deposition and Aggregation - Measurement, Modelling
354. OndeoNalco Fuel Field Manual
355. Plant Engineer's Reference Book
356. Pressure Safety Design Practices for Refinery and Chemical Opera
357. ProcessIndustrial Instruments
358. Purification of Laboratory Chemicals
359. Reservoir Engineering Handbook
360. Safety and Quality Issues in Fish Processing
361. Science and Engineering of Droplets - Fundamentals and Applicati
362. Supercritical Fluid Cleaning - Fundamentals, Technology, and App
363. Yoghurt Science and Technology
364. Basic Concepts in Biochemistry - A Student's Survival Guide
365. Biotechnological Innovations in Chemical Synthesis
366. Biotechnology for Waste and Wastewater Treatment
367. Cereal Biotechnology
368. Cooperativity and Regulation in Biochemical Processes
369. Dairy Chemistry and Biochemistry
370. Femendental and biochemistry engineering handbook
371. Microbiology of Meat and Poultry
372. Characterization of cereals and flours
373. Food Packaging Technology
374. Fruit Manufacturing. Scientific Basis, Engineering Properties
375. Nutrition and Health
376. Processing fruits-science and technology-second-edition
377. Adverse reactions to food and food additives
378. Annual Report 2005 – AVRDC
379. Antioxidants In Food Practical Applications
380. Best bread machine recipes
381. Chilled foods
382. Extrusion cooking
383. Food Emulsions
384. Food Ethics
385. Food Flavour technology
386. Food process modelling
387. Food Processing Operations Modeling
388. Food processing technology principle and practice
389. Frozen Food Science and Technology 2008
390. Fruit and Vegetables Harvesting, Handling and Storage
391. Handbook of Brewing Processes Technology Markets
392. Handbook of milk composition
393. Microbiological Applications Lab Manual
394. Microbiology Prescott Harley Klein
395. Postharvest Biology and Technology of Fruits-Vegetables and Flowers (Wiley, 2008)
396. Technical aspects on fats and oils in function of an application
397. The new complete books and food
398. The ultimate CandyBook
399. Brewing Science and Practice
400. Chemical Functional Properties Food Lipids Chemical
401. Fats and oil
402. Food Lipids - Chemistry, Nutrition, and Biotechnology (CRC. 2008)
403. Functional Foods
404. Handbook of Frozen Food Processing and Packaging
405. Handbook of Herbs and Spices
406. Handbook of Industrial Drying
407. Meat Science and Application
408. Minimal Processing Technologies in the Food Industry
409. Nutrition and Food Sciences
410. Starch in food
411. Vegetable Oils
Food Technology
412. Bibliography on Neotropical Fruits
413. Deep Fat Frying of Foods
414. Handbook food science technology and engineering
415. Handbook of food preservation
416. Handbook of fruits and fruit processing
417. Handling and preservation of fruits and vegetables by combined method
418. Handbook Food_Enzymology
419.IPGRI Annual Report 1999 By Bioversity
420. Magazine food engineering 2008
421. Postharvest diseases of fruits and vegetables- development and control
422. Postharvest technology of horticultural crops
423. Prevention of post-harvest food losses- a training manual
424. Rice milling equipment operation and maintenance By F. Gariboldi
425. The microbiological rish asscessment of food
426. The role of post-harvest management in assuring the quality and safety
427. Principles and practices of small- and medium-scale fruit juice processing
428. Prevention of post-harvest food losses- fruits- vegetables
429.A guide to the seaweed industry
430.Biotechnology of fruit and nuts crop
431.Case studies of seven commercial seaweed resources
432.Chemistry and technology of softdrinks and fruice juice
433.Effect of processing on the nutritional
434.Evaluation of certain food additives and contaminants- fifty-seventh report
435.Food composition data- production- management- and use
436.Food Microbiology
437.Food pageking and shelt life
438.Food science and food biotechnologY
439.Globalization of food systems in developing countries- impact on food
440.Hawaiian_noni
441.Meat products handbook practical science and technology
442.Morinda-noni
443.Production of Noni Juice and Powder in Samoa
444.Rice Science Innovations and Impact for Livelihood
445.Risk assessments of Salmonella in eggs and broiler chickens
446.Safety evaluation of certain food additives By Who
447.The rice economy of Asia
448.Dictionary of food sience and technologY
449.Food chemistry
450.Food Materials Science, Springer
451.Advance in potatoe chemistry and technology
452.Advanced technologies for meat processing
453.Advances in food biochemistry
454.Applied Dairy Microbiology_ Second Edition - Elmer H. Marth
455.Environmentally-friendly food processing
456.Essential Guide to Food Additives
457.Food analysis by HPLC 2nd
458.Food analysis
459.Food and Beverage Management
460.Food Plant Economics
461.Food Preservation Techniques
462.Food Process Design
463.Food Process Engineering and Technology
464.Food Safety and Food Quality
465.Food safety control in the poultry industry
466.Food Safety in Shrimp Processing
467.Food science and technology-New research
468.Food Texture and Viscosity, Elsevier (2002)
469.Food Volume 21, Issue 1
470.Food, Fermentation and Micro-organisms
471.Fruit and Vegetable Processing Improving Quality (Win Jongen)
472.Fruit and Vegetables Harvesting, Handling and Storage
473.Green Tea Health Benefits and Applications
474.HACCP and ISO 22000 Application to Foods of Animal Origin
475.Handbook of Food Engineering, Second Edition
476.Handbook of frozen foods
477.Handbook of organic food processing and production
478.Handbook of vegetable preservation and processing
479.Handbook of vegetable preservation and technology
480.Kinetic modeling of reactions in foods
481.Microbiology and Technology of Fermented Foods
482.Multilayer flexible packaging
483.Physical Principles of Food Preservation Second Edition
484.Physical Properties of Foods
485.Polysaccharide association structures in food
486.Postharvest handling a system approach
487.Preservation of food
488.Principles of Food, Beverage, and Labor Cost Controls- 7th Edition
489.Regulation of food packaging in Europe and the US
490.Sensory analytical methods in detecting taints
491.Sensory directed flavor analysis
492.Sensory evaluation practics
493.Starch__ThirdEdition_Chemistry and Technology
494.Surimi and Surimi Seafood Second Edition
495.The food processing - New technologies and quality issues
496.Transport Properties of Foods - (2001)
497.Unit Operations in Food Engineering
498.Vitamin analysis for the health and food sciences-second edition
499.Vitamins in Foods-Analysis Bioavailability and Stability
501.Waste magament on the food industry
502.Water Properties of Food, Pharmaceutical, and Biological Materials
503.Wine Science, 2nd ED
504.Wine Science, 3rd Ed
505.Wine tasting
506.Food Biochemistry and Food Processing
507.Food processing waste water
508.Food Processing Principles and Applications
509.Functional Foods Processing Biochemicals Aspects
510.Home Scale Processing and preservation of fruits and vegetables
511.Novel Food Processing Technologies
512.Rheological Methods in Food Processing Engineering
513.Tasks, Hierarchies, And Flexibility-Planning In Food Processing Industries
514.Thermal Processing Of Packaged Foods, Springer (2008)
515. Energy Efficiency And Management In Food Processing Facilities
516.Waste Treatment in the Food Processing Industry
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Cập nhật ngày 12/5/2010