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0 食品专业英文电子书专刊

56.Brewing E&kv4,  
Author: Chris A. Boulton  "LB MYZ  
Publisher: CRC Press ;&CLb`<y  
Publication Date: 2004-10-19 rc[~S  
Number Of Pages: 881 wX}p6yyN  
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55.The World's Wine Markets: Globalization at Work (Paperback) 8[J%TWq%9  
Paperback: 352 pages of*T,MUI  
Publisher: Edward Elgar Publishing Ltd (27 Jun 2005) 4_-&PZ,d  
Language English +3. 9)w  
ISBN: 1845425146 H.l0kBeG  
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54.Nutritional Genomics: Discovering the Path to Personalized Nutrition hb8oq3*x  
Author: Jim Kaput (Editor), Raymond L. Rodriguez (Editor) Ma?uB8o+~  
Publisher: Wiley-Interscience hO> q|+mC  
Publication Date: 2006-05-05 'g<{l&u  
Number Of Pages: 469 nl2Lqu1  
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53.Prebiotics: Development and Application M4 ?>x[Pw  
Author: Bob Rastall (Editor), Glenn Gibson (Editor) a]V#mF |{  
Publisher: John Wiley & Sons t,w/L*r+w  
Publication Date: 2006-06-05 &% (1?\~u  
Number Of Pages: 264 qoph#\  
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52.Vegetable Oils in Food Technology (Sheffield Chemistry and Technology of Oils and Fats) `Uk jr MO  
Author: Frank D. Gunstone @ 6b;sv1W  
Publisher: Blackwell } 4>#s$.2  
Publication Date: 2002-10-18 KkHlMwv  
Number Of Pages: 337 wK%x|%R[  
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51 Food Selection : From Genes to Culture t!vlZNc  
Author: Harvey Anderson bk-aj'>+  
Publisher: Chauveheid, Stavelot, Juilett CU(W0D  
Publication Date: 2002 O0<GFL$)&  
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http://www.danoneinstitute.org/p ... enes_to_culture.php a'|Dm7'4t  
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50 The Nutrition Handbook for Food Processors 5{|\h}  
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49 Frying - Improving Quality (Woodhead Publishing in Food Science and Technology) *<#&ne 8  
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48 Drug Residues in Foods: Pharmacology, Food Safety and Analysis t583Q/1@  
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47 Food Labelling Q.] )yqX6  
Author: J. Ralph Blanchfield jI V? p  
Publisher: CRC &Egn`QU  
Publication Date: 2000-08-31 z0UO<Y?9  
Number Of Pages: 320 #~f+F0#%?  
http://z13.zupload.com/download. ... &filepath=42776 H.mG0x`M"E  
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46 Food Additives Revised and Expanded #]N9/Hij#g  
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45 Physical Chemistry of Foods 1@S6[&_  
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44 Making the Most of HACCP: Learning from Others' Experience {4aY}= -Q*  
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43 Fruit and Vegetable Processing: Improving Quality Rw\C0'  
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42 HACCP in the Meat Industry 0 {JK4]C  
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41 Cereals Processing Technology 27a* H1iQ  
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40 Green Tea Health Benefits and Applications l`b1%0y  
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39 Handbook of Food-Drug Interactions Q2/MnM  
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38 Digital Food Photography xS'zZ%?  
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37 Food Safety and Toxicity 0GZq`a7[  
Published in 1997 %-+j  
ISBN 0849394880 !\-WEQrp\  
Book Description: 6<X%\[)n  
From a natural science viewpoint, Food Safety and Toxicity takes on challenging and important topics impacting food researchers, regulators, producers, healthcare providers, educators, and consumers 03=5Nof1  
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36 Laboratory Methods for Sensory evaluation of Food Vi?q>:E:  
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35 Soybeans as Functional Foods and Ingredients *bd[S0l  
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34 Rheology of Fluids and Semisolid Foods [P~hjmJ(y  
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33 Rheological Methods in Food Process Engineering 2nd Edition L){iA-k;Ec  
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32 Novel Food Packaging Techniques 0u\GO;  
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31 Modern Food Microbiology r-:Uz\gM  
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30 Minimal Processing Technologies in the Food Industry !O<)\ )|g  
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29 Microorganisms in foods m)'=G%y  
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28 Microbiological Risk Assessment in Food Processing DK: o]~n  
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27 Managing Frozen Foods EVsC >rz  
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26 Functional Foods Concept to Product M_/7D|xl/T  
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25 Foodborne Pathogens Hazards, Risk Analysis and Control tE<H|_{L  
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24 Food Safety Handbook &Cr:6W@A  
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23 Food Processing Technology: Principles and Practice 2nd edition 4VJ-,Z  
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22 Food Processing Operations Modeling: Design and Analysis <=zQ NBtx  
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21 Food Process Modeling `x+ B+)0X  
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20 Food Emulsions Food Science and Technology .5^cb%B*  
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19 Food Dehydration A Dictionary and Guide 3+)J @(a  
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18 Food Chemicals Codex Z+*9#!?J  
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17 Food Chemical Safety, Volume 2 Additives |)IlMG  
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16 Food Chemical Safety, Volume 1 Contaminants qSM|hHDo)  
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15 Extraction Optimization in Food Engineering )Oq|amvC  
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14 EU Food Law - A Practical Guide Rm2yPuOU}A  
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13 Colour in Food Improving Quality :W"~ {~#?  
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12 Chilled Foods: A Comprehensive Guide, Second Edition \|n- O=}=2  
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11 Benders' Dictionary of Nutrition and Food Technology, Seventh Edition ?)/#+[xa  
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10 Auditing in the Food Industry - From Safety and Quality to Environmental and other Audits 3Nl <p"=  
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9 Antioxidants in Food - Practical Applications eJ,/:=QQ{  
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8 Analytical Methods For Food Additives X1,I  
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7 Innovation in Functional Food and Drinks: Growth opportunities from new nutraceutical ingredients @_-hk|Nl@  
Published in 2005 ,ly\Ka?zO  
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6 The Future of European Food and Drinks Retailing: Implications of Fast Growth Formats and Private hM@ HA  
Published in 2006 !_"@^?,q  
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5 Thermal_Technologies_in_Food_Processing .)RzT9sg  
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4 Food Product Development 1s%#$ 7  
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3 Functional Foods Cardiovascular Disease And Diabetes aAJU`=uq  
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2 New ingredients in food processing: Biochemistry and agriculture vk+VP 1D  
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1 Applied Dairy Microbiology eAXc:222  
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____________________________________________________________ 4kG,*3 &2  
11月6日： {U!8|(  
1. Safety and Quality Issues in Fish Processing \]=7!RQ\  
Author: H. Allan Bremner I2 j}Am  
Publisher: OTHER E0u~i59Z  
Publication Date: 2002-08-13 RT)d]u  
Number Of Pages: 507 <4_X P.N  
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http://rapidshare.com/files/2064682/SaQIiFP.rar !X"K=zt"  
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2.Meat Processing: Improving Quality wtc!>  
Author: Joseph Kerry bty/  
Publisher: OTHER x9;gT&@H  
Publication Date: 2002-10-07 .2>p3|F  
Number Of Pages: 464 S zUpWy&  
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