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Tuesday, 16. September 2008, 12:46:07

CHÀO MỪNG ĐẾN VỚI BLOGS Gởi tin nhắn cho chilinhkgcc
Econolodge.com
 Trong cuộc sống xã hội ít có vấn đề có tính phổ biến và thường xuyên như vấn đề ăn uống. Về vật chất mà nói thì con người có ăn mới sống, có ăn mới phát triển từ nhỏ đến lớn. Con người có sống, có phát triển thì mới có sự tồn tại của xã hội. Con người có ăn, có sức khỏe thì mới có lao động với năng suất cao, có lao động sáng tạo, có mọi hoạt động của xã hội. Triết học nói rằng vật chất là hạ tầng cơ sở để xây lên dựng thượng tầng tư tưởng của lâu đài xã hội loài người. Đã là vấn đề thường xuyên của tất cả mọi người thì phải được xã hội quan tâm hết sức. Giải quyết tốt vấn đề này là một mục tiêu chính trị quan trọng của mọi chế độ xã hội. Ngày nay thực phẩm chức năng đang tạo ra nhiều sản phẩm có giá trị đem lại nhiều lợi ích cho con người. Như vậy, nhu cầu về thực phẩm là rất lớn và chúng ta hãy tìm ra những giá trị của các nguồn thực phẩm khác nhau

Sách tiếng anh

Thursday, 9. July 2009, 00:43:08

SÁCH TIẾNG ANH CÔNG NGHỆ THỰC PHẨM
(Tài liệu sưu tầm qua internet)


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].ed. by_C.K.Alexander_M.N.O.Sadiku_Solution
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

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