Best Reference Books for Principles Of Food Science
List of "Best Reference Books for Principles Of Food Science" compiled based on Amazon book reviews by experts. These books are used by students of top institutes, universities, colleges and professionals. Please feel free to suggest any other book on this topic using the comment section below.
- Physical Principles of Food Preservation: Revised and Expanded (Food Science and Technology) by Marcus Karel,Daryl B. LundCRC Press (Number of pages: 640)
- Principles of Food Sanitation (Food Science Text Series) by Norman Marriott,Robert B. GravaniSpringer (Number of pages: 413)
- Principles of Food Chemistry: Third Edition (Food Science Text Series) by John M. deManAspen Publishers Inc.,U.S.
- Principles of Food Processing (Food Science Text Series) bySpringer (Number of pages: 288)
- Principles of Food Science: Food Microbiology v. 2 by Georg BorgstromCollier Macmillan Ltd (Number of pages: 432)
- Principles and Applications of Gas Chromatography in Food Analysis (Ellis Horwood Series in Food Science and Technology) by Michael H. GordonSpringer (Number of pages: 374)
- Food Processing Technology: Principles and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition) by P.J. FellowsCRC Press (Number of pages: 505)
- An Essay on the Principle of Population and Other Writings (Penguin Classics) by Thomas MalthusPenguin Black Classics (Number of pages: 352)
- Principles of Food Toxicology, Second Edition by Tõnu PüssaCRC Press (Number of pages: 414)
- The 10 Principles of Food Industry Sustainability by Cheryl J. BaldwinWiley-Blackwell (Number of pages: 218)
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