Handbook of Meat Science

Handbook of Food Science and Technology 3: Food Biochemistry and Technology  eBooks & eLearning

Posted by interes at Dec. 8, 2016
Handbook of Food Science and Technology 3: Food Biochemistry and Technology

Handbook of Food Science and Technology 3: Food Biochemistry and Technology by Romain Jeantet and Thomas Croguennec
English | 2016 | ISBN: 1848219342 | 436 pages | PDF | 22 MB

Handbook of Food Science, Technology, and Engineering - 4 Volume Set [Repost]  eBooks & eLearning

Posted by ChrisRedfield at Oct. 21, 2016
Handbook of Food Science, Technology, and Engineering - 4 Volume Set [Repost]

Y. H. Hui, Frank Sherkat - Handbook of Food Science, Technology, and Engineering - 4 Volume Set
Published: 2005-12-19 | ISBN: 0849398479 | PDF | 3632 pages | 34.26 MB

Handbook of Food Science and Technology 2: Food Process Engineering and Packaging  eBooks & eLearning

Posted by ksveta6 at May 23, 2016
Handbook of Food Science and Technology 2: Food Process Engineering and Packaging

Handbook of Food Science and Technology 2: Food Process Engineering and Packaging by Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brule
2016 | ISBN: 1848219334 | English | 346 pages | PDF | 13 MB

Handbook of Cosmetic Science and Technology [Repost]  eBooks & eLearning

Posted by tanas.olesya at May 19, 2016
Handbook of Cosmetic Science and Technology [Repost]

Handbook of Cosmetic Science and Technology by André O. Barel
English | July 13, 2001 | ISBN: 0824702921 | 904 Pages | PDF | 6 MB

This state-of-the-art reference provides comprehensive multidisciplinary coverage of the most recent information on cosmetic ingredients, finished products, target organs, delivery systems, and current technology in safety, toxicology, and dermatological testing.

Handbook of Food Science and Technology 1: Food Alteration and Food Quality  eBooks & eLearning

Posted by ksveta6 at April 6, 2016
Handbook of Food Science and Technology 1: Food Alteration and Food Quality

Handbook of Food Science and Technology 1: Food Alteration and Food Quality by Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brulé
2016 | ISBN: 1848219326 | English | 264 pages | PDF | 5 MB

Handbook of Polycarbonate Science and Technology [Repost]  

Posted by tanas.olesya at Feb. 11, 2016
Handbook of Polycarbonate Science and Technology [Repost]

Handbook of Polycarbonate Science and Technology by John T. Bendler
English | 29 Oct. 1999 | ISBN: 0824799151 | 359 Pages | PDF | 18 MB

"Summarizes research and progress in understanding the fundamental molecular properties of polycarbonates by covering history, theory, modeling, and spectroscopy. Offers the first comprehensive survey of polycarbonates in over 30 years."

Handbook of Photovoltaic Science and Engineering [Repost]  

Posted by tanas.olesya at Feb. 10, 2016
Handbook of Photovoltaic Science and Engineering [Repost]

Handbook of Photovoltaic Science and Engineering by Antonio Luque
English | 25 Apr. 2003 | ISBN: 0471491969 | 1179 Pages | PDF | 18 MB

Handbook of Photovoltaic Science and Engineering incorporates the most recent technological advances and research developments in photovoltaics. All topics relating to the photovoltaic (PV) industry are discussed and each chapter has been written by an internationally–known expert in the field.
The Handbook of Global Science, Technology, and Innovation

The Handbook of Global Science, Technology, and Innovation by Daniele Archibugi and Andrea Filippetti
English | 2015 | ISBN: 111873906X | 624 pages | PDF | 25,8 MB

Handbook of Meat, Poultry and Seafood Quality [Repost]  

Posted by tanas.olesya at Dec. 11, 2015
Handbook of Meat, Poultry and Seafood Quality [Repost]

Handbook of Meat, Poultry and Seafood Quality by Leo M. L. Nollet
English | 1 Mar. 2007 | ISBN: 081382446X | 705 Pages | PDF | 46 MB

The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood.
Handbook of Implementation Science for Psychology in Education

Barbara Kelly, Daniel F. Perkins, "Handbook of Implementation Science for Psychology in Education"
English | ISBN: 0521197252 | 2012 | 508 pages | PDF | 3 MB