انگليسی برای دانشجويان رشته صنايع غذايی

تخفیف ویژه

1. Food Science Today --- 2. Foods and Food Composition Tables --- 3. Cereal Technology --- 4. Food Spoilage --- 5. Canning of Vegetables --- 6. Freeze Dehydration of Meat --- 25. High Heat Transfer Coefficient in Drum Drying --- Appendix --- 19. Quality Control in Yoghurt Manufacture --- 20. Diet and Nutritional Needs --- 21. Factors Determining Exudation of Uncooked Meat --- 22. Modified Atmosphere Packaging(MAP) --- 23. Aquaculture --- 24. UHT Processing and Aseptic Packaging --- 13. Dehydration --- 14. Processed Cheese Products --- 15. Bread Processing --- 16. Automation in the Dairy Industry --- 17. Food Poisoning --- 18. The Nutritional Value of Yoghurt --- 7. Plant Pigments --- 8. Processing of Pasteurized Market Milk --- 9. Food Flavor --- 10. Food Texture --- 11 .Food Additives --- 12. Microbiological Changes in Canned Vegetables During Storage