Food Engineering E- Book PART 4

	61	Food Emulsions: Principles, Practice, and Techniques
	62	Developing New Food Products for a Changing Marketplace
	63	Food Preservation Techniques
	64	Texture in Food
	65	Carbohydrates in Grain Legume Seeds: Improving Nutritional Quality
	66	Thermal Technologies in Food Processing
	67	Image Analysis of Food Microstructure
	68	Understanding and Measuring the Shelf-Life of Food
	69	Utilization of By-Products and Treatment of Waste in the Food Industry
	70	Fruit Manufacturing
	71	Environmentally Friendly Food Processing
	72	Modeling Microbial Responses in Food
	73	Characterization of Cereals and Flours
	74	Detecting Pathogens in Food
	75	Food Storage Stability
	76	Cereals Processing Technology
	77	Design and Analysis of Experiments (Springer Texts in Statistics)
	78	Biodiversity and Ecophysiology of Yeasts (The Yeast Handbook) (The Yeast Handbook)
	79	Common Fragrance and Flavor Materials:
	80	Separation Processes in the Food and Biotechnology Industries

Food Engineering E- Book PART 4