انگلیسی برای دانشجویان رشته علوم و صنایع غذایی

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
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
13. Dehydration
14. Processed Cheese Products
15. Bread Processing
16. Automation in the Dairy Industry
17. Food Poisoning
18. The Nutritional Value of Yoghurt
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
25. High Heat Transfer Coefficient in Drum Drying
Appendix

چاپ پنجم با اصلاحات