صنایع غذایی 3

.NO

TITLE

PUB. YEAR

1

handbook of Meat, Poultry and Seafood Quality

2007

2

Indian Cuisine: Vegetarian

1999

3

Hospitality Operations and Management

2000

4

Vitamins in foods: analysis, bioavailability, and stability

2006

5

Nutrition in the prevention of disease

1989

6

Nutritional adaptation to new life styles

1990

7

Food

1989

8

Marine foods= Lebensmittel aus dem Meer

1990

9

Colloids in food

1982

10

Thermal analysis of foods

1990

11

Stepping motors and their microprocessor control

1994

12

McCance and Widdowson's the composition of foods

1991

13

Fruit and vegetables Preservation: Principles and Practices

2002

14

Food Chemistry

1996

15

Mrs Beeton's Book of Household Management

2000

16

Foods & nutrition encyclopedia

1994

17

Vegetables, herbs and spices: fifth supplement to McCance and Widdowson's The Composition of foods

1991

18

Vegetable dishes: Second supplement to the fifth edition of McCance and Widdowson's The composition of foods

1992, 1992

19

Pyrethroid residues, immunoassays for low molecular weight compounds

1990

20

Reviews of environmental contamination and toxicology

1987-

21

The concise encyclopedia of foods and nutrition

1995

22

Asian cooking

1996

23

Handbook of analysis and quality control for fruit and vegetable products

2000

24

Bioactive components in milk and dairy products

2009

25

Fish and fish products: Third supplement to the fifth edition of McCance and Widdowson's The composition of foods

1993

26

ABC OF NUTRITION

1994,1986

27

Techniques of Food Analysis

2006

28

Cereals and cereal products: third supplement to McCance and Widdowson's The Composition of foods

1988

29

ANALYTICAL TECHNIQUES FOR FOODS AND AGRICULTURAL PRODUCTS

1996

30

PEARSON,S COMPOSITION AND ANALYSIS OF FOODS

1981

31

CONTEMPORARY LODGING SECURITY

1996

32

EVALUATION OF SEAFOOD FRESHNESS QUALITY

1995

33

Big green cookbook: hundreds of planet-pleasing recipes & tips for a luscious, low-carbon lifestyle

2009

34

MICROBIOLOGICAL CONTROL FOR FOODS AND AGRICULTURAL PRODUCTS

1995

35

Analysis of contaminants in edible aquatic resources : general considerations, metals, organometallics, tainting, and organics

1994

36

Frying of food: principles, changes, new approaches

1988

37

Meat, poultry and game: Fifth supplement to the fifth edition of McCace and Widdowson's the composition of foods

1995

38

Meat products and dishes: Sixth supplement to the fifth edition of McCance and Widdowson's The composition of foods

1996

39

Meat and meat products technology (including poultry products technology)

2000

40

Food biochemistry

1991

41

DATA SOURCEBOOK FOR FOOD SCIENTISTS AND TECHNOLOGYISTS

1991

42

Meat science: an introductory text

2001

43

Food safety and international competitiveness: the case of beef

2001

44

NATURAL ANTIMICROBIAL SYSTEMS AND FOOD PRESERVATION

1994

45

THE TECHNOLOGY OF VITAMINS IN FOOD

1993

46

FISH AND SHELLFISH QUALITY ASSESSMENT: A GUIDE FOR RETAILERS AND RESTAURANTEURS

1991

47

THE FOOD CHEMISTRY LABORATORY: A MANUAL FOR EXPERIMENTAL FOODS, DIETETICS, AND FOOD SCIENTISTS

1996

48

Food science and technology: new research

2008

49

Herbal teas

1998

50

Functionality of proteins in foods

1997

51

Food preservation and safety: principles and practices

1994

52

Pesticide residues in food -1994: Report of the Joint Meeting of the FAO Panel of Experts on Pesticide Residues in Food and the Environment and the WHO Expert Group on Pesticide Residues

1994

53

Characterization of food : emerging methods

1995

54

Interpersonal skills for hospitality management

1995

55

Food colour and appearance

1994

56

Microwave cooking and processing : engineering fundamentals for the food scientist

1993

57

Food and beverage management:A SELECTION OF REDDINGS

1994

58

Manual of nutrition

1995

59

The world of food

1977

60

Sugar confectionery manufacture

1995

61

Food analysis: theory and practice

2000

62

Ice cream

1996

63

Miscellaneous Foods: Fourth supplement to the Fifth edition of McCance and Widdowson's The Composition of Foods

1997

64

Rancidity in foods

1994

65

TXTBOOK OF HUMAN NUTRITION

1996

66

Food, the chemistry of its components

1996

67

The encyclopedia of herbs, spices & flavorings

1996

68

Food and drink laboratory accreditation : a practical approach

1995

69

Magnetic resonance imaging in foods

1994

70

VITAMINS IN HUMAN HEALTH AND DISEASE

1996

71

Handbook of food science, catering technology and kitchen management

2010

72

ANALYTICAL CHEMISTRY OF FOODS

1995

73

FOOD AUTHENTICATION

1996

74

FOOD:THE DEFINITIVE GUIDE

1996

75

HANDBOOK ON FOOD INDUSTRIES

19?

76

NEW METHODS OF FOOD PRESERVATION

1996

77

Handbook of food and nutrition

1999

78

HUMAN RESOURCE MANAGEMENT IN THE HOSPITALITY&TOURISM INDUSTRY

1996

79

MTHODS OF TESTING PROTEIN FUNCTIONALITY

1996

80

EAT FOOD, NOT PROFITS! HOW COMPUTERS CAN SAVE YOUR RESTAURAT

1996

81

New aspects of nutritional status

1994

82

The scientific basis for vitamin intake in human nutrition

1995

83

Nutritional impact of food processing

1989

84

PESTICIDE RESIDUES IN FOODS: METHODS, TECHNIQUES, AND REGULATIONS

1999

85

Advances in baking technology

1993

86

Chef's book of formulas, yields, and sizes

1996

87

Dictionary of nutrition and dietetics

1996

88

Textbook on quality meat production

2000

89

Indian Recipes: Tandoori

1995

90

Dictionary of food ingredients

1996

91

The vegetarian menu book : a comprehensive guide to authentic Indian vegetarian cuisine

1996,2000

92

A taste of history : 10,000 years of food in Britain

1993

93

Complex carbohydrates in foods: the report of the British Nutrition Foundation's Task Force

1990

94

SEAFOOD FROM PRODUCER TO CONSUMER: INTEGRATED APPROACH TO QUALITY: PROCEEDINGS OF THE INTERNATIONAL SEAFOOD CONFERENCE ON THE OCCASION OF THE 25TH ANNIVERSARY OF THE WEFTA, HELD IN NOORDWIJKERHOUT, THE NETHERLANDS FROM 13-16 NOVEMBER, 1995

1997

95

FOOD EQUIPMENT DIGEST

1997

96

THE PROFESSIONAL PASTRY CHEF

1990,1996

97

BIOAVAILABILITY AND ANALYSIS OF VITAMINS IN FOODS

1998

98

CEREAL GRAIN QUALITY

1996

99

Pesticide residues in food -1993: Toxicology evaluations

1993

100

SORGHUM AND MILLETS:IN HUMAN NUTRITION

1995

101

Food taints and off-flavours

1996

102

PROPERTIES OF WATER IN FOODS :ISOPOW 6

1998

103

TECHNOLOGY OF BREADMAKING

1998

104

Food preservation

1996

105

INTRODUCTIONM TO AND METABOLISM

1971

106

The chef's companion : a concise dictionary of culinary terms

1996

107

The book of hors d'oeuvres and canapes

1996

108

BIOSENSORS FOR FOOD ANALYSIS

1998

109

CHILDERN,S FOOD MARKETING AND INNOVATION

1997

110

FOOD CHOICE ACCEPTANCE AND CONSUMPTION

1996

111

SEAFOODS,CHEMISTRY,PROCESSING TECHNOLOGY AND QUALITY

1994

112

THE BEST OF KASHMIRI COOKING

1999

113

Siren feasts : a history of food and gastronomy in Greece

1995

114

Dining room and banquet management

1990

115

Globalization strategy in the hotel industry

1995

116

HANDBOOK OF BAKERY PRODUCTS

 

117

Consumer decision making : guides to better living

1977

118

Consumer mathematics

(1971)

119

CRC handbook of world food legumes: nutritional chemistry, processing technology, and utilization

1989

120

Determination of veterinary residues in food

1991

121

Evaluation of quality of fruits and vegetables

1985

122

Food chemistry

1986

123

Project management in hotel and resort development

1993

124

Putting food by

1988

125

The American consumer: issues and decisions

(1973)

126

The Butterick home decorating handbook : a consumer's guide to selecting, purchasing, and caring for home furnishings

1976

127

Natural cooking the oold- fashioned way

1975

128

Hospitality and travel marketing

1996

129

Principles of food, beverage, & labor cost controls for hotels and restaurants

1994

130

Nutrition almanac cookbook

1983

131

SUCCESSFUL CATERING

1991

132

Consumer problems

1952

133

FOODS :THEIR COMPOSITION AND ANALYSIS

1927

134

Mathematics for the consumer

1975

135

Dimensions of food

1992

136

Food and beverage service

1983,1990

137

Benders' Dictionary of nutrition and food technology

1999

138

Housekeeping made easy hints & handy tips

1999

139

Lawrie's Meat science

1998

140

HUMAN RESOURCE MANAGEMENT IN THE HOTEL INDUSTRY: STRATEGY, INNOVATION AND PERFORMANCE

2000

141

Entertaining india style : ricipes for all ocasions; The best of kashmiri cooking

1995

142

The political economy of diet, health and food policy

1998

143

The New Professional Chef

1996

144

Rapid methods in food microbiology

1989

145

Design sense: graphic design on a limited budget

1998

146

New directions in hospitality and tourism : a worldwide review

1998

147

Using computers in hospitality

1996, 2000

148

Food purchasing and preparation

1999

149

Food safety: a guide to what you really need to Know

2000

150

High pressure food science, Bioscience and chemistry

1998

151

Summary of evaluations performed by joint FAO/WHO Expert committee on food additives (JECFA) 1956-1993 (first through forty-first meetings)

1994-

152

Work, change and competition: managing for Bass

1999

153

Advances in magnetic resonance in food science

1999

154

Nutural Antioxidants and anticarcinogens in nutrition, Health and disease

1999

155

The heritage of Italian cooking

1990

156

Implementing dietary guidelines for healthy eating

1997

157

Chromatography and capillary electrophoresis in food analysis

1999

158

Quality in the Food Analysis Laboratory

1998

159

Global directions : new strategies for hospitality and tourism

1997

160

Recent advances in the chemisrty of meat : the proceedings of a symposium

1984

161

Economics for hospitality management

1997

162

Environmental management in the hospitality industry: a guide for students and managers

2000

163

Housekeeping: Effective solitions

1999

164

Bakery food manufacture and quality: water control and effects

2000

165

Managing food hygiene

1995

166

The Oxford companion to food

1999

167

Classic Turkish cookery

1997

168

Fruit Preseruation

1980

169

Community nutrition in action: an entrepreneurial approach

1999

170

Welcome to hospitality an introduction

2000

171

Cultural foods

2000

172

Der Brochaus Ernahrung: Gesund essen, bewusst leben

2008

173

Management practice in dietetics

2000

174

Antioxidants in muscle foods: Nutritional Strategies to Improve Quality

2000

175

The National Trust guide to historic bed & breakfasts, inns & small hotels

1999

176

Flavor chemistry: thirty years of progress

1999

177

Reich in Der Gastronomie: Erfolgsfaktoren, Knzept und Opening, Management, Marketing, Leading Srateghen fur die Zukunft

2008

178

Human resource management in the hospitality industry

1996

179

International standards for food safety

2000

180

Spectroscopic techniques for food analysis

1994

181

Mass spectrometry of natural substances in foods

c2000

182

Principles of food chemistry

1999

183

Hospitality marketing management

2001

184

The third job: employed couples' management of household work contradictions

1998

185

Careers in hotel management

2000

186

Food science: experiments and applications

2001

187

Nutrition research: current scenario and future trends

c2000

188

Supervision in the hospitality industry

2002

189

Design and layout of foodservice facilities

2003

190

Dimensions of the hospitality industry

2002

191

Hotel operations management

2004

192

Hotel and motel management and operations

2003

193

Hotel management and operations

2002

194

The chef's companion: a culinary dictionary

2003

195

In search of hospitality: theoretical perspectives and debates

2000

196

Best impressions in hospitality: your professional image for excellence

2000

197

Aluminium in food and the environment: The proceedings of a symposium

1994

198

Dimensions of the meal: The science, culture, business, and art of eating

2000

199

Ice cream

2003

200

Indian recipes: vegetarian

1998

201

Food texture: Measurement and perception

1999

202

Developing hospitality properties and facilities

2000

203

The Chemistry of muscle-based foods

1992

204

Hygiene and Sanitation in Food Industry

1999

205

Environmental contaminants in food

1999

206

Food safety: A Techno-legal Analysis

2000

207

Geographie de la faim: le dilemme bresilien pain ou acier

1964

208

Mes bons petits plats faciles et pas chers

2002

209

Nutrition in exercise and sport

1998

210

Improving the Fat Content of Foods

2006

211

Starch in Food: Structure, Function and applications

2004

212

Improvin the Safety of Fresh Meat

2005

213

Food Storage and Preservation

2005

214

The nutrition handbook for food processors

2002

215

Expectations and the food industry: the impact of color and appearance

2003

216

Flavor release

2000

217

World hotel directory: an essential guide for business travellers

2000

218

Bowes & Church's food values of portions commonly used

2005

219

Handbook of food analysis

2004

220

Pesticide residues in food

2006

221

Aviation food safety

2006

222

Concept research in food product design and development

2005

223

Dietary supplement labeling compliance review

2004

224

Handbook of food enzymology

2003

225

Chemical and functional properties of food components

2002

226

Clinical sports nutrition

2000

227

Food chemistry

2004

228

Headspace analysis of foods and flavors: theory and practice

2001

229

Bread-making quality of wheat: a century of breeding in Europe

2000

230

Food Enzymology

1991

231

Physical properties of foods and food processing systems

1987

232

Food contaminants: sources and surveillance

1991

233

Magnetic resonance in food science

1995

234

Food analysis

2003

235

Near-infrared spectroscopy in food science and technology

2006

236

The complete vegetable cookbook: a guide to cooking vegetables in over 300 ways

2000

237

Food Processing and Presvation

2002

238

Bakery products: science and technology

2006

239

Novel food ingredients for weight control

2007

240

Food additives: Characteristics, Detection and Estimation

2000

241

Thermal food processing: new technologies and quality issues

2006

242

Tree nuts: composition, phytochemicals, and health effects

2009

243

Handbook of muscle foods analysis

2009

244

Kinetic modeling of reactions in foods

2009

245

Computer vision technology for food wuality evaluation

2007

246

Modern techniques for food authentication

2008

247

Human resource management for the hospitality and tourism industries

2007

248

Marketing leadership in hospitality: foundations and practices

2000

 

  
نویسنده : محمد درخشان ; ساعت ٥:۱۱ ‎ب.ظ روز یکشنبه ۱۳۸٩/٥/۳