وبلاگ کتابخانه دانشکده کشاورزی مشهد

1-                Cereals processing technology

2-                Food emulsions principle, practice and techniques

3-                Food shelf life stability

4-                Functional food concept to product

5-                Managing frozen foods

6-                Sensory evaluation techniques

7-                Bioprocesses and biotechnology for functional foods and nutraceutical

8-                Extrusion cooking technology and applications

9-                The soft drinks companion

10-          Microbial safety of minimally  processed foods

11-          Modeling microbial responses in food

12-          Food chemical safety volum II : additives

13-          Hand book of dough fermentations

14-          Hand book of hydrocolloid

15-          Phenolics in food and nutraceutical

16-          Food processing operation modeling

17-          Pulsed electric fields in food processing fundamental aspect

18-          Chemical and functional properties of food lipids

19-          Industrial uses of vegetable oils

20-          Functional of dairy product

21-          Poultry meet processing and quality

22-          Osmotic dehydration

23-          Analytical methods for food additives

24-          Phenolics in food and nutraceuticals

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