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Лучшие результаты

  1. War, Agriculture, and Food: Rural Europe from the 1930s to the 1950s (Routledge Studies in Modern European History). – М.: , 2012. – 286 с.
  2. Karl Weber. Food, Inc.: How Industrial Food Is Making Us Sicker, Fatter, and PoorerAnd What You Can Do About It. – М.: , 2012. – 532 с.
  3. George McGovern. The Third Freedom: Ending Hunger in Our Time. – М.: , 0. – 0 с.
  4. Rattan Lal, David Hansen, Norman Uphoff, Steven Slack, Rattan Lal. Food Security and Environmental Quality in the Developing World. – М.: , 0. – 0 с.
  5. Karl Benediktsson. Harvesting Development: The Construction of Fresh Food Markets in Papua New Guinea. – М.: , 0. – 0 с.
  6. Ernest Sternberg. The Economy of Icons : How Business Manufactures Meaning. – М.: , 0. – 0 с.
  7. Pasour, E.C., Jr. Pasour. Agriculture and the State: Market Processes and Bureaucracy. – М.: , 0. – 0 с.
  8. Tim Lang, Michael Heasman, M. A. Heasman. Food Wars: Public Health and the Battle for Mouths Minds and Markets. – М.: , 0. – 0 с.
  9. Emma Judge. Hands on Food, Water and Finance: Practical Innovations for a Sustainable World (Hands on Series). – М.: , 0. – 0 с.
  10. Douglas Robert Brown. The Restaurant Managers Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation. – М.: , 0. – 0 с.
  11. Klaus G. Grunert, Hanne Hartvig Larsen, Tage Koed Madsen, Allan Baadsgaard. Market Orientation in Food and Agriculture. – М.: , 0. – 0 с.
  12. Phil Romano. Food for Thought : How the Creator of Fuddrucker's, Romano's Macroni Grill, and eatZi's Builta a $10 Billion Empire One Concept at a Time. – М.: , 2005. – 0 с.
  13. Culture, Leadership, and Organizations : The GLOBE Study of 62 Societies. – М.: , 2004. – 0 с.
  14. Matthias Lutke Entrup. Advanced Planning in Fresh Food Industries : Integrating Shelf Life into Production Planning (Contributions to Management Science). – М.: , 2005. – 0 с.
  15. Renewable Bioresources : Scope and Modification for Non-Food Applications. – М.: , 2004. – 0 с.
  16. Edward E. Sanders, Timothy H. Hill, Donna J. Faria. Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs (3rd Edition). – М.: , 2007. – 640 с.
  17. Steve Striffler. Chicken: The Dangerous Transformation of America's Favorite Food (Yale Agrarian Studies Series). – М.: , 2007. – 0 с.
  18. Accelerating New Food Product Design and Development (Institute of Food Technologists). – М.: , 2007. – 400 с.
  19. Beyond Food Production: The Role of Agriculture Inpoverty Reduction. – М.: , 2007. – 232 с.
  20. International Commission on Microbiological Specifications of Foods (ICMSF). Microorganisms in Foods 6: Microbial Ecology of Food Commodities (Microorganisms in Foods). – М.: , 2005. – 736 с.
  21. S. Buncic. Integrated Food Safety and Veterinary Public Health. – М.: , 2006. – 320 с.
  22. Anthony J. Strianese, Pamela P. Strianese. Math Principles for Food Service Occupations. – М.: , 2006. – 360 с.
  23. Process Analytical Technology: Spectroscopic Tools and Implementation Strategies for the Chemical and Pharmaceutical Industries. – М.: , 2005. – 472 с.
  24. Ann V. Millard, Jorge Chapa. Apple Pie and Enchiladas: Latino Newcomers in the Rural Midwest. – М.: , 2004. – 308 с.
  25. Ronald D. Knutson, J.B. B. Penn, Barry L. Flinchbaugh. Agricultural and Food Policy (6th Edition). – М.: , 2006. – 208 с.
  26. Food Process Engineering and Technology (Food Science and Technology) (Food Science and Technology). – М.: , 2008. – 640 с.
  27. William KOH. SAKAE! Cooking up a Global Food Business. – М.: , 2008. – 136 с.
  28. Sustainability in the Food Industry (Institute of Food Technologists Series). – М.: , 2009. – 280 с.
  29. Adam Lindgreen, Martin Hingley, David Harness, Paul Custance. Market Orientation (Food and Agricultural Marketing). – М.: , 2010. – 394 с.
  30. Industrial Fermentation: Food Processes, Nutrient Sources and Production Strategies (Food Science and Technology). – М.: , 2010. – 386 с.
  31. Annual Report of the Dept. of Foods and Markets, Volume 3. – М.: , 2010. – 28 с.
  32. Daniel Tadesse Belay. Food insecurity in Rural Households. – М.: , 2012. – 88 с.
  33. Monika Sharma, Santosh Kumari, Nishant K. Sinha. Traditional Indian Snack Food: Utilizing Unripe Banana. – М.: , 2012. – 108 с.
  34. Uwe Landau. Bactericidal and Oligodynamic Action of Silver and Copper in Hygiene, Medicine and Water Treatment. – М.: , 2008. – 130 с.
  35. The Transformation of Agri-Food Systems: Globalization, Supply Chains and Smallholder Farmers. – М.: , 2008. – 416 с.
  36. Vickie A. Vaclavik Ph.D., Marcia H. Pimentel M.S., Marjorie M. Devine Ph.D. Dimensions of Food, Seventh Edition. – М.: , 2010. – 360 с.
  37. Corinna Hawkes, Chantal Blouin, Spencer Henson, Nick Drager, Laurette Dub?. Trade, Food, Diet and Health: Perspectives and Policy Options. – М.: , 2010. – 336 с.
  38. Mathematical Modeling of Food Processing (Contemporary Food Engineering). – М.: , 2010. – 948 с.
  39. Editor Thomas R. Laaman. Hydrocolloids in Food Processing. – М.: Blackwell Publishing, Inc, 2011. – 358 с.
  40. Frank Gunstone. Oils and Fats in the Food Industry. – М.: , 2008. – 160 с.
  41. Chris Bell. Clostridium Botulinum. – М.: , 2000. – 328 с.
  42. C. J. Shepherd. Intensive Fish Farming. – М.: , 1992. – 416 с.
  43. Da-Wen Sun. Emerging Technologies for Food Processing. – М.: , 2010. – 792 с.
  44. Tilak Nagodawithana. Enzymes in Food Processing. – М.: , 2010. – 480 с.
  45. A.G. Gaonkar. Food Processing. – М.: , 2010. – 0 с.
  46. C. R. Stumbo. Thermobacteriology in Food Processing. – М.: , 2010. – 336 с.
  47. Bernard S. Schweigert. Microwaves in the Food Processing Industry. – М.: , 2010. – 234 с.
  48. James N. Bemiller. Carbohydrate Chemistry for Food Scientists. – М.: Amer Assn of Cereal Chemists, 2007. – 390 с.
  49. Samuel A Goldblith. An Annotated Bibliography on Microwaves – Their Properties, Production & Applications to Food Processing. – М.: , 2003. – 368 с.
  50. Samuel A Goldblith. Exploration in Future Food–Processing Techniques. – М.: , 2003. – 98 с.
  51. Processed Cheeses and Analogues. – М.: Wiley-Blackwell, 2011. – 368 с.
  52. Edited by Da-Wen Sun. Computer Vision Technology for Food Quality Evaluation. – М.: Academic Press, 2007. – 608 с.
  53. Carl Warner. Carl Warner's Food Landscapes. – М.: , 2010. – 128 с.
  54. Peter J. D'Adamo, Catherine Whitney. Eat Right for Blood Type 0: Individual Food, Drink and Supplement lists. – М.: Penguin Books Ltd., 2011. – 112 с.
  55. Peter J. D'Adamo, Catherine Whitney. Eat Right for Blood Type A: Individual Food, Drink and Supplement lists. – М.: Penguin Books Ltd., 2011. – 112 с.
  56. Good Food: More Veggie Dishes. – М.: BBC Books, 2012. – 216 с.
  57. Details, No Author. Good Food: Low-Carb Cooking. – М.: , 2014. –  с.
  58. Shivmurti Srivastav. Changes in Chemical Properties of Food Product in Ohmic Heating. – М.: LAP Lambert Academic Publishing, 2014. – 136 с.
  59. Abeer Amer and Mohamed Amer. Production of natural food additives for using in dairy products. – М.: LAP Lambert Academic Publishing, 2012. – 284 с.
  60. Soumi Gayen. Food Preservation with an Attitude. – М.: LAP Lambert Academic Publishing, 2013. – 96 с.
  61. Bitange Nipa Tochi. Enzymatic Processing Of Clear Fruit Juices: The Case Of Pineapple. – М.: LAP Lambert Academic Publishing, 2013. – 144 с.
  62. Erkihun Asfaw. Development of supplementary food. – М.: LAP Lambert Academic Publishing, 2014. – 68 с.
  63. Kalyani Bandi. Effect of Radiation Processing on Quality and Shelflife of Soya mix. – М.: LAP Lambert Academic Publishing, 2014. – 108 с.
  64. Nagham El-Berishy. An Advanced Production Planning and Scheduling System. – М.: LAP Lambert Academic Publishing, 2011. – 116 с.
  65. Md Bellal Hossain. A handbook of fruit and vegetables processing technology. – М.: LAP Lambert Academic Publishing, 2013. – 172 с.
  66. Magdalena Jasinska and Jerzy Baldyga. Mixing and processing of liquids in rotor-stator devices. – М.: LAP Lambert Academic Publishing, 2014. – 116 с.
  67. John Igene. Traditional African Meat Products for Food Security. – М.: LAP Lambert Academic Publishing, 2010. – 248 с.
  68. Ravindra Vasantrao Kale and Syed Imran Hashmi. Packaging of Indian Traditional Foods. – М.: LAP Lambert Academic Publishing, 2011. – 96 с.
  69. Kayode Joshua Simonyan. Modeling the Grain Cleaning Process in a Stationary Sorghum Thresher. – М.: LAP Lambert Academic Publishing, 2012. – 244 с.
  70. Fakayode Olugbenga Abiola. Heated Air Drying of some Tropical Perishable Crops. – М.: LAP Lambert Academic Publishing, 2013. – 112 с.
  71. Arpita Das. Some Studies on Medical Image Processing Methods. – М.: LAP Lambert Academic Publishing, 2013. – 192 с.
  72. Kazeem Olatoye. Energy Economics in Instant- Pounded yam Flour Production. – М.: LAP Lambert Academic Publishing, 2014. – 72 с.
  73. Supriya V. Chavan,Indrajit D. Thorat and Dipali D. Jagtap. Pressure Parboiling Process Parameters For Production Of Puffed Rice. – М.: LAP Lambert Academic Publishing, 2012. – 68 с.
  74. Subha Ganguly. Food Processing Technology. – М.: LAP Lambert Academic Publishing, 2012. – 64 с.
  75. Ghani Albaali. Studies on Thermal Sterilization of Liquid Foods Using CFD. – М.: LAP Lambert Academic Publishing, 2011. – 260 с.
  76. Haroon Imtiaz and Fathi Muhammad Mahfouz. Free Convection in a Concentric Annulus Filled With Micropolar Fluid. – М.: LAP Lambert Academic Publishing, 2014. – 100 с.
  77. European Commission European Commission and Joint Research Centre Joint Research Centre. Radionuclide Metrology in the Fields of Food and Environment. – М.: Dictus Publishing, 2013. – 108 с.
  78. Prof Lucy Lynn Maliwichi,Prof Peter BIkam and Dovhani Johannes Mulaudzi. Energy Needs and Food Security in Mutale Municipality, South Africa. – М.: LAP Lambert Academic Publishing, 2011. – 76 с.
  79. Nawal Khorshid. Precipitating Food Proteins Using High-Pressure Carbon Dioxide. – М.: LAP Lambert Academic Publishing, 2012. – 124 с.
  80. Ignatius Suharto. Innovation Process, Equipment of Tempe Industries Without Pollution. – М.: LAP Lambert Academic Publishing, 2012. – 192 с.
  81. Raquel P. F. Guine. Unit Operations For The Food Industry. – М.: LAP Lambert Academic Publishing, 2013. – 260 с.
  82. Raquel P. F. Guine. Unit Operations for the Food Industry. – М.: LAP Lambert Academic Publishing, 2013. – 244 с.
  83. SOLOMON MENGISTU LEMMA. DEXTROSE PRODUCTION FROM MAIZE. – М.: LAP Lambert Academic Publishing, 2010. – 84 с.
  84. Boris Menin. Drum Freezers: Computer simulation and application. – М.: LAP Lambert Academic Publishing, 2014. – 84 с.
  85. Manjunath K. V. and Mohamed Basheer Ahamed. Food Serving Trolley for Indian marriage Halls. – М.: LAP Lambert Academic Publishing, 2012. – 72 с.
  86. james kanagaraj. Cleaner Processing of Leather and its Wastes. – М.: LAP Lambert Academic Publishing, 2010. – 96 с.
  87. Pamela Tobin and Neil Hanlon. Food Security in the Takla Lake First Nation. – М.: LAP Lambert Academic Publishing, 2010. – 116 с.
  88. Diana G. Lope-Alzina. Gender relations as a basis for varietal selection. – М.: LAP Lambert Academic Publishing, 2010. – 120 с.
  89. Isaac Woja. Responses to Food Insecurity. – М.: LAP Lambert Academic Publishing, 2010. – 120 с.
  90. Gadadhara Mohapatra. Dynamics of Chronic Poverty and Food Security. – М.: LAP Lambert Academic Publishing, 2011. – 208 с.
  91. Tesfaye Zeleke. Water Use Rights and Processes of Negotiations among Irrigators. – М.: LAP Lambert Academic Publishing, 2011. – 136 с.
  92. Jason Taylor. Fast Food And Fast Media. – М.: LAP Lambert Academic Publishing, 2011. – 60 с.
  93. Mariela Sanchez. Agri-Food Restructuring in the Australia Beef Industry. – М.: LAP Lambert Academic Publishing, 2010. – 220 с.
  94. Devarakonda Suresh,K. Vijayanthimala and S.N. Ratha. Women and Food. – М.: LAP Lambert Academic Publishing, 2012. – 184 с.
  95. peyman y?ld?z. THE ROLE OF TRAINING ON EMPLOYEE EFFICIENCY IN FAST FOOD SECTOR. – М.: LAP Lambert Academic Publishing, 2010. – 112 с.
  96. Joaquin Navas. Local Food Talks. – М.: LAP Lambert Academic Publishing, 2010. – 132 с.
  97. Ashford Chea. Women Entrepreneurs and Economic Development in Africa. – М.: LAP Lambert Academic Publishing, 2011. – 104 с.
  98. Samir Mahgoub. Microbiological Problems of Traditional (Ethnic) Foods. – М.: LAP Lambert Academic Publishing, 2013. – 84 с.
  99. Abdul Sattar Qureshi. Proteolytic Enzyme of Bacteria. – М.: LAP Lambert Academic Publishing, 2011. – 240 с.
  100. Muhammad Naeem Iqbal,Naz Mughal and Shahzad Ali. Physicochemical Analysis of Honey, Juice and Feed Samples. – М.: LAP Lambert Academic Publishing, 2014. – 60 с.
  101. Karthikeyan Velmurugan,Anandhan Sekar and Gnanamoorthy Palingamoorthy. Antagonistic studies of Kefir-bacteria against food pathogens. – М.: LAP Lambert Academic Publishing, 2013. – 92 с.
  102. Christian Abuajah. Food as Medicine - ?-Glucans and Health. – М.: LAP Lambert Academic Publishing, 2013. – 76 с.
  103. Priyanga Pori Bora and Nivedita Deka. Quality management of processed food products by SHGs in Jorhat, Assam. – М.: LAP Lambert Academic Publishing, 2012. – 88 с.
  104. Habtamu Fekadu Gemede. Food Science and Technology. – М.: LAP Lambert Academic Publishing, 2012. – 216 с.
  105. Golnaz Rezai,Zainal Abidin Mohamed and Mad Nasir Shamsudin. Consumers' Confidence in Halal Labeled Manufactured Food. – М.: LAP Lambert Academic Publishing, 2012. – 216 с.
  106. Jamna Meghwal and Vishakha Singh. Food Consumption Pattern and Processing Practices of Kathodi Tribe. – М.: LAP Lambert Academic Publishing, 2014. – 152 с.
  107. Mukund Kumar. Future prospects for Indian food processing industry. – М.: LAP Lambert Academic Publishing, 2011. – 56 с.
  108. Christine Emmanuel-Ikpeme. Foundations of food science. – М.: LAP Lambert Academic Publishing, 2012. – 436 с.
  109. A. Irshad,Biju P. Habeeb and P. Gokulakrishnan. Applications of nanotechnology in food packaging and food safety. – М.: Scholars' Press, 2013. – 128 с.
  110. Gehad Elshenawi and Bassim Atta. Utilization of Bitter Orange Industrial Waste in Food Processing Field. – М.: LAP Lambert Academic Publishing, 2013. – 112 с.
  111. Aastha Deswal,Navneet Singh Deora and HN Mishra. Functional Food and Beverages. – М.: LAP Lambert Academic Publishing, 2012. – 136 с.
  112. Marcello della Campa. Quality Food in a Short Supply Chain Using Also Alternative Energy. – М.: Scholars' Press, 2014. – 84 с.
  113. Monika Sharma,Santosh Kumari and Nishant K. Sinha. Traditional Indian Snack Food. – М.: LAP Lambert Academic Publishing, 2012. – 108 с.
  114. Ashraf Mahdy Sharoba,Hamdy A. El-Mansy and Bernhard Senge. Rheological and Mechanical Properties of Some Selected Foods. – М.: LAP Lambert Academic Publishing, 2012. – 208 с.
  115. Vinh Truong. Glass Transition Temperature and Spray Drying of Sugar-Rich Foods. – М.: LAP Lambert Academic Publishing, 2014. – 440 с.
  116. Kirtiraj K. Gaikwad. Additives In Food Processing Industries. – М.: LAP Lambert Academic Publishing, 2015. – 56 с.
  117. JANE BEATRICE MUGENDI. PROCESSED MUCUNA BEAN (MUCUNA PRURIENS L.) PROTEIN QUALITY. – М.: LAP Lambert Academic Publishing, 2010. – 132 с.
  118. Bhaskar Sanyal and Arun Sharma. EPR and TL techniques in identification of irradiated food. – М.: LAP Lambert Academic Publishing, 2012. – 140 с.
  119. Salman Hyder. Value Added Agri-foods in India: A Case Study. – М.: LAP Lambert Academic Publishing, 2014. – 216 с.
  120. Comfort Gyeduaah. Challenges Facing Small Scale Food Processing Industries in Ghana. – М.: LAP Lambert Academic Publishing, 2013. – 76 с.
  121. Kota Sreenivasa Murthy and Himachalam Dasaraju. Food Processing Industry in India. – М.: LAP Lambert Academic Publishing, 2011. – 332 с.
  122. Preetha Palanisamy and Deepa Jaganathan. Application of Pulsed Ultra Violet light in Food Processing. – М.: LAP Lambert Academic Publishing, 2014. – 52 с.
  123. Ginson Joseph. High Pressure Processing for the Preservation of Indian White Prawn. – М.: , 2015. – 280 с.

Дополнительные результаты

  1. Karl Weber. Food, Inc.: How Industrial Food Is Making Us Sicker, Fatter, and PoorerAnd What You Can Do About It. – М.: , 2012. – 532 с.
  2. George McGovern. The Third Freedom: Ending Hunger in Our Time. – М.: , 0. – 0 с.
  3. Rattan Lal, David Hansen, Norman Uphoff, Steven Slack, Rattan Lal. Food Security and Environmental Quality in the Developing World. – М.: , 0. – 0 с.
  4. Karl Benediktsson. Harvesting Development: The Construction of Fresh Food Markets in Papua New Guinea. – М.: , 0. – 0 с.
  5. Julian M. Alston, Philip G. Pardey, Vincent H. Smith, International Food Policy Research Institute. Paying for Agricultural Productivity (International Food Policy Research Institute). – М.: , 0. – 0 с.
  6. Ernest Sternberg. The Economy of Icons : How Business Manufactures Meaning. – М.: , 0. – 0 с.
  7. Agriculture, and the Envir Joint Minnesota-Padova Conference on "Food, Paolo Caggiati, K. William Easter, Maurizio Canavari. Economic Studies on Food, Agriculture, and the Environment. – М.: , 0. – 0 с.
  8. Keith Wiebe, Nicole Ballenger, Pinstrup-Andersen, Keith Daniel Wiebe, International Food Policy Research Institute. Who Will Be Fed in the 21st Century?: Challenges for Science and Policy. – М.: , 0. – 0 с.
  9. Tim Lang, Michael Heasman, M. A. Heasman. Food Wars: Public Health and the Battle for Mouths Minds and Markets. – М.: , 0. – 0 с.
  10. Viktor Kremeniuk, Gunnar Sjostedt, Processes of International Negotiation Project. International Economic Negotiations: Models Versus Reality. – М.: , 0. – 0 с.
  11. E-Business, E-Government 2003 Sao paul Ifip Conference on E-Commerce, Manuel J. Mendes, Reima Suomi, Carlos Passos, International Federation for Information Processing, Kluwer Academic Publishers. Digital Communities in a Networked Society: e-Commerce, e-Business and e-Government (International Federation for Information Processing). – М.: , 0. – 0 с.
  12. Workshop on the Life of a Process Model--From Conception to Action, S. Macchietto, S. P. Asprey. Dynamic Model Development: Methods, Theory and Applications (Computer-Aided Chemical Engineering). – М.: , 0. – 0 с.
  13. Culture, Leadership, and Organizations : The GLOBE Study of 62 Societies. – М.: , 2004. – 0 с.
  14. International Commission on Microbiological Specifications of Foods (ICMSF). Microorganisms in Foods 6: Microbial Ecology of Food Commodities (Microorganisms in Foods). – М.: , 2005. – 736 с.
  15. Business Process Management Group. In Search Of BPM Excellence: Straight From The Thought Leaders. – М.: , 2005. – 224 с.
  16. Ann V. Millard, Jorge Chapa. Apple Pie and Enchiladas: Latino Newcomers in the Rural Midwest. – М.: , 2004. – 308 с.
  17. United Nations World Food Programme. World Hunger Series 2006: Hunger And Learning. – М.: , 2006. – 193 с.
  18. United Nations World Food Program. Hunger and Health: World Hunger Series 2007 (Earthscan World Hunger Series). – М.: , 2008. – 216 с.
  19. Food Process Engineering and Technology (Food Science and Technology) (Food Science and Technology). – М.: , 2008. – 640 с.
  20. Marco ten Vaanholt, SAP Business Process Expert community. Process First: The evolution of the Business Process Expert. – М.: , 2008. – 144 с.
  21. Sustainability in the Food Industry (Institute of Food Technologists Series). – М.: , 2009. – 280 с.
  22. Asian Development Bank (ADB), International Food Policy Research Institute (IFPRI). High-Value Crops and Marketing: Strategic Options for Development in Uttarakhand. – М.: , 2010. – 132 с.
  23. Industrial Fermentation: Food Processes, Nutrient Sources and Production Strategies (Food Science and Technology). – М.: , 2010. – 386 с.
  24. Monika Sharma, Santosh Kumari, Nishant K. Sinha. Traditional Indian Snack Food: Utilizing Unripe Banana. – М.: , 2012. – 108 с.
  25. Uwe Landau. Bactericidal and Oligodynamic Action of Silver and Copper in Hygiene, Medicine and Water Treatment. – М.: , 2008. – 130 с.
  26. CAPT(Center for the Advancement of Process Tech)l. Process Quality. – М.: , 2010. – 288 с.
  27. Mathematical Modeling of Food Processing (Contemporary Food Engineering). – М.: , 2010. – 948 с.
  28. Editor Thomas R. Laaman. Hydrocolloids in Food Processing. – М.: Blackwell Publishing, Inc, 2011. – 358 с.
  29. Food Network Kitchens. Food Network Favorites. – М.: , 2009. – 264 с.
  30. Frank Gunstone. Oils and Fats in the Food Industry. – М.: , 2008. – 160 с.
  31. Center for Chemical Process Safety (CCPS). Guidelines for Auditing Process Safety Management Systems. – М.: , 1992. – 160 с.
  32. Chris Bell. Clostridium Botulinum. – М.: , 2000. – 328 с.
  33. C. J. Shepherd. Intensive Fish Farming. – М.: , 1992. – 416 с.
  34. Da-Wen Sun. Emerging Technologies for Food Processing. – М.: , 2010. – 792 с.
  35. Tilak Nagodawithana. Enzymes in Food Processing. – М.: , 2010. – 480 с.
  36. Experts from Dole Food Co. Encyclopedia of Foods. – М.: , 2010. – 516 с.
  37. A.G. Gaonkar. Food Processing. – М.: , 2010. – 0 с.
  38. C. R. Stumbo. Thermobacteriology in Food Processing. – М.: , 2010. – 336 с.
  39. Bernard S. Schweigert. Microwaves in the Food Processing Industry. – М.: , 2010. – 234 с.
  40. Samuel A Goldblith. An Annotated Bibliography on Microwaves – Their Properties, Production & Applications to Food Processing. – М.: , 2003. – 368 с.
  41. Samuel A Goldblith. Exploration in Future Food–Processing Techniques. – М.: , 2003. – 98 с.
  42. Food Network Kitchens. How to Boil Water. – М.: , 2009. – 256 с.
  43. JC FOODS. Somogyi Bibliotheca Nutritio Et Dieta: Nutrition A Nd Technology Of Foods For Growing Humans. – М.: , 1973. – 0 с.
  44. Center for Chemical Process Safety (CCPS). Guidelines for Engineering Design for Process Safety. – М.: , 1989. – 686 с.
  45. Center for Chemical Process Safety (CCPS). Guidelines for Safe Process Operations and Maintenance. – М.: , 1986. – 92 с.
  46. Center for Chemical Process Safety (CCPS). Guidelines for Evaluating Process Plant Buildings for External Explosions and Fires. – М.: , 1986. – 140 с.
  47. Center for Chemical Process Safety (CCPS). Safe Design and Operation of Process Vents and Emission Control Systems. – М.: , 1971. – 0 с.
  48. Center for Chemical Process Safety (CCPS). Inherently Safer Chemical Processes. – М.: , 2009. – 412 с.
  49. The Food and Beverage Institute. Cooking Essentials for the New Professional Chef®. – М.: , 1996. – 816 с.
  50. BBC Good Food Magazine. Good Food: The Family Meal Planner. – М.: , 2009. –  с.
  51. FOOD NETWORK KITCHEN. CHOPPED COOKBOOK, THE. – М.: Clarkson Potter Publishers, 2014. –  с.
  52. FOOD & WINE. FOOD & WINE COCKTAILS 2014. – М.: Food & Wine, 2014. –  с.
  53. Erkihun Asfaw. Development of supplementary food. – М.: LAP Lambert Academic Publishing, 2014. – 68 с.
  54. Nagham El-Berishy. An Advanced Production Planning and Scheduling System. – М.: LAP Lambert Academic Publishing, 2011. – 116 с.
  55. Magdalena Jasinska and Jerzy Baldyga. Mixing and processing of liquids in rotor-stator devices. – М.: LAP Lambert Academic Publishing, 2014. – 116 с.
  56. Ravindra Vasantrao Kale and Syed Imran Hashmi. Packaging of Indian Traditional Foods. – М.: LAP Lambert Academic Publishing, 2011. – 96 с.
  57. Fakayode Olugbenga Abiola. Heated Air Drying of some Tropical Perishable Crops. – М.: LAP Lambert Academic Publishing, 2013. – 112 с.
  58. Kazeem Olatoye. Energy Economics in Instant- Pounded yam Flour Production. – М.: LAP Lambert Academic Publishing, 2014. – 72 с.
  59. Subha Ganguly. Food Processing Technology. – М.: LAP Lambert Academic Publishing, 2012. – 64 с.
  60. Ghani Albaali. Studies on Thermal Sterilization of Liquid Foods Using CFD. – М.: LAP Lambert Academic Publishing, 2011. – 260 с.
  61. Haroon Imtiaz and Fathi Muhammad Mahfouz. Free Convection in a Concentric Annulus Filled With Micropolar Fluid. – М.: LAP Lambert Academic Publishing, 2014. – 100 с.
  62. SOLOMON MENGISTU LEMMA. DEXTROSE PRODUCTION FROM MAIZE. – М.: LAP Lambert Academic Publishing, 2010. – 84 с.
  63. Boris Menin. Drum Freezers: Computer simulation and application. – М.: LAP Lambert Academic Publishing, 2014. – 84 с.
  64. Diana G. Lope-Alzina. Gender relations as a basis for varietal selection. – М.: LAP Lambert Academic Publishing, 2010. – 120 с.
  65. Ashford Chea. Women Entrepreneurs and Economic Development in Africa. – М.: LAP Lambert Academic Publishing, 2011. – 104 с.
  66. Abdul Sattar Qureshi. Proteolytic Enzyme of Bacteria. – М.: LAP Lambert Academic Publishing, 2011. – 240 с.
  67. Muhammad Naeem Iqbal,Naz Mughal and Shahzad Ali. Physicochemical Analysis of Honey, Juice and Feed Samples. – М.: LAP Lambert Academic Publishing, 2014. – 60 с.
  68. Ramesh C. Ray and Manas R. Swain. Agricultural and Biotechnological Potential of Bacillus subtilis. – М.: LAP Lambert Academic Publishing, 2011. – 212 с.
  69. Hanan Goda. Characterization of Bacteriocins Produced from Lactic Acid Bacteria. – М.: LAP Lambert Academic Publishing, 2012. – 144 с.
  70. Amit Gaurav. Substrate specific aminopeptidase from lactic acid bacteria. – М.: LAP Lambert Academic Publishing, 2012. – 100 с.
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Лучшие результаты

Ничего не найдено

Дополнительные результаты

  1. BUSINESS PROCESS MANAGEMENT: система для руководителя. А. Крючкова, "Финансовая газета. Региональный выпуск", № 24, июнь 2005.
  2. Предпринимательство в стиле Fast-food. интервью с С.В. Маковым, индивидуальным предпринимателем, владелцем сети блинных тоннаров в Москве. М.Д. Бояринцева, "Предприниматель без образования юридического лица. ПБОЮЛ", № 5, май 2005.

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Андрей, 02.06
Большое спасибо за диплом, препод написал рецензию, сказал, что хороший слоган. Исправлять ничего не надо.