General Books

Slaughterhouse Blues: The Meat and Poultry Industry in North America, 2nd Edition By Donald D. Stull and Michael J. Broadway Slaughterhouse Blues: The Meat and Poultry...

Sourcebook of Flavors 2nd Edition By Gary Reineccius Sourcebook of Flavors 2nd Edition PDF. Flavor is unquestionably one of the most extremely secretive one-reluctant to dis­...

Food Safety Hazard Guidebook 2nd Edition By Richard Lawley, Laurie Curtis and Judy Davis Food Safety Hazard Guidebook 2nd Edition PDF. Food safety is important and...

The Science of Food 4th Edition By P. M. Gaman and K. B. Sherrington The Science of Food 4th Edition PDF provides a thorough grounding in...

Veterinary Jurisprudence and Post-mortem By Dabas Y.P.S. and Saxena O.P Veterinary Jurisprudence and Post-mortem Contents: Part 1. Legal Duties of Veterinarian Criminal courts and their powers Subpoena Oath Process ofprosecution Legal importance...

Viral Zoonoses and Food of Animal Origin By Oskar-Rüger Kaaden, Claus-Peter Czerny and Werner Eichhorn Viral Zoonoses and Food of Animal Origin PDF. Since the central...

Viruses in Food By Sagar Goyal Viruses in Food Book PDF. Cases of viral foodborne outbreaks are on the rise in part due to the increases...

Whey: Types, Composition and Health Implications By Rafael Mauro Benitez and Gustavo M. Ortero Whey: Types, Composition and Health Implications PDF. Whey, the serum or liquid...

World Food: Production and Use By Alfred R. Conklin and Thomas Stilwell World Food: Production and Use PDF Book discusses all of the primary aspects of...

Dry-Cured Meat Products By Fidel Toldrá and Wai-Kit Nip Dry-Cured Meat Products Book PDF, Such as dry-cured ham and dry-fermented sausages, constitute one of the most...