Here is the full list of best reference books on Principles of Food Processing.
|1. “Food – The Chemistry of Its Components” by T.P. Coultate|
|2. “Food Processing and Preservation” by B. Sivasanker|
|3. “Food Microbiology” by W.C. Frazier And D.C. Westhoff|
|4. “Modern Food Microbiology” by J.M. Jay|
|5. ” Food Processing: Principles and Applications ” by J. Scott Smith and Y.H. Hui|
|6. ” Food Processing: Principles and Applications ” by Hosahalli S. Ramaswamy and Michele Marcotte|
|7. ” Food Processing Technology: Principles and Practice” by P J Fellows|
|8. ” Principles of Food Processing (Food Science Text Series) ” by Dennis R. Heldman|
|9. ” Principles of Food Processing (Eleven Five-year National Programming Teaching Material of Regular Higher Education) ” by zhai wei wei|
|10. ” Principles Of Food Processing ” by Sathya Prakash Sinha|
If any more book needs to be added to the list of best books on Principles of Food Processing Subject, please let us know.
Sanfoundry Global Education & Learning Series – Best Reference Books!