Handbook Of Food Engineering

1. Food Technology, 2. Technological Principles of Pasteurization, 3. Fruit Processing, 4. Dairy Microbiology: Bacteria, Yeasts and Molds, 5. Bacteriological Identification and Antibiotic\r\nSensitivity Testing, 6. Enzyme Engineering and Technology, 7. Food Microbiology, 8. Fermentation Process of Grape Juice for\r\nWine Production, 9. Application of Modern Biotechnology, 10. Milk Processing Technology,