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1 THE LATEST E- BOOKS 1 - Active Packaging for Food Application 2 - Advanced Dairy Chemistry Volume II 3- Advanced Dairy Science and Technology 4-Advances in Botanical Research, Volume Advances in Botanical Research, Volume 41 6-Advances in Botanical Research, Volume Advances in Botanical Research, Volume Advances in Botanical Research, Volume 46 9-Advances in Food Mycology 10- Advances in Thermal and Non-Thermal Food Preservation 11- Agricultural Biotechnology 12-Animal Welfare and Meat Science 13-Antimicrobials in Food 3rd ed 14-Antioxidants in Food Practical Applications 15-Applications of Biotechnology in Traditional Fermented Foods 16-Bakery Products Science And Technology 17- Bacterial Resistance to Antimicrobials 18- Dairy Processing Improving Quality 19- Beverage Quality and Safety 20- Biofilms in the Food Environment 21-Biotransformation and Bioprocess 22-Cheese Chemistry, Physics & Microbiology, Two-Volume Set, Third Edition 23- Chemical migration and food contact 24- Chemistry and Technology of Softdrinks and Fruit juices 25- Chilled Foods (2nd Edition) 26- Combined Compendium of Food Additives Specifications 27 - Crop Post-Harvest Handbook Volume 1 Principles and Practice 28 - Crop Post-Harvest Science and Technology Volume Crystalization Process 30 - Current Protocols in Food Analytical Chemistry 31 - Dairy Chemistry And Biochemistry

2 32- Dairy Microbiology Handbook 33- Dairy Processing Handbook, Tetrapack Processing 34-Dairy Science and Technology, Second Edition 35- Developmental Genetics of the Flower, Volume 44, Advances in Botanical Research 36 - Emerging Technologies for Food Processing 37 - Emulsion Science-Basic Principles 2nd ed 38-Emulsions and Emulsion Stability 39- Encyclopedia of Animal Science 40 - Essentials of Food Sanitation 41- Extrusion Cooking Technology and Applications 42 - Fats and Oils, Formulating and Processing for Applications 43 - Fermented Milks 44- Flavor chemistry and technology 45 - Flavor of Meat, Meat Products and Seafood 46 - Food & Process Engineering Technology 47 - Food Additives Revised and Expanded 48 - FOOD BIOTECHNOLOGY 49- Food Chemistry, 3rd Edition 50 - Food Emulsifiers and Their Applications 51 - Food Emulsions, Forth Ed., Revised and Expanded 52-Food Flavour Technology 53-Food Irradiation Principles and Applications 54 - Food Packaging Technology, Food Plant Design 56- Food Processing Handbook 57-Food Processing Operation Modeling 58 - Food Processing Recent Developments 59 - Food Processing Technology 60 - Food Processing, Food Safety and Toxicity 62-Food Safety, A Reference Handbook 63- Food Science and Food Biotechnology 64- Food Shelf Life Stability, Chemical, Biochemical, and Microbiological Changes 65 - Food Storage Stability 66- Food Toxicants Analysis

3 67- Food Toxicology 68- Food, Consumers, and the Food Industry 69 - Foodborne Disease 70 - Foodborne Disease Handbook, Second Edition, Revised and Expanded, Volume Foodborne Disease Handbook, Second Edition, Revised and Expanded, Volume Foodborne Disease Handbook, Second Edition, Revised and Expanded, Volume Foodborne Disease Handbook, Second Edition, Revised and Expanded, Volume Fresh-cut Fruits and Vegetables Science, Technology and Market 75 - Fruit and Vegetable Processing 76- Fruit Manufacturing Scientific Basis 77- Functional Food vol Functional Foods Concept to Product 79 - Fundamentals of Cheese Science 80 - Fundamentals of Food Process Engineering 81 - HACCP (Food Industry Briefing) 82 - Handbook of Food Products Manufacturing, 2 Volume Set

4 83 - Handbook of Fruits and Fruit Processing 84 - Handbook of Laboratory Animal Science Vol. I Essential Principles & Practice 85- Handbook of Meat, Poultry and Seafood Quality 86 - Laboratory Manual and Workbook in Microbiology Applications to Patient Care 87 - Laboratory Production of Cattle Embryos 88 - Lactic Acid Bacteria Microbiological and Functional Aspects, Third Edition 89 - Lawrie's Meat Science, Seventh Edition 90 - Manufacturing Yogurt and Fermented Milks 91 - Meat Processing Improving Quality (Joseph Kerry, John Kerry & David Ledwar) 92 - Meat Science and Applications 93 - Methods of Analysis for Functional Foods and Nutraceuticals 94 - Microbial Food Contamination (Second Edition 95 - Microbiology and Technology of Fermented Foods (Ift Press 96 - Microbiology of Meat and Poultry 97 - Modified Atmospheric Processing and Packaging of Fish

5 98 - Molecular Microbiology Laboratory A Writing-Intensive Course 99- New Concepts of Cattle Growth Nitrates and Nitrites in Food and Water Packaging for Nonthermal Processing of Food Poultry Behaviour and Welfare (CABI Publishing Poultry Genetics, Breeding and Biotechnology Poultry meat processing and quality Poultry Products Processing An Industry Guide Poultry Meat Science Volume poultry prooducts processing,quality optimization Principles of Cattle Production Probiotics in Food Safety and Human Health Rheological Methods (Steffe Book Rheology Fundamentals Sweeteners and Sugar Alternatives in Food Technology The Genetics of Cattle Water-Soluble Polymer Applications in Foods Yoghurt Science and Technology

6 116 - Vegetable Oils Food Technology, Composition, Properties Food Process Modelling Emerging Technologies for Food Processing by Da-Wen Sun Nutritive Value of Foods (Home and Garden Bulletin) Thomas Nutritive Value of Foods (Home and Garden Bulletin) Advances in Food Mycology (Advances in Experimental Medicine and Biology) Food Processing Operatio Modeling: Design and Analysis (Food Science and Technology) Inulin-Type Fructa (Modern Nutrition) : Functional Food Ingredients 124- ogenic and Anticarcinogenic Food Components (Chemical and Functional Properties of Food Components Series) Natural Colorants for Food and Nutraceutical Uses 126 -Risk Assessment of Listeria Monocytogenes in Ready-to- Eat Foods: Technical Report (Microbiological Risk Assessment Series) 127- Food Processing Technology: Principles and Practice, Second Edition (Woodhead Publishing in Food Science and Technology) Handbook of Herbs and Spices by K V Peter 129- Bioterrorism and Food Safety by Gleyn E. Bledsoe

7 130 - The Soft Drinks Companion: A Technical Handbook for the Beverage Industry 131 Lipid Biochemistry [ILLUSTRATED] Modern Food Microbiology (Food Science Texts Series) by James M. Jay 133 -Vegetarian Nutrition (Modern Nutrition Series) by Joan Sabate Halal Food Production by Muhammad M. Chaudry Sage: The Genus Salvia (Medicinal & Aromatic Pla -- Industrial Profiles) by Spiridon E. Kintzios Sage: The Genus Salvia (Medicinal & Aromatic Pla -- Industrial Profiles) 137 -Whisky: Technology, Production and Marketing (Handbook of Alcoholic Beverages) (Handbook of Alcoholic Beverages) Food Toxicology by Carl K. Winter (Editor) Functional Foods, Cardiovascular Disease and Diabetes Cinnamon and Cassia: The Genus Cinnamomum (Medicinal and Aromatic Plants--Industrial Profiles) Measuring Food I ecurity And Hunger: Phase 1 Report by National Research Council Electronic Irradiation of Foods: An Introduction to the Technology (Food Engineering Series)

8 144 - Vitami : Their Role in the Human Body [ILLUSTRATED] Vitamin E: Food Chemistry, Composition, and Analysis (Food Science and Technology) Nutrition and Cancer Prevention (Nutrition and Disease Prevention) by Peter G. Bradford Pocket Atlas Of Nutrition (Flexibook) by Peter Grimm Taschenbuch für Lebe mittelchemiker: Lebe mittel Bedarfsgege tنnde Kosmetika Futtermittel by Wolfgang Frede 149 Mendel in the Kitchen: A Scientist's View of Genetically Modified Foods by Nancy Marie Brown 150-Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate by I titute of Medicine Dietary Reference Intakes: Guiding Principles for Nutrition Labeling and Fortification by I titute of Medicine Functional Foods: Concept to Product (Woodhead Publishing in Food Science and Technology) by Christine M Williams 153 Phytochemicals in Nutrition and Health by Stanley T. Omaye Is it Safe to Eat?: Enjoy Eating and Minimize Food Risks by Ian Shaw Microorganisms in Foods 6: Microbial Ecology of Food Commodities (Microorganisms in Foods) by International Commission on Microbiological Specificatio of Foods (ICMSF)

9 156 -The Future Role of Pesticides in U.S. Agriculture by Nat'L Research Council Scientific Criteria to E ure Safe Food by Committee on the Review of the Use of Scientific Criteria Dioxi and Dioxin-Like Compounds in the Food Supply: Strategies to Decrease Exposure by National Academy of Sciences Alternative Sweetene Technology), Third Edition, (Food Science and Drug Metabolism Enzymes Nutraceutical Protei and Peptides in Health and Disease (Nutraceutical Science and Technology) Flavonoids: Chemistry, Biochemistry and Applicatio Brewing: Science and Practice (Woodhead Publishing in Food Science and Technology) Mycotoxi in Food: Detection and Control 165 -Cereal Genomics Rapeseed and Canola Oil: Production, Processing, Properties and Uses Unde tanding Pathogen Behaviour: Virulence, Stress Respo e, and Resistance (Woodhead Publishing in Food Science and Technology) Phytoestroge and Health Genes on the Menu: Facts for Knowledge-Based Decisio New Aspects in Phosphorus Chemistry II (Topics in Current Chemistry)