หนังสืออิเล็กทรอนิกส์ด้านวิทยาศาสตร์การอาหาร (E-books on Food Science and Nutrition) Part II : SpringerLink E-Books

หนังสืออิเล็กทรอนิกส์ด้านวิทยาศาสตร์การอาหาร (E-books on Food Science and Nutrition)

Part II : SpringerLink E-Books

Abord Clinique Du Patient Obèse

Advanced Dairy Chemistry

Advances in Food Protection

Alginates: Biology and Applications

Animal Cell Technology: Basic & Applied Aspects

Anthocyanins

Applied Microbiology

Bioactive Heterocycles VII

Biology of Microorganisms on Grapes, in Must and in Wine

Breast-Feeding: Early Influences on Later Health

Carotenoids

Case Studies in Food Engineering

Challenges in Analytical Quality Assurance

Cholera Toxins

Current Views of Fatty Acid Oxidation and Ketogenesis

Edible Films and Coatings for Food Applications

Effective Risk Communication

Electrotechnologies for Extraction from Food Plants and Biomaterials

The Evolution of Hominin Diets

Extensions of Moser–Bangert Theory

Food Chemistry

Food Engineering Interfaces

Food Safety Culture

Food Safety Governance

Fungi and Food Spoilage

Genetics and Genomics of Cotton

Genomics of Foodborne Bacterial Pathogens

Global Food Insecurity

Handbook of Clinical Nutrition and Aging

Industrial Applications

Ingredients in Meat Products

Integrative Wildlife Nutrition

Introduction to Food Process Engineering

Logistica e tecnologia RFID

Management of Pediatric Obesity and Diabetes

Mass Spectrometry in Food Safety

Medical Foods from Natural Sources

Microbiologia degli alimenti

Molecular Breeding of Forage and Turf

Molecular Genetic Approaches to Maize Improvement

Mycotoxins and Their Metabolites in Humans and Animals

The Nature of Biological Systems as Revealed by Thermal Methods

Neurobiology of Food and Fluid Intake

Nitrite and Nitrate in Human Health and Disease

Nutrients, Dietary Supplements, and Nutriceuticals

Nutrition and Metabolism

Nutrition and Skin

Nutrizione parenterale in pediatria

Obesity Before Birth

Opportunistic Infections: Toxoplasma, Sarcocystis, and Microsporidia

Pests of Stored Foodstuffs and Their Control

Pharmaceutical Microscopy

Physics and Chemistry Basis of Biotechnology

The Physical Processes of Digestion

Prebiotics and Probiotics Science and Technology

Predictive Modeling and RiskAssessment

Probiotic Bacteria and Enteric Infections

Probiotics

Probiotics in Pediatric Medicine

Proceedings of the VIIIth Conference of the International Society for Trace Element Research in Humans (ISTERH), the IXth Conference of the Nordic Trace Element Society (NTES), and the VIth Conference of the Hellenic Trace Element Society (HTES), 2007

Procedures to Investigate Foodborne Illness

Production Practices and Quality Assessment of Food Crops : Quality Handling and Evaluation

Production Practices and Quality Assessment of Food Crops Volume 1

Production Practices and Quality Assessment of Food Crops Volume 2: Plant Mineral Nutrition and Pesticide Management

Production Practices and Quality Assessment of Food Crops Volume4: Volume 4: Proharvest Treatment and Technology

Prokaryotic Antimicrobial Peptides

Quantitative Thin-Layer Chromatography

Safe or Not Safe

Safety of Meat and Processed Meat

Sai cosa mangi?

The Sensory Evaluation of Dairy Products

Short and Long Term Effects of Breast Feeding on Child Health

Solar Energy in the Winemaking Industry

Springer Handbook of Enzymes-Volume S1 2009 : Class 1 · Oxidoreductases

Springer Handbook of Enzymes-Volume S2 2009: Class 2 Transferases

Springer Handbook of Enzymes-Volume S3 2009 : Class 2 Transferases

Springer Handbook of Enzymes-Volume S4 2009: Class 2 Transferases

Springer Handbook of Enzymes-Volume S5 2009: Class 3 Hydrolases

Springer Handbook of Enzymes-Volume S6 2009: Class 3 Hydrolases

SUSHI Food for the eye, the body & the soul

The Sweetpotato

Taurine 4

Thiamine Deficiency and Associated Clinical Disorders

Traité de nutrition de la personne âgée

Transgenic Wheat, Barley and Oats

Ultrasound Technologies for Food and Bioprocessing

Vinegars of the World

Vitamin D and Cancer

Wine Chemistry and Biochemistry

***********************************************************************************
Source : SpringerLink

** เข้าใช้ได้ภายในเครือข่ายมหาวิทยาลัยเกษตรศาสตร์หรือผ่านโปรแกรม VPN
** สอบถามเพิ่มเติมได้ที่ ฝ่ายบริการ สำนักหอสมุด มหาวิทยาลัยเกษตรศาสตร์ โทร. 0 2942 8616 ต่อ 123, 227 หรือ  E-mail

หนังสืออิเล็กทรอนิกส์ด้านวิทยาศาสตร์การอาหาร (E-books on Food Science and Nutrition)

Part I : ScienceDirect E-Books

Advances in Food and Nutrition Research

Advances in Potato Chemistry and Technology

Appetite and Body Weight: integrative systems and the development of anti-obesity drugs

Beef Cattle Feeding and Nutrition (Second Edition)

Beer: a quality perspective

Beer in Health and Disease Prevention

Bioactive Food as Dietary Interventions for the Aging Population

Bioactive Food as Dietary Interventions for Arthritis and Related Inflammatory Diseases

Bioactive Food as Dietary Interventions for Cardiovascular Disease

Bioactive Food as Dietary Interventions for Diabetes

Bioactive Food as Dietary Interventions for Liver and Gastrointestinal Disease

Bioactive Foods in Promoting Health: fruits and vegetables

Bioactive Foods in Promoting Health: probiotics and prebiotics

Biochemistry of Foods (Third Edition)

Biotechnology and Safety Assessment (Third Edition)

Breakthrough Food Product Innovation Through Emotions Research

Characterization of Food: emerging methods

Cheese: Chemistry, Physics and Microbiology

Citrus Fruit: biology, technology and evaluation

Comprehensive Handbook of Iodine: Nutritional, Biochemical, Pathological and Therapeutic Aspects

Computer Applications in Food Technology: use of spreadsheets in graphical, statistical, and process analyses

Computer Vision Technology for Food Quality Evaluation

Desert Olive Oil Cultivation: advanced biotechnologies

Developments in Agricultural Engineering (2007)

Developments in Food Science

Emerging Technologies for Food Processing

Encyclopedia of Foods : a guide to healthy nutrition

Fish Nutrition (Third Edition)

Flour and Breads and their Fortification in Health and Disease Prevention

Food Preservation Process Design

Food Process Engineering and Technology

Food Texture and Viscosity: concept and measurement (Second Edition)

Food Toxicants Analysis: : techniques, strategies, and developments

Global Issues in Food Science and Technology

Gluten-Free Cereal Products and Beverages

Grazing Management (Second Edition)

Handbook of Milk Composition

Harvested Forages

Infrared Spectroscopy for Food Quality Analysis and Control

Innovations in Food Packaging

Irradiation of Food Commodities: techniques, applications, detection, legislation, safety and consumer opinion

Milk Proteins: from expression to food

Modern Biopolymer Science: bridging the divide between fundamental treatise and industrial application

Molecular Wine Microbiology

Mycotoxins in Fruits and Vegetables

Nutrient Metabolism

Nutrition and Genomics: issues of ethics, law, regulation and communication

Nutrition in the Prevention and Treatment of Disease (Third Edition)

The Nutrition Transition: diet and disease in the developing world

Nutritional and Therapeutic Interventions for Diabetes and Metabolic Syndrome

Nuts and Seeds in Health and Disease Prevention

Obesity Prevention: the role of brain and society on individual behavior

Olives and Olive Oil in Health and Disease Prevention

Phase Transitions in Foods

Plant Biotechnology and Agriculture: prospects for the 21st century

Polysaccharide Dispersions: chemistry and technology in food

Postharvest Handling  : a systems approach (Second Edition)

Practical Design, Construction and Operation of Food Facilities

Preservation of Foods with Pulsed Electric Fields

The Produce Contamination Problem: causes and solutions

Pulse Foods: processing, quality and nutraceutical applications

Securing Safe Water Supplies

Sensory Evaluation Practices (Third Edition)

Starch: chemistry and technology (Third Edition)

Statistical Aspects of the Microbiological Examination of Foods (Second Edition)

Tea in Health and Disease Prevention

Toxoplasma Gondii: the model apicomplexan : perspectives and methods

Waste Management for the Food Industries

Whisky: technology, production and marketing

Wine Science: principles and applications (Second Edition)

Wine Science (Third Edition)

Wine Tasting: a professional handbook (2002)

Wine Tasting (Second Edition) (2009)

***********************************************************************************
Source : ScienceDirect

** เข้าใช้ได้ภายในเครือข่ายมหาวิทยาลัยเกษตรศาสตร์หรือผ่านโปรแกรม VPN
** สอบถามเพิ่มเติมได้ที่ ฝ่ายบริการ สำนักหอสมุด มหาวิทยาลัยเกษตรศาสตร์ โทร. 0 2942 8616 ต่อ 123, 227 สายใน 1477 หรือ E-mail