1 Table of Contents: “... -- III. Determination of Viscosity of Food Systems -- IV. Advances in Polymer Science and Engineering...”

2 Table of Contents: “...1. Particle Size Characterization -- 2. Particle Shape Characterization -- 3. Structural Properties...”

3 Table of Contents: “.... Heat Transfer -- 2.4. Mass Transfer -- 3 / Mechanical Operations -- 3.1. Handling of Materials -- 3...”

4 Table of Contents: “...The Role of Hepatic Fad-Monooxygenase -- Biological Systems -- 29. Intracellular Mechanisms...”

5 Table of Contents: “... operation -- 8.3 Machine 2—mechanically operated carton loading machine -- 8.4 Machine 3—casing machine...”

6 Table of Contents: “... Processing Equipment -- 3. Mechanical Transport and Storage Equipment -- 4. Mechanical Processing Equipment...”

7 Table of Contents: “...1 A brief history of cheese -- 2 Importance of cheese as a food -- 3 Cheese varieties -- 4...”

8 Table of Contents: “... of Equipment -- III. Materials of Construction -- IV Fabrication of Equipment -- V. Hygienic Design of Food...”

9 Table of Contents: “... mechanical analysis -- 4. Role of food properties in separation and fermentation processes -- Membrane...”

10 Table of Contents: “... -- 6.2 Consideration of risk -- 6.3 Environmental considerations -- 6.4 Mechanical Quality Control -- 6.5...”

11 Table of Contents: “... of Complex Materials -- 5.4. Mechanical Properties and Firmness in Subjective Perception -- 5.5. Relationship...”

12 Table of Contents: “...1: Introduction to Seafood Regulatory Compliance -- 2: Personnel -- 3: Facility and Premises -- 4...”

13 Table of Contents: “...1 Raw material sourcing -- 1.1 Introduction -- 1.2 Supply of fish -- 1.3 Finding fish -- 1.4...”

14 Table of Contents: “...1 Raw material sourcing -- 1.1 Introduction -- 1.2 Supply of fish -- 1.3 Finding fish -- 1.4...”

15 Table of Contents: “... industries, food waste classification and handling, target compounds -- Chapter 3. Current state of art...”

16 Table of Contents: “... -- 9.3 Mechanism of action -- 9.4 Sensitivity of fungi to natamycin -- 9.5 Inhibition of mycotoxin...”

17 Table of Contents: “... and Determination Methods of Peanut Raw Materials.- Chapter 3 Quality Characteristics of Peanut Products.- Chapter 4...”

18 Table of Contents: “...-life prediction process -- The mechanisms of deterioration -- Basic shelf-life prediction data...”

19 Table of Contents: “... -- 3. Physical, Chemical, and Microbiological Characteristics of Dehydrated Foods -- 4. Dehydration...”

20 Table of Contents: “...) -- Packaging material (Part II.C.3) -- Stability tests on the finished product (Part II.F.2) -- Master files...”