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Discover Food Science
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The art of fermentation
5.0
2 votes
Food analysis
5.0
1 votes
Sensory evaluation of food
5.0
1 votes
Cooking for Geeks
4.5
2 votes
Advanced nutrition
4.0
2 votes
Sensory evaluation techniques
4.0
1 votes
The compassionate carnivore
4.0
1 votes
Principles and Applications of Modified Atmosphere Packaging of Foods
4.0
1 votes
Not on the Label
3.0
1 votes
Dryden's Outlines of Chemical Technology for the 21st Century
3.8
11 votes
Outlines of Dairy Technology
3.8
9 votes
Skuse's complete confectioner
2.0
1 votes
Foods, nutrition, and immunity
-
0 votes
Quantitative Thin-Layer Chromatography
-
0 votes
GENETICALLY MODIFIED FOOD: A SHORT GUIDE FOR THE CONFUSED
-
0 votes
Preservation of Food by Ionizing Radiation
-
0 votes
Food chemistry
-
0 votes
Light Scattering Technology for Food Property, Quality and Safety Assessment
-
0 votes
Continuous thermal processing of foods
-
0 votes
Introduction to lipidomics
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0 votes
Application of Modified Atmosphere Packaging on Quality of Selected Vegetables
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0 votes
Handbook of food preservation
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0 votes
Characterization and Authentication of Olive and Other Vegetable Oils
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0 votes
Food Freezing and Thawing Calculations
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0 votes
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