Bearbmagovva

Rancidity in foods

Furkejuvvon:

Bibliográfalaš dieđut
Váldodahkkit:	Allen, J. C (Dahkki), Hamilton, Richard John (Dahkki)
Materiálatiipa:	Girji
Giella:	eaŋgalasgiella
Almmustuhtton:	Londres Elsevier Applied Science 1989
Preanttus:	2a. ed
Fáttát:	Alimentos > Rancios Rancidez de alimentos
Fáddágilkorat:	Lasit fáddágilkoriid Eai fáddágilkorat, Lasit vuosttaš fáddágilkora!

Geahča maid

Microbiology of foods and food processing
Dahkki: Nickerson, John T. R., et al.
Almmustuhtton: (1972)

Shelf life evaluation of foods
Dahkki: Man, C. M. D., et al.
Almmustuhtton: (1994)

Food: the yearbook of agriculture 1959
Almmustuhtton: (1959)

Food chemistry
Dahkki: Fennema, Owen R
Almmustuhtton: (1985)

Food chemistry
Dahkki: Fennema, Owen R
Almmustuhtton: (1996)

Biochemistry of foods
Dahkki: Eskin, Neason Akivah Michael
Almmustuhtton: (1990)

Thermal technologies in food processing
Dahkki: Richardson, Philip
Almmustuhtton: (2001)

Thermal processing of packaged foods
Dahkki: Holdsworth, Donald, et al.
Almmustuhtton: (2008)

Thermal Food Processing. New Technologies and Quality Issues
Almmustuhtton: (2012)

The Maillard reaction in foods and nutrition
Dahkki: Waller, George, et al.
Almmustuhtton: (1983)

Braverman's Introduction to the Biochemistry of foods
Dahkki: Berk, Z
Almmustuhtton: (1976)

Fennema's food chemistry
Dahkki: Fennema, Owen R, et al.
Almmustuhtton: (2007)

Food texture
Dahkki: Matz, Samuel A.
Almmustuhtton: (1962)

Food microbiology
Dahkki: Rose, Anthony H
Almmustuhtton: (1983)

Handbook of food preservation
Dahkki: Rahman, M. Shafiur
Almmustuhtton: (1999)

Nonthermal preservation of foods
Dahkki: Barbosa-Cánovas, Gustavo V, et al.
Almmustuhtton: (1998)

The food chemistry laboratory: a manual for experimental foods, dietetics, and food scientists
Dahkki: Weaver, Connie M, et al.
Almmustuhtton: (2003)

Food Science
Dahkki: Charley, Helen
Almmustuhtton: (1982)

Water activity in foods: fundamentals and applications
Dahkki: Barbosa-Cánovas, Gustavo V, et al.
Almmustuhtton: (2007)

Food structure-its creation and evaluation
Dahkki: Blanshard, J. M. V, et al.
Almmustuhtton: (1988)

Engineering of food preservation and biochemical processes
Dahkki: King, C. Judson
Almmustuhtton: (1973)

Handbook of food engineering practice
Dahkki: Valentas, Kenneth J, et al.
Almmustuhtton: (1997)

Food properties handbook
Dahkki: Rahman, M. Shafiur
Almmustuhtton: (1995)

Physicochemical aspects of food engineering and processing
Dahkki: Devahastin, Sakamon
Almmustuhtton: (2011)

Methods in food analysis: physical, chemical and instrumental methods of analysis
Dahkki: Joslyn, Maynard A
Almmustuhtton: (1970)

Food gels
Dahkki: Harris, Peter
Almmustuhtton: (1990)

Texture in food
Dahkki: McKenna, Brian M.
Almmustuhtton: (2003)

Water activity: theory and applications to food
Dahkki: Rockland, Louis B, et al.
Almmustuhtton: (1987)

Principles of food analysis for filth, decomposition, and foreign matter
Dahkki: Gorham, J. Richard
Almmustuhtton: (1995)

Food texture and viscosity: concept and measurement
Dahkki: Bourne, Malcolm C
Almmustuhtton: (1982)

The quality control of food
Almmustuhtton: (1960)

Functional properties of food components
Dahkki: Pomeranz, Yeshajahu
Almmustuhtton: (1991)

Developments in food preservatives-1
Dahkki: Tilbury, R. H
Almmustuhtton: (1980)

Color of foods
Dahkki: Mackinney, Gordon, et al.
Almmustuhtton: (1962)

Engineering aspects of thermal food processing
Dahkki: Simpson, Ricardo
Almmustuhtton: (2009)

The safety of foods
Dahkki: Ayres, J. C, et al.
Almmustuhtton: (1968)

Advances in food colloids
Dahkki: Dickinson, Eric
Almmustuhtton: (1996)

Food engineering 2000
Dahkki: Fito, Pedro, et al.
Almmustuhtton: (1996)

Food analysis
Almmustuhtton: (2010)

Children's food marketing and innovation
Dahkki: Smith, Glen
Almmustuhtton: (1997)