Imagem da capa

Chemical changes in food during processing

Na minha lista:

Detalhes bibliográficos
Main Authors:	Richardson, Thomas (Author), Finley, John W (Author)
Formato:	Livro
Idioma:	inglês
Publicado em:	Westport AVI 1985
Colecção:	IFT Basic Symposium Series
Assuntos:	Alimentos > Análisis INDUSTRIAS ALIMENTICIAS Control de calidad
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados

Engineering properties of foods
Por: Rao, M. A, et al.
Publicado em: (1986)

Chemical changes during food processing
Por: Davídek, Jirí, et al.
Publicado em: (1990)

Nondestructive testing of food quality
Por: Irudayaraj, Joseph, et al.
Publicado em: (2008)

Automatic control and optimisation of food processes
Por: Renard, M, et al.
Publicado em: (1988)

Biochemistry of foods
Por: Eskin, Neason Akivah Michael, et al.
Publicado em: (1971)

Physical properties of foods-2
Por: Jowitt, Ronald, et al.
Publicado em: (1983)

Food analysis: theory and practice
Por: Pomeranz, Yeshajahu
Publicado em: (1978)

Total quality management for the food industries
Por: Gould, Wilbur A
Publicado em: (1992)

Microstructural principles of food processing and engineering
Por: Aguilera, José Miguel, et al.
Publicado em: (1990)

Processing effects on safety and quality of foods
Publicado em: (2010)

Food engineering laboratory manual
Por: Barbosa-Cánovas, Gustavo V, et al.
Publicado em: (1997)

Thermal analysis of foods
Por: Harwalkar, V. R, et al.
Publicado em: (1990)

Laboratory manual in food chemistry
Por: Woods, A. E, et al.
Publicado em: (1977)

Análisis químico de alimentos de Pearson
Por: Pearson, David, et al.
Publicado em: (1987)

Food process design
Por: Maroulis, Zacharias B., et al.
Publicado em: (2003)

Introducción a la bioquímica de los alimentos
Por: Braverman, J. B. S
Publicado em: (1980)

Introducción a la bioquímica de los alimentos
Por: Braverman, J. B. S
Publicado em: (1978)

Análisis moderno de los alimentos
Por: Hart, F. Leslie, et al.
Publicado em: (1991)

Propiedades físicas de los alimentos y de los sistemas de procesado
Por: Lewis, Michael J
Publicado em: (1993)

Process engineering in the food industry
Por: Field, R. W, et al.
Publicado em: (1989)

Food process engineering operations
Por: Saravacos, George D
Publicado em: (2011)

Methods of enzymatic food analysis
Publicado em: (1979)

Mathematical and statistical methods in food science and technology
Por: Granato, Daniel, et al.
Publicado em: (2014)

Computerized food processing operations
Por: Teixeira, Arthur A, et al.
Publicado em: (1989)

Microbiological quality of foods
Por: Slanetz, L. W, et al.
Publicado em: (1963)

Food product development: from concept to the marketplace
Por: Graf, Ernst, et al.
Publicado em: (1991)

Control de calidad en la industria alimentaria: manual de introducción
Publicado em: (1991)

Food processing operations: their management, machines, materials, and methods
Por: Joslyn, Maynard A, et al.
Publicado em: (1963)

Formulation engineering of foods
Publicado em: (2013)

Quality assurance for the food industry: a practical approach
Por: Vasconcellos, J. Andres
Publicado em: (2003)

Chemical and functional properties of food components
Por: Sikorski, Zdzislaw E
Publicado em: (2007)

Developments in food analysis techniques-1
Por: King, R. D
Publicado em: (1978)

The quality control of food
Publicado em: (1960)

Thermal processing and quality of foods
Por: Zeuthen, P, et al.
Publicado em: (1984)

Food engineering operations
Por: Brennan, James G, et al.
Publicado em: (1990)

The fundamentals of food engineering
Por: Charm, Stanley E
Publicado em: (1978)

Chemical and functional properties of food components
Por: Sikorski, Zdzislawe
Publicado em: (1997)

Protein quality and the effects of processing
Por: Phillips, R. Dixon, et al.
Publicado em: (1988)

Colour in food: improving quality
Por: MacDougall, Douglas B.
Publicado em: (2002)

Basic food processing. Technical cooperation programme caribbean agroindustrial development network
Publicado em: (1985)