Slika na naslovnici

Food gels

Shranjeno v:

Bibliografske podrobnosti
Glavni avtor:	Harris, Peter (Author)
Format:	Knjiga
Jezik:	angleščina
Izdano:	Londres Elsevier Applied Science 1990
Serija:	Elsevier applied food science series
Teme:	Coloides Tecnología de alimentos Alimentos > Análisis > Composición
Oznake:	Označite Brez oznak, prvi označite!

Podobne knjige/članki

Advances in food colloids
od: Dickinson, Eric
Izdano: (1996)

Food colloids and polymers: stability and mechanical properties
od: Dickinson, Eric, et al.
Izdano: (1993)

Food chemistry
od: Fennema, Owen R
Izdano: (1985)

Food chemistry
od: Fennema, Owen R
Izdano: (1996)

Fennema's food chemistry
od: Fennema, Owen R, et al.
Izdano: (2007)

Food analysis
Izdano: (2010)

Colloids in food
od: Dickinson, Eric, et al.
Izdano: (1982)

Química de los alimentos
od: Fennema, Owen R
Izdano: (1993)

Química de los alimentos
od: Fennema, Owen R
Izdano: (2000)

Colloidal-scale self-assembly of microcapsules for food
od: Rossier Miranda, Francisco José
Izdano: (2010)

Functional properties of food components
od: Pomeranz, Yeshajahu
Izdano: (1991)

Food analysis
Izdano: (2003)

Thermal processing of packaged foods
od: Holdsworth, Donald, et al.
Izdano: (2008)

Cereals in breadmaking: a molecular colloidal approach
od: Eliasson, Ann-Charlotte, et al.
Izdano: (1993)

Food polysaccharides and their applications
od: Stephen, Alistair M
Izdano: (1995)

Fennema. Química de los alimentos
Izdano: (2019)

Functional properties of food components
od: Pomeranz, Yeshajahu
Izdano: (1985)

Problemas de balance de materia y energía en la industria alimentaria
od: Valiente Barderas, Antonio
Izdano: (1986)

Chemical and functional properties of food components
od: Sikorski, Zdzislaw E
Izdano: (2007)

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

Food physics: physical properties - measurement and applications
od: Figura, Ludger O, et al.
Izdano: (2007)

Ingenieria Gastronómica
od: Aguilera, José Miguel
Izdano: (2011)

Métodos para medir propiedades físicas en industrias de alimentos
od: Alvarado, Juan de Dios, et al.
Izdano: (2001)

Heat transfer in food cooling applications
od: Dincer, Ibrahim
Izdano: (1997)

Functional Foods and Biotechnology
Izdano: (2007)

Chemical and functional properties of food components
od: Sikorski, Zdzislawe
Izdano: (1997)

Fundamentals of food process engineering
od: Toledo, Romeo T
Izdano: (1991)

Ingredient interactions: effects on food quality
od: Gaonkar, Anilkumar G
Izdano: (1995)

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

Food chemistry
od: Belitz, Hans Dieter, et al.
Izdano: (2004)

Introducción a la ingeniería de los alimentos.
od: Singh, R. Paul, et al.
Izdano: (2009)

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

Solving problems in food engineering.
od: Yanniotis, Stravos
Izdano: (2008)

Ingeniería de los alimentos: las operaciones básicas del procesado de los alimentos
od: Earle, R. L
Izdano: (1988)

Fundamentals of food process engineering
od: Toledo, Romeo T
Izdano: (1980)

Physicochemical aspects of food engineering and processing
od: Devahastin, Sakamon
Izdano: (2011)

Food emulsions
od: Friberg, Stig E, et al.
Izdano: (2004)

Thermobacteriology in food processing
od: Stumbo, C. R
Izdano: (1973)

Food engineering handbook: food process engineering.
Izdano: (2015)

Enzymes in food processing
od: Nagodawithana, Tilak, et al.
Izdano: (1993)