Omslagsbild

Biochemistry of foods

Visa andra versioner (1)

Sparad:

Bibliografiska uppgifter
Huvudupphovsmän:	Eskin, Neason Akivah Michael (Författare, medförfattare), Henderson, Harold Michael (Författare, medförfattare), Townsend, Ronald Jefferson (Författare, medförfattare)
Materialtyp:	Bok
Språk:	engelska
Publicerad:	Orlando Academic Press 1971
Ämnen:	Alimentos > Análisis
Taggar:	Lägg till en tagg Inga taggar, Lägg till första taggen!

Liknande verk

Biochemistry of foods
av: Eskin, Neason Akivah Michael
Publicerad: (1990)

Physical properties of foods-2
av: Jowitt, Ronald, et al.
Publicerad: (1983)

Food analysis: theory and practice
av: Pomeranz, Yeshajahu
Publicerad: (1978)

Análisis químico de alimentos de Pearson
av: Pearson, David, et al.
Publicerad: (1987)

Thermal analysis of foods
av: Harwalkar, V. R, et al.
Publicerad: (1990)

Laboratory manual in food chemistry
av: Woods, A. E, et al.
Publicerad: (1977)

Engineering properties of foods
av: Rao, M. A, et al.
Publicerad: (1986)

Propiedades físicas de los alimentos y de los sistemas de procesado
av: Lewis, Michael J
Publicerad: (1993)

Microstructural principles of food processing and engineering
av: Aguilera, José Miguel, et al.
Publicerad: (1990)

Introducción a la bioquímica de los alimentos
av: Braverman, J. B. S
Publicerad: (1980)

Introducción a la bioquímica de los alimentos
av: Braverman, J. B. S
Publicerad: (1978)

Food engineering laboratory manual
av: Barbosa-Cánovas, Gustavo V, et al.
Publicerad: (1997)

Análisis moderno de los alimentos
av: Hart, F. Leslie, et al.
Publicerad: (1991)

Methods of enzymatic food analysis
Publicerad: (1979)

Chemical changes in food during processing
av: Richardson, Thomas, et al.
Publicerad: (1985)

Nondestructive testing of food quality
av: Irudayaraj, Joseph, et al.
Publicerad: (2008)

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

Chemistry and biochemistry of marine food products
av: Martin, Roy E.
Publicerad: (1982)

The physiology and biochemistry of muscle as foods
av: Briskey, E. J, et al.
Publicerad: (1970)

Food chemistry
av: Fennema, Owen R
Publicerad: (1985)

Food chemistry
av: Fennema, Owen R
Publicerad: (1996)

Food biochemistry
av: Alais, Charles
Publicerad: (1991)

The physiology and biochemistry of muscle as a food
av: Briskey, E. J, et al.
Publicerad: (1966)

The food chemistry laboratory: a manual for experimental foods, dietetics, and food scientists
av: Weaver, Connie
Publicerad: (1996)

Food composition and analysis
av: Triebold, Howard O, et al.
Publicerad: (1963)

Food texture
av: Matz, Samuel A.
Publicerad: (1962)

Food microbiology
av: Rose, Anthony H
Publicerad: (1983)

Fennema's food chemistry
av: Fennema, Owen R, et al.
Publicerad: (2007)

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

Sensory evaluation of food: statistical methods and procedures
av: O'Mahony, Michael
Publicerad: (1986)

Food chemistry: a laboratory manual
av: Miller, Dennis D.
Publicerad: (1998)

Food gels
av: Harris, Peter
Publicerad: (1990)

Food materials science and engineering
av: Bhandari, Bhesh, et al.
Publicerad: (2012)

The chemical analysis of foods and food products
av: Jacobs, Morris B
Publicerad: (1958)

Food analysis
Publicerad: (2010)

Handbook of food analytical chemistry: pigments, colorants, flavors, texture, and bioactive food components
av: Wrolstad, Ronald E, et al.
Publicerad: (2005)

Advances in food colloids
av: Dickinson, Eric
Publicerad: (1996)

The safety of foods
av: Ayres, J. C, et al.
Publicerad: (1968)

Food chemistry
av: Belitz, Hans Dieter, et al.
Publicerad: (2004)

Physicochemical aspects of food engineering and processing
av: Devahastin, Sakamon
Publicerad: (2011)