Imatge de la portada

Food chemistry

Guardat en:

Dades bibliogràfiques
Autor principal:	Meyer, Lillian Hoagland (autora)
Format:	Llibre
Idioma:	anglès
Publicat:	Nueva York Reinhold Publishing 1960
Col·lecció:	Reinhold Organic Chemistry and Biochemistry Textbook Series
Matèries:	Composición de los alimentos Biotecnología Análisis químico Análisis bioquímico Alimentos Vegetales Frutas Leche Cereales Aditivos
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

Ítems similars

Elementary food science
per: Nickerson, John T. R., et al.
Publicat: (1976)

Food chemistry
per: Belitz, Hans Dieter, et al.
Publicat: (2004)

Química de los alimentos
per: Belitz, Hans Dieter, et al.
Publicat: (1988)

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

Methods of analysis of food components and additives
per: Ötles, Semih
Publicat: (2005)

Química agrícola
per: Primo Yúfera, Eduardo
Publicat: (1979)

Food Science
per: Potter, Norman N, et al.
Publicat: (1995)

The structure and composition of foods
per: Winton, Andrew L, et al.
Publicat: (1932)

L'utilisation du froid dans les industries alimentaires
per: Plank, R
Publicat: (1965)

El empleo del frío en la industria de la alimentación
per: Plank, R
Publicat: (1963)

Physico chemical aspects of food processing
per: Beckett, S. T
Publicat: (1995)

Técnicas de laboratorio para el análisis de alimentos
per: Pearson, David
Publicat: (1998)

Food antioxidants: technological, toxicological, and health perspectives
per: Madhavi, D. L., et al.
Publicat: (1996)

Food science and technology
per: Pyke, Magnus
Publicat: (1976)

Food science and technology
per: Pyke, Magnus
Publicat: (1970)

Keeping the harvest: preserving your fruits, vegetables and herbs
per: Chioffi, Nancy, et al.
Publicat: (1991)

Alimentos: composición y propiedades
per: Astiasarán Anchía, Iciar, et al.
Publicat: (2000)

Análisis de los nutrientes de los alimentos
per: Osborne, D. R., et al.
Publicat: (1986)

Food products formulary
per: Komarik, Stephan L, et al.
Publicat: (1974)

Química de los alimentos
per: Badui Dergal, Salvador
Publicat: (2013)

Rheology and texture in food quality
per: DeMan, J. M, et al.
Publicat: (1976)

Practical food microbiology and technology
per: Weiser, Harry H
Publicat: (1962)

Practical food microbiology and technology
per: Weiser, Harry H
Publicat: (1971)

Effect of Emerging Processing Methods on the Food Quality. Advantages and Challenges.
Publicat: (2019)

Química de los alimentos
per: Badui Dergal, Salvador
Publicat: (1993)

Sensory properties of foods
per: Birch, G. G, et al.
Publicat: (1977)

Guía de aditivos
per: Hughes, Christopher C
Publicat: (1994)

The chemical analysis of foods
per: Cox, H. E, et al.
Publicat: (1962)

Water activity and food
per: Troller, John A, et al.
Publicat: (1978)

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

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

Cereal grains: properties, processing, and nutritional attributes
per: Serna-Saldívar, Sergio R. Othón
Publicat: (2010)

Cereal grains: laboratory reference and procedures manual
per: Serna-Saldívar, Sergio R. Othón
Publicat: (2012)

Análisis de los alimentos: fundamentos, métodos, aplicaciones
per: Matissek, Reinhard, et al.
Publicat: (1998)

Biotecnología alimentaria
per: García Garibay, Mariano, et al.
Publicat: (1999)

Food chemicals codex
Publicat: (1996)

Effects of heating on foodstuffs
per: Priestley, R. J
Publicat: (1979)

Food dehydration
per: Arsdel, Wallace van, et al.
Publicat: (1973)

Food dehydration
per: Arsdel, Wallace van, et al.
Publicat: (1964)

Postharvest physiology and hypobaric storage of fresh produce
per: Burg, Stanley P
Publicat: (2004)