Slika na naslovnici

Elementary food science

Shranjeno v:

Bibliografske podrobnosti
Main Authors:	Nickerson, John T. R. (Author), Ronsivalli, Louis J (Author)
Format:	Knjiga
Jezik:	angleščina
Izdano:	Westport Avi Publishing 1976
Teme:	Alimentos Composición de los alimentos Biotecnología Análisis bioquímico Análisis químico Aditivos Nutrición Reacciones químicas Pescado Vegetales Frutas
Oznake:	Označite Brez oznak, prvi označite!

Podobne knjige/članki

Food chemistry
od: Meyer, Lillian Hoagland
Izdano: (1960)

Physico chemical aspects of food processing
od: Beckett, S. T
Izdano: (1995)

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

Química de los alimentos
od: Belitz, Hans Dieter, et al.
Izdano: (1988)

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

Methods of analysis of food components and additives
od: Ötles, Semih
Izdano: (2005)

Química de los alimentos
od: Badui Dergal, Salvador
Izdano: (2013)

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

Química de los alimentos
od: Badui Dergal, Salvador
Izdano: (1993)

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

Alimentos: composición y propiedades
od: Astiasarán Anchía, Iciar, et al.
Izdano: (2000)

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

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

Sensory properties of foods
od: Birch, G. G, et al.
Izdano: (1977)

Guía de aditivos
od: Hughes, Christopher C
Izdano: (1994)

Química de los alimentos
od: Badui Dergal, Salvador
Izdano: (2006)

Guía moderna para una buena nutrición
od: Scheider, William L
Izdano: (1987)

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

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

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

Biotecnología alimentaria
od: García Garibay, Mariano, et al.
Izdano: (1999)

Food chemicals codex
Izdano: (1996)

Effects of heating on foodstuffs
od: Priestley, R. J
Izdano: (1979)

Annual reports on fermentation processes
od: Tsao, George T
Izdano: (1980)

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

Curso ahumado: informe experiencias prácticas
Izdano: (1992)

Fresh fish: quality and quality changes
od: Huss, Hans Henrik
Izdano: (1988)

Postharvest management and processing of fruits and vegetables: instant notes
od: Sharma, Satish Kumar
Izdano: (2010)

International directory of fish technology institutes
Izdano: (2000)

Postharvest biology and biotechnology
od: Hultin, Herbert O, et al.
Izdano: (1978)

Food materials science and engineering
od: Bhandari, Bhesh, et al.
Izdano: (2012)

Freezing effects on food quality
od: Jeremiah, Lester E
Izdano: (1996)

Química agrícola
od: Primo Yúfera, Eduardo
Izdano: (1979)

Aditivos y contaminantes de alimentos: reglamentación de alimentos. Comentarios e interpretaciones de orden químico y tecnológico
od: Schmidt-Hebbel, Hermann
Izdano: (1979)

Análisis de los alimentos: métodos analíticos y de control de calidad
od: Lees, R
Izdano: (1982)

Food analysis: analytical and quality control methods for the food manufacturer and buyer
od: Lees, R
Izdano: (1975)

Fruit and vegetable quality: an integrated view
od: Shewfelt, Robert L
Izdano: (2000)

Post harvest physiology and quality management of fruits and vegetables
od: Kumar, P. Suresh, et al.
Izdano: (2009)

The technology of fish utilization: contributions from research
od: Kreuzer, Rudolf
Izdano: (1965)

Advances in food and nutrition research
od: Kinsella, John E
Izdano: (1989)