Azala

Sensory properties of foods

Gorde:

Xehetasun bibliografikoak
Egile Nagusiak:	Birch, G. G (Egilea), Brennan, James G (Egilea), Parker, K. J (Egilea)
Formatua:	Liburua
Hizkuntza:	ingelesa
Argitaratua:	Londres Applied Science Publishers 1977
Gaiak:	Alimentos Evaluación CONFITES Biotecnología Análisis químico
Etiketak:	Etiketa erantsi Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

Antzeko izenburuak

Food chemistry
nork: Belitz, Hans Dieter, et al.
Argitaratua: (2004)

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

Food chemistry
nork: Meyer, Lillian Hoagland
Argitaratua: (1960)

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

Elementary food science
nork: Nickerson, John T. R., et al.
Argitaratua: (1976)

Twenty years of confectionery and chocolate progress
nork: Pratt, Carl D, et al.
Argitaratua: (1970)

Análisis químico de los alimentos y aseguramiento de la calidad
nork: Cárdenas Quezeda, Zully, et al.
Argitaratua: (2002)

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

Analysis of food contaminants
nork: Gilbert, John
Argitaratua: (1984)

Quality assurance for biopharmaceuticals
nork: Huxsoll, Jean F
Argitaratua: (1994)

Biopharmaceutical process validation
nork: Sofer, Gail, et al.
Argitaratua: (2000)

Food science and technology
nork: Campbell-Platt, Geoffrey
Argitaratua: (2018)

Biopharmaceuticals: biochemistry and biotechnology
nork: Walsh, Gary
Argitaratua: (2003)

Developments in food analysis techniques-1
nork: King, R. D
Argitaratua: (1978)

Aroma biotechnology
nork: Berger, Ralf G
Argitaratua: (1995)

Texture in food
nork: McKenna, Brian M.
Argitaratua: (2003)

Química de los alimentos
nork: Belitz, Hans Dieter, et al.
Argitaratua: (1988)

Practical food microbiolgy: methods for the examination of food for micro-organisms of public health significance
nork: Roberts, Diane, et al.
Argitaratua: (1995)

Advances in food and nutrition research
nork: Kinsella, John E
Argitaratua: (1989)

Transport properties of foods
nork: Saravacos, George D
Argitaratua: (2001)

Biocatalysis and biotechnology for functional foods and industrial products
nork: Hou, Ching-Tsang
Argitaratua: (2007)

Physical, chemical and biological changes in food caused by thermal processing
nork: Hoyem, Tore, et al.
Argitaratua: (1977)

Non-chromatographic continuos separation techniques
nork: Valcárcel, M, et al.
Argitaratua: (1991)

Principles of food science
nork: Fennema, Owen R
Argitaratua: (1976)

Fresh fish: quality and quality changes
nork: Huss, Hans Henrik
Argitaratua: (1988)

Dehydration of products of biological origin
nork: Mujumdar, Arun S.
Argitaratua: (2004)

Avances en ciencia y tecnología de los alimentos
nork: Schmidt-Hebbel, Hermann
Argitaratua: (1981)

Physical properties of foods
nork: Sahin, Serpil, et al.
Argitaratua: (2006)

Food enzymes: the first of a series of symposia on foods held at Oregon State College
nork: Schultz, H. W
Argitaratua: (1960)

Mitos y realidades de la biotecnología agrícola
Argitaratua: (2011)

Encapsulation technologies for active food ingredients and food processing
nork: Zuidam, Nicolaas Jan, et al.
Argitaratua: (2010)

The chemistry and physiology of flavors
nork: Schultz, H. W, et al.
Argitaratua: (1967)

Modern food microbiology
nork: Jay, James M, et al.
Argitaratua: (2005)

Handbook of food and bioprocess modeling techniques
nork: Sablini, Shyam S, et al.
Argitaratua: (2007)

Modern food microbiology
nork: Jay, James M
Argitaratua: (1978)

Food flavour technology
nork: Taylor, Andrew J, et al.
Argitaratua: (2010)

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

Handbook of chemical property estimation methods: environmental behavior of organic compounds
nork: Lyman, Warren J., et al.
Argitaratua: (1982)

Analyse qualitative minérale: a l'adie des stilliréactions
nork: Delaby, R, et al.
Argitaratua: (1940)

Aditivos e ingredientes: como coadyuvantes de la Kutter, emulgentes y estabilizadores de productos cárnicos
nork: Gerhardt, Ulrich
Argitaratua: (1980)