Slika na naslovnici

Food chemicals codex

Shranjeno v:

Bibliografske podrobnosti
Korporativna značnica:	Institute of Medicine (Author)
Format:	Knjiga
Jezik:	angleščina
Izdano:	Washington, D.C National Academy Press 1996
Izdaja:	4a. ed
Teme:	Aditivos TECNOLOGIA DE ALIMENTOS Análisis de los alimentos
Oznake:	Označite Brez oznak, prvi označite!

Podobne knjige/članki

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

Food additives tables
od: Fondu, M, et al.
Izdano: (1982)

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

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

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

Analytical methods for foods additives
od: Wood, Roger, et al.
Izdano: (2004)

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

Food additives analytical manual
Izdano: (1973)

Antioxidants in food: practical applications
od: Pokorny, Jan, et al.
Izdano: (2001)

Compendium of food additive specifications
Izdano: (1992)

Elementary food science
od: Nickerson, John T. R., et al.
Izdano: (1976)

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

Tabla de composición química de alimentos chilenos
od: Schmidt-Hebbel, Hermann, et al.
Izdano: (1985)

Tabla de composición química de alimentos chilenos
od: Schmidt-Hebbel, Hermann, et al.
Izdano: (1974)

Tabla de composición química de alimentos chilenos
od: Schmidt-Herbel, Hermann, et al.
Izdano: (1979)

Food irradiation: a reference guide
od: Wilkinson, V. M, et al.
Izdano: (1996)

Draft international standard ISO - DIS 22000
Izdano: (2004)

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

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

Química y tecnología de los alimentos
od: Schmidt-Hebbel, Hermann
Izdano: (1960)

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

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

Autodiagnóstico de la calidad higiénica en las instalaciones agroalimentarias
od: Sancho i Valls, Josep, et al.
Izdano: (1995)

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

Chemical and functional properties of food saccharides
od: Tomasik, Piotr
Izdano: (2004)

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

Handbook of food additives.
od: Field, Margo
Izdano: (2015)

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

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

Mechanism and theory in food chemistry
od: Wong, Dominic W. S
Izdano: (1989)

Phase-state transitions in foods: chemical, structural, and rheological changes
od: Rao, M. A, et al.
Izdano: (1998)

Alimentación y nutrición animal
od: Cañas Cruchaga, Raúl
Izdano: (1995)

Food Processing Technology. Principles and Practice.
od: Fellows, Peter J.
Izdano: (2017)

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

Food composition and analysis
od: Triebold, Howard O, et al.
Izdano: (1963)

Engineering properties of foods
od: Rao, M. A, et al.
Izdano: (1995)

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

Qué es el codex alimentarius
Izdano: (2006)

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

Concreto: estructura, propiedades y materiales
od: Mehta, P. Kumar, et al.
Izdano: (1998)