Imagem da capa

Food irradiation: a reference guide

Na minha lista:

Detalhes bibliográficos
Main Authors:	Wilkinson, V. M (Author), Gould, G. W (Author)
Formato:	Livro
Idioma:	inglês
Publicado em:	Cambridge Woodhead Publishing 1996
Colecção:	Woodhead Publishing Series in Food Science and Technology
Assuntos:	TECNOLOGIA DE ALIMENTOS Microbiología Nutrición TOXICOLOGIA Industria alimentaria Aditivos
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados

Food additives analytical manual
Publicado em: (1973)

Ingeniería de la industria alimentaria: operaciones de procesado de alimentos
Publicado em: (2002)

Introduction to toxicology and food
Por: Altug, Tomris
Publicado em: (2003)

Development in food proteins
Por: Hudson, B. J
Publicado em: (1984)

Compendium of food additive specifications
Publicado em: (1992)

Food additives tables
Por: Fondu, M, et al.
Publicado em: (1982)

Natural antimicrobials for the minimal processing of foods
Por: Roller, Sibel
Publicado em: (2003)

Methods of analysis of food components and additives
Por: Ötles, Semih
Publicado em: (2005)

Food antioxidants: technological, toxicological, and health perspectives
Por: Madhavi, D. L., et al.
Publicado em: (1996)

Biotecnología alimentaria
Por: García Garibay, Mariano, et al.
Publicado em: (1999)

Functional foods: biochemical and processing aspects
Por: Mazza, Giuseppe
Publicado em: (1998)

Chemical and functional properties of food components
Por: Sikorski, Zdzislaw E
Publicado em: (2007)

Food chemicals codex
Publicado em: (1996)

Microbiological quality of foods
Por: Slanetz, L. W, et al.
Publicado em: (1963)

Guía de aditivos
Por: Hughes, Christopher C
Publicado em: (1994)

Antinutrients and natural toxicants in food
Por: Ory, Robert L.
Publicado em: (1981)

Fabricated foods
Por: Inglett, George E
Publicado em: (1975)

Solving problems in food engineering.
Por: Yanniotis, Stravos
Publicado em: (2008)

Elementary food science
Por: Nickerson, John T. R., et al.
Publicado em: (1976)

Proceedings low temperature microbiology symposium, Camden New Jersey 1961
Publicado em: (1962)

Química de los alimentos
Por: Badui Dergal, Salvador
Publicado em: (1993)

Food and bio process engineering: dairy technology
Por: Kessler, Heinz-Gerhard
Publicado em: (2002)

Chemical and functional properties of food components
Por: Sikorski, Zdzislawe
Publicado em: (1997)

Fundamentals of new food product development
Por: Baker, Robert C, et al.
Publicado em: (1988)

Enzymes in food processing
Por: Nagodawithana, Tilak, et al.
Publicado em: (1993)

Food Processing Technology.
Por: Summers, Travis
Publicado em: (2022)

Food engineering handbook: food process engineering.
Publicado em: (2015)

Food Science
Por: Charley, Helen
Publicado em: (1982)

Introduction to food engineering.
Por: Singh, R. Paul, et al.
Publicado em: (2014)

Alimentos de Chile para el mundo
Publicado em: (2009)

Food properties handbook
Por: Rahman, M. Shafiur
Publicado em: (1995)

Microorganisms in foods
Publicado em: (1974)

Antioxidants in food: practical applications
Por: Pokorny, Jan, et al.
Publicado em: (2001)

Food engineering laboratory manual
Por: Barbosa-Cánovas, Gustavo V, et al.
Publicado em: (1997)

Handbook of food engineering practice
Por: Valentas, Kenneth J, et al.
Publicado em: (1997)

Química y tecnología de los alimentos
Por: Schmidt-Hebbel, Hermann
Publicado em: (1960)

Engineering and food
Por: McKenna, Brian M.
Publicado em: (1984)

Interactions of food components: an industry university co-aperation symposium organised under Departament of Food Technology, University of Reading
Por: Birch, Gordon Gerard, et al.
Publicado em: (1986)

Predictive microbiology in foods
Por: Pérez-Rodríguez, Fernando, et al.
Publicado em: (2013)

Food science and technology
Por: Campbell-Platt, Geoffrey
Publicado em: (2018)