Imagem da capa

Food properties handbook

Na minha lista:

Detalhes bibliográficos
Autor principal:	Rahman, M. Shafiur (Author)
Formato:	Livro
Idioma:	inglês
Publicado em:	Boca Ratón CRC Press 1995
Colecção:	CRC Series in Contemporary Food Science
Assuntos:	Alimentos Industria alimentaria TECNOLOGIA DE ALIMENTOS
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados

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

Physical properties of foods
Por: Sahin, Serpil, et al.
Publicado em: (2006)

Food physics: physical properties - measurement and applications
Por: Figura, Ludger O, et al.
Publicado em: (2007)

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

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)

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

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

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

Food and bioengineering - fundamental and industrial aspects
Por: Lawrence, Ben, et al.
Publicado em: (1971)

Water management in the design and distribution of quality foods
Por: Roos, Yrjö H
Publicado em: (1999)

Transport properties of foods
Por: Saravacos, George D
Publicado em: (2001)

Problemas de balance de materia y energía en la industria alimentaria
Por: Valiente Barderas, Antonio
Publicado em: (1986)

New food product development: from concept to marketplace
Por: Fuller, Gordon W
Publicado em: (1994)

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

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

Source book of flavors
Por: Reineccius, Gary
Publicado em: (1992)

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

Crisis management in the food and drinks industry: a practical approach
Por: Doeg, Colin
Publicado em: (1995)

Ciencia y tecnología de los alimentos
Por: Schmidt-Hebbel, Hermann
Publicado em: (1973)

Physical properties of foods: novel measurement techniques and applications
Por: Arana, Ignacio
Publicado em: (2012)

Fundamentals of food process engineering
Por: Toledo, Romeo T
Publicado em: (1991)

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

Ingredient interactions: effects on food quality
Por: Gaonkar, Anilkumar G
Publicado em: (1995)

Engineering properties of foods
Por: Rao, M. A, et al.
Publicado em: (1995)

Handbook of food and bioprocess modeling techniques
Por: Sablini, Shyam S, et al.
Publicado em: (2007)

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

Accelerating new food product design and development
Por: Beckley, Jacqueline H, et al.
Publicado em: (2007)

Immobilized enzymes of food processing
Por: Pitcher, Wayne H
Publicado em: (1980)

Processing effects on safety and quality of foods
Publicado em: (2010)

Handbook of frozen food processing and packaging
Publicado em: (2012)

Chemical changes during food processing
Por: Davídek, Jirí, et al.
Publicado em: (1990)

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

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

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

The 100 mile diet: a year of local eating
Por: Smith, Alisa Dawn, et al.
Publicado em: (2007)

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

Food additives analytical manual
Publicado em: (1973)

Food plant sanitation
Por: Parker, Milton E., et al.
Publicado em: (1962)

Fundamentals of food process engineering
Por: Toledo, Romeo T
Publicado em: (1980)

Energy in food processing
Por: Singh, R. Paul
Publicado em: (1986)