Trace minerals in foods
Shranjeno v:
| Glavni avtor: | Smith, Kenneth Thomas (Author) |
|---|---|
| Format: | Knjiga |
| Jezik: | angleščina |
| Izdano: |
Nueva York
Marcel Dekker
1988
|
| Serija: | Food Science and Technology, 28
|
| Teme: | |
| Oznake: |
Označite
Brez oznak, prvi označite!
|
Podobne knjige/članki
Microstructural principles of food processing and engineering
od: Aguilera, José Miguel, et al.
Izdano: (1999)
od: Aguilera, José Miguel, et al.
Izdano: (1999)
Food materials science and engineering
od: Bhandari, Bhesh, et al.
Izdano: (2012)
od: Bhandari, Bhesh, et al.
Izdano: (2012)
Química de los alimentos
od: Fennema, Owen R
Izdano: (2008)
od: Fennema, Owen R
Izdano: (2008)
Microbiology of foods and food processing
od: Nickerson, John T. R., et al.
Izdano: (1972)
od: Nickerson, John T. R., et al.
Izdano: (1972)
Effect of Emerging Processing Methods on the Food Quality. Advantages and Challenges.
Izdano: (2019)
Izdano: (2019)
Análisis moderno de los alimentos
od: Hart, F. Leslie, et al.
Izdano: (1991)
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)
od: Lewis, Michael J
Izdano: (1993)
Physical chemistry of foods
od: Schwartzberg, Henry G, et al.
Izdano: (1992)
od: Schwartzberg, Henry G, et al.
Izdano: (1992)
The food chemistry laboratory: a manual for experimental foods, dietetics, and food scientists
od: Weaver, Connie
Izdano: (1996)
od: Weaver, Connie
Izdano: (1996)
Análisis de los nutrientes de los alimentos
od: Osborne, D. R., et al.
Izdano: (1986)
od: Osborne, D. R., et al.
Izdano: (1986)
Food chemistry: a laboratory manual
od: Miller, Dennis D.
Izdano: (1998)
od: Miller, Dennis D.
Izdano: (1998)
Química de los alimentos
od: Badui Dergal, Salvador
Izdano: (1993)
od: Badui Dergal, Salvador
Izdano: (1993)
The stability and shelf-life of food
od: Kilcast, David, et al.
Izdano: (2000)
od: Kilcast, David, et al.
Izdano: (2000)
Química de los alimentos
od: Belitz, Hans Dieter, et al.
Izdano: (1988)
od: Belitz, Hans Dieter, et al.
Izdano: (1988)
Starch in food: structure, function and applications
od: Eliasson, Ann-Charlotte
Izdano: (2004)
od: Eliasson, Ann-Charlotte
Izdano: (2004)
The food chemistry laboratory: a manual for experimental foods, dietetics, and food scientists
od: Weaver, Connie M, et al.
Izdano: (2003)
od: Weaver, Connie M, et al.
Izdano: (2003)
Guía moderna para una buena nutrición
od: Scheider, William L
Izdano: (1987)
od: Scheider, William L
Izdano: (1987)
Alimentos: composición y propiedades
od: Astiasarán Anchía, Iciar, et al.
Izdano: (2000)
od: Astiasarán Anchía, Iciar, et al.
Izdano: (2000)
Handbook of food enzymology
od: Whitaker, John R, et al.
Izdano: (2003)
od: Whitaker, John R, et al.
Izdano: (2003)
Química de alimentos: manual de laboratorio
od: Miller, Dennis D.
Izdano: (2001)
od: Miller, Dennis D.
Izdano: (2001)
Physicochemical aspects of food engineering and processing
od: Devahastin, Sakamon
Izdano: (2011)
od: Devahastin, Sakamon
Izdano: (2011)
Química de los alimentos
od: Badui Dergal, Salvador
Izdano: (2013)
od: Badui Dergal, Salvador
Izdano: (2013)
Chemical and functional properties of food saccharides
od: Tomasik, Piotr
Izdano: (2004)
od: Tomasik, Piotr
Izdano: (2004)
Química de los alimentos
od: Baltes, Werner
Izdano: (2007)
od: Baltes, Werner
Izdano: (2007)
Physical chemistry of food processes: fundamental aspects
od: Baianu, Ion C
Izdano: (1992)
od: Baianu, Ion C
Izdano: (1992)
Food chemistry
od: Meyer, Lillian Hoagland
Izdano: (1960)
od: Meyer, Lillian Hoagland
Izdano: (1960)
Nutrición para educadores
od: Mataix Verdú, José, et al.
Izdano: (2005)
od: Mataix Verdú, José, et al.
Izdano: (2005)
Fundamentos de biotecnología de los alimentos
od: Lee, Byong H
Izdano: (2000)
od: Lee, Byong H
Izdano: (2000)
Elementary food science
od: Nickerson, John T. R., et al.
Izdano: (1976)
od: Nickerson, John T. R., et al.
Izdano: (1976)
Food composition and analysis
od: Triebold, Howard O, et al.
Izdano: (1963)
od: Triebold, Howard O, et al.
Izdano: (1963)
Engineering properties of foods
od: Rao, M. A, et al.
Izdano: (1995)
od: Rao, M. A, et al.
Izdano: (1995)
Food analysis: theory and practice
od: Pomeranz, Yeshajahu
Izdano: (1971)
od: Pomeranz, Yeshajahu
Izdano: (1971)
Food texture
od: Matz, Samuel A.
Izdano: (1962)
od: Matz, Samuel A.
Izdano: (1962)
Food microbiology
od: Rose, Anthony H
Izdano: (1983)
od: Rose, Anthony H
Izdano: (1983)
Sensory evaluation techniques
od: Meilgaard, Morten, et al.
Izdano: (1999)
od: Meilgaard, Morten, et al.
Izdano: (1999)
Physico chemical aspects of food processing
od: Beckett, S. T
Izdano: (1995)
od: Beckett, S. T
Izdano: (1995)
Analyzing food for nutrition labeling and hazardous contaminants
od: Jeon, Ike J, et al.
Izdano: (1995)
od: Jeon, Ike J, et al.
Izdano: (1995)
The safety of foods
od: Ayres, J. C, et al.
Izdano: (1968)
od: Ayres, J. C, et al.
Izdano: (1968)
Food texture and viscosity: concept and measurement
od: Bourne, Malcolm C
Izdano: (1982)
od: Bourne, Malcolm C
Izdano: (1982)
Handbook of food analytical chemistry: pigments, colorants, flavors, texture, and bioactive food components
od: Wrolstad, Ronald E, et al.
Izdano: (2005)
od: Wrolstad, Ronald E, et al.
Izdano: (2005)
Podobne knjige/članki
-
Microstructural principles of food processing and engineering
od: Aguilera, José Miguel, et al.
Izdano: (1999) -
Food materials science and engineering
od: Bhandari, Bhesh, et al.
Izdano: (2012) -
Química de los alimentos
od: Fennema, Owen R
Izdano: (2008) -
Microbiology of foods and food processing
od: Nickerson, John T. R., et al.
Izdano: (1972) -
Effect of Emerging Processing Methods on the Food Quality. Advantages and Challenges.
Izdano: (2019)