Imatge de la portada

Edible coatings and films to improve food quality

Guardat en:

Dades bibliogràfiques
Autor principal:	Krochta, John M (Autor)
Format:	Llibre
Idioma:	anglès
Publicat:	Lancaster Technomic 1994
Matèries:	CONTROL DE ALIMENTOS Preservación de alimentos
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

Ítems similars

Handbook of food preservation
per: Rahman, M. Shafiur
Publicat: (1999)

Handbook of food additives.
per: Field, Margo
Publicat: (2015)

Nonthermal preservation of foods
per: Barbosa-Cánovas, Gustavo V, et al.
Publicat: (1998)

New methods of food preservation
per: Gould, G. W
Publicat: (1999)

Introduction to food process engineering
per: Ibarz, Albert, et al.
Publicat: (2014)

Keeping the harvest: preserving your fruits, vegetables and herbs
per: Chioffi, Nancy, et al.
Publicat: (1991)

The microbiology of foods
per: Tanner, Fred Wilbur
Publicat: (1944)

Role of chemistry in the quality of processed food
per: Fennema, Owen R, et al.
Publicat: (1986)

Food dehydration
per: Barbosa-Cánovas, Gustavo V, et al.
Publicat: (1993)

The canning, freezing, curing and smoking of meat, fish and game
per: Eastman, Wilbur F
Publicat: (1975)

Some savoury food products: a section of published articles, reports and writings during the years 1962 to 1965
per: Lyall, Neil
Publicat: (1965)

Food structure-its creation and evaluation
per: Blanshard, J. M. V, et al.
Publicat: (1988)

La evaluación sensorial de los alimentos en la teoría y la práctica
per: Anzaldúa-Morales, Antonio
Publicat: (1994)

Fish processing technology
per: Hall, George M
Publicat: (1997)

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

Shelf life evaluation of foods
per: Man, C. M. D., et al.
Publicat: (1999)

Analyzing food for nutrition labeling and hazardous contaminants
per: Jeon, Ike J, et al.
Publicat: (1995)

Safety of chemicals in food: chemical contaminants
per: Watson, D. H
Publicat: (1993)

Proteins as human food. Proceedings of the Sixteenth Easter School in Agricultural Science, University of Nottingham, 1969
per: Lawrie, Ralston Andrew
Publicat: (1970)

Developments in handling and processing fish
per: Burgess, G. H. O
Publicat: (1965)

Temas en tecnología de alimentos
per: Lajolo, Franco Maria, et al.
Publicat: (1998)

Colour in food: improving quality
per: MacDougall, Douglas B.
Publicat: (2002)

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

Developments in food preservation
per: Thorne, Stuart
Publicat: (1981)

Physical chemistry of food processes: fundamental aspects
per: Baianu, Ion C
Publicat: (1992)

Tecnología de alimentos: procesos químicos y físicos en la preparación de alimentos
per: Charley, Helen
Publicat: (1999)

Evaluación sensorial: una metodología actual para tecnología de alimentos
per: Wittig de Penna, Emma
Publicat: (1981)

Compendium of food additive specifications
Publicat: (1992)

The quality control of food
Publicat: (1960)

Science of processing marine food products
Publicat: (1992)

Norma Chilena Oficial NCh 2861 Of2004
Publicat: (2004)

Evaluación sensorial: aplicada a la investigación, desarrollo y control de la calidad en la industria alimentaria
Publicat: (1989)

Conservación de frutas y hortalizas: procedimientos a pequeña escala
per: Leach, M, et al.
Publicat: (1964)

Microbiological quality of foods
per: Slanetz, L. W, et al.
Publicat: (1963)

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

Conservación casera de frutas y hortalizas
per: Studer, Arnold, et al.
Publicat: (1996)

HACCP: enfoque práctico
per: Mortimore, Sara, et al.
Publicat: (1996)

Ingredient interactions: effects on food quality
per: Gaonkar, Anilkumar G
Publicat: (1995)

Genetic modification in the food industry: a strategy for food quality improvement
per: Roller, Sibel, et al.
Publicat: (1998)

Snack food technology
per: Matz, Samuel A.
Publicat: (1992)