Imatge de la portada

Phase-state transitions in foods: chemical, structural, and rheological changes

Guardat en:

Dades bibliogràfiques
Autors principals:	Rao, M. A (Autor), Hartel, Richard W (Autor)
Format:	Llibre
Idioma:	anglès
Publicat:	Nueva York Marcel Dekker 1998
Col·lecció:	IFT Basic Symposium Series, 13
Matèries:	Alimentos TECNOLOGIA DE ALIMENTOS BIOQUIMICA DE LOS ALIMENTOS
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

Ítems similars

Starch in food: structure, function and applications
per: Eliasson, Ann-Charlotte
Publicat: (2004)

The stability and shelf-life of food
per: Kilcast, David, et al.
Publicat: (2000)

Handbook of food enzymology
per: Whitaker, John R, et al.
Publicat: (2003)

Food chemistry
per: Fennema, Owen R
Publicat: (1985)

Food chemistry
per: Fennema, Owen R
Publicat: (1996)

Braverman's Introduction to the Biochemistry of foods
per: Berk, Z
Publicat: (1976)

Advances in seafood biochemistry: composition and quality
per: Flick, George J
Publicat: (1992)

Sensory evaluation techniques
per: Meilgaard, Morten, et al.
Publicat: (1999)

Food enzymes: structure and mechanism
per: Wong, Dominic W. S
Publicat: (1995)

Fennema's food chemistry
per: Fennema, Owen R, et al.
Publicat: (2007)

Seminario Latinoamericano y del Caribe y XII congreso nacional de ciencia y tecnología de alimentos: libro de resumenes
Publicat: (2000)

Microbiology of foods and food processing
per: Nickerson, John T. R., et al.
Publicat: (1972)

Rheology of fluid and semisolid foods: principles and applications
per: Rao, M. Anandha
Publicat: (2007)

Rheology and texture in food quality
per: DeMan, J. M, et al.
Publicat: (1976)

Functional properties of food components
per: Pomeranz, Yeshajahu
Publicat: (1991)

Thermal Food Processing. New Technologies and Quality Issues
Publicat: (2012)

Composición química de los alimentos por porción
Publicat: (2000)

Química de los alimentos
per: Fennema, Owen R
Publicat: (1993)

Química de los alimentos
per: Fennema, Owen R
Publicat: (2000)

Chemical changes during food processing
per: Davídek, Jirí, et al.
Publicat: (1990)

Physico chemical aspects of food processing
per: Beckett, S. T
Publicat: (1995)

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

Rancidity in foods
per: Allen, J. C, et al.
Publicat: (1989)

Methods in food analysis: physical, chemical and instrumental methods of analysis
per: Joslyn, Maynard A
Publicat: (1970)

Developments in food preservatives-1
per: Tilbury, R. H
Publicat: (1980)

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

Engineering of food preservation and biochemical processes
per: King, C. Judson
Publicat: (1973)

Food: the yearbook of agriculture 1959
Publicat: (1959)

Shelf life evaluation of foods
per: Man, C. M. D., et al.
Publicat: (1994)

The chemical analysis of foods and food products
per: Jacobs, Morris B
Publicat: (1958)

Food processing operations modeling: design and analysis
per: Irudayaraj, Joseph
Publicat: (2001)

Rheology of fluid and semisolid foods: principles and applications
per: Rao, M. Anandha
Publicat: (2007)

Rheology of fluid and semisolid foods: principles and aplications
per: Rao, M. Anhandha
Publicat: (1999)

Bioquímica de la nutrición
per: Carrillo Farnés, Olimpia, et al.
Publicat: (1987)

Food sanitation
per: Guthrie, Rufus K
Publicat: (1980)

Food composition and analysis
per: Triebold, Howard O, et al.
Publicat: (1963)

Principles of food analysis for filth, decomposition, and foreign matter
per: Gorham, J. Richard
Publicat: (1995)

Color of foods
per: Mackinney, Gordon, et al.
Publicat: (1962)

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

Accelerating new food product design and development
per: Beckley, Jacqueline H, et al.
Publicat: (2007)