The food chemistry laboratory: a manual for experimental foods, dietetics, and food scientists

Lignende værker

• The food chemistry laboratory: a manual for experimental foods, dietetics, and food scientists
  af: Weaver, Connie M, et al.
  Udgivet: (2003)
• Physical chemistry of foods
  af: Schwartzberg, Henry G, et al.
  Udgivet: (1992)
• Microbiology of foods and food processing
  af: Nickerson, John T. R., et al.
  Udgivet: (1972)
• Food materials science and engineering
  af: Bhandari, Bhesh, et al.
  Udgivet: (2012)
• Effect of Emerging Processing Methods on the Food Quality. Advantages and Challenges.
  Udgivet: (2019)