Slika omota

Food chemistry: a laboratory manual

Spremljeno u:

Bibliografski detalji
Glavni autor:	Miller, Dennis D. (autor)
Format:	Knjiga
Jezik:	engleski
Izdano:	Nueva York John Wiley 1998
Teme:	Alimentos > Composición química Análisis de alimentos
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!

Slični predmeti

Química de alimentos: manual de laboratorio
od: Miller, Dennis D.
Izdano: (2001)

The food chemistry laboratory: a manual for experimental foods, dietetics, and food scientists
od: Weaver, Connie M, i dr.
Izdano: (2003)

Porciones de intercambio y composición química de los alimentos de la pirámide alimentaria chilena
od: Jury, Gloria, i dr.
Izdano: (1999)

Handbook of food analytical chemistry: pigments, colorants, flavors, texture, and bioactive food components
od: Wrolstad, Ronald E, i dr.
Izdano: (2005)

Physicochemical aspects of food engineering and processing
od: Devahastin, Sakamon
Izdano: (2011)

The food chemistry laboratory: a manual for experimental foods, dietetics, and food scientists
od: Weaver, Connie
Izdano: (1996)

Farmed fish quality
od: Kestin, Steve C, i dr.
Izdano: (2001)

Microstructural principles of food processing and engineering
od: Aguilera, José Miguel, i dr.
Izdano: (1999)

Trace minerals in foods
od: Smith, Kenneth Thomas
Izdano: (1988)

Food chemistry
od: Fennema, Owen R
Izdano: (1985)

Food chemistry
od: Fennema, Owen R
Izdano: (1996)

Food composition and analysis
od: Triebold, Howard O, i dr.
Izdano: (1963)

Fennema's food chemistry
od: Fennema, Owen R, i dr.
Izdano: (2007)

Food analysis: theory and practice
od: Pomeranz, Yeshajahu
Izdano: (1971)

Food texture
od: Matz, Samuel A.
Izdano: (1962)

Food microbiology
od: Rose, Anthony H
Izdano: (1983)

Food chemistry
od: Belitz, Hans Dieter, i dr.
Izdano: (2004)

Laboratory manual in food chemistry
od: Woods, A. E, i dr.
Izdano: (1977)

Química de los alimentos
od: Fennema, Owen R
Izdano: (2008)

Food texture and viscosity: concept and measurement
od: Bourne, Malcolm C
Izdano: (1982)

Encapsulation technologies for active food ingredients and food processing
od: Zuidam, Nicolaas Jan, i dr.
Izdano: (2010)

Foodomics: advanced mass spectrometry in modern food science and nutrition
od: Cifuentes, Alejandro
Izdano: (2013)

Physical chemistry of food processes: fundamental aspects
od: Baianu, Ion C
Izdano: (1992)

Elements of food engineering
od: Parker, Milton E.
Izdano: (1952)

Physical chemistry of foods
od: Schwartzberg, Henry G, i dr.
Izdano: (1992)

Mathematical and statistical methods in food science and technology
od: Granato, Daniel, i dr.
Izdano: (2014)

The safety of foods
od: Ayres, J. C, i dr.
Izdano: (1968)

Food chemistry
od: Meyer, Lillian Hoagland
Izdano: (1960)

Analyzing food for nutrition labeling and hazardous contaminants
od: Jeon, Ike J, i dr.
Izdano: (1995)

Predictive microbiology in foods
od: Pérez-Rodríguez, Fernando, i dr.
Izdano: (2013)

Química de los alimentos
od: Badui Dergal, Salvador
Izdano: (2013)

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

Engineering properties of foods
od: Rao, M. A, i dr.
Izdano: (1995)

Food materials science and engineering
od: Bhandari, Bhesh, i dr.
Izdano: (2012)

Enzymes in food processing
od: Reed, Gerald, i dr.
Izdano: (1966)

Flavor measurement
od: Ho, Chi-Tang, i dr.
Izdano: (1993)

Food engineering laboratory manual
od: Barbosa-Cánovas, Gustavo V, i dr.
Izdano: (1997)

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

Datos de composición de alimentos: obtención, gestión y utilización
od: Greenfield, Heather, i dr.
Izdano: (2006)

Food gels
od: Harris, Peter
Izdano: (1990)