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Food chemistry: a laboratory manual

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Xehetasun bibliografikoak
Egile nagusia:	Miller, Dennis D. (autor)
Formatua:	Liburua
Hizkuntza:	ingelesa
Argitaratua:	Nueva York John Wiley 1998
Gaiak:	Alimentos > Composición química Análisis de alimentos
Etiketak:	Etiketa erantsi Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

Antzeko izenburuak

Química de alimentos: manual de laboratorio
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The food chemistry laboratory: a manual for experimental foods, dietetics, and food scientists
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Porciones de intercambio y composición química de los alimentos de la pirámide alimentaria chilena
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Handbook of food analytical chemistry: pigments, colorants, flavors, texture, and bioactive food components
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Physicochemical aspects of food engineering and processing
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The food chemistry laboratory: a manual for experimental foods, dietetics, and food scientists
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Farmed fish quality
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Microstructural principles of food processing and engineering
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Trace minerals in foods
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Food analysis: theory and practice
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Food texture and viscosity: concept and measurement
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Encapsulation technologies for active food ingredients and food processing
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Foodomics: advanced mass spectrometry in modern food science and nutrition
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Physical chemistry of food processes: fundamental aspects
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Elements of food engineering
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Mathematical and statistical methods in food science and technology
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The safety of foods
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Engineering properties of foods
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Food materials science and engineering
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Principles of food analysis for filth, decomposition, and foreign matter
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Datos de composición de alimentos: obtención, gestión y utilización
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Food gels
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