Imatge de la portada

Colour in food: improving quality

Guardat en:

Dades bibliogràfiques
Autor principal:	MacDougall, Douglas B. (autor)
Format:	Llibre
Idioma:	anglès
Publicat:	Boca Ratón CRC 2002
Edició:	1a. ed
Col·lecció:	Woodhead Publishing in Food Science and Technology
Matèries:	COLORANTES TECNOLOGIA DE ALIMENTOS Industria alimentaria Control de calidad
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

Ítems similars

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

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

Quality assurance for the food industry: a practical approach
per: Vasconcellos, J. Andres
Publicat: (2003)

Food process design
per: Maroulis, Zacharias B., et al.
Publicat: (2003)

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

Fundamentals of quality control for the food industry
per: Kramer, Amihud, et al.
Publicat: (1966)

Food colorants. Chemical and functional properties
per: Socaciu, Carmen
Publicat: (2007)

Nondestructive testing of food quality
per: Irudayaraj, Joseph, et al.
Publicat: (2008)

Quality control for the food industry
per: Kramer, Amihud, et al.
Publicat: (1970)

Food process engineering operations
per: Saravacos, George D
Publicat: (2011)

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

Statistical quality control for the food industry
per: Hubbard, Merton R
Publicat: (1990)

Food physics: physical properties - measurement and applications
per: Figura, Ludger O, et al.
Publicat: (2007)

Water management in the design and distribution of quality foods
per: Roos, Yrjö H
Publicat: (1999)

Solving problems in food engineering.
per: Yanniotis, Stravos
Publicat: (2008)

Chemical and functional properties of food components
per: Sikorski, Zdzislaw E
Publicat: (2007)

Quality control for the food industry
per: Kramer, Amihud, et al.
Publicat: (1973)

Evaluation of Novel protein products
per: Bender, A. E, et al.
Publicat: (1970)

Enzymes in food processing
per: Nagodawithana, Tilak, et al.
Publicat: (1993)

Food Processing Technology.
per: Summers, Travis
Publicat: (2022)

The quality control of food
Publicat: (1960)

Food engineering handbook: food process engineering.
Publicat: (2015)

Food Science
per: Charley, Helen
Publicat: (1982)

Fundamentals of food process engineering
per: Toledo, Romeo T
Publicat: (1991)

Handbook of fruits and fruit processing
per: Hui, Y. H
Publicat: (2006)

Introduction to food engineering.
per: Singh, R. Paul, et al.
Publicat: (2014)

Chemical and functional properties of food components
per: Sikorski, Zdzislawe
Publicat: (1997)

Food properties handbook
per: Rahman, M. Shafiur
Publicat: (1995)

Handbook of food engineering practice
per: Valentas, Kenneth J, et al.
Publicat: (1997)

Natural antimicrobials for the minimal processing of foods
per: Roller, Sibel
Publicat: (2003)

Food and bio process engineering: dairy technology
per: Kessler, Heinz-Gerhard
Publicat: (2002)

Food engineering laboratory manual
per: Barbosa-Cánovas, Gustavo V, et al.
Publicat: (1997)

Engineering and food
per: McKenna, Brian M.
Publicat: (1984)

Interactions of food components: an industry university co-aperation symposium organised under Departament of Food Technology, University of Reading
per: Birch, Gordon Gerard, et al.
Publicat: (1986)

Food science and technology
per: Campbell-Platt, Geoffrey
Publicat: (2018)

Research and technological advances in food science.
Publicat: (2021)

Food and bioengineering - fundamental and industrial aspects
per: Lawrence, Ben, et al.
Publicat: (1971)

Enzymes in food processing
per: Tucker, G. A, et al.
Publicat: (1995)

Food process engineering
per: Linko, P, et al.
Publicat: (1980)

Food analysis: theory and practice
per: Pomeranz, Yeshajahu
Publicat: (1971)