Slika omota

Developments in food engineering

Spremljeno u:

Bibliografski detalji
Glavni autori:	Yano, Toshimasa (Autor), Matsuno, Ryuichi (Autor), Nakamura, Kozo (Autor)
Format:	Knjiga
Jezik:	engleski
Izdano:	Londres Blackie Academic and Professional 1994
Teme:	TECNOLOGIA DE ALIMENTOS Alimentos PASTAURIZACION ESTERILIZACION Industria alimentaria Fermentación Enzimas Células Congresos
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!

Slični predmeti

An anthology of food science introduction to thermal processing of foods
od: Goldblith, S. A, i dr.
Izdano: (1961)

Handbook of food engineering practice
od: Valentas, Kenneth J, i dr.
Izdano: (1997)

Principios de microbiología industrial
od: Rhodes, A. J, i dr.
Izdano: (1969)

Introducción a la bioquímica de los alimentos
od: Braverman, J. B. S
Izdano: (1967)

Fundamentals of food processing operations: ingredients, methods, and packaging
od: Heid, J. L, i dr.
Izdano: (1967)

Enzymes in food processing
od: Nagodawithana, Tilak, i dr.
Izdano: (1993)

Immobilized enzymes of food processing
od: Pitcher, Wayne H
Izdano: (1980)

Programa de educación permanente para profesionales
od: Acevedo Bonzi, Luis Fernando
Izdano: (1976)

Enzymes in food processing
od: Tucker, G. A, i dr.
Izdano: (1995)

Thermal processing of packaged foods
od: Holdsworth, S. D
Izdano: (1997)

Biochemical engineering
od: Aiba, Shuichi, i dr.
Izdano: (1965)

Pasterización de la leche: proyecto, instalaciones, funcionamiento y determinación análitica
od: Kay, H. D, i dr.
Izdano: (1954)

Microbiología de los alimentos
od: Adams, M. R, i dr.
Izdano: (1997)

Food Science
od: Potter, Norman N, i dr.
Izdano: (1995)

Interactions of food components: an industry university co-aperation symposium organised under Departament of Food Technology, University of Reading
od: Birch, Gordon Gerard, i dr.
Izdano: (1986)

Food science and technology
od: Campbell-Platt, Geoffrey
Izdano: (2018)

Thermobacteriology in food processing
od: Stumbo, C. R
Izdano: (1973)

The lactic acid bacteria
od: Wood, Brian J
Izdano: (1992)

Industrialization of indigenous fermented foods
od: Steinkraus, Keith H
Izdano: (1989)

Development in food proteins
od: Hudson, B. J
Izdano: (1984)

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

Accelerating new food product design and development
od: Beckley, Jacqueline H, i dr.
Izdano: (2007)

Annual reports on fermentation processes
od: Tsao, George T
Izdano: (1983)

Annual reports on fermentation processes
od: Tsao, George T
Izdano: (1985)

Food science
od: Potter, Norman N
Izdano: (1968)

Food science
od: Potter, Norman N
Izdano: (1978)

New food product development: from concept to marketplace
od: Fuller, Gordon W
Izdano: (1994)

Food Science
od: Charley, Helen
Izdano: (1982)

Food properties handbook
od: Rahman, M. Shafiur
Izdano: (1995)

Microbial biotechnology. Principles and applications
od: Lee, Yuan Kun
Izdano: (2006)

Physical properties of foods
od: Sahin, Serpil, i dr.
Izdano: (2006)

Thermal processing of packaged foods
od: Holdsworth, Donald, i dr.
Izdano: (2008)

Crisis management in the food and drinks industry: a practical approach
od: Doeg, Colin
Izdano: (1995)

The microbiology of foods
od: Tanner, Fred Wilbur
Izdano: (1944)

CRC handbook of lethality guides for low-acid canned foods
od: Stumbo, C. R, i dr.
Izdano: (1983)

Topics in enzime and fermentation biotechnology
od: Wiseman, Alan
Izdano: (1978)

Topics in enzime and fermentation biotechnology
od: Wiseman, Alan
Izdano: (1979)

Topics in enzime and fermentation biotechnology
od: Wiseman, Alan
Izdano: (1980)

Topics in enzime and fermentation biotechnology
od: Wiseman, Alan
Izdano: (1981)

Topics in enzime and fermentation biotechnology
od: Wiseman, Alan
Izdano: (1984)