Cover Image

Developments in food engineering

Saved in:

Bibliographic Details
Main Authors:	Yano, Toshimasa (Author), Matsuno, Ryuichi (Author), Nakamura, Kozo (Author)
Format:	Book
Language:	English
Published:	Londres Blackie Academic and Professional 1994
Subjects:	TECNOLOGIA DE ALIMENTOS Alimentos PASTAURIZACION ESTERILIZACION Industria alimentaria Fermentación Enzimas Células Congresos
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

An anthology of food science introduction to thermal processing of foods
by: Goldblith, S. A, et al.
Published: (1961)

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

Principios de microbiología industrial
by: Rhodes, A. J, et al.
Published: (1969)

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

Fundamentals of food processing operations: ingredients, methods, and packaging
by: Heid, J. L, et al.
Published: (1967)

Enzymes in food processing
by: Nagodawithana, Tilak, et al.
Published: (1993)

Immobilized enzymes of food processing
by: Pitcher, Wayne H
Published: (1980)

Programa de educación permanente para profesionales
by: Acevedo Bonzi, Luis Fernando
Published: (1976)

Enzymes in food processing
by: Tucker, G. A, et al.
Published: (1995)

Thermal processing of packaged foods
by: Holdsworth, S. D
Published: (1997)

Biochemical engineering
by: Aiba, Shuichi, et al.
Published: (1965)

Pasterización de la leche: proyecto, instalaciones, funcionamiento y determinación análitica
by: Kay, H. D, et al.
Published: (1954)

Microbiología de los alimentos
by: Adams, M. R, et al.
Published: (1997)

Food Science
by: Potter, Norman N, et al.
Published: (1995)

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

Food science and technology
by: Campbell-Platt, Geoffrey
Published: (2018)

Thermobacteriology in food processing
by: Stumbo, C. R
Published: (1973)

The lactic acid bacteria
by: Wood, Brian J
Published: (1992)

Industrialization of indigenous fermented foods
by: Steinkraus, Keith H
Published: (1989)

Development in food proteins
by: Hudson, B. J
Published: (1984)

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

Accelerating new food product design and development
by: Beckley, Jacqueline H, et al.
Published: (2007)

Annual reports on fermentation processes
by: Tsao, George T
Published: (1983)

Annual reports on fermentation processes
by: Tsao, George T
Published: (1985)

Food science
by: Potter, Norman N
Published: (1968)

Food science
by: Potter, Norman N
Published: (1978)

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

Food Science
by: Charley, Helen
Published: (1982)

Food properties handbook
by: Rahman, M. Shafiur
Published: (1995)

Microbial biotechnology. Principles and applications
by: Lee, Yuan Kun
Published: (2006)

Physical properties of foods
by: Sahin, Serpil, et al.
Published: (2006)

Thermal processing of packaged foods
by: Holdsworth, Donald, et al.
Published: (2008)

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

The microbiology of foods
by: Tanner, Fred Wilbur
Published: (1944)

CRC handbook of lethality guides for low-acid canned foods
by: Stumbo, C. R, et al.
Published: (1983)

Topics in enzime and fermentation biotechnology
by: Wiseman, Alan
Published: (1978)

Topics in enzime and fermentation biotechnology
by: Wiseman, Alan
Published: (1979)

Topics in enzime and fermentation biotechnology
by: Wiseman, Alan
Published: (1980)

Topics in enzime and fermentation biotechnology
by: Wiseman, Alan
Published: (1981)

Topics in enzime and fermentation biotechnology
by: Wiseman, Alan
Published: (1984)