Food biochemistry and food processing

Κώδικας QR

Food biochemistry and food processing

The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference...

Πλήρης περιγραφή

Αποθηκεύτηκε σε:

Λεπτομέρειες βιβλιογραφικής εγγραφής
Μορφή:	Βιβλίο
Γλώσσα:	Undetermined
Έκδοση:	Ames, Iowa Blackwell Pub. Professional 2006
Θέματα:	Food industry and trade,Công nghệ chế biến và kinh doanh thực phẩm,Food technology,Công nghệ thực phẩm Research,Nghiên cứu
Ετικέτες:	Προσθήκη ετικέτας Δεν υπάρχουν, Καταχωρήστε ετικέτα πρώτοι!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

Παρόμοια τεκμήρια

Fundamentals of food process engineering
ανά: Toledo, Romeo T
Έκδοση: (2018)

Sous vide and cook-chill processing for the food industry
Έκδοση: (1998)

Essentials of food process engineering
ανά: Rao, Chandra Gopala
Έκδοση: (2006)

Food processing technology : principles and practice
ανά: Fellows, P.J
Έκδοση: (2017)

Emerging technologies for food processing
Έκδοση: (2005)

Nutraceutical and functional food processing technology
ανά: Boye, Joyce I
Έκδοση: (2015)

Product and process innovation in the food industry /
Έκδοση: (1997)

Food processing technology
ανά: Fellows, P
Έκδοση: (2017)

Food processing industry in Japan
ανά: Ishida, Akira
Έκδοση: (1978)

Handbook of food processing equipment
ανά: Saravacos, George D
Έκδοση: (2016)

Nutraceutical and functional food processing technology
ανά: Boye, Joyce Irene
Έκδοση: (2015)

Modeling food processing operations
Έκδοση: (2015)

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

Food fats and oils
Έκδοση: (1994)

Utilization of by-products and treatment of waste in the food industry
Έκδοση: (2007)

Utilization of by-products and treatment of waste in the food industry
Έκδοση: (2007)

Fundamentals of food process engineering
ανά: Romeo T. Toledo.
Έκδοση: (2007)

Ultrasound: advances in food processing and preservation
Έκδοση: (2017)

Nutraceutical and functional food processing technology
ανά: Boye, Joyce Irene
Έκδοση: (2015)

Minimally Processed Foods: Technologies for Safety, Quality, and Convenience
ανά: Siddiqui, Mohammed Wasim, κ.ά.
Έκδοση: (2015)

Food processing :
ανά: Ramaswamy, Hosahalli
Έκδοση: (2006)

Food processing :
Έκδοση: (2004)

Engineering aspects of thermal food processing
Έκδοση: (2009)

Giáo trình máy và thiết bị chế biến lương thực
ανά: Tôn, Thất Minh
Έκδοση: (2010)

Introduction to food engineering
ανά: Singh, R. Paul.
Έκδοση: (2009)

Guidelines for can manufactures and food canners :
Έκδοση: (1986)

Thermal technologies in food processing
Έκδοση: (2001)

Extracting bioactive compounds for food products :
Έκδοση: (2009)

Food microbiology
ανά: Ngô, Thị Phương Dung
Έκδοση: (2013)

Small-scale food for processing :
Έκδοση: (2003)

Valorization of food processing by-products
Έκδοση: (2016)

Principles of Food Processing
ανά: Dennis R Heldman
Έκδοση: (1998)

Principles of food processing
ανά: Dennis R Helman
Έκδοση: (1997)

Food processing technology :
ανά: Fellows, P. J.
Έκδοση: (2000)

Engineering properties of foods
Έκδοση: (2014)

Engineering properties of foods
Έκδοση: (2014)

Process engineering in the food industry: Vol.2 - Convenience foods and quality assurance
Έκδοση: (1990)

Handbook of food products manufacturing :
Έκδοση: (2007)

Biochemistry of food proteins
Έκδοση: (1996)

Food Processing recent Developments
ανά: A G Gaonkar
Έκδοση: (1995)