Effect of processing parameters and composition of food on the bactericidal efficiency of microwave heating

Código QR

Effect of processing parameters and composition of food on the bactericidal efficiency of microwave heating Master's research project. Master degree of Food Biotechnology. ID: 5129491

Na minha lista:

Detalhes bibliográficos
Autor principal:	Lam, Thi Thu Thao
Outros Autores:	Lam Thi Thu Thao; Wunwisa Krasaekoopt
Idioma:	Undetermined English
Publicado em:	California Assumption University 2012
Assuntos:	Food biotechnology
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Trà Vinh

Registos relacionados

Food biotechnology
Publicado em: (2008)

Food biotechnology
Por: Y. H. HUI
Publicado em: (1994)

Food science and technology
Publicado em: (2009)

Glossary of biotechnology for food and agriculture
Por: A. ZAID ... [et al.]
Publicado em: (2001)

Aquatic biotechnology and food safety
Por: OECD
Publicado em: (1994)

Food science and technology
Publicado em: (2009)

Ohmic heating in food processing
Publicado em: (2014)

Flavour development, analysis and perception in food and beverages
Publicado em: (2015)

Food biotechnology
Por: Angold, Roger
Publicado em: (1989)

Food science and biotechnology
Publicado em: (2003)

Biotechnology in agriculture and food processing :
Publicado em: (2014)

Encyclopedia of agricultural, food, and biological engineering
Publicado em: (2003)

Nanotechnology research methods for foods and bioproducts /
Publicado em: (2012)

Microbial production of food ingredients, enzymes and nutraceuticals
Publicado em: (2013)

Microwave heating in freeze-drying, electronic, ovens and other applications
Por: David A Copson
Publicado em: (1962)

Bioactive Factors and Processing Technology for Cereal Foods
Por: Wang, Jing, et al.
Publicado em: (2020)

International conference on rural household food security
Publicado em: (1994)

Food Bioactives. 1st ed. 2017
Por: Puri, Munish
Publicado em: (2020)

Law and modern biotechnology: Selected issues of relevance to food and agriculture
Por: Lyle Glowka
Publicado em: (2003)

Process de fabrication: La compote de pommes
Por: Philippe Mayade
Publicado em: (1998)

Process de fabrication: Auxiliaires techniques de la transformation des produits alimentaires
Por: Claude Millasseau

Nanotechnologies in Food and Agriculture
Por: Rai, M, et al.
Publicado em: (2015)

Evaluating effectiveness of microwave heating and conventional heating for liquid fuel

Valorization of food processing by-products
Publicado em: (2016)

Food technology and quality evaluation
Publicado em: (2003)

Heat transfer food cooling applications
Por: Dincer, Ibrahim
Publicado em: (1997)

Pearson's composition and analysis of foods
Por: Ronald S Kirk
Publicado em: (1991)

Functional Food and Human Health
Por: Rani, Vibha, et al.
Publicado em: (2020)

Effect of Emerging Processing Methods on the Food Quality
Por: Roohinejad, Shahin, et al.
Publicado em: (2020)

Compiling data for food composition data bases
Publicado em: (1991)

Food composition data: Production, management and use
Por: H. Greenfield
Publicado em: (2003)

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

Color quality of fresh and processed foods
Por: Culver, Catherine A.
Publicado em: (2008)

Probiotics in food: Health and nutritional properties and guidelines for evaluation :
Publicado em: (2006)

Process de fabrication: La fabrication de plats cuisinés sous vide à base de poisson
Por: Philippe Mayade
Publicado em: (1999)

Improving the thermal processing of foods
Por: Richardson, Philip
Publicado em: (2004)

Small-scale food for processing :
Publicado em: (2003)

Batters and Breadings in Food Processing
Por: Karel Kulp
Publicado em: (1990)

Ultrasound: advances in food processing and preservation
Publicado em: (2017)

Postharvest Technology and Food Process Engineering
Por: Chakraverty, Amalendu
Publicado em: (2014)