Physical properties of foods : novel measurement techniques and applications

Código QR

Physical properties of foods : novel measurement techniques and applications

Na minha lista:

Detalhes bibliográficos
Formato:	Sách
Idioma:	Undetermined
Publicado em:	Taylor & Francis 2012
Assuntos:	Food;Food;
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!

Thư viện lưu trữ:	Trung tâm Thư viện - Trường Đại học Công nghiệp TP. Hồ Chí Minh

Registos relacionados

Physical properties of foods : Novel measurements techniques and applications
Publicado em: (2012)

Food physics : Physical properties - Measurement and applications
Por: Figura, Ludger O
Publicado em: (2008)

Food physics : physical properties--measurement and applications
Por: Figura, Ludger O
Publicado em: (2010)

Physical properties of foods
Publicado em: (2006)

Food powders : physical properties, processing, and functionality
Por: Food powders : physical properties, processing, and functionality
Publicado em: (2010)

Food properties handbook
Publicado em: (1995)

Food properties handbook
Publicado em: (2009)

Microbial food safety and preservation techniques
Publicado em: (2014)

Water properties of food, pharmaceutical and biological materials
Publicado em: (2006)

Physical principles of food preservation
Por: Karel, Marcus
Publicado em: (2003)

FAO/WHO guidance to governments on the application of HACCP in small/or less-developed food business
Publicado em: (2006)

Engineering properties of foods
Publicado em: (2014)

Engineering properties of foods
Publicado em: (2014)

Food biotechnology
Publicado em: (2006)

Food chemistry
Por: Belitz, H.D
Publicado em: (2009)

Advances in food biochemistry
Publicado em: (2010)

Fennema''s food chemistry
Publicado em: (2017)

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

Innovation in food engineering : new techniques and products
Publicado em: (2010)

Testing responses to novelty in cattle : Behavioural and physiological responses to novel food /
Por: Herskin, M. S.

Microorganisms and Fermentation of Traditional Foods
Publicado em: (2015)

Food Emulsifiers and Their Applications
Por: Hasenhuettl, Gerard L., et al.
Publicado em: (2020)

Food materials science : principles and practice
Publicado em: (2008)

High pressure processing of food : principles, technology and applications
Publicado em: (2016)

Advances in Food Process Engineering Research and Applications
Por: Yanniotis, Stavros, et al.
Publicado em: (2015)

Novel food processing technologies

Food microbiology
Por: Frazier, W. C
Publicado em: (1988)

Improving and tailoring enzymes for food quality and functionality
Publicado em: (2015)

FSMA and food safety systems : understanding and implementing the rules
Por: Barach, Jeffrey T
Publicado em: (2017)

Enzymes in food biotechnology : production, applications, and future prospects
Por: Kuddus, Mohammed
Publicado em: (2018)

The chemical physics of food
Publicado em: (2006)

Cleaning and Stantizing in food service
Publicado em: (2006)

Food solutions
Publicado em: (2010)

Food safety
Por: Julie Miller Jones
Publicado em: (1992)

Colour in food :
Por: MacDougall, Douglas B.
Publicado em: (2002)

Diet selection by groups of pigs : Effect of a trained individual on the rate of learning about novel foods differing in protein content /

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

Food chemistry
Por: Meyer, Lillian Hoagland
Publicado em: (1960)

Food & technology
Publicado em: (2005)

Food Chemistry
Por: Belitz, H -D, et al.
Publicado em: (2015)