Advances in food diagnostics

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Advances in food diagnostics

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Podrobná bibliografie
Médium:	Sách
Jazyk:	Undetermined
Vydáno:	Blackwell Pub 2007
Témata:	Thực phẩm; Thực phẩm;
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo otaguje tento záznam!

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

Podobné jednotky

Advances in food diagnostics
Autor: Nollet, Leo M. L.
Vydáno: (2007)

Food biotechnology : Advances in biochemical engineeringbiotechnology
Vydáno: (2010)

Advances in food biotechnology
Vydáno: (2016)

Managing food industry waste : common sense methods for food processors
Autor: Zall, Robert R
Vydáno: (2004)

World food : Production and use
Autor: Conklin, Alfred Russel
Vydáno: (2007)

Near-infrared spectroscopy in food science and technology
Vydáno: (2007)

Food and nutritional toxicology
Autor: Omaye, T. Stanley
Vydáno: (2004)

Statistical methods for food science : Introductory procedures for the food practitioner
Autor: Bower,John A
Vydáno: (2013)

The determination of chemical elements in food : applications for atomic and mass spectrometry
Vydáno: (2007)

Food for us all
Vydáno: (1969)

Introduction to food toxicology
Autor: Shibamoto, Takayuki
Vydáno: (2009)

Extending The Storability of Melon : Doctor Thesis - Major: Faculty of Food Science
Autor: Nguyễn, Lê Phương Liên
Vydáno: (2017)

Food Microbiology
Autor: Ngo, Thi Phuong Dung
Vydáno: (2013)

Functional foods
Autor: Chhikara, Navnidhi
Vydáno: (2022)

Dinh dưỡng và vệ sinh an toàn thực phẩm = Food nutrition, hygiene and safety
Vydáno: (2010)

Dictionary of food: international food and cooking terms from A to Z
Autor: Sinclair, Charles
Vydáno: (2012)

Công nghệ thực phẩm chế biến từ "fast food" đến "slow food" /
Autor: Đường Thiên Lý.

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

Food :
Autor: Coultate, T. P.
Vydáno: (2009)

Food packaging : Principles and practice
Autor: Robertson, Gordon L.
Vydáno: (2012)

Statistical methods for food science : Introductory procedures for the food practitioner
Autor: Bower, John A.
Vydáno: (2013)

Functional foods and nutraceuticals
Autor: Aluko, Rotimi E.
Vydáno: (2012)

The chemical physics of food
Vydáno: (2006)

Food chemistry: The role of additives, preservatives and adulteration
Autor: Sen, Mousumi
Vydáno: (2022)

Handbook of plant-based fermented food and beverage technology
Vydáno: (2012)

Handbook of food products manufacturing
Vydáno: (2007)

Sensory evaluation of food : Principles and practices
Autor: Lawless, Harry T.
Vydáno: (2010)

Food processing technology : Principles and practices
Autor: Fellows, P. J.
Vydáno: (2017)

Water activity in foods: Fundamentals and applications
Vydáno: (2020)

Asia Pacific Food Industry
Vydáno: (2018)

Handbook of food processing equipment
Autor: Saravacos, George
Vydáno: (2016)

Food toxicants analysis :
Vydáno: (2007)

Food materials science : Principles and practice
Vydáno: (2008)

Benders’ dictionary of nutrition and food technology
Autor: David A. Bender
Vydáno: (2018)

Food toxicology
Vydáno: (2001)

Food poverty and insecurity :
Vydáno: (2016)

Food preservation and biodeterioration
Vydáno: (2016)

New Food Product Development : From Concept to Marketplace
Autor: Fuller, Gordon W.
Vydáno: (2011)

Food microbiology
Autor: Ngô, Thị Phương Dung
Vydáno: (2013)

Food physics : Physical properties - Measurement and applications
Autor: Figura, Ludger O
Vydáno: (2008)

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