Food Analysis. 5th ed.

Codi QR

Food Analysis. 5th ed.

Guardat en:

Dades bibliogràfiques
Autor principal:	Nielsen, S. Suzanne
Format:	Llibre
Idioma:	English
Publicat:	Springer International Publishing 2020
Matèries:	Chemistry Food Science Industrial Chemistry/Chemical Engineering Spectroscopy/Spectrometry
Accés en línia:	https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/93920
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

Thư viện lưu trữ:	Thư viện Trường Đại học Đà Lạt

Ítems similars

Food Analysis Laboratory Manual. 3rd ed.
per: Nielsen, S. Suzanne
Publicat: (2020)

Essentials of Food Science. 4th ed.
per: Vaclavik, Vickie A., et al.
Publicat: (2020)

Food Chemistry. 4th ed.
per: Belitz, H.-D., et al.
Publicat: (2020)

Exam Survival Guide: Physical Chemistry. 1st ed.
per: Vogt, Jochen
Publicat: (2020)

Manipulation and Characterization of Electrosprayed Ions Under Ambient Conditions. 1st ed. 2017
per: Baird, Zane
Publicat: (2020)

Multidimensional Time-Resolved Spectroscopy
per: Buckup, Tiago, et al.
Publicat: (2020)

Kinetic Analysis of Food Systems. 1st ed. 2017
per: Marangoni, Alejandro G.
Publicat: (2020)

Mass Spectrometry: Developmental Approaches to Answer Biological Questions
per: Pottiez, Gwenael
Publicat: (2015)

Electrochemical Impedance Spectroscopy and its Applications
per: Lasia, Andrzej
Publicat: (2020)

Physical Organic Chemistry of Quinodimethanes
per: Tobe, Yoshito, et al.
Publicat: (2020)

Photoinduced Phenomena in Nucleic Acids II
per: Barbatti, Mario, et al.
Publicat: (2020)

Mechanism and Theory in Food Chemistry, Second Edition. 2nd ed. 2018
per: Wong, Dominic W.S.
Publicat: (2020)

New Perspectives on Food Blanching. 1st ed. 2017
per: Reis, Felipe Richter
Publicat: (2020)

Food Supplements Containing Botanicals: Benefits, Side Effects and Regulatory Aspects. 1st ed. 2018
per: Restani, Patrizia
Publicat: (2020)

Food Bioactives. 1st ed. 2017
per: Puri, Munish
Publicat: (2020)

Green Chemistry Metrics A Guide to Determining and Evaluating Process Greenness
per: Dicks, Andrew, et al.
Publicat: (2015)

Molecular Physical Chemistry. 1st ed. 2017
per: Teixeira-Dias, José J. C.
Publicat: (2020)

Impact of Food Processing on Anthocyanins. 1st ed. 2017
per: Sui, Xiaonan
Publicat: (2020)

Lactic Acid in the Food Industry. 1st ed. 2017
per: Ameen, Sara M., et al.
Publicat: (2020)

Sensory Evaluation of Food. 2nd ed.
per: Lawless, Harry T., et al.
Publicat: (2020)

Applied Chemistry. 2nd ed.
per: Roussak, Oleg, et al.
Publicat: (2020)

Statistical Mechanics for Engineers. 1st ed.
per: Kusaka, Isamu
Publicat: (2020)

Food analysis
Publicat: (2017)

Food Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective. 1st ed. 2017
per: Zaccheo, Aleardo, et al.
Publicat: (2020)

Molecular Mechanisms of Proton-coupled Electron Transfer and Water Oxidation in Photosystem II
per: Nakamura, Shin
Publicat: (2020)

Quantitative Infrared Spectroscopy for Understanding of a Condensed Matter. 1st ed. 2017
per: Hasegawa, Takeshi
Publicat: (2020)

Advanced Organic Chemistry. 5th ed.
per: Carey, Francis A., et al.
Publicat: (2020)

Toxins and Contaminants in Indian Food Products. 1st ed. 2017
per: Sharma, Ramesh Kumar, et al.
Publicat: (2020)

Pesticide Residue in Foods. 1st ed. 2017
per: Khan, Mohidus Samad, et al.
Publicat: (2020)

Phosphorus Chemistry I
per: Montchamp, Jean-Luc
Publicat: (2020)

Phosphorus Chemistry II
per: Montchamp, Jean-Luc
Publicat: (2020)

Extraction optimization in food engineering
Publicat: (2003)

Chemistry and Chemical Technologies in Waste Valorization
per: Lin, Carol Sze Ki
Publicat: (2020)

Ni- and Fe-Based Cross-Coupling Reactions
per: Correa, Arkaitz
Publicat: (2020)

Homogeneous Gold Catalysis
per: Slaughter, LeGrande M.
Publicat: (2020)

Chemical Transformations of Carbon Dioxide
per: Wu, Xiao-Feng, et al.
Publicat: (2020)

Hydrogen Transfer Reactions
per: Guillena, Gabriela, et al.
Publicat: (2020)

Advanced Organic Chemistry. 5th ed.
per: Carey, Francis A., et al.
Publicat: (2020)

Biotechnology of Natural Products. 1st ed. 2018
per: Schwab, Wilfried, et al.
Publicat: (2020)

Food Ethics Education. 1st ed. 2018
per: Costa, Rui, et al.
Publicat: (2020)