Food Analysis. 5th ed.

Mã QR

Food Analysis. 5th ed.

Đã lưu trong:

書目詳細資料
主要作者:	Nielsen, S. Suzanne
格式:	圖書
語言:	English
出版:	Springer International Publishing 2020
主題:	Chemistry Food Science Industrial Chemistry/Chemical Engineering Spectroscopy/Spectrometry
在線閱讀:	https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/93920
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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

相似書籍

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

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

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

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

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

Multidimensional Time-Resolved Spectroscopy
由: Buckup, Tiago, et al.
出版: (2020)

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

Mass Spectrometry: Developmental Approaches to Answer Biological Questions
由: Pottiez, Gwenael
出版: (2015)

Electrochemical Impedance Spectroscopy and its Applications
由: Lasia, Andrzej
出版: (2020)

Physical Organic Chemistry of Quinodimethanes
由: Tobe, Yoshito, et al.
出版: (2020)

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

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

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

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

Food Bioactives. 1st ed. 2017
由: Puri, Munish
出版: (2020)

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

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

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

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

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

Applied Chemistry. 2nd ed.
由: Roussak, Oleg, et al.
出版: (2020)

Statistical Mechanics for Engineers. 1st ed.
由: Kusaka, Isamu
出版: (2020)

Food analysis
出版: (2017)

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

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

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

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

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

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

Phosphorus Chemistry I
由: Montchamp, Jean-Luc
出版: (2020)

Phosphorus Chemistry II
由: Montchamp, Jean-Luc
出版: (2020)

Extraction optimization in food engineering
出版: (2003)

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

Ni- and Fe-Based Cross-Coupling Reactions
由: Correa, Arkaitz
出版: (2020)

Homogeneous Gold Catalysis
由: Slaughter, LeGrande M.
出版: (2020)

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

Hydrogen Transfer Reactions
由: Guillena, Gabriela, et al.
出版: (2020)

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

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

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