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Food chemistry /

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Bibliografiske detaljer
Andre forfattere:	Fennema, Owen R.
Sprog:	English
Udgivet:	New York : Marcel Dekker, c1996.
Udgivelse:	3rd ed.
Serier:	Food science and technology (Marcel Dekker, Inc.) ; v. 76.
Fag:	Food > Analysis. Food > Composition
Online adgang:	http://www.loc.gov/catdir/enhancements/fy0647/96019500-d.html

Lignende værker

Food : the chemistry of its components
af: Coulate, T. P.
Udgivet: (2009)

Food : the chemistry of its components /
af: Coultate, T. P.
Udgivet: (2009)

Food chemistry /
af: Alex V. Ramani
Udgivet: (2014)

Fennema's food chemistry
af: Damodaran, Srinivasan
Udgivet: (2008)

Food chemistry /
Udgivet: (1975)

Food science /
af: Srilakshmi, B
Udgivet: (2015)

Food chemistry /
Udgivet: (2004)

Principles of food chemistry
af: Deman, John M
Udgivet: (1990)

Basic Food Chemistry
af: Lee, Frank A
Udgivet: (1983)

Food materials science: principles and practice
af: Aguilera, Jose Miguel
Udgivet: (2008)

Introductory food chemistry /
af: Shohan Sharma
Udgivet: (2019)

Chemical physics of food
af: Belton,Peter
Udgivet: (2007)

Mechanism and theory in food chemistry /
af: Wong, Dominic W. S.
Udgivet: (1989)

Pearson's composition and analysis of foods
af: Kirk , Ronald S
Udgivet: (1999)

Foods: experimental perspectives
af: McWilliams, Margaret
Udgivet: (2005)

Physicochemical aspects of food engineering and processing /
Udgivet: (2011)

Physicochemical aspects of food engineering and processing
af: Devahastin, Sakamon
Udgivet: (2011)

Food composition /
af: Bhandari, Parminder K.
Udgivet: (2009)

Food analysis: theory and practice
af: Meloan, Clifton E
Udgivet: (1978)

Source book of food enzymology
af: Schwmmer, Sigmund
Udgivet: (1981)

Food science, nutrition and health
af: Cameron, Allan G, et al.
Udgivet: (1989)

Advances in food biochemistry /
Udgivet: (2010)

Advances in food biochemistry
af: Yildiz, Fatih; Editor
Udgivet: (2010)

Food biochemistry and food processing
af: Simpson, Benjamin K...[et.al]; ed
Udgivet: (2012)

Food chemistry : a laboratory manual /
af: Miller, Dennis D.
Udgivet: (1998)

Food chemistry : a laboratory manual /
af: Miller, Dennis D.
Udgivet: (1998)

Chemical analysis of food techniques and applications
af: Pico, Yolanda; ed
Udgivet: (2012)

Source Bool for Food Scientists
af: Ockerman, Herbert W
Udgivet: (1978)

Physical chemistry of foods
af: Schwartzberg, Henry G.
Udgivet: (1992)

Structure and composition of foods V. 3. Milk (including human), butter, cheese, Ice cream ..................
af: Winton, Andrew L
Udgivet: (1937)

Science of food : an introduction to food science, nutrition and microbiology
af: Gaman, P.M
Udgivet: (1981)

Proteomics in Foods Principles and Applications
af: Toldrá, Fidel Nollet, Leo M. L.
Udgivet: (2013)

Science of food : An introduction to food science, nutrition and microbiology
af: Gaman, P M
Udgivet: (1981)

Rheology and fracture mechanics of foods /
af: Vliet, Ton van
Udgivet: (2013)

Physicochemical aspects of food engineering and processing /
Udgivet: (2011)

Fermented Foods
af: Montet, Didier;Ed. Ray Ramesh C;Ed
Udgivet: (2016)

Food chemistry /
af: Belitz, H. D.
Udgivet: (1999)

Physical properties of foods novel measurement techniques and applications
af: Arana, Ignacio; ed
Udgivet: (2012)

Food Irradiation : Principles and Applications
af: Molins, Ricardo A; Ed
Udgivet: (2001)

Food safety chemistry toxicant occurrence, analysis and mitigation
af: Yu, Liangli
Udgivet: (2015)