Učitavanje...

QR kȏd

Food chemistry /

other_versions_link

Bibliografski detalji
Daljnji autori:	Fennema, Owen R.
Jezik:	English
Izdano:	New York : Marcel Dekker, c1996.
Izdanje:	3rd ed.
Serija:	Food science and technology (Marcel Dekker, Inc.) ; v. 76.
Teme:	Food > Analysis. Food > Composition
Online pristup:	http://www.loc.gov/catdir/enhancements/fy0647/96019500-d.html

Similar Items

Food : the chemistry of its components
od: Coulate, T. P.
Izdano: (2009)

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

Food chemistry /
od: Alex V. Ramani
Izdano: (2014)

Fennema's food chemistry
od: Damodaran, Srinivasan
Izdano: (2008)

Food chemistry /
Izdano: (1975)

Food science /
od: Srilakshmi, B
Izdano: (2015)

Food chemistry /
Izdano: (2004)

Principles of food chemistry
od: Deman, John M
Izdano: (1990)

Basic Food Chemistry
od: Lee, Frank A
Izdano: (1983)

Food materials science: principles and practice
od: Aguilera, Jose Miguel
Izdano: (2008)

Introductory food chemistry /
od: Shohan Sharma
Izdano: (2019)

Chemical physics of food
od: Belton,Peter
Izdano: (2007)

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

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

Foods: experimental perspectives
od: McWilliams, Margaret
Izdano: (2005)

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

Physicochemical aspects of food engineering and processing
od: Devahastin, Sakamon
Izdano: (2011)

Food composition /
od: Bhandari, Parminder K.
Izdano: (2009)

Food analysis: theory and practice
od: Meloan, Clifton E
Izdano: (1978)

Source book of food enzymology
od: Schwmmer, Sigmund
Izdano: (1981)

Food science, nutrition and health
od: Cameron, Allan G, i dr.
Izdano: (1989)

Advances in food biochemistry /
Izdano: (2010)

Advances in food biochemistry
od: Yildiz, Fatih; Editor
Izdano: (2010)

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

Food chemistry : a laboratory manual /
od: Miller, Dennis D.
Izdano: (1998)

Food chemistry : a laboratory manual /
od: Miller, Dennis D.
Izdano: (1998)

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

Source Bool for Food Scientists
od: Ockerman, Herbert W
Izdano: (1978)

Physical chemistry of foods
od: Schwartzberg, Henry G.
Izdano: (1992)

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

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

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

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

Rheology and fracture mechanics of foods /
od: Vliet, Ton van
Izdano: (2013)

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

Fermented Foods
od: Montet, Didier;Ed. Ray Ramesh C;Ed
Izdano: (2016)

Food chemistry /
od: Belitz, H. D.
Izdano: (1999)

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

Food Irradiation : Principles and Applications
od: Molins, Ricardo A; Ed
Izdano: (2001)

Food safety chemistry toxicant occurrence, analysis and mitigation
od: Yu, Liangli
Izdano: (2015)