Carregant...

Codi QR

Foods: experimental perspectives

other_versions_link

Dades bibliogràfiques
Autor principal:	McWilliams, Margaret
Format:	Printed Book
Idioma:	English
Publicat:	New Jersey Pearson Prentice Hall 2005
Edició:	5th ed.
Matèries:	Food- Composition > Food- Analysis > Cookery

Ítems similars

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

Food science /
per: Srilakshmi, B
Publicat: (2015)

Food chemistry /
Publicat: (1996)

Soul to soul: a soul food vegetarian cookbook
per: Burges, Mary Keyes

Food : the chemistry of its components
per: Coulate, T. P.
Publicat: (2009)

Food materials science: principles and practice
per: Aguilera, Jose Miguel
Publicat: (2008)

Rietz master food guide
per: Desrosier, Norman W
Publicat: (1978)

Fennema's food chemistry
per: Damodaran, Srinivasan
Publicat: (2008)

Chemical physics of food
per: Belton,Peter
Publicat: (2007)

Food chemistry /
per: Alex V. Ramani
Publicat: (2014)

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

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

Physicochemical aspects of food engineering and processing
per: Devahastin, Sakamon
Publicat: (2011)

Food theory and applications
Publicat: (1992)

Food chemistry /
Publicat: (1975)

Food composition /
per: Bhandari, Parminder K.
Publicat: (2009)

Food for fifty
per: Molt, Mary
Publicat: (1989)

Principles of food chemistry
per: Deman, John M
Publicat: (1990)

Basic Food Chemistry
per: Lee, Frank A
Publicat: (1983)

Food theory and applications
per: Paul, Pauline C
Publicat: (1972)

Food chemistry /
Publicat: (2004)

Food analysis: theory and practice
per: Meloan, Clifton E
Publicat: (1978)

Source book of food enzymology
per: Schwmmer, Sigmund
Publicat: (1981)

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

Advances in food biochemistry /
Publicat: (2010)

Advances in food biochemistry
per: Yildiz, Fatih; Editor
Publicat: (2010)

Introductory food chemistry /
per: Shohan Sharma
Publicat: (2019)

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

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

Source Bool for Food Scientists
per: Ockerman, Herbert W
Publicat: (1978)

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

സൂപ്പര്‍ ഡിഷ് /
per: റ്റോഷ്മ ബിജു വര്‍ഗീസ്
Publicat: (2014)

അപ്പങ്ങള്‍ അടകള്‍ കൊഴുക്കട്ടകള്‍ /
per: സുമ ശിവദാസ്
Publicat: (2013)

Khazana of healthy tasty recipes
per: Sanjeev,Kapoor
Publicat: (2005)

Russian cooking
per: Siegel,F. (Tr.)
Publicat: (1974)

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

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

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

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

Rheology and fracture mechanics of foods /
per: Vliet, Ton van
Publicat: (2013)