Nalaganje...

QR koda

Foods: experimental perspectives

other_versions_link

Bibliografske podrobnosti
Glavni avtor:	McWilliams, Margaret
Format:	Printed Book
Jezik:	English
Izdano:	New Jersey Pearson Prentice Hall 2005
Izdaja:	5th ed.
Teme:	Food- Composition > Food- Analysis > Cookery

Podobne knjige/članki

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

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

Food chemistry /
Izdano: (1996)

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

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

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

Rietz master food guide
od: Desrosier, Norman W
Izdano: (1978)

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

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

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

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

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

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

Food theory and applications
Izdano: (1992)

Food chemistry /
Izdano: (1975)

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

Food for fifty
od: Molt, Mary
Izdano: (1989)

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

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

Food theory and applications
od: Paul, Pauline C
Izdano: (1972)

Food chemistry /
Izdano: (2004)

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, et al.
Izdano: (1989)

Advances in food biochemistry /
Izdano: (2010)

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

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

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

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

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

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

സൂപ്പര്‍ ഡിഷ് /
od: റ്റോഷ്മ ബിജു വര്‍ഗീസ്
Izdano: (2014)

അപ്പങ്ങള്‍ അടകള്‍ കൊഴുക്കട്ടകള്‍ /
od: സുമ ശിവദാസ്
Izdano: (2013)

Khazana of healthy tasty recipes
od: Sanjeev,Kapoor
Izdano: (2005)

Russian cooking
od: Siegel,F. (Tr.)
Izdano: (1974)

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)