載入...

QR Code

Food : the chemistry of its components

書目詳細資料
主要作者:	Coulate, T. P.
格式:	Printed Book
語言:	English
出版:	Cambridge Royal Society of Chemistry 2009
版:	5th ed
主題:	Food- Composition > Food- Analysis

相似書籍

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

Food chemistry /
出版: (1996)

Food chemistry /
由: Alex V. Ramani
出版: (2014)

Fennema's food chemistry
由: Damodaran, Srinivasan
出版: (2008)

Food chemistry /
出版: (1975)

Food science /
由: Srilakshmi, B
出版: (2015)

Food chemistry /
出版: (2004)

Principles of food chemistry
由: Deman, John M
出版: (1990)

Basic Food Chemistry
由: Lee, Frank A
出版: (1983)

Food materials science: principles and practice
由: Aguilera, Jose Miguel
出版: (2008)

Introductory food chemistry /
由: Shohan Sharma
出版: (2019)

Chemical physics of food
由: Belton,Peter
出版: (2007)

Mineral components in foods
由: Szefer, piotr
出版: (2007)

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

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

Foods: experimental perspectives
由: McWilliams, Margaret
出版: (2005)

Interaction of food components
由: Birch, G G
出版: (1986)

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

Physicochemical aspects of food engineering and processing
由: Devahastin, Sakamon
出版: (2011)

Food composition /
由: Bhandari, Parminder K.
出版: (2009)

Food analysis: theory and practice
由: Meloan, Clifton E
出版: (1978)

Source book of food enzymology
由: Schwmmer, Sigmund
出版: (1981)

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

FOOD CHEMISTRY of its components
由: COULTATE T.P
出版: (2009)

Advances in food biochemistry /
出版: (2010)

Advances in food biochemistry
由: Yildiz, Fatih; Editor
出版: (2010)

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

Food chemistry : a laboratory manual /
由: Miller, Dennis D.
出版: (1998)

Food chemistry : a laboratory manual /
由: Miller, Dennis D.
出版: (1998)

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

Source Bool for Food Scientists
由: Ockerman, Herbert W
出版: (1978)

Physical chemistry of foods
由: Schwartzberg, Henry G.
出版: (1992)

Food The chemistry of its components
由: Coultate, Tom
出版: (2009)

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

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

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

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

Handbook of Food Analysis Vol-2 Residues and Other Food Component Analysis
由: Leo M L Nollet
出版: (2004)

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

Rheology and fracture mechanics of foods /
由: Vliet, Ton van
出版: (2013)