Nalaganje...

QR koda

Essentials of food science

other_versions_link

Bibliografske podrobnosti
Glavni avtor:	Vaclavik, Vickie A
Drugi avtorji:	Christian, Elizabeth W
Format:	Printed Book
Izdano:	New York Springer 2014
Izdaja:	4
Teme:	Evaluation of food quality Water Carbohydrates in fund Starches in food Pectins and gums

Podobne knjige/članki

Essential of food science
od: Vaclavik, Vickie A.
Izdano: (2008)

Essentials of food science /
od: Vaclavik, Vickie
Izdano: (2003)

Essentials of food science /
od: Vaclavik, Vickie
Izdano: (2008)

Gum Technology in the Food Industry
od: Glickman, Martin
Izdano: (1969)

Determination of food carbohydrates
od: Southgate, D A T
Izdano: (1991)

Devopments in food carbohydrate - 2
Izdano: (1980)

Refined carbohydrate foods and diseases: some implications of dietary fibre
od: Burkitt, D P
Izdano: (1975)

Essentials of food and nutrition. V.1 Fundamental aspects
od: Swaminathan, M

Handbook of food and nutrition
od: Swaminathan, M
Izdano: (1977)

Handbook of Sustainable Polymers : structure and chemistry
Izdano: (2016)

Elements of food science
od: Shafia jan
Izdano: (2013)

Food chemistry
od: Meyer, Lillian Hoaghland
Izdano: (1960)

Automation for food engineering : food quality quantization and process control /
od: Huang, Yanbo
Izdano: (2015)

VEGETABLE GUMS AND RESINS
od: HOWES, F N
Izdano: (2001)

Starch: Its Chemistry, Technology and uses.
od: Eynon, Lewis
Izdano: (1928)

FOOD SCIENCE: EXPERIMENTS AND APPLICATIONS
od: SETHI MOHINI, et al.
Izdano: (2005)

Starch : chemistry and technology /
Izdano: (1984)

Food quality assurance
od: Gould, Wilbur A
Izdano: (1977)

Food storage stability
Izdano: (1997)

Food storage stability
Izdano: (1997)

STArches for food aplication chemical, Technological and health Properties
od: SCHIMELE
Izdano: (2019)

About food values : a guide to nutrition
od: Davis, Barbara
Izdano: (1960)

Starch : chemistry and technology V.1 fundamental aspects
od: Paschall, Eugene P
Izdano: (1965)

Starch : chemistry and technology V.2 industrial aspects
od: Paschall, Eugene F
Izdano: (1967)

Sensory evaluation of food : theory and practice /
od: Jellinek, Gisela
Izdano: (1985)

Food security Bill 2011 past, present and future
od: Yugal Mishra

Nondestructive testng of food quality /
od: Irudayaraj, Joseph
Izdano: (2008)

Emerging technologies for food quality and food safety evaluation
od: Cho, Yong-Jin
Izdano: (2011)

Studies on combined technologies of pulsed electric field and microwave assisted process for extraction of pectin from Jackfruit rind and core
od: Nandhu Lal A.M
Izdano: (2020)

Nutritional aspects of food processing and ingredients
od: Henry, C. J. K. (Ed.) Heppell, N. J. (Ed.)
Izdano: (1998)

Advance in food research V. 11
Izdano: (1962)

Potential of rainfed guar(cluster bean) cultivation,processing and export in India
Izdano: (2014)

Water soluble resins: an industrial guide /
od: Flick, Ernst W.
Izdano: (1986)

Water soluble resins /
od: Davidson, Robert L.
Izdano: (1968)

Industrial Gums: Polysaccharides and their Derivatives
od: Whistler, Roy L
Izdano: (1973)

Polyamide Resins
od: Floyd, Don E.
Izdano: (1966)

Fighting gum diseases graphene oxide is the new

Manual for resins
Izdano: (1993)

Manual for resins
Izdano: (1993)

Manual for resins
Izdano: (1993)