Imagen de Portada

Quality control in the food industry. v. 1

Guardado en:

Detalles Bibliográficos
Autor Principal:	Herschdoerfer, S. M.
Formato:	Libro
Lenguaje:	Inglés
Publicado:	New York Academic Press 1984
Edición:	2. eed.
Series:	Food Science and Technology

Ejemplares similares

Quality Control for the food industry
por: Kramer, Amihud
Publicado: (1970)

Food quality assurance. Principles and practices
por: Alli, Inteaz
Publicado: (2003)

The chemistry and technology of food and food products. v. 1
por: Jacobs, Morris B.
Publicado: (1951)

Food safety and quality assurance Applications of inmunoassay systems [19-22 march 1991 : Bowness-Windermere, Cumbria, UK] : Proceedings
por: Morgan, M. R. A.
Publicado: (1992)

Quality control in the food industry Volume 1
Publicado: (1967)

The freezing preservation of food. v. 1 Frezing of fresh foods
por: Tressler, Donald K.
Publicado: (1957)

Quality control in the food industry Volume 2
Publicado: (1968)

Applied sensory analysis of foods. v. 1
por: Moskowitz, Howard
Publicado: (1988)

Quality control in the food industry Volume 3
Publicado: (1972)

Food industries manual...
por: Woollen, Anthony
Publicado: (1969)

Food science a symposium on quality & preservation of foods
por: Bate-Smith, E. C.
Publicado: (1952)

The chemistry and technology of food and food products. v. 2
por: Jacobs, Morris B.
Publicado: (1951)

The chemistry and technology of food and food products. v. 3
por: Jacobs, Morris B.
Publicado: (1951)

Process Engineering in the food industries
por: Clarke, R. J.
Publicado: (1957)

RECENT advances in food science. v. 1 : ^bCommodities
por: Hawthorn
Publicado: (1962)

Elements of food engineering. v. 2 Unit operations 1
por: Parker, Milton E.
Publicado: (1954)

The freezing preservation of food. v. 2: Freezing of precooked and prepared foods
por: Tressler, Donald K.
Publicado: (1957)

Food technology processing and laboratory control
por: Aylward, F.
Publicado: (1955)

Applied sensory analysis of foods. v. 2
por: Moskowitz, Howard
Publicado: (1988)

Elements of food engineering. v. 3 Unit operations 2
por: Parker, Milton E.
Publicado: (1954)

Food poisoning and food hygiene
por: Hobbs, Betty C.
Publicado: (1953)

Toxins in food
por: Dabrowski, Waldemar M.
Publicado: (2005)

Qualitu control for the food industry
por: Kramer, Amihud
Publicado: (1973)

RECENT advances in food science. v. 2 : ^bProcessing
por: Hawthorn
Publicado: (1962)

Quality assurance for the food industry A practical approach
por: Vasconcellos, J. Andres
Publicado: (2004)

Food process modeling
por: Tijskens, L. M. M.
Publicado: (2000)

Engineering properties of foods
por: Rao, M. A.
Publicado: (1986)

Handbook of food science, technology and engineering. Volume 1
por: Hui, Y. H. , ed.
Publicado: (2006)

Antimicrobials in food
por: Davidson, P Michael
Publicado: (2005)

Food technology
por: Prescott, Samuel C.
Publicado: (1937)

The analysis of foods
por: Winton, Andrew L.
Publicado: (1945)

Food products
por: Blumenthal, Saul
Publicado: (1947)

The microbiology of foods
por: Tanner, Fred Wilbur
Publicado: (1932)

Food analysis...
por: Woodman, A. C.
Publicado: (1941)

Food flavorings...
por: Merory, Joseph
Publicado: (1968)

Canned foods...
por: Herson,A.C
Publicado: (1963)

The dehydration of food
por: Morris, T. N.

Food emulsions
por: Larsson, Kare
Publicado: (1990)

Handbook of food preservation
por: Rahman, M. Shafiur
Publicado: (2007)

Food biotechnology
por: Knorr, Dietrich
Publicado: (1987)