Introduction to food engineering

Guardado en:

Detalles Bibliográficos
Autor Principal:	Singh, Paul R.
Otros Autores:	Heldman, Dennos R.
Formato:	Libro
Lenguaje:	English
Publicado:	Amsterdam Academic Press 2001
Edición:	3. ed.
Series:	Food acience and technology

Ejemplares similares

Introduction to food engineering
por: Singh, R. Paul, et al.
Publicado: (1993)

Handbook of food engineering
por: Heldman, Dennis R.
Publicado: (2007)

The fundamentals of food engineering
por: Charm, Stanley E.
Publicado: (1971)

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

Food engineering Principles and selected applications
por: Loncin, Marcel
Publicado: (1979)

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

Handbook of food engineering practice
por: Valentas, Kenneth J.
Publicado: (1997)

Food engineering laboratory manual
por: Barbosa-Canovas, Gustavo
Publicado: (1997)

Introduction to thermal processing of foods
por: Goldblith, S. A.
Publicado: (1961)

Fundamentals of food process engineering
por: Toledo, Romeo T.
Publicado: (1991)

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

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

Handbook of food science, technology and engineering. Volume 2
por: Hui, Y. H. , ed.
Publicado: (2006)

Handbook of food science, technology and engineering. Volume 4
por: Hui, Y. H. , ed.
Publicado: (2006)

Handbook of food science, technology and engineering. Volume 3
por: Hui, Y. H. , ed.
Publicado: (2006)

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

Canned foods an introduction to their microbiology
por: Baumgartner, J. G.

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

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

Biochemistry of foods
por: Eskin, N. A. Michael
Publicado: (1990)

Food chemistry
por: Belitz, H.-D.
Publicado: (2009)

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

Food technology
Publicado: (1947)

Food related enzymes
por: Whitaker, John R.
Publicado: (1974)

Food texture Instrumental and sensory measurement
por: Moskowitz, Howard R.
Publicado: (1987)

An introduction to the practice of microbiological Risk assessment food industry application
por: Voysey, Phil
Publicado: (2000)

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)

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

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

Food processing Principles and applications
por: Ramaswamy, Hosahalli
Publicado: (2005)

Food packaging Principles and practice
por: Robertson, Gordon L.
Publicado: (2006)