Physical chemistry of foods

Guardado en:

Detalles Bibliográficos
Autor Principal:	Walstra, Pieter
Formato:	Libro
Lenguaje:	English
Publicado:	New YORK Marcel Dekker 2003
Materias:	Alimentos-propiedades fisicas

Ejemplares similares

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

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

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

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

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

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

Food analysis theory and practice
por: Pomeranz, Yeshajahu, et al.
Publicado: (1994)

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

Fundamental food microbiology
por: Ray, Bibek
Publicado: (2004)

Food technology
Publicado: (1947)

Handbook of food analysis
Publicado: (1996)

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

Food microbiology Fundamentals and frontiers
por: Doyle, Michael P.
Publicado: (2001)

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

Metodos para medir propiedades fisicas en industrias de alimentos
por: Alvarado, Juan de Dios
Publicado: (2001)

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

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

Food plant design
por: Lopez-Gomez, Antonio
Publicado: (2005)

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

Food additive toxicology
Publicado: (1995)

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

Ultraviolet light in food technology principles and applications
por: Koutchma,Tatiana
Publicado: (2009)

Risk assessment of microbiological hazards in foods
Publicado: (1999)

Handbook of food spoilage yeasts
por: Deak, Tibor
Publicado: (2008)

Análisis de los alimentos
por: Nielsen, Suzanne S.
Publicado: (2008)

Thermal processing of packaged foods
por: Holdsworth, S. D.
Publicado: (1997)

Exposure assessmeent of microbiological hazards in food Guidelines
Publicado: (2008)

Physical principles of food preservation
por: Karel, Marcus
Publicado: (2003)

Fatty acids in foods and their health implications
Publicado: (1992)

Introduccion a la ingenieria de los alimentos
por: Singh, Paul R.
Publicado: (1998)

EVALUATION of certain veterinary drug residues in food
Publicado: (2012)

Physical aspects of organic chemistry
por: Waters, William A.
Publicado: (1953)

Food biosensor analysis
Publicado: (1994)

RISK assessment of literia monocytogenes in ready-to-eat foods Technical report
Publicado: (2004)

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

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)

CRC Handbook of chemistry and physics a ready-reference book of chemical and physical data
por: Lide, David R.
Publicado: (1998)

Food processing operations and scale-up
por: Valentas, Kenneth J.
Publicado: (1990)

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