Ingredients in Meat Products : Properties, Functionality and Applications /

Código QR

Ingredients in Meat Products : Properties, Functionality and Applications /

Detalles Bibliográficos
Autor Corporativo:	SpringerLink (Online service)
Otros Autores:	Tarté, Rodrigo. (Editor )
Formato:	eBook
Lenguaje:	English
Publicado:	New York, NY : Springer New York : Imprint: Springer, 2009.
Edición:	1st ed. 2009.
Materias:	Food—Biotechnology. Food Science.

Ejemplares similares

Meat Biotechnology
Publicado: (2008)

Encapsulation Technologies for Active Food Ingredients and Food Processing /
Publicado: (2010)

Safety of Meat and Processed Meat /
Publicado: (2009)

The Sensory Evaluation of Dairy Products
Publicado: (2009)

Proteomics in Foods : Principles and Applications /
Publicado: (2013)

Recent Developments in High Pressure Processing of Foods /
por: Rastogi, Navin K.
Publicado: (2013)

Solving Problems in Food Engineering
por: Yanniotis, Stavros.
Publicado: (2008)

The Power of the Terroir: the Case Study of Prosecco Wine /
por: Tomasi, Diego., et al.
Publicado: (2013)

Biosurfactants of Lactic Acid Bacteria /
por: Sharma, Deepansh., et al.
Publicado: (2016)

Edible Films and Coatings for Food Applications /
Publicado: (2009)

Carotenoids in Nature : Biosynthesis, Regulation and Function /
Publicado: (2016)

Listeria monocytogenes : Methods and Protocols /
Publicado: (2014)

Foodborne Bacterial Pathogens : Methods and Protocols /
Publicado: (2019)

Giardia as a Foodborne Pathogen /
por: Robertson, Lucy J.
Publicado: (2013)

Therapeutic Potentials of Curcumin for Alzheimer Disease /
por: Farooqui, Akhlaq A.
Publicado: (2016)

High Calorie Diet and the Human Brain : Metabolic Consequences of Long-Term Consumption /
por: Farooqui, Akhlaq A.
Publicado: (2015)

Functionalized Polymeric Materials in Agriculture and the Food Industry /
por: Akelah, Ahmed.
Publicado: (2013)

Predictive Modeling and Risk Assessment
Publicado: (2009)

Case Studies in Food Engineering : Learning from Experience /
por: Clark, J. Peter.
Publicado: (2009)

Careers in Food Science: From Undergraduate to Professional /
Publicado: (2008)

Experiments in Unit Operations and Processing of Foods /
Publicado: (2008)

Food Engineering: Integrated Approaches /
Publicado: (2008)

Edible Oil Processing from a Patent Perspective /
por: Dijkstra, Albert J.
Publicado: (2013)

Electrotechnologies for Extraction from Food Plants and Biomaterials /
Publicado: (2008)

Viruses in Foods /
Publicado: (2016)

Food Safety Culture : Creating a Behavior-Based Food Safety Management System /
por: Yiannas, Frank.
Publicado: (2009)

Bacterial Communication in Foods /
por: Gobbetti, Marco., et al.
Publicado: (2013)

Essentials of Food Science /
por: Vaclavik, Vickie A., et al.
Publicado: (2008)

Compendium of the Microbiological Spoilage of Foods and Beverages /
Publicado: (2009)

Current Developments in Solid-state Fermentation /
Publicado: (2008)

Beverages technology, chemistry and microbiology /
por: Varnam, A., et al.
Publicado: (1994)

Introduction to Agricultural Engineering A Problem Solving Approach /
por: Field, Harry L., et al.
Publicado: (1992)

Vinegars of the World
Publicado: (2009)

Food Biotechnology /
Publicado: (2008)

Handbook on Sourdough Biotechnology /
Publicado: (2013)

Yeasts in Food and Beverages
Publicado: (2006)

Food Microbiology Laboratory for the Food Science Student : A Practical Approach /
por: Shen, Cangliang., et al.
Publicado: (2017)

Medical Foods from Natural Sources
por: Kaur, Meera.
Publicado: (2009)

Wine Chemistry and Biochemistry
Publicado: (2009)

Microbial Control and Food Preservation Theory and Practice /
Publicado: (2017)