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1
Application of emerging sensory methodologies to characterize ready-to-eat-meals /
Tesis Libro
2
Descriptive analysis in sensory evaluation /
por Abdi, Hervé
Publicado 2018
Libro
3
Introduction to the physical chemistry of foods /
por Ritzoulis, Christos
Publicado 2013
Libro
4
Book of abstracts /
Publicado 2008
Procedimiento de la Conferencia Libro
5
Handbook of food analytical chemistry /
por Wrolstad, Ronald E. 1939-
Publicado 2005
Libro
6
Ingredient interactions : effects on food quality /
por Gaonkar, Anilkumar G. 1954-
Publicado 2006
Libro
7
Designing functional foods : measuring and controlling food structure breakdown and nutrient absorption /
por McClements, David Julian
Publicado 2009
Libro
8
Food physics : physical properties - measurement and applications /
Libro
9
Food protein analysis : quantitative effects on processing /
Libro
10
Magnetic resonance imaging in food science /
por Hills, Brian, Hills, Brian
Publicado 1998
Libro
11
Evaluation of the sensory perception of double emulsions (W1/O/W2) applying descriptive analysis /
Libro
12
Fatty acid composition selected foods using Sherlock software /
por Sasser, Myron
Publicado 1993
Libro
13
Nondestructive evaluation of food quality : theory and practice /
por Jha, Shyam N.
Publicado 2010
Libro
14
Manual of nutrition and diet therapy : University hospital : University of Michigan /
Publicado 1981
Libro
15
Engineering properties of foods and other biological materials : a laboratory manual /
Publicado 1998
Libro
16
Sensory evaluation practices /
Libro
17
Principles and methods for the risk assessment of chemicals in food /
Publicado 2009
Libro
18
Kinetic modeling of reactions in foods /
Libro
19
Utilization pattern, demand and supply of pearl millet grain and foddert in western India
por Amarender Reddy, A.
Publicado 2013
Libro
20
Methods of analysis for functional foods and nutraceuticals
Publicado 2002
Libro
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