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1
Ingredient interactions : effects on food quality /
por Gaonkar, Anilkumar G. 1954-
Publicado 2006
“...Food Science and Technology...”
Libro
2
Food protein analysis : quantitative effects on processing /
“...Food Science and Technology...”
Libro
3
Fresh-cut fruits and vegetables : science, technology and market /
Publicado 2002
“...Food Science and Technology...”
Libro
4
Frying of food : oxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures /
por Boskou, Dimitrios
Publicado 2011
“...Food Science and Technology...”
Libro
5
Kinetic modeling of reactions in foods /
“...Food Science and Technology...”
Libro
6
Specifications for the identity and purity of some food colours, flavour enhancers, thickening agents, and certain food additives : the contents of this document are the result of the deliberations or the Joint FAO/WHO Expert Committee on Food Additives which met in Rome, 4-13 June 1974.
Publicado 1976
“...WHO food additives series ;...”
Libro
7
Sensory evaluation practices /
“...Food Science and Technology. International series...”
Libro
8
Designing functional foods : measuring and controlling food structure breakdown and nutrient absorption /
por McClements, David Julian
Publicado 2009
“...Woodhead publishing in food science, technology and nutrition...”
Libro
9
Fundamentals of food chemistry
por Heimann, Werner
Publicado 1980
“...(Hellis Horwood series in food science and technology)...”
Libro
10
Human milk biochemistry and infant formula manufacturing technology /
por Guo, Mingruo 1960-
Publicado 2014
“...Woodhead publishing series in food science, technology and nutrition ;...”
Libro
11
Methods of analysis for functional foods and nutraceuticals
Publicado 2002
“...(Functional foods and nutraceuticals series / editor G. Mazza)...”
Libro
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