Levnedsmiddelteknologi

High pressure food science, bioscience and chemistry

0 Type: Book

A complete course in canning and related processes: Processing procedures for canned food products

by Downing, Donald L.

0 Type: Book

A complete course in canning and related processes

by Downing, Donald L.

0 Type: Book

Industrialization of indigenous fermented foods

by Steinkraus, K. H.

0 Type: Book

Ultra high pressure treatments of foods

by Heinz, Volker, Hendrickx, Marc E. G., Knorr, Dietrich, Ludikhuyze, Linda, Van Loey, Ann

fromFood engineering series

0 Type: Book

Food hygiene, microbiology and HACCP

by Forsythe, S. J., Hayes, P. R.

fromChapman & Hall food science book

0 Type: Book

Food hygiene, microbiology, and HACCP

by Forsythe, S. J., Hayes, P. R.

fromChapman & Hall food science book

0 Type: Book

Flexible food packaging: questions and answers

by Hirsch, A.

fromAVI book

0 Type: Book

Low-fat meats: design strategies and human implications

by Hafs, Harold D., Zimbelman, Robert G.

fromFood science and technology

0 Type: Book

Food engineering. Principles and selected applications

by Loncin, M., Merson, R. L.

0 Type: Book

Energy in food processing

by Singh, R. Paul

fromEnergy in world agriculture

0 Type: Book

Applications of fluidization to food processing

by Smith, P. G.

0 Type: Book

Thermal technologies in food processing

by Richardson, Phillip

fromWoodhead publishing in food science and technology

0 Type: Book

Encapsulation and controlled release technologies in food systems

by Lakkis, Jamileh M.

0 Type: Book

Food irradiation: a guidebook

by Satin, Morton

0 Type: Book

Innovations in food processing

by Barbosa-Cánovas, Gustavo V., Gould, Grahame W.

fromFood preservation technology series

0 Type: Book

Rice science and technology

by Marshall, Wayne E., Wadsworth, James I.

fromFood science and technology

0 Type: Book

Sweet potato products: a natural resource for the tropics

by Bouwkamp, John C.

0 Type: Book

Applications of biotechnology to traditional fermented foods: report of an ad hoc panel of the Board on Science…

by National Research Council, Board on Science and Technology for International Development

0 Type: Book

Nutritional evaluation of food processing

by Karmas, E., Harris, R. S.

fromAVI book

0 Type: Book

Books

Account

High pressure food science, bioscience and chemistry

A complete course in canning and related processes: Processing procedures for canned food products

A complete course in canning and related processes

Industrialization of indigenous fermented foods

Ultra high pressure treatments of foods

Food hygiene, microbiology and HACCP

Food hygiene, microbiology, and HACCP

Flexible food packaging: questions and answers

Low-fat meats: design strategies and human implications

Food engineering. Principles and selected applications

Energy in food processing

Applications of fluidization to food processing

Thermal technologies in food processing

Encapsulation and controlled release technologies in food systems

Food irradiation: a guidebook

Innovations in food processing

Rice science and technology

Sweet potato products: a natural resource for the tropics

Applications of biotechnology to traditional fermented foods: report of an ad hoc panel of the Board on Science…

Nutritional evaluation of food processing

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