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Food science and technology

書目資訊

handbook of food science, technology...
handbook of food science, technology, and engineering
listeria, listeriosis, and food safety
listeria, listeriosis, and food safety
innovations in food packaging
innovations in food packaging
postharvest physiology and pathology...
postharvest physiology and pathology of vegetables
handbook of milk composition
handbook of milk composition
wine tasting
wine tasting
green tea
green tea
functional foods and biotechnology
functional foods and biotechnology
food polysaccharides and their appli...
food polysaccharides and their applications
novel food processing technologies
novel food processing technologies
nutrition transition
nutrition transition
handbook of food and bioprocess mode...
handbook of food and bioprocess modeling techniques
lactic acid bacteria
lactic acid bacteria
radionuclide concentrations in food ...
radionuclide concentrations in food and the environment
food polysaccharides and their appli...
food polysaccharides and their applications
vitamins in foods
vitamins in foods
risk management for food allergy
risk management for food allergy
food process design
food process design
food preservation process design
food preservation process design
handbook of dietary fiber
handbook of dietary fiber
encapsulated and powdered foods
encapsulated and powdered foods
emerging technologies for food proce...
emerging technologies for food processing
food processing operations modeling
food processing operations modeling
food polysaccharides and their appli...
food polysaccharides and their applications
food process design
food process design
sensory-directed flavor analysis
sensory-directed flavor analysis
handbook of microwave technology for...
handbook of microwave technology for food applications /
handbook of food science, technology...
handbook of food science, technology, and engineering
antimicrobials in food /
antimicrobials in food /
handbook of brewing
handbook of brewing
handbook of frozen food packaging an...
handbook of frozen food packaging and processing
dairy science and technology
dairy science and technology
food plant economics
food plant economics
gluten-free cereal products and beve...
gluten-free cereal products and beverages
postharvest physiology and pathology...
postharvest physiology and pathology of vegetables
handbook of dough fermentations
handbook of dough fermentations
encapsulated and powdered foods
encapsulated and powdered foods
food texture and viscosity
food texture and viscosity
milk proteins :
milk proteins :
handbook of flavor characterization
handbook of flavor characterization
food plant sanitation
food plant sanitation
physical chemistry of foods
physical chemistry of foods
sensory evaluation practices
sensory evaluation practices
handbook of frozen foods
handbook of frozen foods
fat crystal networks
fat crystal networks
characterization of cereals and flours :
characterization of cereals and flours :
food packaging :
food packaging :
food plant design
food plant design
innovations in food packaging
innovations in food packaging
dairy technology
dairy technology
physical principles of food preservation
physical principles of food preservation
vitamin e
vitamin e
fatty acids in foods and their healt...
fatty acids in foods and their health implications
handbook of food science, technology...
handbook of food science, technology, and engineering
nutrient metabolism /
nutrient metabolism /
handbook of food enzymology
handbook of food enzymology
handbook of food engineering
handbook of food engineering
seafood and freshwater toxins :
seafood and freshwater toxins :
seafood and freshwater toxins
seafood and freshwater toxins
handbook of food and beverage fermen...
handbook of food and beverage fermentation technology
food polysaccharides and their appli...
food polysaccharides and their applications.
what can nanotechnology learn from b...
what can nanotechnology learn from biotechnology?
handbook of food science, technology...
handbook of food science, technology, and engineering
food emulsions
food emulsions
food lipids
food lipids
handbook of frozen foods
handbook of frozen foods
food process design
food process design
functional foods and biotechnology
functional foods and biotechnology
flavor, fragrance, and odor analysis
flavor, fragrance, and odor analysis
postharvest handling
postharvest handling
food lipids
food lipids
phase transitions in foods
phase transitions in foods
genetic variation in taste sensitivity
genetic variation in taste sensitivity
characterization of cereals and flours
characterization of cereals and flours
handbook of food enzymology
handbook of food enzymology
handbook of vegetable preservation a...
handbook of vegetable preservation and processing
aflatoxin and food safety
aflatoxin and food safety
computer vision technology for food ...
computer vision technology for food quality evaluation
engineering properties of foods.
engineering properties of foods.
introduction to food engineering
introduction to food engineering
starch
starch
food protein analysis
food protein analysis
antimicrobials in food
antimicrobials in food
thermal food processing
thermal food processing
food additives
food additives
food plant design
food plant design
food plant design
food plant design
natural colorants for food and nutra...
natural colorants for food and nutraceutical uses /
complex carbohydrates in foods
complex carbohydrates in foods
handbook of paper and paperboard pac...
handbook of paper and paperboard packaging technology
computer vision technology for food ...
computer vision technology for food quality evaluation
food emulsions.
food emulsions.
dairy technology
dairy technology
drug residues in foods
drug residues in foods
sensory evaluation practices
sensory evaluation practices
handbook of dietary fiber
handbook of dietary fiber
berry fruit
berry fruit
engineering properties of foods
engineering properties of foods
produce contamination problem
produce contamination problem
carbohydrates in food
carbohydrates in food
polysaccharide dispersions
polysaccharide dispersions
wine science
wine science
milk proteins :
milk proteins :
handbook of frozen food packaging an...
handbook of frozen food packaging and processing
ingredient interactions
ingredient interactions
advanced technologies for meat proce...
advanced technologies for meat processing
computer applications in food technology
computer applications in food technology
food lipids
food lipids
natural colorants for food and nutra...
natural colorants for food and nutraceutical uses
food safety management programs
food safety management programs
physical chemistry of foods
physical chemistry of foods
waste management for the food industries
waste management for the food industries
industrialization of indigenous ferm...
industrialization of indigenous fermented foods
handbook of food toxicology
handbook of food toxicology
surimi and surimi seafood
surimi and surimi seafood
physical chemistry of foods
physical chemistry of foods
wine science
wine science
foodborne infections and intoxications
foodborne infections and intoxications
milk proteins
milk proteins
international handbook of foodborne ...
international handbook of foodborne pathogens
 
 
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