Languages
Hartel, Richard W.
Overview
| Works: | 1 works in 2 publications in 1 languages | |
|---|---|---|
Titles
Confectionery Science and Technology
by:
Hartel, Richard W.; von Elbe, Joachim H.; SpringerLink (Online service); Hofberger, Randy.
(Language materials, printed)
, [http://id.loc.gov/vocabulary/relators/aut]
Careers in food science = from undergraduate to professional /
by:
Klawitter, Christina P.; Hartel, Richard W.; SpringerLink (Online service)
(Language materials, printed)
Food Emulsifiers and Their Applications
by:
SpringerLink (Online service); Hartel, Richard W.; Hasenhuettl, Gerard L.
(Language materials, printed)
Food Emulsifiers and Their Applications
by:
Hasenhuettl, Gerard L.; Hartel, Richard W.; SpringerLink (Online service)
(Language materials, printed)
, [http://id.loc.gov/vocabulary/relators/edt]
Candy bites = the science of sweets /
by:
SpringerLink (Online service); Hartel, AnnaKate.; Hartel, Richard W.
(Language materials, printed)
Ice Cream
by:
Goff, H. Douglas.; SpringerLink (Online service); Hartel, Richard W.
(Language materials, printed)
Food bites = the science of the foods we eat /
by:
Hartel, AnnaKate.; Hartel, Richard W.; SpringerLink (Online service)
(Language materials, printed)
Subjects
Physical chemistry.
Chemistry/Food Science, general.
Dispersing agents.
Popular Science, general.
Physical Chemistry.
Food industry and trade
Food Science.
Food additives.
Candy.
Food Microbiology.
Food
Ice cream, ices, etc.
Food—Biotechnology.
Chemistry.
Food.
Microbiology.
Candy industry.
Carbohydrate Chemistry.