語系: 繁體中文
說明(常見問題)
登入

Woodhead publishing in food science, technology and nutrition

書目資訊

flavour in food
flavour in food
food spoilage microorganisms
food spoilage microorganisms
modelling microorganisms in food
modelling microorganisms in food
reducing salt in foods
reducing salt in foods
modifying flavour in food
modifying flavour in food
modifying lipids for use in food
modifying lipids for use in food
chemical migration and food contact ...
chemical migration and food contact materials
advances in aquaculture hatchery tec...
advances in aquaculture hatchery technology
designing functional foods
designing functional foods
food processing technology
food processing technology
microbial decontamination in the foo...
microbial decontamination in the food industry
shellfish safety and quality
shellfish safety and quality
food for the ageing population
food for the ageing population
endocrine disrupting chemicals in food
endocrine disrupting chemicals in food
more baking problems solved
more baking problems solved
new technologies in aquaculture
new technologies in aquaculture
meals in science and practice
meals in science and practice
dairy-derived ingredients
dairy-derived ingredients
stability and shelf life of food /
stability and shelf life of food /
handbook of hygiene control in the f...
handbook of hygiene control in the food industry /
microbial decontamination in the foo...
microbial decontamination in the food industry
 
 
變更密碼[密碼必須為2種組合(英文和數字)及長度為10碼以上]
登入