Food Chemistry.
概要
| 作品: | 36 作品在 14 項出版品 14 種語言 | |
|---|---|---|
書目資訊
Aroma and flavor in product development = characterization, perception, and application /
by:
(書目-語言資料,印刷品)
Dry fish = a global perspective on nutritional security and economic sustainability /
by:
(書目-語言資料,印刷品)
Food process engineering and technology = safety, packaging, nanotechnologies and human health /
by:
(書目-語言資料,印刷品)
Halal and Kosher food = integration of quality and safety for global market trends /
by:
(書目-語言資料,印刷品)
Mediterranean Fruits Bio-wastes = Chemistry, Functionality and Technological Applications /
by:
(書目-語言資料,印刷品)
Lipid Oxidation in Food and Biological Systems = A Physical Chemistry Perspective /
by:
(書目-語言資料,印刷品)
Coconut Water = A Promising Natural Health Drink-Distribution, Processing and Nutritional Benefits /
by:
(書目-語言資料,印刷品)
Nonthermal Processing in Agri-Food-Bio Sciences = Sustainability and Future Goals /
by:
(書目-語言資料,印刷品)
Novel Food Grade Enzymes = Applications in Food Processing and Preservation Industries /
by:
(書目-語言資料,印刷品)
更多
較少的
主題