Food packaging Materiali, tecnologie e qualitΓ degli alimenti

Food packaging Materiali, tecnologie e qualitΓ degli alimenti

Λεπτομέρειες βιβλιογραφικής εγγραφής
Κύριος συγγραφέας:	Piergiovanni, Luciano
Συγγραφή απο Οργανισμό/Αρχή:	SpringerLink (Online service)
Άλλοι συγγραφείς:	Limbo, Sara
Μορφή:	Ηλεκτρονική πηγή Εργαλειοθήκη Βιβλίο
Γλώσσα:	Italian
Έκδοση:	Milano Springer-Verlag Milan 2010
Σειρά:	Food
Θέματα:	Chemistry Science (General) Food science Materials Food Science Επιστήμη των υλικών Science, general
Διαθέσιμο Online:	http://dx.doi.org/10.1007/978-88-470-1457-2

Παρόμοια τεκμήρια

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Electronic Irradiation of Foods An Introduction to the Technology
ανά: Miller, R. B.
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Chemistry and Safety of Acrylamide in Food
ανά: Friedman, Mendel
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Utilization of By-Products and Treatment of Waste in the Food Industry
ανά: Oreopoulou, Vasso
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Principles of Food Sanitation
ανά: Marriott, Norman G.
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Advances in Food Mycology
ανά: Hocking, A. D.
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Food Safety A Practical and Case Study Approach
ανά: McElhatton, Anna
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Sterilization of Food in Retort Pouches
ανά: Ghani Al-Baali, A. G. Abdul
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Fundamentals of Food Process Engineering
ανά: Toledo, Romeo T.
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Food Analysis Laboratory Manual
ανά: Nielsen, S. Suzanne
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ανά: Nicolay, Xavier
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Compendium of the Microbiological Spoilage of Foods and Beverages
ανά: Sperber, William H
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Crisis Management in the Food and Drinks Industry A practical approach
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Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment
ανά: Kornacki, Jeffrey L
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Food Powders Physical Properties, Processing, and Functionality
ανά: Barbosa-Canovas, Gustavo V.
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Sensory Evaluation of Food Principles and Practices
ανά: Lawless, Harry T
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Introduction to Wine Laboratory Practices and Procedures
ανά: Jacobson, Jean L.
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Fruit Manufacturing Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance
ανά: Lozano, Jorge E.
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Advanced Dairy Chemistry Volume 2 Lipids
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Encapsulation Technologies for Active Food Ingredients and Food Processing
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Wine Microbiology Practical Applications and Procedures
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Selenium in Food and Health
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Micro-Organisms in Foods 6 Microbial Ecology of Food Commodities
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Food Analysis
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Foodborne Parasites
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Food Chain Security
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Nondestructive Evaluation of Food Quality Theory and Practice
ανά: Jha, Shyam N
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Food Ethics
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Polymer Macro- and Micro-Gel Beads: Fundamentals and Applications
ανά: Nussinovitch, Amos
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Is it Safe to Eat? Enjoy Eating and Minimize Food Risks
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From Research to Manuscript A Guide to Scientific Writing
ανά: Katz, Michael Jay
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Rheology Essentials of Cosmetic and Food Emulsions
ανά: Brummer, RΓΌdiger
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Chiral Recognition in Separation Methods Mechanisms and Applications
ανά: Berthod, Alain
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Yeasts in Food and Beverages
ανά: Querol, Amparo
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The Nature of Biological Systems as Revealed by Thermal Methods
ανά: LΓΆrinczy, DΓ©nes
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Growing Food A Guide to Food Production
ανά: Winch, Tony
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Flavours and Fragrances Chemistry, Bioprocessing and Sustainability
ανά: Berger, Ralf G. 1953-
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Chromatography of Aroma Compounds and Fragrances
ανά: CserhΓ'ti, Tibor
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