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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ανά: Miller, R. B.
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Chemistry and Safety of Acrylamide in Food
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Utilization of By-Products and Treatment of Waste in the Food Industry
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ανά: Hocking, A. D.
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Principles of Food Sanitation
ανά: Marriott, Norman G.
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Food Safety A Practical and Case Study Approach
ανά: McElhatton, Anna
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Fundamentals of Food Process Engineering
ανά: Toledo, Romeo T.
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ανά: Nielsen, S. Suzanne
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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
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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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Advanced Dairy Chemistry Volume 2 Lipids
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Encapsulation Technologies for Active Food Ingredients and Food Processing
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Nondestructive Evaluation of Food Quality Theory and Practice
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Food Ethics
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Polymer Macro- and Micro-Gel Beads: Fundamentals and Applications
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From Research to Manuscript A Guide to Scientific Writing
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Chiral Recognition in Separation Methods Mechanisms and Applications
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Yeasts in Food and Beverages
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The Nature of Biological Systems as Revealed by Thermal Methods
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Growing Food A Guide to Food Production
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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
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