KnjigaPretraživanje (aka DieBuchSuche) - mehanizam za pretraživanje za sve knjige.
Mi smo u potrazi u više od 100 trgovina za najbolje ponude - Molimo pričekajte…
- Troškove transporta do Bosna i Hercegovina (izmijeniti da GBR, USA, FRA, GRC, HRV, SRB, MNE, DEU)
Stvaranje unaprijed postavljene

Sve knjige za 9780080531823 - usporedite ponude

9780080531823 - Food Flavors - Knjiga
1

Food Flavors (?)

Dostava od: NjemačkaKnjiga je na Engleskom jezikuNova knjigaKnjiga, e-knjiga, digitalnih knjigaproizvoda za digitalni download

ISBN: 9780080531823 (?) ili 0080531822, na Engleskom jeziku, Pergamon; Pergamon Press, Vereinigte Staaten von Amerika, Novi, ebook, Digitalni download

478,89(bez obaveza)
Plus troškovi isporuke
Od Prodavatelja/Starinarsko
Generation, Analysis and Process Influence, Generation, Analysis and Process Influence
Prodavatelju broj naloga: 15167836
Platforma broj naloga Ebook.de (EB): 563607310
Kategorija: eBooks > Sachthemen Ratgeber > Technik
Ključne riječi: TECHNIK,ALLGEMEINES ,LEXIKA ,TECHNOLOGY ,NONFICTION
Podaci iz 09.06.2016 10:31h
ISBN (alternativni zapisi): 0-08-053182-2, 978-0-08-053182-3
9780080531823 - Food Flavors: Generation, Analysis and Process Influence - Knjiga
2

Food Flavors: Generation, Analysis and Process Influence (?)

Dostava od: NizozemskaKnjiga je na Engleskom jezikuNova knjiga

ISBN: 9780080531823 (?) ili 0080531822, na Engleskom jeziku, Pergamon; Pergamon Press, Vereinigte Staaten von Amerika, Novi

411,44 (US$ 505,95)¹(besplatna dostava, bez obaveza)
Na lageru
Od Prodavatelja/Starinarsko
Foods, Ingredients and Additives & Food Chemistry & Food Biotechnology & Food Preservation, Packaging and Storage & Nutrition & Herbs and Spices & Food Preservation, Packaging and Storage & Food Biotechnology & Food Chemistry & Nutrition & Foods, Ingredients and Additives & Herbs and Spices & Biological Sciences, In this book, major emphasis is placed on the effects of processing and food components upon the flavor of foods and beverages. Topics discussed include: roasting of peanuts; extrusion of cooking poultry; spray drying of natural flavor materials; cooking rates of foods; gamma radiation of packaging films; stir-frying of sautéd flavors; emulsification properties of egg yolk and lupin proteins; the interaction of flavor compounds with flour, starch, and polysaccharides; factors affecting development of flavor in whisky, wines, fermented products, alcohol precursors, and model food systems; applications of enzymes for production of flavor in fish, lobster and pork; and the development and application of analytical methods for isolation and identification of volatile compounds and flavors from a variety of food products.Information presented in this book will be useful to chemists, scientists, and technologists working in flavor chemistry, food product research and development, and food quality control.
Više…
Prodavatelju broj naloga: EST_GLB_BS-SKU-9780080531823_SDRM
Platforma broj naloga Elsevier.com: ev-EST_GLB_BS-SKU-9780080531823_SDRM
Podaci iz 13.03.2018 12:06h
ISBN (alternativni zapisi): 0-08-053182-2, 978-0-08-053182-3