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9780080531823 - Food Flavors - Liv

Food Flavors (?)

Livrezon nan: AlmayLiv sa yo se nan lang anglèNouvo liveBook, e-liv, liv digitalpwodwi pou rale dosye digital
ISBN:

9780080531823 (?) ni ni 0080531822

, an Angle, Pergamon; Pergamon Press, Vereinigte Staaten von Amerika, Nouvo, ebook, rale dosye digital
478,89(san obligasyon)
plis anbakman
Sòti de machann/Libraires
Generation, Analysis and Process Influence, Generation, Analysis and Process Influence
Machann lòd nimewo: 15167836
Platfòm lòd nimewo Ebook.de (EB): 563607310
Kategori: eBooks > Sachthemen Ratgeber > Technik
Mots: TECHNIK,ALLGEMEINES ,LEXIKA ,TECHNOLOGY ,NONFICTION
Soti nan 06/09/2016 10:31h
ISBN (altènatif notations): 0-08-053182-2, 978-0-08-053182-3
9780080531823 - Food Flavors: Generation, Analysis and Process Influence - Liv

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

Livrezon nan: Peyi baLiv sa yo se nan lang anglèNouvo liv
ISBN:

9780080531823 (?) ni ni 0080531822

, an Angle, Pergamon; Pergamon Press, Vereinigte Staaten von Amerika, Nouvo
411,44 (US$ 505,95)¹(bay libète ès ke, san obligasyon)
Nan machandiz
Sòti de machann/Libraires
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.
Plis…
Machann lòd nimewo: EST_GLB_BS-SKU-9780080531823_SDRM
Platfòm lòd nimewo Elsevier.com: ev-EST_GLB_BS-SKU-9780080531823_SDRM
Soti nan 03/13/2018 12:06h
ISBN (altènatif notations): 0-08-053182-2, 978-0-08-053182-3

9780080531823

Jwenn tout liv disponib pou nimewo ISBN ou 9780080531823 konpare pwi vit ak fasil epi pase lòd imedyatman.

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