Foods: A Scientific Approach

Main
Technique - Food Manufacturing
Foods: A Scientific Approach

Foods: A Scientific Approach

Helen Charley

0 / 0

Avez-vous aimé ce livre?

Quelle est la qualité du fichier téléchargé?

Veuillez télécharger le livre pour apprécier sa qualité

Quelle est la qualité des fichiers téléchargés?

Catégories:

Technique - Food Manufacturing

Année:

1997

Edition:

3rd Revised ed.

Editeur::

Prentice Hall

Langue:

english

Pages:

582

ISBN 10:

0023219513

ISBN 13:

9780023219511

Fichier:

PDF, 59.66 MB

IPFS:

,

english, 1997

Télécharger (pdf, 59.66 MB)

La conversion en est effectuée

La conversion en a échoué

Cela peut vous intéresser

Helen Charley, Connie Weaver — Foods: A Scientific Approach

Vickie A. Vaclavik & Elizabeth W. Christian — Essentials of Food Science

Dr. Stuart Farrimond — The Science of Cooking

Figoni, Paula — How Baking Works: Exploring the Fundamentals of Baking Science, Third Edition

Peter Barham — The science of cooking

Steve Taylor; Marjorie Porter Penfield; Ada Marie Campbell — Experimental food science

Suvendu Bhattacharya — Snack Foods: Processing and Technology

Cesar Vega, Job Ubbink, Erik van der Linden, (eds.) — The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Cesar Vega (editor), Job Ubbink (editor) Erik van der Linden (editor) — The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table Perspectives on Culinary History)

Ole G. Mouritsen; Klavs Styrbæk — Mouthfeel : How Texture Makes Taste

Cesar Vega — The Kitchen as Laboratory

Ole Mouritsen; Klavs Styrbæk; Mariela Johansen — Mouthfeel: How Texture Makes Taste

Farrimond, Stuart — The science of cooking: every question answered to perfect your cooking

Vickie A. Vaclavik Ph.D., R.D., Elizabeth W. Christian Ph.D. (auth.) — Essentials of Food Science

Vickie A. Vaclavik, Elizabeth W. Christian — Essentials of Food Science

Y. H. Hui, Harold Corke, Ingrid De Leyn, Wai-Kit Nip, Nanna A. Cross — Bakery Products: Science and Technology

Paula Figoni — How Baking Works : Exploring the Fundamentals of Baking Science, Third Edition

Helen Charley — Food Science (2nd edition)

Joseph Amendola, Nicole Rees, Donald E. Lundberg — Understanding Baking

Amy Christine Brown — Understanding food, 3rd ed: Principles and preparation

Y.H.Hui — Bakery Products: Science And Technology

Amy Christine Brown — Understanding Food, 4th ed: Principles and Preparation

Weibiao Zhou — Bakery Products Science and Technology

McWilliams, Margaret — Food fundamentals

Vickie A. Vaclavik, Elizabeth W. Christian (auth.) — Essentials of Food Science

Vickie A. Vaclavik & Elizabeth W. Christian — Essentials of Food Science

Bryan Le — 150 Food Science Questions Answered

Shirley O. Corriher — KitchenWise : Essential Food Science for Home Cooks

Shirley O. Corriher — KitchenWise : Essential Food Science for Home Cooks

Vaclavik, Vickie A., Christian, Elizabeth W., Campbell, Tad — Essentials of Food Science (Food Science Text Series)

Peter Barham — The Science of Cooking

Cesar Vega (editor), Job Ubbink (editor) Erik van der Linden (editor) — The Kitchen as Laboratory: Reflections on the Science of Food and cooking (Arts and Traditions of the Table: Perspectives on Culinary History)

Mots Clefs