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Subjects (151-200 of 236)
TECHNOLOGY & ENGINEERING -- Food Science.
154
E-book
2010

Chocolate science and technology


Afoakwa, Emmanuel Ohene.



Rating:

 
155
E-book
2016

Chocolate science and technology


Afoakwa, Emmanuel Ohene, author
Second edition
Chichester, West Sussex, United Kingdom : John Wiley & Sons Inc., 2016

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158
159
E-book
2016

Citrus fruit processing


Berk, Zeki, author

London, United Kingdom : Academic Press is an imprint of Elsevier, 2016

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163
E-book
2015

Colour additives for foods and beverages




Cambridge : Woodhead Publishing, [2015]

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165
E-book
2013

Comisión del Codex Alimentarius : manual de procedimiento


Joint FAO/WHO Codex Alimentarius Commission, author.
Vigésima primera edición
Rome : Organización Mundial de la Salud : Organización de las Naciones Unidas para la Alimentación y la Agricultura, 2013

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167
E-book
2016

Common fragrance and flavor materials : preparation, properties and uses


Surburg, Horst, author.
6 completely revised and updated edition
Weinheim : Wiley-VCH, [2016]

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169
E-book
2015

A complete course in canning and related processes.



Fourteenth edition
Amsterdam : Elsevier Ltd., [2015]

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170
E-book
2015

A complete course in canning and related processes.



Fourteenth edition
Amsterdam : Elsevier, [2015]

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173
E-book
2016

Comprehensive utilization of citrus by-products




London, United Kingdom : Academic Press is an imprint of Elsevier, 2016

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174
E-book
2013

Computational fluid dynamics applications in food processing


Anandharamakrishnan, C., author

New York, NY : Springer, 2013

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175
E-book
2019

Computational fluid dynamics in food processing



Second edition
Boca Raton, FL : CRC Press, Taylor & Francis Group, [2019]

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182
E-book
2016

Contemporary wine marketing and supply chain management : a global perspective


Flint, Daniel J., author.

Houndmills, Basingstoke, Hampshire ; New York, NY : Palgrave Macmillan, 2016

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183
E-book
2010

Controlling Maillard pathways to generate flavors




Washington, DC : American Chemical Society, 2010

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184
E-book
2014

Conventional and advanced food processing technologies




Chichester, West Sussex ; Hoboken, NJ : John Wiley & Sons Inc., 2014

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186
E-book
2014

Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification


Nussinovitch, A

Boca Raton [Florida] : Taylor & Francis/CRC Press, [2014]

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188
189
E-book
2015

Dairy chemistry and biochemistry



Second edition
Cham : Springer, 2015

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191
192
E-book
2016

Dead distillers : a history of the upstarts and outlaws who made American spirits


Spoelman, Colin, author.

New York : Abrams Image, [2016]

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196
E-book
1988

Designing foods : animal product options in the marketplace


National Research Council (U.S.). Committee on Technological Options to Improve the Nutritional Attributes of Animal Products.



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197
E-book
2016

Developing food products for consumers with specific dietary needs




Duxford, UK : Woodhead Publishing is an imprint of Elsevier, 2016

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198
E-book
2017

Developing technologies in food science : status, applications, and challenges




Oakville, ON, Canada ; Waretown, NJ, USA : Apple Academic Press, [2017]

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200
E-book
2017

Development of science and technology of food resources


Wu, Wenbiao, author

Hauppauge, New York : Nova Science Publishers, Inc., [2017]

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