Bộ môn Công nghệ thực phẩm: Tài liệu gửi gần đây

Đang hiển thị mục 116-120 trong tổng 163

    • Handbook of fruits and fruit processing 

      Sinha, Nirmal K.; Sidhu, Jiwan S.; Barta, József (Wiley-Blackwell, 2012)
      This book distils the latest developments and research efforts in this field that are aimed at improving production methods, post-harvest storage and processing, safety, quality and developing new processes and products. ...

    • Handbook of vegetables and vegetable processing. Volume 1-2 

      Siddiq, Muhammad (editor); Uebersax, Mark A. (editor) (Wiley-Blackwell, 2018)
      This book is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field ...

    • Introduction to human nutrition 

      Gibney, Michael J. (editor); Lanham-New, Susan A. (editor); Cassidy, Aedin (editor); Vorster, Hester H. (editor) (Wiley-Blackwell, 2009)
      In this second edition of the introductory text in the acclaimed Nutrition Society Textbook Series, Introduction to Human Nutrition has been revised and updated to meet the needs of the contemporary student. Introduction ...

    • The food chemistry laboratory : a manual for experimental foods, dietetics, and food scientists 

      Weaver, Connie; Daniel, James R. (CRC Press, 2005)
      Presenting experiments that can be completed, in many cases, without requiring extensive student laboratory facilities, the authors include new exercises in the areas of physical properties, lipids, proteins, and gelatin. ...

    • Food processing handbook. Volume 1 

      Brennan, James G. (editor); Grandison, Alistair S. (editor) (Wiley-VCH Verlag & Co. KGaA, 2012)
      This book presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development.