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

Đang hiển thị mục 156-160 trong tổng 163

    • Seafood processing : technology, quality and safety 

      Boziaris, Ioannis S. (editor) (Wiley-Blackwell, 2014)
      The first part of the book (‘Processing Technologies’) covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and ...

    • HACCP : principles and applications 

      Bauman, Howard E. (editor); Pierson, Merle D. (editor); Corlett, Donald A. (Chapman & Hall, 1992)

    • Introduction to food toxicology 

      Shibamoto, Takayuki; Bjeldanes, Leonard F. (Elsevier Inc., 2009)

    • Essential calculus : early transcendentals 

      Stewart, James (Brooks/Cole, a part of the Thomson Corporation, 2007)
      This book is a response to those instructors who feel that calculus textbooks are too big. In writing the book James Stewart asked himself:What is essential for a three-semester calculus course for scientists and engineers? ...

    • Prescott, Harley, and Klein’s microbiology 

      Willey, Joanne M.; Sherwood, Linda M.; Woolverton, Christopher J. (McGraw-Hill, 2008)
      Available with Prescott, Harley, and Klein's Microbiology, seventh edition, are more than 150 animations to harness the visual impact of microbiology processes in motion. These animations can be found on the ARIS Presentation ...