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

Đang hiển thị mục 41-45 trong tổng 163

    • Food : the chemistry of its components 

      Coultate, T. P. (Royal Society of Chemistry, 2009)

    • Rice quality : a guide to rice properties and analysis 

      Bhattacharya, K. R. (Woodhead Publishing is an imprint of Elsevier, 2011)
      Rice is an unique and highly significant crop, thought to help feed nearly half the planet on a daily basis. An understanding of its properties and their significance is essential for the provision of high quality products, ...

    • Fundamentals of food process engineering 

      Toledo, Romeo T.; Singh, Rakesh K.; Kong, Fanbin (Springer, 2018)
      This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in to more specialized texts for higher study. It ...

    • Food engineering handbook : food engineering fundamentals 

      Varzakas, Theodoros (editor); Tzia, Constantina (editor) (CRC Press, 2015)
      "This book provides an up-to-date review of food processing and engineering phenomena. It addresses the basic principles of food engineering technologies used in food processing operations around the world, combining theory ...

    • Food microbiology : fundamentals and frontiers 

      Doyle, Michael P. (editor); Buchanan, Robert L. (editor) (ASM Press, 2013)
      This essential reference emphasizes the molecular and mechanistic aspects of food microbiology in one comprehensive volume: Addresses the field's major concerns, including spoilage, pathogenic bacteria, mycotoxigenic molds, ...