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

Đang hiển thị mục 126-130 trong tổng 163

    • Sensory evaluation techniques 

      Meilgaard, Morten C.; Civille, Gail Vance; Carr, B. Thomas (CRC Press, 2007)
      This book covers all phases of sensory evaluation. The expert authors have updated and added many areas in this informative guide. New to this edition are expanded chapters on qualitative and quantitative consumer research ...

    • Chemistry of food additives and preservatives 

      Msagati, Titus A. M. (Wiley-Blackwell, 2013)
      This book is an up-to-date reference guide on the range of different types of additives (both natural and synthetic) used in the food industry today. It looks at the processes involved in inputting additives and preservatives ...

    • Managing product development 

      Nishiguchi, Toshihiro (edit) (Oxford University Press, 1996)
      This book brings together the work of leading international researchers in the field of product innovation and development and provides a comprehensive range of studies in successful product development in different ...

    • Organic chemistry 

      Solomons, T.W. Graham; Fryhle, Craig B.; Snyder, Scott A. (John Wiley & Sons, Inc., 2016)

    • Microbiology : laboratory theory and application 

      Leboffe, Michael J.; Pierce, Burton E. (Morton Publishing, 2010)